When in France, it's very easy to focus on the savory food offerings; that's not surprising with the meat, fish, veg and cheese in such abundance, but Marcus wants to discover what simple sweet treats are on offer in Provence.

Marcus has a VIP guest coming for dinner, the mayor of Saint-Remy's sister, and he really wants to impress.

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Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.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

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in Gorgonzola cream sauce; biscuits and barbecue in Nashville.

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

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.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics: The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries'; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

Noah attends the Fort Worth Stock Show and Rodeo in Texas to sample the Cowboy Burrito and the Texan Juicy Lucy; the Bacon Burger Bomb at the Florida State Fair in Tampa; funnel cake pizza; Chocoberry Orie.

John travels back in time to the ultimate retro Las Vegas steakhouse; he gets a sneak peek into Vancouver's coolest Italian joint.

John heads to a BBQ spot in Phoenix, Ariz., followed by a culinary party in Miami, Fla.; he then dives into the heart of soul food in Savannah, Ga., where he discovers how they make peach cobbler in the Peach State.

In Kelowna, BC, John learns about unique flavor combos like nori wrapped halibut made with local ingredients; he then visits Toronto for authentic seafood paella.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in Gorgonzola cream sauce; biscuits and barbecue in Nashville.

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

Michelin-starred chef Tom Kerridge hits the road in his bespoke vintage food truck in Spain to meet food producers who are just as obsessed with growing ingredients as he is about cooking them.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Celebrity chef Marcus Wareing explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth, a wine-based drink flavoured with a range of roots, spices, fruits and herbs.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus discovers what Mallorcans like to eat at special occasions; he makes his version of a local favorite, almond cake and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their red prawns and gets a masterclass in ham in the market.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Michelin-starred chef Tom Kerridge hits the road in his bespoke vintage food truck in Spain to meet food producers who are just as obsessed with growing ingredients as he is about cooking them.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

Marcus Wareing immerses himself in Mallorcan culture as he explores its cuisine, uncovering new dishes and hidden restaurants on this island.

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.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

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

Noah visits the Great New York State Fair for The Defibrillator, piquant Buffalo chicken mac and cheese, clamwich, and PB&J Ice Cream; a visit to the South Carolina State Fair in Columbia to try The Super Stick, meatball sub and The King's Corn Dog.

Noah visits the Norfolk County Fair in Ontario, Canada and enjoys the Thanksgiving bowl and butter bacon poutine; the Columbia County Fair in S.C. serves gator nuggets with swamp sauce, the hog on a log and angel and devil dogs.

Noah visits the North Florida Fair in Tallahassee for dead heat tacos, the bacon blast and the belly buster Philly cheesesteak; the Erin Fall Fair in Ontario, Canada serves up Ag Ladies apple dumplings, pork belly sliders and crackle lanterns.

John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta; John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

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.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

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

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

This eight-episode series follows the award-winning actress, producer, director, and activist on a flavorful journey through France to uncover the roots of the country's culinary supremacy and explore how it became the global standard for fine dining.

Eva marvels at the sheer beauty of Provence as it continues to rewrite the rules of French cuisine.

Eva enjoys Bordeaux's world-famous wines and its fresh produce and masterful Bordelaise sauces.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

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

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win, and it's up to judge Judy Joo to decide if it's his turn for victory.

Chef Eric Adjepong has a smile on his face as he takes on his friends, Bobby Flay's Titans; with $25,000 and bragging rights on the line, Eric must manage the clock and the pressure from his pals.

Hands down, one of the most exciting ways to reel in a catfish is through noodling. In the great State of Oklahoma, it goes by the name of hand grabbing, and Yia is in for an unforgettable adventure alongside local noodling world record holder, Nate Williams. Joined by his children and the talented Chef Jonathon Stranger, they all eagerly anticipate Yia catching the noodling bug or, better yet, a catfish that will serve as the centerpiece for a delightful dinner.

Known as the spoonbill within the local community and hailed as the paddlefish nationally, Yia gets the opportunity to fish for this ancient, heavily-regulated species.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Hands down, one of the most exciting ways to reel in a catfish is through noodling. In the great State of Oklahoma, it goes by the name of hand grabbing, and Yia is in for an unforgettable adventure alongside local noodling world record holder, Nate Williams. Joined by his children and the talented Chef Jonathon Stranger, they all eagerly anticipate Yia catching the noodling bug or, better yet, a catfish that will serve as the centerpiece for a delightful dinner.

Known as the spoonbill within the local community and hailed as the paddlefish nationally, Yia gets the opportunity to fish for this ancient, heavily-regulated species.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

This eight-episode series follows the award-winning actress, producer, director, and activist on a flavorful journey through France to uncover the roots of the country's culinary supremacy and explore how it became the global standard for fine dining.

Eva marvels at the sheer beauty of Provence as it continues to rewrite the rules of French cuisine.

Eva enjoys Bordeaux's world-famous wines and its fresh produce and masterful Bordelaise sauces.

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

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.

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.

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

As a child, Rachael and her family often enjoyed fish fry dinners in Cape Cod; her mother served countless fish fry meals in her restaurant; Rachael shows how to make the dish at home with her favorite yogurt-based tartar sauce, plated with fries.

Rachael prepares her favorite Sicilian dish, pasta con le sarde or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.

With an array of Asian vinegars to choose from, just a splash of the right one can unlock the dish and it's flavors.

Eva shares variety of Asian herbs and vegetables, showcasing flavors and textures you will not find in a typical European supermarket.

Ramsay urges two brothers to work through their emotional conflicts to save their beloved Bel Aire Diner in Astoria, New York.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the café and the couple's engagement.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

Ramsay tries to help the owner of Iberville Cuisine & Oyster Bar, located in the heart of the French Quarter.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

Ramsay urges two brothers to work through their emotional conflicts to save their beloved Bel Aire Diner in Astoria, New York.

When a New Jersey couple's 6-month-old gastropub is in jeopardy due to their fiery head chef and dysfunctional menu, Gordon Ramsay offers his expertise and works to transform it into a successful business.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

John visits a Surrey, BC, restaurant for a lesson in making authentically delicious Afghan favorites; he then goes to Toronto, ON, to twirl a fork in some wild green spaghetti; in Edmonton, AB, John gets into the French state of mind.

John gets a first-hand lesson in charcoal grilling and checks ultra-juicy, braised lamb barbacoa tacos off his bucket list; John gets a lesson in fresh noodle making and a taste of the best pork wontons; a mile-high, double-thick pork chop.

John heads to Toronto to count down the 100 layers on a sky-high, pan-fried lasagna; he treks to Chicago to meet the baron of Midwestern BBQ and dig his fork into an award-winning brisket; and a brunch bowl chock-full of West African flavors.

John jets to St. John's, NL to learn the art of pit cooking and to try some authentic Newfoundland fishcakes; Next, John heads down to Chicago, Ill. to explore the world of Peruvian cuisine.

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.

John tours Tuscon'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.

Bagels get elevated from an easy breakfast dish to a perfect anytime meal with the everything bagel galette with heirloom tomatoes; the spin on a well-known favorite is combined with a chocolate-filled upside-down banana bread.

Jake makes his sweet and savory lamb meatballs with pearled couscous, with cinnamon and cardamom snickerdoodles that have a slight hint of citrus.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Donal Skehan shows how to go straight through cooking to get dinner on the table.

Eva Pau recreates classic Chinese takeout favorites at home including chicken satay, black bean beef, and Chinese chicken curry.

The making of gyozas, wontons or bao buns are just as meaningful as eating them; Eva shares her favorite Asian street food to create with loved ones.

In Provence's markets, locally produced fresh fruit inspires Marcus to explore whether the French embrace retro recipes.

Four celebrities join Sandi Toksvig and Matt Lucas in the tent, aiming to impress judges Paul Hollywood and Prue Leith with their baking skills. Only one celebrity in each episode will be awarded with the coveted star baker apron.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

Celebrity bakers enter Britain's most famous tent and put their skills to the test, as they Stand Up To Cancer and inspire viewers to do the same.

The chefs reimagine signature dishes from legendary guest judges Eric Ripert, Suzanne Goin and Daniela Soto-Innes; the final two serve their own three-course menu that puts their past, present and future on the plate; the champion is crowned.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Nine amateur bakers compete in a baking showdown hosted by Ellie Kemper and Zach Cherry.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

In this episode, Rachael cooks up a meaty stuffed eggplant.

Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.

Pheasant is a popular type of poultry commonly used in Tuscany; Rachael demonstrates how to cook pheasant in a ragù sauce served over a bed of pappardelle pasta.

Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.

Rachael prepares her take on ribollita, a traditional Italian soup loaded with beans, greens and mushrooms, served with toasted Tuscan bread.

Rachael makes a decadent Tuscan style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.

After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragù served over Kale Pasta.

Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of tuxedo pasta.

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.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon.

Noah visits the Delaware County Fair for Spaghizza; Freshman 15 Fries; Veteran's Clams 'n' Corn; Holy Cannoli.

Noah visits the Eastern Carolina Agricultural Fair in Florence, S.C. and samples Calzagna and a deep-fried Philly blossom; Noah arrives at the Mountain Mandarin Festival in Auburn, Calif., and savors the Atomic Habanero Tots and The Big Yum.

John travels to Montréal, Quebec, to devour spaghetti slathered in truffle sauce; In Milwaukee, Wisc., John dives into a traditional Wisconsin fish fry and digs into walleye; John checks handmade tacos off his bucket list in Wellington, Ontario.

John heads to Milwaukee, Wis. to learn the tricks of the trade from a bold butcher crafting crazy pesto topped hamburgers. In Toronto, Ont. John gets a chance to taste the cheesy, saucy stuffed cauliflower that has taken this town by storm.

A famously delicious jerk chicken poutine; a brioche French toast covered in edible flowers; cheesy, crunchy birria tacos.

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.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

Italian comfort curries; smokehouse meats; triple threat burgers.

Dirty bourbon burger; vegetarian eggplant parmesan; perfect pizza crust.

Bacon-wrapped meatloaf; Spud Islander Pizza; Vietnamese lemongrass Bahn Mi sandwich.

Bacon and peach pancakes; smoked meat shepherd's pie; pineapple upside-down donuts.

Seven chefs enter the competition frying up a fast food favorite; in Burger Bucks, the chefs need to think outside the bun and things get personal in the Big Burger Elimination round.

Six chefs shake things up in the Fast Food round; breakfast is served in Burger Bucks and the Big Burger Elimination round has the chefs crossing the country.

Fast food heads south as five chefs serve up a Mexican classic; Burger Bucks heads to Vietnam and Big Burger elimination has more game play than usual.

It's sweet meets savory as four chefs compete in the Fast Food round; the burgers turn inside out in Burger Bucks and the chefs enter the Big Burger Battle.

The chefs really turn up the heat in fast food; beer and burgers unite in burger bucks and the chefs get their gobble, gobble on in Big Burger elimination.

Three chefs put it all on the line to win the title of Big Burger Battle Champion and the cash prize of $25,000.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

The chefs really turn up the heat in fast food; beer and burgers unite in burger bucks and the chefs get their gobble, gobble on in Big Burger elimination.

Three chefs put it all on the line to win the title of Big Burger Battle Champion and the cash prize of $25,000.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

The chefs really turn up the heat in fast food; beer and burgers unite in burger bucks and the chefs get their gobble, gobble on in Big Burger elimination.

A bacon explosion; shrimp corn dog; Beef Pepian.

Turducken burgers; pot roast in a bonnet; black benny on latke.

The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel.

Newfie Steak secret; caramel chicken; beef & bison stew.

Breakfast pizza; bacon-wrapped meatloaf; BBQ pork sandwich.

Spicy pickle melt; My Ridiculous Fat Ass Burger; dark and stormy cheesecake.

Dressing beef franks; "macho nacho" burger; meat and "spaghetiballs.".

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake.

Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More.

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

John checks in in Bloomfield, ON for a 50oz Côte de Boeuf; John jets to Boston, Mass. for a masterclass in Thai street food and dives into the creamy crab curry; John explores the world of seafood in sunny Tofino, BC.

John flies to Courtenay, BC to dive into the seafood on offer and dip his spoon into their seafood chowder; in Boston, Mass., John gets some avocado toast with a Mexican twist.

John arrives in Portsmouth, N.H. to taste a taquito stuffed with braised pig's head; John hits the beach in Tofino, BC and downs a gigantic BBQ sandwich.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Chef Nico Reynolds shares some of his signature barbecue dishes, including a crushed pork and pineapple burger with shredded slaw, a versatile jerk seasoning for meat or veggies and grilled steak.

Nico believes that anything that can be cooked inside can be cooked outside; he puts his theory to the test with breakfast, lunch and dinner recipes all cooked on the grill.

Granny comes to visit, and it's Nico's turn to cook for her; he gives classic Irish ingredients a Caribbean twist with his grilled prawns, mango and black pudding; he cooks chicken thighs in a Caribbean curry sauce.

Nico takes his portable barbecue to the Powerscourt Waterfall and makes grilled halloumi, steak served with Argentine chimichurri, buttery Parmesan corn and a fennel salad.

The traditional Sunday roast takes a backseat during barbecue season, but not anymore; Nico cooks a full dinner with all the trimmings, without ever leaving the back garden.

Nico invites some of his friends to come and join him in the woods for a forest feast and decides to make some dishes that could be perfect while catering for a crowd.

Nico Reynolds is back at the grill and is putting his own mouth-watering "Nico Twist" on some barbecue classics.

Nico gives tips for gas grillers and shows how to make cooking on a gas barbecue feel and taste like cooking over charcoal.

Nico Reynolds believes that anything people can cook inside, they can cook outside even better; he puts this theory to the test with breakfast, lunch and dinner recipes, all cooked on the grill in the wild outdoors.

Nico is making the most of laid-back garden grilling with a grilled steak sandwich, succulent applewood smoked ham and grilled pineapple glaze, and a heavenly grilled rhubarb and mango crumble.

Nico Reynolds believes that anything people can cook inside, they can cook outside even better; he puts this theory to the test with breakfast, lunch and dinner recipes, all cooked on the grill in the wild outdoors.

Chef Nico cooks up a batch of barbecue recipes, including chicken and mushroom shawarmas and pineapple skewers, showcasing the grill's ability to serve many people multiple dishes at once.

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.

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.

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

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.

The chefs are eager to put their own mark on things by grabbing extra items for their appetizers; their pantry picks may not be smart choices; figuring out what to do with a leafy vegetable sucks up most of their time in the entrée round.

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

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.

Chef Nico Reynolds shares some of his signature barbecue dishes, including a crushed pork and pineapple burger with shredded slaw, a versatile jerk seasoning for meat or veggies and grilled steak.

Nico believes that anything that can be cooked inside can be cooked outside; he puts his theory to the test with breakfast, lunch and dinner recipes all cooked on the grill.

Granny comes to visit, and it's Nico's turn to cook for her; he gives classic Irish ingredients a Caribbean twist with his grilled prawns, mango and black pudding; he cooks chicken thighs in a Caribbean curry sauce.

Nico takes his portable barbecue to the Powerscourt Waterfall and makes grilled halloumi, steak served with Argentine chimichurri, buttery Parmesan corn and a fennel salad.

The traditional Sunday roast takes a backseat during barbecue season, but not anymore; Nico cooks a full dinner with all the trimmings, without ever leaving the back garden.

Nico invites some of his friends to come and join him in the woods for a forest feast and decides to make some dishes that could be perfect while catering for a crowd.

Nico Reynolds is back at the grill and is putting his own mouth-watering "Nico Twist" on some barbecue classics.

Nico gives tips for gas grillers and shows how to make cooking on a gas barbecue feel and taste like cooking over charcoal.

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

Featuring lobster burgers and Thanksgiving dinner burgers.

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

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

Tearing into the Carnivore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep-fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

John tries a Boston restaurant's signature raviolo filled with a whole egg yolk; in Peggy's Cove, Nova Scotia, John learns the art of the lobster roll from the master of Maritime seafood himself; a Toronto burger joint with signature Ghanaian spices.

John heads to Québec City, QC to explore the flavors of la belle province with ultra-tender braised bison cheek; John gets back to nature in Tofino, BC and tries veggie burger that diners call the best in the province.

Twelve new contestants show off their barbecue skills to captains Bobby Flay, Sunny Anderson and Michale Voltaggio.

Bobby Flay, Sunny Anderson and Michael Voltaggio introduce the contenders to the BBQ games; the coveted PIG-asus trophy is up for grabs in a Texas-sized relay race and the judges have cooked up some fun in the team brawl to earn advantages.

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

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

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

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

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

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

Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

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

Teams compete in an ordinary home to serve a three-course meal for a $100,000 prize.

Marcus's time in Saint-Remy is nearly at an end. During his trip, he's been a sous-chef, he's been run over by goats, searched for snails, steered a combine harvester, and met some passionate...

In Provence, the tomato is king, and Marcus is on a mission to discover the ultimate simple tomato recipe.

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

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

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

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

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

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

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

John prepares dishes smothered in melted, bubbling cheese.

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

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

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Piña Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah visits the Wilson County Fair in Lebanon, Tenn. And tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

John jets to Long Beach, Calif., to explore the art of Filipino Brunch, from eggs to island French toast; John rolls down to New Haven, Conn.

John flies to Honolulu for a masterclass in traditional Hawaiian poke and poi made from vibrant purple taro root; across the world, John dives into the fresh seafood around in St. John's, NL with fish tacos and baked oysters.

In Montreal, QC, John gets a lesson in tapas, from perfect octopus to freshly fried churros; on warmer shores, John spends the day in Honolulu, HI, enjoying breakfast Hawai'i style, with oodles of Liliko'I.

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

John prepares dishes smothered in melted, bubbling cheese.

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

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

Audra Morrice delves into Sarawak's vibrant Indigenous heritage through its diverse cuisine, venturing across the Malaysian island state.

Audra sets out on a culinary expedition, venturing 60 km south of Kuching to the village of Kampong Sadir.

Audra sets out on a culinary expedition, venturing 60 km south of Kuching to the village of Kampong Sadir.

Audra teams up with local culinary expert Chef Alex Ting for an exploration of Sibu, a city predominantly inhabited by Chinese immigrants from Fuzhou.

Audra teams up with local culinary expert Chef Alex Ting for an exploration of Sibu, a city predominantly inhabited by Chinese immigrants from Fuzhou.

Audra journeys to Mukah, a coastal fishing town about a two-hour drive from Sibu and well-known for seafood. He goes to a Telian hamlet and fishes for big-headed prawns.

Audra journeys to Mukah, a coastal fishing town about a two-hour drive from Sibu and well-known for seafood. He goes to a Telian hamlet and fishes for big-headed prawns.

Audra harvests the prized gula apong in a Niah palm rainforest and immerses herself in Miri's Chinese, Malay, Iban and Orang Ulu influences. Her journey continues to Bario, where she dances and cooks with the Kelabit women.

Audra harvests the prized gula apong in a Niah palm rainforest and immerses herself in Miri's Chinese, Malay, Iban and Orang Ulu influences. Her journey continues to Bario, where she dances and cooks with the Kelabit women.

Audra concludes her highland adventure with visits to the coffee plantations of Long Banga and a spiritual journey up Prayer Mountain.

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

One of the greatest French arts is the art of pâtisserie and Paris is a pastry powerhouse.

Eva marvels at the sheer beauty of Provence as it continues to rewrite the rules of French cuisine.

Eva enjoys Bordeaux's world-famous wines and its fresh produce and masterful Bordelaise sauces.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Eva finds herself in Alsace, a frontier land, sitting between Germany and France, with a cuisine to match.

In Burgundy, Eva meets monks who are said to have invented French agriculture and the incredible craft of terroir half a millennium ago.

Eva finds herself in Alsace, a frontier land, sitting between Germany and France, with a cuisine to match.

Audra Morrice delves into Sarawak's vibrant Indigenous heritage through its diverse cuisine, venturing across the Malaysian island state.

Audra sets out on a culinary expedition, venturing 60 km south of Kuching to the village of Kampong Sadir.

Audra teams up with local culinary expert Chef Alex Ting for an exploration of Sibu, a city predominantly inhabited by Chinese immigrants from Fuzhou.

Audra journeys to Mukah, a coastal fishing town about a two-hour drive from Sibu and well-known for seafood. He goes to a Telian hamlet and fishes for big-headed prawns.

Audra harvests the prized gula apong in a Niah palm rainforest and immerses herself in Miri's Chinese, Malay, Iban and Orang Ulu influences. Her journey continues to Bario, where she dances and cooks with the Kelabit women.

Audra concludes her highland adventure with visits to the coffee plantations of Long Banga and a spiritual journey up Prayer Mountain.

In avant-garde Paris, Eva explores the art of the table and meets the chefs leading a new food scene.

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.'.

Canada's national dish, fries, cheese curds and gravy.

John presents big, messy and flavorful sandwiches.

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

Noah visits the Pacific National Exhibition in Vancouver and gorges on the Big Pickle Dog, then samples the Colonel Katsu Bao, before trying the Deep Fried Margarita for dessert; Noah visits the LA County Fair in Pomona, Calif.

Noah visits the Prince William County Fair in Manassas, Va. and tries the Monumental Grilled Cheese and the Chesapeake Bay Poutine; at the Western Fair in London, Ontario, he dives into a Poutine Dog, the Macaroni Bowl and Cherry Cheesecake Tempura.

Euro-fusion Greek pizza; Crabby Patty burger; deep-fried chili dog; Fluffernutter elephant ear pasty; beer-battered burger; Mississippi mud fry.

John ventures down to Philadelphia for a spot famed for their Guatemalan food; John gets his hands dirty with the master of meat in Toronto where he learns the secret behind their renowned elk sliders.

John journeys to Orlando, FL, and digs into the craziest brunch of his life; homemade biscuits, bacon, eggs, and a 5-cheese mac and cheese, all stacked on one plate.

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

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.'.

Canada's national dish, fries, cheese curds and gravy.

John presents big, messy and flavorful sandwiches.

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

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brian Malarkey draft proteins for their team's best game day dish.

Antonia Lofaso challenges the chefs to give their summer road trip a culinary upgrade; Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage; the teams throw down by creating a coastal-themed roadside picnic.

Antonia Lofaso gets fancy with beach club-worthy cuisine; Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes, and the two least successful chefs craft upscale appetizers inspired by a cocktail.

The teams create rustic feasts, and two chefs face off over an open flame.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the final three to set up a beach shack where they'll serve their best snack before creating a signature dinner using ingredients from their dream destination.

The largest of the ground squirrel family, the prairie dog was once a viable food source for the Pueblo people in New Mexico; diving into how they fell out of favor in the 1960s when they were confirmed to carry the bubonic plague.

Hands down, one of the most exciting ways to reel in a catfish is through noodling. In the great State of Oklahoma, it goes by the name of hand grabbing, and Yia is in for an unforgettable adventure alongside local noodling world record holder, Nate Williams. Joined by his children and the talented Chef Jonathon Stranger, they all eagerly anticipate Yia catching the noodling bug or, better yet, a catfish that will serve as the centerpiece for a delightful dinner.

Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

The largest of the ground squirrel family, the prairie dog was once a viable food source for the Pueblo people in New Mexico; diving into how they fell out of favor in the 1960s when they were confirmed to carry the bubonic plague.

Hands down, one of the most exciting ways to reel in a catfish is through noodling. In the great State of Oklahoma, it goes by the name of hand grabbing, and Yia is in for an unforgettable adventure alongside local noodling world record holder, Nate Williams. Joined by his children and the talented Chef Jonathon Stranger, they all eagerly anticipate Yia catching the noodling bug or, better yet, a catfish that will serve as the centerpiece for a delightful dinner.

Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brian Malarkey draft proteins for their team's best game day dish.

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

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Charlene's Bayside restaurant serves up delectible comfort food; "Beeramisu" from Tide and Boar.

At Catch 22 Lobster Bar, classic comfort dishes turn into magnificent lobster creations; at Chicago Style Pizza, a favorite is a pizza stuffed into another pizza; at Topanga Cafe their specialty is Mexican dishes.

Travel the world for delicious meals.

The sauciest and juiciest meals.

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Rachael shows how to prepare her sister's favorite meal, a chili recipe made with black beans, chopped meat, spices and topped with a blend of cheeses.

Chef Sarah Moulton joins Rachael for a cooking challenge; both Rachael and Sarah create mystery meals using ingredients from Rachael's Tuscan pantry; Sarah cooks deep-fried vegetables, while Rachael uses red onions to make caramelized onion pasta.

Asma loves cooking Bengali influenced food; on the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry and a coconut dessert.

Nico prepares a menu that would fit a casual gathering with friends.

Chef Nico Reynolds whips up beef and corn empanadas in the kitchen.

Gordon Ramsay continues to help the lost owner of Iberville Cuisine.

Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.

A vegan restaurant grappling with direction and disorganization needs help.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Gordon tries to revamp Kings Blue Jam Café in Houston, a café specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

Gordon Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.