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.

Boomers Gourmet Fries in Stratford, ON; Relish Burgers in London, ON; over 40 gourmet burger selections including one heart-stopping option named after the local ER; John's Place in Victoria, BC; more than 10 varieties of 'Eggs Benny.'.

At Uncle Betty's Diner the eggs benny is served on freshly-made doughnuts; The Armview's fresh fish.

At Salvatore's Pizzaiolo as a twist, the cheese goes under the sauce on their pizza.

The remaining duos get a crash course in molecular gastronomy from "Top Chef" alum Richard Blais before putting on a science fair for Elizabeth Berkley Lauren, John Michael Higgins and the cast of "Saved By the Bell.".

The remaining duos cook with traditional Thanksgiving ingredients for the Quickfire; a big surprise awaits the chefs as the duos create dishes for a Thanksgiving feast for guest judges top chef Melissa King and pastry chef Amirah Kassem.

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.

Melty, ooey-gooey carnival treats; truffle grilled cheese at the St. Paul Winter Carnival; the mac and cheeseball burger at the Kentucky State Fair; cannoli calzone; apple pie cheesecake.

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.

Chuckwagon Cafe 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.

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.

Melty, ooey-gooey carnival treats; truffle grilled cheese at the St. Paul Winter Carnival; the mac and cheeseball burger at the Kentucky State Fair; cannoli calzone; apple pie cheesecake.

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.

Chuckwagon Cafe 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.

Guy Fieri challenges four chefs to make a meat-free steakhouse dinner and appetizer in one hour using only ingredients that will fit into the smallest produce case; things get tougher when Hunter Fieri makes a mid-cook delivery of mushroom jerky.

Guy Fieri and his caravan start their journey through Appalachia with an ice cream-making contest at a dairy and a pizza showdown at the campground; there are food trucks, a trip back to the Old West and hot laps in Corvettes.

Guy Fieri and his caravan's Appalachian trip transforms into a campground showdown when they compete to make burgers and turn fishing into a culinary battle; there's a BBQ feast, drive-through pizza and great times on the Tennessee River.

Guy Fieri and his caravan crew stop at Downtown Flavortown for some nachos and a tiki drink oasis; they dig into homestyle fried chicken and cinnamon bread at Dollywood, discover handmade knives and start a family bowling competition.

Guy Fieri's friends and family finish their Appalachian adventure with gourmet mushrooms, a cast-iron cookware factory tour and a lesson in cooking for lemurs; they go whole hog in a celebration to wrap up the road trip.

The Fieris bring chef Antonia Lofaso on their culinary road trip from South Dakota to Wyoming, and start their journey with an indigenous feast, ramen, a dude ranch hoedown and a barbecue lunch for the troops.

The Fieris continue their trek through the American West with burgers at a polo match, a Father's Day steak dinner, an archery contest and a trip to a freeze-dried food factory that turns into a cooking battle.

Guy Fieri and his family sample Wyoming-style pizza and made-to-order chuckwagon steaks; a visit to the Buffalo Bill Center of the West; a trip to a sausage factory becomes a campground showdown.

A camp breakfast becomes a cooking battle to see who makes the best sweet and savory dishes; a campground carnival features Lebanese and Mediterranean food.

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.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

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.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

Guy Fieri and his caravan start their journey through Appalachia with an ice cream-making contest at a dairy and a pizza showdown at the campground; there are food trucks, a trip back to the Old West and hot laps in Corvettes.

Guy Fieri and his caravan's Appalachian trip transforms into a campground showdown when they compete to make burgers and turn fishing into a culinary battle; there's a BBQ feast, drive-through pizza and great times on the Tennessee River.

The remaining duos compete to become members of the Quickfire Hall of Fame and then create dishes using ingredients curated by the biggest names in the culinary world; guest judges include Dominique Crenn, Tim Hollingsworth and Gregory Gourdet.

The remaining duos must cook a final meal that shows what they've learned on their journey; guests include Tom Colicchio, Padma Lakshmi, Stephanie Izard, Nina Compton and restaurateurs Susan Feniger and Michael Cimarusti.

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

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.

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.

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 barbeque joint in Ontario; 74 dipping sauces at the Deja vu Cafe in Moose Jaw, Sask.

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.

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.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbeque; 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.

Alex Guarnaschelli and Gabe Bertaccini welcome 12 talented chefs to Puglia, Italy; they live and cook together, fusing their own culinary styles with Italian cuisine; one chef's journey ends when their own team votes them out of the villa.

A three-dish pasta challenge which proves disastrous for one team; the chefs visit an authentic Italian bakery and are challenged to create a menu incorporating bread into every dish.

The ten remaining chefs visit an authentic Italian bakery; creating a menu incorporating bread into every dish.

The chefs purchase fresh seafood in Italy, as tensions grow; Alex and Gabe make the captains choose one teammate to join them as they visit an Italian butcher shop that inspires a fiery grilling challenge.

Two team captains choose one teammate each to visit an Italian butcher shop that goes back generations; judges Alex Guarnaschelli and Gabe Bertaccini challenge the chefs to create a menu using the grill as their only heat source.

Judges Alex Guarnaschelli and Gabe Bertaccini inform the seven chefs they will be hosting the first "Ciao House" pizza festival, where they must make enough pies to feed 50 hungry guests and a pizzaiolo.

Judges Alex Guarnaschelli and Gabe Bertaccini challenge the six remaining chefs to make three dishes featuring charcuterie board ingredients and one must be a dessert.

The two team captains must choose their teammates before they are given the details of judges Alex Guarnaschelli and Gabe Bertaccini's challenge.

The final four chefs are shocked when judges Alex Guarnaschelli and Gabe Bertaccini challenge them to create a three-course menu using only five ingredients per dish.

The two remaining chefs are stunned when some unwelcome guests arrive at the villa; Alex Guarnaschelli and Gabe Bertaccini choose the winner of "Ciao House.".

The final four chefs are shocked when judges Alex Guarnaschelli and Gabe Bertaccini challenge them to create a three-course menu using only five ingredients per dish.

The two remaining chefs are stunned when some unwelcome guests arrive at the villa; Alex Guarnaschelli and Gabe Bertaccini choose the winner of "Ciao House.".

A three-dish pasta challenge which proves disastrous for one team; the chefs visit an authentic Italian bakery and are challenged to create a menu incorporating bread into every dish.

The ten remaining chefs visit an authentic Italian bakery; creating a menu incorporating bread into every dish.

A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.

In Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin; in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast; Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

Chefs Noah Zamler and Aerin Zavory are here to make sure Bobby Flay doesn't walk away with the competition; they've got Geoffrey Zakarian and Brooke Williamson on their team to pummel Bobby with pranks.

Chefs Saif Rahman and Carolina Gomez must walk the walk and talk the shiitake to go up against Bobby Flay while Esther Choi and Michael Symon cheer them on.

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.

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.

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.

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; Murrays Sandwich Emporium in Toronto.

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

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

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.

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.

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; Murrays Sandwich Emporium in Toronto.

British bloke Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby Flay's kitchen; chefs Francis Legge and Caroline Budge are ready to bring the heat from across the pond.

Buddies Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face; they get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen.

Chefs Alex Guarnaschelli and Tanya Holland swap stories about their longtime friend Bobby Flay; chefs Quincy Randolph and Cam Waron duke it out in the kitchen to try to get a win.

Bobby Flay takes to the catwalk to try to avoid a loss from Sunny Anderson and Carson Kressley; chefs Eli Dunn and Kim Mills bring the food.

Actor and comedian Aasif Mandvi and chef Alex Guarnaschelli join forces with chefs Diane Lam and Surbi Sahni to test Bobby Flay's abilities and teach him one more A-word: the agony of defeat.

Chef Tiffani Faison and Jeff Mauro ("The Kitchen") give Bobby Flay a royal pain as chefs Roosevelt Ceasar and Natalia Rosario make a run for his crown.

Chef Alex Guarnaschelli reunites with her "Alex vs America" host, chef Eric Adjepong, to lead the charge for chefs Tomas Chavarria and Tara Monsod to take Bobby Flay down a peg.

Alex Guarnaschelli and Jeff Mauro of "The Kitchen" aim to take down Bobby Flay; chefs Kathy Fang and Natascha Hess get into a pickle with the star ingredient.

Katie Lee Biegel and David Burtka dial up the distractions while chefs Lambert Givens and Jesse Houston try to ring Bobby Flay's bell.

"Saturday Night Live's" Colin Jost teams up with Carla Hall and enlists the help of chefs Jo Proul and Katsui Tanabe to make Bobby Flay the butt of the joke.

Hamilton star Christopher Jackson and Chef Josh Capon double-team Bobby Flay while chefs Edwin Bayone and Kyle McClelland deep-fry his ego.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.

Comedian Nikki Glaser has Bobby Flay in her sights and nothing is off the menu; she and Chef Michael Voltaggio attempt to bring contenders Troy Gardner and Rachel Klein to a vegan victory over Bobby.

Chopped host Ted Allen and The View's Sara Haines sour Bobby Flay's night while chefs Grace Goudie and Andy Xu try to make lemonade out of their star ingredient.

Bobby Flay is up to his ears in distractions courtesy of hosts Jaymee Sire and Andrew Zimmern, while chefs Byron Gomez and Sebastien Salomon tussle over a corny star ingredient.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson, it's an epic rematch; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson, it's an epic rematch; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

Tiffany Derry and Jet Tila join forces with chefs Chrissy Camba and Johnny Clark to wipe Bobby Flay off the map.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

British bloke Brooklyn Beckham recruits Sunny Anderson to bring a transatlantic takeover to Bobby Flay's kitchen; chefs Francis Legge and Caroline Budge are ready to bring the heat from across the pond.

Buddies Anne Burrell and Marc Murphy bring in international cuisine expert chefs Ashten Garrett and Nasser Jaber to challenge Bobby Flay to a global gauntlet.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

Damaris Phillips and actor JB Smoove are ready to get in Bobby Flay's face; they get help from chefs Christian Gill and Cecelia Valencia, who want to sandwich Bobby out of the kitchen.

Two brothers-in-law carry on a decades-long seafood tradition; a mother-son duo running a breakfast, lunch and dinner joint in honor of their Pop; father-son meat masters firing up killer char-becue.

In Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

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 Bahn Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

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

The great thing about Rachael Ray's 3-Salad Chef's Salad Plate is that there's no need to pick a favorite, because each of the salads has a unique flavor; it contains sour cream and horseradish, cayenne and pickle relish, and mustard and capers.

Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips a up dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.

The Kitchen is ready for the ultimate snack attack with a munchie menu; Jeff Mauro gets cheesy with Cheddar Jalapeno Popper Dip, Geoffrey Zakarian bakes up Grape and Olive Flatbread and Katie Lee Biegel brings back Brown Butter Crispy Rice Treats.

Award-winning blogger and best-selling cookbook author Ree Drummond shares her special brand of home cooking from down on the ranch; she creates menus for every occasion, from last-minute family suppers to elegant celebrations.

Ree Drummond uses gemelli in truffle mac and cheese and takes lasagna to the next level with pasta rosettes; she tops linguine with cauliflower bolognese and turns wonton wrappers into shortcut cheese ravioli.

A carnivore haven stacking sandwiches with dynamite duck and a pork trifecta; a taco joint loading up out-of-bounds oxtail; a cider house adding their specialty drinks to their kitchen creations, like fiery apple wings and a lamb French dip.

Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.

Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.

Guy Fieri is loading up on all kinds of Latin on this trip; in Logan, Utah, a Salvadoran spot puttin' out pupusas and a cabeza creation.

In Logan, Utah, a family-run Indian spot hooked up to a gas station with Dad handing out specialties from his homeland; in Burlington, Vt., a dumpling house made from a legendary food cart where mother and daughter are serving authentic flavor.

In Garland, a century-old staple serving up tasty sandwiches and a sweet treat; in Oklahoma City, a local landmark is dishing out Southern specialties, and in Denver, a spot putting a healthy spin on classic comfort foods.

Guy's digging into dishes from beef to buns and in Logan, Utah, a place is serving up worldwide flavor, like lomo saltado and a peanut butter burger.

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

Guy goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

With restaurant takeout and delivery sweeping the nation, Guy is hosting a virtual Triple-D family reunion, bringing Flavortown right to his kitchen; Guy checks in with four DDD alums via video-chat; chicken tamales from Arizona, paella fritters.

Primo pork from New Hampshire; California chicken parm; Minneapolis pizza; tuna from Hawaii.

French dip from Seattle; San Diego arancini; Boston kabobs; bangin' shrimp all the way from North Pole, Alaska.

Four DDD alums send ingredients for their most off-the-hook recipes then join Guy Fieri and his son, Hunter, via video chat to guide them through cooking four dishes: Boston pasta, New York Neapolitan pie, mole enchiladas; an apple-pie funnel cake.

Guy Fieri and his son, Hunter, chat via video with four DDD alums who guide them on a trip to Flavortown; a funky waffle from Syracuse, gourmet mac 'n' cheese from Cleveland, California smoked turkey and green chile pork with an island twist.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri and his son, Hunter, chat via video with four DDD alums who send ingredients to make their most off-the-hook recipes; a wild West Virginia weenie, a new spin on a burger, a Miami Asian-barbecue mashup and a righteous baloney sandwich.

Since the Fieri family loves both cooking at home and great restaurant food, they're combining the best of both worlds with some Triple-D style takeout; a Chinese-Mexican mix from Phoenix; Florida alligator fritters; creole meatloaf.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

Four DDD alums send ingredients to Guy and Hunter for their most off-the-hook recipes; on this menu, there's Roman-style pizza from Arizona, a wicked-hot burger from Boston, Hawaiian surf and turf, and Trinidadian specialties out of Seattle.

Four DDD alums send Guy and Hunter ingredients for their most off-the-hook recipes; gourmet grilled cheese from Nashville; primo pizza from Boulder, Colo.; Memphis fried chicken and Greek kebabs out of Houston.

Guy Fieri hits the road for serious sammys; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Guy Fieri and his son, Hunter, chat via video with four DDD alums who send ingredients to make their most off-the-hook recipes; a wild West Virginia weenie, a new spin on a burger, a Miami Asian-barbecue mashup and a righteous baloney sandwich.

Since the Fieri family loves both cooking at home and great restaurant food, they're combining the best of both worlds with some Triple-D style takeout; a Chinese-Mexican mix from Phoenix; Florida alligator fritters; creole meatloaf.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

A carnivore haven stacking sandwiches with dynamite duck and a pork trifecta; a taco joint loading up out-of-bounds oxtail; a cider house adding their specialty drinks to their kitchen creations, like fiery apple wings and a lamb French dip.

Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.

Guy Fieri is jumping into some sweet and savory dishes in Burlington, Vt., Logan, Utah and Wheat Ridge, Colo.

Guy Fieri is loading up on all kinds of Latin on this trip; in Logan, Utah, a Salvadoran spot puttin' out pupusas and a cabeza creation.

Authentic Mexican grub from Phoenix; kolaches from Salt Lake City; Baltimore pit beef and pork belly all the way from Maui.

Italian fare from Scottsdale, Ariz.; American-Indian fare from Denver; gourmet grub out of a Massachusetts lounge; short ribs from Hawaii.

Chefs Dan Jackson and Camila Rinaldi are aided and abetted by Sunny Anderson and Jet Tila as they try to slay Bobby Flay.

Fashion icon Tim Gunn and Carla Hall send chefs Rocco Carulli and Craig Richards down the runway to dress Bobby Flay down.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

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

John makes Croque Madam 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.

Kardea Brown makes a Mediterranean-inspired lunch for a play date at the dog park, with grilled chicken shawarma gyro, delicious couscous and chickpea salad, bundt pan baklava and peanut butter pup cakes.

Giada De Laurentiis makes a romantic dinner of substantial dishes that are also light in fat and calories: bison bolognese, chicken milanese and simple braised mushrooms.

Molly Yeh celebrates her husband's birthday with an Italian-inspired meal and friendly little roast; meaty ziti with pesto dollops, giardiniera bruschetta, fried olive salad with creamy harissa dressing and classic red velvet birthday cake.

Culinary entrepreneur Danny Meyer joins Ina Garten at the barn for conversation, croissants and smoked salmon, and vanilla coffee shakerato; they dish over the restaurant trade before Danny prepares his orecchiette with broccoli rabe and sausage.

Guy Fieri and his friends are getting lunch on the road; Hunter's riding shotgun with s'mores, Brooke Williamson cooks cedar plank salmon, Aaron May serves sonoran hot dogs, and Gerry Garvin chills with ribeye red bean chili.

Love is in the air at Guy Fieri's ranch kitchen; Hunter Fieri serves spicy jalapeno pineapple margaritas, Brooke Williamson grills halibut with crispy rice, Crista Luedtke cooks cornmeal-crusted crab cakes, and Gerry Garvin whips up chocolate mousse.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine; judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot.

Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they'll have to strategize on how to freeze her out in round one. Duff Goldman and Natasha Case judge as the chefs try to keep their cool to beat Alex.

Three lobster specialists challenge Alex Guarnaschelli in two rounds of competition to prove their skill with the king of crustaceans.

Eric Adjepong brings in chefs from California, Texas and New York to challenge Alex Guarnaschelli in a battle of Mediterranean dishes.

Eric Adjepong welcomes three fruit experts to challenge Alex Guarnaschelli in a battle for the best fruit dish using ingredients that can give them an advantage with the judges.

Eric Adjepong invites three expert Japanese chefs to take on Alex Guarnaschelli in a competition that's way out of her comfort zone; judges Shota Nakajima and Tetsu Yahagi decide if they have what it takes to beat an Iron Chef in her own arena.

Eric Adjepong welcomes three egg-loving chefs to use their skills with eggs to crack Alex Guarnaschelli's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio see if any of the challengers can leave Alex feeling scrambled.

Eric Adjepong invites three chefs to tackle one of most difficult foods to pull off in competitions, rice; as they pit their skills against Alex Guarnaschelli's experience, judges decide who has a chance at the money round.

Eric Adjepong welcomes chefs from Arizona, New Mexico and Texas to show Alex Guarnaschelli the best of the Southwest.

Eric Adjepong welcomes three egg-loving chefs to use their skills with eggs to crack Alex Guarnaschelli's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio see if any of the challengers can leave Alex feeling scrambled.

Eric Adjepong invites three chefs to tackle one of most difficult foods to pull off in competitions, rice; as they pit their skills against Alex Guarnaschelli's experience, judges decide who has a chance at the money round.

Eric Adjepong welcomes chefs from Arizona, New Mexico and Texas to show Alex Guarnaschelli the best of the Southwest.

Eric Adjepong welcomes three egg-loving chefs to use their skills with eggs to crack Alex Guarnaschelli's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio see if any of the challengers can leave Alex feeling scrambled.

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine; judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot.

Eric Adjepong challenges three cool treat experts to take on Alex Guarnaschelli, and they'll have to strategize on how to freeze her out in round one. Duff Goldman and Natasha Case judge as the chefs try to keep their cool to beat Alex.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Bobby Flay's got a signature dish that's way out of his comfort zone, and "Law & Order"'s Angie Harmon and Scott Conant aren't making it any easier as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

Eddie Jackson partners with Bobby Flay's daughter, Sophie Flay; they bring the family drama center stage while chefs Hari Cameron and Leilani Baugh try to grab a mac 'n' cheese victory.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Austrian alpine daug, a cheese-stuffed bratwurst in a hearty roll, topped with sauerkraut and potato salad; Swiss lava sandwich is a combo of melted cheese, cured ham, gherkins and mustard; chili cheese dog pizza.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

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.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Austrian alpine daug, a cheese-stuffed bratwurst in a hearty roll, topped with sauerkraut and potato salad; Swiss lava sandwich is a combo of melted cheese, cured ham, gherkins and mustard; chili cheese dog pizza.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

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.

To win the Hayride of Horror Battle, two teams combine cake, sugar and carved pumpkin to show how to survive a night escaping the demonic inhabitants of a possessed zoo.

The bakers make blood-filled doughnuts to commemorate an unfortunate accident; competitors take judges Carla Hall, Stephanie Boswell and Zac Young round and round on one of the creepiest carousels ever.

John Henson tells an Australian fire-eater's tale before asking the bakers to create flambéed pavlovas; extraterrestrial oddities inspire alien head cakes with enough ooze to gross out Carla Hall, Stephanie Boswell and Zac Young.

John Henson tells the story of the hall of mirrors ghost as inspiration for the bakers' Bloody Mary bar desserts; the bakers work in teams to fuse two body parts together.

The bakers dig deep with buried alive trifles honoring the carnival's failed escape artist; John Henson shares the carnival's shrunken head wind chimes to encourage the bakers to think big.

The bakers make desserts designed to melt after hearing John Henson's torrid tale of the Human Ice Pop. The bakers honor the sword swallower with a dessert that swallowed another dessert to impress judges Carla Hall, Stephanie Boswell and Zac Young.

John Henson challenges the bakers to create torta della nonnas that honor the carnival's matriarch, the Tattooed Woman.A smashed Strong Man inspires the bakers to smash their desserts in front of judges Carla Hall, Stephanie Boswell and Zac Young.

John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts; the bakers craft new carnival attractions for the grand reopening, where Carla Hall, Stephanie Boswell and Zac Young name the Halloween baking champion.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

Eric Adjepong welcomes chefs from Arizona, New Mexico and Texas to show Alex Guarnaschelli the best of the Southwest.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

The bakers make blood-filled doughnuts to commemorate an unfortunate accident; competitors take judges Carla Hall, Stephanie Boswell and Zac Young round and round on one of the creepiest carousels ever.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery cafe makes sticky pecan rolls and a savory French pastry dish.

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorehead, Minn.

Comedian Samantha Bee and Michael Symon go all out to derail Bobby Flay so chefs Johnny Alvarez and Stanton Bundy can score a win.

The dynamic duo of Alex Guarnaschelli and Anne Burrell use all their powers to bring chefs Alison Settle and Kevin Scharpf a win.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Winter Fest OC; west coast nuggets; sweet potato pile; the frozen banana cane; the breakfast funnel cake; the honey nut crunch burger.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

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

Bannock at Kekuli Cafe in Westbank, B.C.; Big T's BBQ and Smokehouse in Calgary; pressed sandwiches and waffles at Pressed.

Cheesecurds in Dartmouth, N.S.; Wallflower Modern Diner in Vancouver; Bernie and the Boys in Drumheller, Alta.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Winter Fest OC; west coast nuggets; sweet potato pile; the frozen banana cane; the breakfast funnel cake; the honey nut crunch burger.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

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

Bannock at Kekuli Cafe in Westbank, B.C.; Big T's BBQ and Smokehouse in Calgary; pressed sandwiches and waffles at Pressed.

The chefs find BLT-themed ingredients in every basket, including a cheesy-creamy comfort food in the first round; in the dessert round, a lettuce-flavored ingredient has the final two competitors shaking their heads and crossing their fingers.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

Three pastry chefs create forest-themed chocolate creations; the chefs face a frightful park attraction to earn their second Hershey candy, which inspires a creative treat for the judges.

Three pastry chefs create zany chocolate and candy concoctions inspired by a mad scientist's lab; Hershey's Master Chocolatier Jim St. John joins the judging panel.

Three pastry chefs create sci-fi-inspired chocolate showpieces; a mid-competition surprise leaves the chefs mooing for more time as they must race through the park for another Candy Clue.

Three pastry chefs are locked in an abandoned Hersheypark overnight to reveal who has the most-inspired take on a creepy-crawly carnival.

Four champions return to the kitchen via personal invitation from judge Scott Conant; a notorious vegetable is a true test in the appetizer basket; in the second round, one chef hits a major hurdle when an ingredient falls to the floor.

Four returning chefs are put to the test by legendary judge Chris Santos for a chance to compete in the tournament finale with Chris as their sous chef; a beautiful ode to bacon is one of the ingredients in the appetizer basket designed by Chris.

Four champions return to the kitchen as favorites of judge Alex Guarnaschelli; in the first round, a French pastry and a flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors.

Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.

Four chefs show off their pickling talent; pickle ice cream and pickled flower blossoms.

Four champions return to the kitchen as favorites of judge Alex Guarnaschelli; in the first round, a French pastry and a flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors.

Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.

Guy and Hunter Fieri combine cooking at home and restaurant food; the menu includes a stromboli from Wyoming and seafood stew from a classic Georgia diner.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier chef Damaris Phillips, while chefs Malik Rhasaan and Sean Pharr attempt to claw their way to victory against Bobby Flay.

Chef Christian Petroni and actress Kate Flannery from "The Office" recruit chefs Josh Gale and Christian Ortiz for a hostile takeover of Bobby Flay's kitchen.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Host Noah Cappe visits two fall-tastic fairs for seasonal carnival treats. Fright Nights in West Palm Beach, Florida; Dreaded Chicken 'n' Waffles and The Toxic Dog. Local specialties like the Apple Cider Slider and Pumpkin Pie Cannoli.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Fan favorite picks including Smoque Shack in Ottawa, ON, Slickity Jim's Chat n' Chew in Vancouver, BC, Boogie's Burgers in Calgary, AB.

Burger 55 in Penticton, B.C.; The Smokin' Buddah in Port Colborne, Ont.; Icehouse.

Authentic Italian at Via Tevere Pizzeria in Vancouver; The Crepe House in Port Dover, Ont.; classic comfort food at the Hilltop Diner in Langley, B.C.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Host Noah Cappe visits two fall-tastic fairs for seasonal carnival treats. Fright Nights in West Palm Beach, Florida; Dreaded Chicken 'n' Waffles and The Toxic Dog. Local specialties like the Apple Cider Slider and Pumpkin Pie Cannoli.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Fan favorite picks including Smoque Shack in Ottawa, ON, Slickity Jim's Chat n' Chew in Vancouver, BC, Boogie's Burgers in Calgary, AB.

Burger 55 in Penticton, B.C.; The Smokin' Buddah in Port Colborne, Ont.; Icehouse.

Sandra Lee challenges three chefs to create gingerbread masterpieces in honor of the 30th anniversary of "Beetlejuice;" the judges are joined by guest judge Elvira, Mistress of the Dark, to determine who will advance to the finale.

Sandra Lee tasks three chefs with creating a haunted theme park in gingerbread form; cake designer Barbarann Kym joins judges Jason Smith and Jamika Pessoa to determine who will advance to the finale and take home the $25,000 grand prize.

Sandra Lee challenges three talented chefs to create a Halloween party for the ghosts, ghouls and many other stars of the frightful holiday; chef and restauranteur Raffaele Ronca joins judges Jason Smith and Jamika Pessoa.

Three winners return to compete in the finale as each chef must create the ultimate haunted house out of gingerbread if they want to take home the $25,000 grand prize; judges Jamika Pessoa and Jason Smith are joined by special Halloween fans.

Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.

Guy Fieri invites four chefs from "Diners, Drive-Ins and Dives" to cook their creations; they make their favorite guilty pleasure using no more than 6.5 pounds of ingredients and feature whammy items in their diner dinner.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival to the market tour and Guy's pre-show pep talk -- all will be revealed for the first time.

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.

Bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats; Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze.

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.

In a prank-filled competition, Guy Fieri declares a chef swap, and the judges find themselves cooking with ingredients they chose for the competitors.

Sandra Lee tasks three chefs with creating a haunted theme park in gingerbread form; cake designer Barbarann Kym joins judges Jason Smith and Jamika Pessoa to determine who will advance to the finale and take home the $25,000 grand prize.

Sandra Lee challenges three talented chefs to create a Halloween party for the ghosts, ghouls and many other stars of the frightful holiday; chef and restauranteur Raffaele Ronca joins judges Jason Smith and Jamika Pessoa.

Guy and Hunter Fieri are cooking up recipes sent by DDD alums; monster beef ribs from Las Vegas; a waffle-hamburger mashup from Atlanta; pizza and wings from San Antonio.

Guy and Hunter Fieri are cooking up recipes sent by Triple-D alums who join them via video chat; on the menu, there are gangster gorditas coming from Phoenix, Korean chicken wings out of Denver, and a steak specialty from a Jewish deli in Houston.

Fashion maven Carson Kressley and Chef Amanda Freitag help chefs Maria Mazon and Guillermo Pernot cook up a win against Bobby Flay.

Chefs Brooke Williamson and Cliff Crooks take the fight to the kitchen when they back contenders Javier Canteras and Emiliano Marentes to crack Bobby Flay.

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

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Holy Grill in Calgary; The Flying Spatula Diner in Flesherton, Ont.; southern brunch in Vancouver.

The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta.

Rotisserie at Boxwood Cafe in Calgary; unique French fries at Belgian Fries in Vancouver; fresh seafood at Smitty's Oyster House.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

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

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

The Holy Grill in Calgary; The Flying Spatula Diner in Flesherton, Ont.; southern brunch in Vancouver.

The Bungalow in London, Ont.; waffle burgers at The Rumpus Room in Vancouver; fresh seafood at Big Fish in Alberta.

It's Halloween, and the basket goblins have found ingredients that are positively spooky; the chefs struggle to wrap their heads around a pasta brain, try to make something glorious out of something gross and take their shot with tasty syringes.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete; Scott enjoys showing off his skills to the Titans, and it's all fun and games until judge Jonathan Waxman puts the pressure on.

New York City chef Kelvin Fernandez already beat Bobby Flay with his legendary signature dish; Bobby invites him for a shot at the Titans, where judge Adrienne Cheatham must decide if Kelvin's strategy has payed off.

The Titans get the shock of their lives when Bobby Flay's best friend, Iron Chef Michael Symon, enters the Triple Threat kitchen; friendship doesn't stop Bobby from making this a fair fight as Michael faces off with his Achilles' heel ingredient.

Eight elite pumpkin carvers begin their journey to become the next Outrageous Pumpkins Champion when host Damaris Phillips challenges them to create the best porch display in the neighborhood so they can show off their artistic point of view.

Damaris Phillips is all about everyone's favorite Halloween decoration, so she tasks the carvers with creating topsy-turvy, gravity-defying stacks of jacks; they must impress the judges with a spooky skeletal structure to stay safe from elimination.

Damaris Phillips ramps up the competition by asking the carvers to put their best foot forward with 3D pop culture pumpkins that highlight iconic fashion eras; the competitors bring common literary phrases with a deadly twist to life.

The final five pull out all the stops when Damaris Phillips challenges them to create their own superhero and superpower; the competitors depict a scene of the one and only DC's Batman facing off against one of his iconic enemies to save Gotham City.

Damaris Phillips has the final four carvers create the winning monster entry in the Miss/Mr. Underworld Pageant and transform 2,000-lb Atlantic Giant pumpkins into a Halloween parade float to prove they're worthy of $25,000 and the prize belt.

Damaris Phillips ramps up the competition by asking the carvers to put their best foot forward with 3D pop culture pumpkins that highlight iconic fashion eras; the competitors bring common literary phrases with a deadly twist to life.

The final five pull out all the stops when Damaris Phillips challenges them to create their own superhero and superpower; the competitors depict a scene of the one and only DC's Batman facing off against one of his iconic enemies to save Gotham City.

Damaris Phillips has the final four carvers create the winning monster entry in the Miss/Mr. Underworld Pageant and transform 2,000-lb Atlantic Giant pumpkins into a Halloween parade float to prove they're worthy of $25,000 and the prize belt.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

Guy and Hunter Fieri make recipes sent by Triple D alums, who join them via video chat; fish tacos out of San Francisco; a Cajun shrimp creation coming from Des Moines; spicy Thai straight out of Los Angeles.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Crepes at Kawaii Crepe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver.

Italian comfort curries; smokehouse meats; triple threat burgers.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Crepes at Kawaii Crepe in Winnipeg; old time classics at the Argyle Street Grill in Caledonia, Ont.; Polish food at Skinnytato in Victoria.

Pasta at Black Skirt in Toronto; brunch at L'Avenue in Montreal; Latin cuisine at El Camino's in Vancouver.

Seven carvers must master the classic jack-o'-lantern; in the Quick Carve round, the competitors depict the struggle between good and evil; in the Big Carve round, each competitor is given one of the seven deadly sins to inspire their masterpiece.

Six pumpkin carvers tackle 3D sculpting challenges, starting with science experiments gone wrong in the Quick Carve round; things heat up in the Big Carve round when the competitors incorporate fire in 3D dioramas of trick-or-treating pumpkins.

Five expert pumpkin carvers face a spooky structures challenge; the carvers stack pumpkins to create undead animals in a pet cemetery-themed Quick Carve round before moving on to make enormous prehistoric creatures in the Big Carve round.

The final four pumpkin carvers create terrifying monsters-in-law and larger-than-life monster party scenes using Atlantic Giant pumpkins; the winning carver will take home the $25,000 prize and bragging rights.

Chef Michael Voltaggio and actress Ellie Kemper bring the pain as chefs Travis McGinty and Suzanne Vizethann crack more than a few eggs in their quest to take down Bobby Flay.

Supermodel and swimwear designer Devon Windsor teams up with Chef Michael Symon to keep the drama high while chefs Dom Crisp and Santiago Guzzetti try to cook up a win against Bobby Flay.

Chefs Anne Burrell and Eddie Jackson bring the noise as chefs Jessica Yarr and Matthew Zafrir bring the flavor to dump Bobby Flay in a pierogi battle.

Pastry chef Zac Young and SNL alum Cheri Oteri are the perfect pair to ruin Bobby Flay's night; they recruit pastry powerhouses Joe Murphy and Laura Ochikubo to turn up the heat.

Bobby Flay invites icon Marcus Samuelsson to the Triple Threat kitchen to flex his legendary cooking skills; from Sweden to Ethiopia, Marcus throws his global tricks at the Titans before famed restaurateur Ken Oringer decides who will triumph.

Bobby Flay hosts the toughest cooking competition yet as one competing chef faces off against Bobby's three culinary Titans, Brooke Williamson, Michael Voltaggio and Tiffany Derry for a chance to win 25,000 dollars.