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

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

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

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

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

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

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

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.

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

Freak show of food; sweet potato pie ice cream.

Lobster corn dog in California; deep-fried peanut butter and banana sandwich in Pennsylvania.

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.

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.

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.

Guy Fieri's flyin' from chicken to island inspiration; a chicken-centric Omaha, Neb., spot serves it fried with pancakes, a hidden gem in Cincinnati fires up real Caribbean and an eclectic spot in Redmond, Ore., makes chicken and dumplings.

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

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

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

Six remaining bakers set out in pursuit of flakey, buttery deliciousness as they take on Pastry Week; from favorite childhood snacks to street food classics, plus pies galore, it's a week for tasty treats in the baking tent.

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

Amateur bakers compete in a series of themed challenges and eliminations.

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

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

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

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

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

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy parmesan pasta in San Luis Obispo.

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

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's getting into flavors from all over, starting with a Vietnamese spot in Boston that's dishing out rocking rice noodle rolls; Guy finds a legit lamb meatball sub and knockout octopus in Montana.

Guy Fieri's digging into dishes that begin with great dough; starting with savory venison sopes in Minneapolis; in Missoula, MT, a pizza spot is slinging artisan pies like meatball verde; a funky joint is serving up vegan doughnuts.

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago; a Missoula, MT, spot is getting creative with a banh mi burger; a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

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.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

Noah takes on Lobster Fries and jumps for Grasshopper Fried Pie in Texas.

Pulled Pork Donut in Ohio and Calabash Flounder in North Carolina.

The Indiana State Fair serves up fair foods including a colossal grilled cheese sandwich and YaYa's tomato balls; Noah samples fare from Old Canal Days in Lockport, Ill. including loaded potato bites and a Chicago-style pizza pie.

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.

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.

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.

Pork-belly mac 'n' cheese; pulled-pork beanasaurus; poutine upgrade.

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.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

The tables are turned on two celebrity judges, as Howie Mandel and his son, Alex, face off against Sofía Vergara and her niece, Claudia, in an epic kitchen battle.

Reality stars clash in the kitchen to win money for their chosen charities and take home the coveted Golden Fork Award; Chrishell Stause and her sister, Shonda, take on Brad Goreski and his husband, Gary Janetti, in two Hollywood-inspired challenges.

Family bragging rights are on the line, as the D'Amelio family squares off in the kitchen; sisters Charli and Dixie take on parents Heidi and Marc in two rounds of social media inspired challenges.

It's a test of both teamwork and couple goals, as WWE Superstars take the fight into the kitchen; Bianca Belair and Montez Ford and Maryse Mizanin and Mike "The Miz" Mizanin show off their cake decorating skills in a wedding cake tag team challenge.

As commentators for "American Ninja Warrior," Matt Iseman and Akbar Gbajabiamila are used to working with each other; in the kitchen, the two friends vie for prize money, as well as the Golden Fork Award, and a lifetime of bragging rights.

Ashlee Simpson and her sister-in-law, Chudney, square off against Jeannie Mai and her mother, Mama Mai, in two rounds of cinematic-inspired kitchen challenges; the teams make dessert boards inspired by "Willy Wonka & the Chocolate Factory.".

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

Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

Guy Fieri's diving into a flavor overload; a rockin' food truck in Mobile, AL, is dishing out next-level tacos, while an Indian joint in Alberta, Canada, is serving up street food with flair; in Los Angeles, a vegan oasis puts a spin on Bolognese.

Guy Fieri checks out scratch-made Italian in Buffalo, Wyo., a gluten-free Venezuelan spot in Calgary, Alberta, and a southern Caribbean mashup serving oxtail with extra spice in Memphis, Tenn.

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

Guy Fieri's digging into dishes with and without meat; in Mobile, AL, there's rabbit, while in Omaha, NE, a vegan joint brings a meatless spin to fried chicken; in Stamford, CT, Guy and sportscaster Dan Patrick chow down on Greek.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

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.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Noah gets lucky in Illinois with the Horseshoe Sandwich, and gets hot for Buffalo Chicken Pizza in New York.

Noah travels to Edmonton for s'mores mini donuts at K-Days; drops by the North Dakota State Fair and samples wild rice burgers.

Noah Cappe arrives at the Calgary Stampede ready to eat! He starts with Scorpion Pizza: a slice of pizza loaded with edible insects.

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.

A traditional deep-dish pizza; beef sandwiches; historic deli comfort dishes.

Humble lobster dishes; an outrageous burger joint; calzones in Quebec City.

Propaganda Burger; shepherd's pie; Holy Molé Burrito.

A burger with four patties; Roman-style pizza; BBQ brisket with a coffee rub.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

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

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

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

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

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

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

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The competition returns to Brisbane for the third Ultimate Instant Restaurant round; modern Italians Simone and Viviana fight to uphold their record-breaking reputation on the plate.

Chef Marcus Wareing returns on a mission to discover the joys of simple French food and produce; Provence is famous for its delicious simple food, so it provides the ideal setting for Wareing's adventure.

Herbes de Provence is famous; with no UK equivalent, Marcus wants to create his own simple dried herb mix to rival this French classic and turn any dull dish into a good meal.

Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination.

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

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

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

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

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

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Scorpion pizza loaded with edible insects; deep-fried butter; hot beef sundae; deep-fried mac & cheese; saltwater taffy; chicken tinga masala tostada.

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

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.

John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press; in Portland, Ore., he tries something new with a spicy twist; he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.

John's first stop is Toronto, ON, for its pizza; he then travels to Portland, Ore., to learn the secrets of good sushi; finally, he cozies up to some fried chicken sandwiches in Winnipeg, MB.

Death by bacon burgerrito; lasagna grilled cheese; salmon waffles sandwiches.

Apple and smoked salmon crepes; Pad Thai; fun sandwiches.

Chicken club sandwich with beef bacon; pulled rabbit ragu; chicken ball burger.

Fried snapper and black-eyed pea fritters; pork chops with apple and raisin garnish; the Cuban equivalent to the burger.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Eva Longoria explores Barcelona and the Catalonia region, a Mediterranean hub of creativity and cuisine, where world-class chefs push the boundaries of Spanish food.

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Eva Longoria visits Andalusia, the birthplace of flamenco and bullfighting; from jamón ibérico to tapas, she savors the flavors of the region.

Returning to her ancestral roots, Eva Longoria explores Asturias' mountains, orchards and seas, discovering the region's culinary traditions.

After making Marbella her home, Eva Longoria celebrates with family and friends, enjoying the city's vibrant dishes and local flavors.

Eva Longoria uncovers how Spain's cuisine transformed from humble beginnings to become a global culinary sensation in just one generation.

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

Warren makes his first stop at Kruger Shalati or Train on the Bridge and explores its structure; he further indulges in a safari and prepares a dessert.

Eva Longoria uncovers how Spain's cuisine transformed from humble beginnings to become a global culinary sensation in just one generation.

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

Warren makes his first stop at Kruger Shalati or Train on the Bridge and explores its structure; he further indulges in a safari and prepares a dessert.

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Eva Longoria explores Barcelona and the Catalonia region, a Mediterranean hub of creativity and cuisine, where world-class chefs push the boundaries of Spanish food.

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Caribbean roti, platain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

Noah visits the Kentucky Derby Festival for a pizza called the Kentucky Hot Brown; Ozark-style loaded fries; funnel cake with pumpkin; fried cookie dough; Noah arrives at the South Texas State Fair to enjoy The Swamp Thing and Hush Kitties.

Noah Cappe visits the Nederland Heritage Festival for food and an egg-stravaganza; the Dogwood Festival for an Oh Boy! po'boy sandwich and cocoa bananas.

Noah visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.

In New York City, N.Y., John digs into some delicious seafood; he then embraces his Russian side in Portland, Ore., with a lesson in making Pelmeni; he then takes off to Charlottetown, PEI, for a surf-side treat.

John gets down to business at an off-the-charts diner in Toronto, ON; he then heads off to Lunenburg, NS, to dine by the seaside; lastly, John skips into a pint-sized restaurant in Seattle, Ore.

John gets dark and checks an eye-popping boar burger with a pitch-black bun off his bucket list in Halifax, NS; John travels to New York City, NY to eat some one-of-a-kind Thai cuisine and more.

Red velvet pancakes; pig in a blanket; chicken and shrimp "Ciao" mein.

Guava BBQ short rib sandwich; Redonkadonk Burger; English steak and stout pie.

Caribbean roti, platain and eggplant; Guilty Pleasure; sandwiches for a crowd.

Bacon, tomato, onion and cheddar omelette; macaroni and cheese with elk; ox tongue sandwich.

Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.

Tucci discovers the history of beautiful and troubled Calabria, Italy, as well as the history of his own family; joined by his parents and Italian relatives, he reflects on the inspiration people draw from Calabria and why those who leave return.

Tucci visits the island of Sardinia, Italy, famous for its harsh, rugged landscape, crystal blue ocean, and passionately preserved traditions; Tucci learns how Sardinian food culture varies wildly throughout the island.

Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat; he discovers how the Pugliese own their past and embrace the future on their own terms.

Tucci visits the Italian Riviera famous for the glamor of Portofino and fishing villages of the Cinque Terre; he tries Genoese pesto and discovers how Ligurians have learned to adapt to life in the difficult landscape.

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.

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 Jonathon Stranger invites Yia to Oklahoma to tackle a new problem in the Sooner state; wild hog numbers are rising in central Oklahoma as they push north from Texas, an issue the Circle M Lodge knows all too well.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby Flay how it's done.

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 Jonathon Stranger invites Yia to Oklahoma to tackle a new problem in the Sooner state; wild hog numbers are rising in central Oklahoma as they push north from Texas, an issue the Circle M Lodge knows all too well.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.

Tucci discovers the history of beautiful and troubled Calabria, Italy, as well as the history of his own family; joined by his parents and Italian relatives, he reflects on the inspiration people draw from Calabria and why those who leave return.

Tucci visits the island of Sardinia, Italy, famous for its harsh, rugged landscape, crystal blue ocean, and passionately preserved traditions; Tucci learns how Sardinian food culture varies wildly throughout the island.

Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat; he discovers how the Pugliese own their past and embrace the future on their own terms.

John revisits some of his favorite chefs; Shine in Victoria; The Early Bird in London, Ont.; Antoinette's in Whitehorse, Yukon.

John revisits old friends in their restaurants and shares special Christmas meals.

Authentic Napoletana pizza and pasta; barbecue ribs at Moonshine BBQ.

John visits Nuburger; smoked meat combines with poutine at Poutineville; country brunch at Emma's Country Kitchen.

John visits The Wren; an Alberta roadside restaurant; the Iron Skillet.

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Barbecue at The Smoke; Pakistani food at LaHore Tikka House; Zingerman's Roadhouse.

Korean fried chicken is one of John's favorite dishes; Rachael prepares this sweet and spicy meal at home and shows how to pair the dish with Persian cucumbers, daikon radishes and kimchi, all served on sweet hot rolls.

Author and chef Sarah Moulton prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.

This season's contestants head to Las Vegas where they participate in the signature dish challenge; the winners of the challenge ride on the world's tallest Ferris wheel while the losers peel 50 pounds of shrimp and 1,000 pounds of potatoes.

The teams have 20 minutes to see which team can produce the most shrimp dumplings; rapper The Game attends the dinner service.

The contestants are faced with a communication challenge; the winning team goes on a relaxing retreat while the losers prepare for dinner service, which involves gutting 100 pounds of sea bass; VIP guests include astronaut Buzz Aldrin.

A rubber-duck hunt determines which ingredients the contestants will use with duck in a team challenge; the winning team spends the day on a yacht while the losing team prepares a duck appetizer; guests include Kris Jenner and Dita Von Teese.

The contestants pair up and prepare three main dishes, each with one of the following holiday themes: July Fourth, Mardi Gras and Cinco de Mayo; challenge winners are flown to Santa Inez Valley, where they blend their own wine.

The blue team gains a new member; the team that wins a grocery spelling challenge spends the day flying in a stunt plane, while the losing team makes sangria for dinner service; VIP guests include Thomas Ian Nicholas and Omar Benson Miller.

The teams must create six unique dishes for former sous chef Andi; while the challenge winners spend the night in Las Vegas, the losing team makes a mountain of macaroons; dinner service has the contestants cooking for Andi's wedding reception.

Grammy-winning guitarist Steve Vai performs; the contestants must create unique dishes with a limited number of ingredients; the winning team plays a game of paintball while the losing team is faced with delivery day in the kitchen.

The contestants compete in a bison-dish challenge that tests their archery and cooking skills; cowboy steak night with news commentator Stacey Dash and Olympic gold medalist Phil Dalhausser.

The teams make vegetarian, meat, seafood and sweet dishes for the surprise judges; the winners go to Palm Springs while the losing team has to squeeze oranges.

The teams can only have one chef in the kitchen at a time as they prepare three entrées, each with a different protein; actress Lainie Kazan and comic Bill Engvall are guests at the dinner service.

The chefs must identify ice cream flavors in a blind taste test challenge; actress Meredith Baxter and Olympic swimmer Haley Anderson attend the dinner service.

The remaining six chefs must rely on their loved ones to complete chef Ramsay's Branzino dish; the winning team will be awarded a day at a luxurious spa while the losers have to clean the entire dormitory.

The chefs prepare high school lunch dishes, and teenagers act as the judges; the winner gets a trip to San Francisco's Levi Stadium, while the losers must sort recyclables from an abundance of trash; actors Randy Couture and Neil Jackson visit.

The chefs must create a steak dish and two sides in 40 minutes to be submitted to the scrutiny of chef Ari Rosenson; during dinner service, the chefs take turns leading the kitchen; two chefs advance.

The top two finalists create cold and hot appetizers and main entrées for a panel of esteemed judges; the winner of the challenge gets first pick of the returning contestants, who assist with the final dinner service; the winner is announced.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

John travels to Brooklyn, N.Y. to learn the art of the apple-topped grandma pizza from the maestro himself.

John touches down in Toronto, ON, for a crash course in making Hakka wontons; after that, he checks out pizza in Pittsburgh, Penn.; he then has a bucket list soda fountain experience in Brooklyn, N.Y.

John heads to Toronto, ON, to devour decadent cheese; he then heads south of the border to make a pilgrimage to Detroit, Mich., the best restaurant; lastly, he visits Edgewater, N.J., to check out a burger.

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

John pays a visit to Kenzington Burger Bar, Detroit Style Pizza and Bookers BBQ.

John visits Toronto's oldest restaurant, The Senator, for classic meals.

Fat back at Lardo; pie for breakfast at Shuswap Pie Company.

John learns what "Naina" means; Americana food at Vinsetta Garage; Halifax's only Jewish deli.

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

Jake is inspired by two dishes he learned from his mother-in-law and grandmother; the first is a Turkish leek burger inspired by Turkish meatballs; for dessert, it's a variation of his grandmother's cake with peach crumb bars.

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.

In his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Gordon surveils and works to save a legendary soul food café on the verge of losing its legacy.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

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

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

The final four chefs race to make it to the finale in a challenge highlighting the five flavor profiles.

The new season kicks off with Cake Week as eight of America's best amateur bakers strive to impress judges Paul Hollywood and Prue Leith; for the Signature, they must create towering vertical layer cakes; in the technical, they'll have to whisk their way to four perfectly baked molten lava cakes; finally, in the Showstopper, the bakers are asked to channel Mother Nature herself, crafting cakes that celebrate the natural world; the drama-and in one case, the bourbon-flows.

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 new season kicks off with Cake Week as eight of America's best amateur bakers strive to impress judges Paul Hollywood and Prue Leith; for the Signature, they must create towering vertical layer cakes; in the technical, they'll have to whisk their way to four perfectly baked molten lava cakes; finally, in the Showstopper, the bakers are asked to channel Mother Nature herself, crafting cakes that celebrate the natural world; the drama-and in one case, the bourbon-flows.

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 his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Gordon surveils and works to save a legendary soul food café on the verge of losing its legacy.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

John makes sandwiches at The Clubhouse Sandwich Shop; a renovated house in Oregon; simple bistro cooking at 2 Doors Down.

All-day breakfast the The Jammery; sandwiches at Shut Up and Eat; Cacao 70's all-chocolate menu.

John Catucci eats at Tilt; Nuba's Lebanese dishes feature time-tested recipes and the freshest ingredients.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Noah arrives at the Deep Pit Barbeque in Chowchilla, Calif., and tries the funnel cake cheeseburger and baja avocado taco; St. Michael's Italian Festival in New Jersey for zeppole; a cheesecake known as Cake 'n Bacon; The Hoboken Fat Boy.

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

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

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

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

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

John makes sandwiches at The Clubhouse Sandwich Shop; a renovated house in Oregon; simple bistro cooking at 2 Doors Down.

All-day breakfast the The Jammery; sandwiches at Shut Up and Eat; Cacao 70's all-chocolate menu.

John Catucci eats at Tilt; Nuba's Lebanese dishes feature time-tested recipes and the freshest ingredients.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

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

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

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

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

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

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

Chefs Jeff Mauro and Tiffany Derry are ready to mold a new batch of celebrity recruits into kitchen MVPs; first, the celebs whip up red-carpet-worthy dishes to show off their culinary chops; then, the chefs teach their teams spicy piri piri chicken.

Chefs Jeff and Tiffany teach the teams a soup and sandwich combo before tackling the main dish challenge of eggplant parmesan and handmade pasta; the bottom two recruits must battle it out in a blind elimination appetizer cook-off.

The celebrity teams hustle during a head-to-head relay race through a faux-luxury resort to create poolside platters; then, chefs Jeff Mauro and Tiffany Derry challenge them to make crab cakes and seafood curry.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crêpes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

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

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

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

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

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

John goes to Miami, FL for a Puerto Rican feast; he heads to Tucson, AZ to meet the family behind the Tex-Mex masterpiece that is the chimichanga; he sinks his teeth into classic West Coast fish and chips in Victoria, B.C.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crêpes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

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

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

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

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

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

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

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