Former Yankee centerfielder and musician Bernie Williams.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Buddy visits two old school joints that hold a special place in his heart; first, he's heading to Fiore's House of Quality in his hometown of Hoboken, N.J.; then he's off to Chicago to see his good friend Chris at Al's #1 Italian Beef.

Buddy hits up two time-tested restaurants; first up is Triple Crown in Chicago, Illinois, where he tastes the house-made dim sum; then he's off to Zum Stammtisch, one of the last standing, old-school German restaurants in Queens, New York.

Buddy visits two iconic hotspots that are famous for their intensely spicy dishes; he heads to Jitlada in Los Angeles to see if he can withstand the heat of their infamous Thai Jungle Curry; in Nashville, Tenn., Buddy tastes Aqui Hine's spicy pork chop.

Buddy visits two culinary powerhouses who are bringing the flavors of their native countries to the places they now call home; Natraliart serves up Jamaican paradise to Los Angeles; Chauhan Ale and Masala House in Tennessee.

Buddy's hitting up two iconic spots that don't skimp on the meat; first, Buddy's off to Damon's Steakhouse in Glendale, Calif., where they serve up juicy steaks with an island twist; then it's BBQ time at Peg Leg Porker in Nashville, Tenn.

Buddy visits two restaurants whose breakfast offerings bring them to legendary status; Buddy's off to the "Pancake Pantry" in Nashville, Tennessee whose pancake recipe is top secret; he heads to "Lou Mitchell's," one of Chicago's legendary diners.

Guy Fieri's flying with chicken and so much more; in Santa Barbara, Calif., a butcher is saucing up chicken tacos; in Delray Beach, Fla., an homage to Mom includes a mouthwatering pasta; in Las Vegas, a chef is going over the top with Thai creations.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

Guy Fieri's grabbing an international playlist of flavor. In Florida, a funky spot is putting a Mediterranean spin on burgers, while a local gem is dishing out Puerto Rican specialties. In Las Vegas, a real deal Mexican joint has bomb birria tacos.

Guy Fieri's digging into meaty mashups, starting in Boise, Idaho, where a Russian joint is serving lights-out lamb, and a Pakistani spot is cooking goat; in Ocala, Fla., a barbecue pro is putting his spin on brisket mac and cheese stuffed sausage.

Three chefs hit the grills running in the Wildfire Round as they fight to make it past the first elimination; the competition gets a bit cheeky in the Crossfire Round, and the judges are treated to an open-fire East Coast feast in the final round.

A battle between hot and cold in the Crossfire Round.

A battle between land and sea.

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.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

John follows the magic down to Orlando, FL for the Walt Disney World Resort's 50th Anniversary and explores more than 150 sips and bites full of color, whimsy and flavor.

John gets to work in Mississauga, ON learning to make the famous butter chicken samosa; in Tampa, Fla, John channels his inner pitmaster and tries some innovative BBQ creations, including the crunchy, golden brown, pork-stuffed deviled pig.

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.

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.

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 cafe 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.

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

Bobby Flay invites modern European chef Brittanny Anderson to try and give the Titans a run for the money; things get spicy before judge Michael Psilakis awards the first-ever perfect score.

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

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 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.

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.

Pamela Anderson invites chefs to join her on a stunning rural property on Vancouver Island, where together they'll prepare delicious plant-based meals.

Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.

Surf and turf is a great combo, make that combo even better by combining it with taco night; Rachael shows how to make the ultimate date night combo of crab nachos and steak tacos.

Chef Andrew Zimmern sets up an Argentinean style grill in his fire pit.

Chef Andrew Zimmern prepares the ultimate comfort food.

Ree Drummond and her sister Betsy bring a taste of Seattle to the prairie; they whip up a clam dip and Betsy's potato chips, crispy savory pancakes and a baked fontina cheese board, all washed down with a strawberry spritz.

Ree Drummond makes game day favorites; she kicks off with bacon cheeseburger dip, followed by a salsa trio; she tackles crowd-pleasing popcorn chicken with maple mustard dip and a bratwurst bar.

Teams must re-create six of Ramsay's dishes; the three weakest chefs from each team must re-create one of Gordon's signature dishes; an elimination.

The contestants must create a dish using exotic meats; chefs Jon Shook and Vinny Dotolo help judge the challenge; a dinner service.

The remaining contestants compete in a special challenge involving creatures of the sea; during dinner service, two chefs fight for authority; other chefs struggle to communicate.

The remaining chefs compete in the infamous blind taste test challenge; a dinner service for charity; an elimination.

The remaining chefs must create three restaurant-quality pasta dishes with $20; guest judges Lachlan Mackinnon-Patterson, and Bruce Kalman; an elimination.

The chefs face a series of three difficult challenges, including using their senses to re-create a dish, creating a cohesive restaurant quality dish using mystery ingredients and making a dish of their choice using ingredients picked out by Ramsay.

The remaining chefs must instruct athletes Candace Parker, Jordyn Wieber, Ricky Williams, Shawne Merriman, and Reggie Miller to make their signature dishes using only verbal instructions; the contestants cook in one kitchen during dinner service.

Families of the four remaining chefs visit; chefs must base a dish on a secret ingredient hidden in a gift chosen by them; the family members anonymously vote on the dishes; a dinner service and an elimination.

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.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

The remaining chefs must create three restaurant-quality pasta dishes with $20; guest judges Lachlan Mackinnon-Patterson, and Bruce Kalman; an elimination.

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.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

Teams must re-create six of Ramsay's dishes; the three weakest chefs from each team must re-create one of Gordon's signature dishes; an elimination.

The contestants must create a dish using exotic meats; chefs Jon Shook and Vinny Dotolo help judge the challenge; a dinner service.

The remaining contestants compete in a special challenge involving creatures of the sea; during dinner service, two chefs fight for authority; other chefs struggle to communicate.

The remaining chefs compete in the infamous blind taste test challenge; a dinner service for charity; an elimination.

In Washington, D.C., this chef creates a menu filled with fusion flavors; John leaves no crumb behind in Toronto, where he digs his way into this spot's100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

John checks off a New England hot lobster roll from his list; John devours a feast of pork belly and chicken adobo; John tries the steak and potatoes of the future and an exotic sea urchin panna cotta.

John heads to Kentucky to try authentic fried chicken; John digs into a surf-and-turf burger in Boston; John visits a Brazilian restaurant in Toronto.

John dives into a deep-dish pizza in Chicago; John feasts on a burger and jerk lobster in Toronto; John checks some gourmet Jewish cuisine off his list in Philadelphia.

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.

Lobster burgers, Thanksgiving dinner burgers, and more.

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

John prepares dishes smothered in melted, bubbling cheese.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

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.

Families of the four remaining chefs visit; chefs must base a dish on a secret ingredient hidden in a gift chosen by them; the family members anonymously vote on the dishes; a dinner service and an elimination.

Teams Ramsay and Vanderpump are challenged to create unique concept bars that stand out in a crowded market; one member of the losing team it eliminated from the competition.

The 12 remaining entrepreneurs partner with Delish to maximize their promotional abilities; Teams Ramsay and Vanderpump create a Fourth of July inspired recipe that can be easily recreated from a 30-minute cook-a-long demonstration.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Lucia Fox, Michael Baranowski and Chris Georgeson serve as guest judges; the teams must present and sell unusual kitchen gadgets to buyers and brand representatives at the International Food and Drink Event.

In the quarterfinals, the remaining entrepreneurs must provide a full breakfast at Gordon Ramsay's Savoy Grill.

The five remaining entrepreneurs are tasked with creating and pitching a new product for a chance to land a spot in the finale.

The three finalists must craft a pitch that encompasses themselves and their businesses to a room full of industry professionals; Gordon and Lisa crown the Season Two winner.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Hosts Sandra Lee and Jordan Andino invite guest chef Claudia Sandoval to prepare an inspiring Five-Star Fiesta and fire up three home cooks to create their own elevated Mexican meal, for a fraction of the price.

A bountiful bento box created by guest chef Mei Lin serves as inspiration for three home cooks tasked with making their version of a tasty bento box on a budget.

Bobby Flay's Titans face off against their friend and master of modern Korean cuisine, chef Esther Choi; friends become enemies, and Esther has many as both the Titans and the clock work to take her down in front of judge Francis Lam.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Teams Ramsay and Vanderpump are challenged to create unique concept bars that stand out in a crowded market; one member of the losing team it eliminated from the competition.

The 12 remaining entrepreneurs partner with Delish to maximize their promotional abilities; Teams Ramsay and Vanderpump create a Fourth of July inspired recipe that can be easily recreated from a 30-minute cook-a-long demonstration.

Teams must craft a seasonal advertising campaign for wines; they must shoot and edit a commercial to present to wine enthusiasts at a launch event, and the team with the least effective campaign finds themselves on the chopping block.

The entrepreneurs are tasked with innovating a new chocolate product by crafting an original name, label and jingle for their creations; Mars Inc. executives Rankin Carrol, Esther Gamble and Sarah Bilson serve as guest judges.

Old world spices in the entree round; harissa and chocolate in the entree basket; goat's milk in the dessert basket.

Tilapia and egg noodles in the appetizer basket; saba and elk loin in the entree round; cornmeal in the dessert basket.

Rabbit in the entree round.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

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

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

John presents big, messy and flavorful sandwiches.

John finds barbecue restaurants.

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.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The contestants go head-to-head against a chef of their choice from the opposing team in The Seven Seas Seafood Challenge; musician Joe Perry and singer Estelle join chef Ramsey at the dinner service.

The remaining contestants use cookbooks from Gordon's library to spell out the ingredients they want to use for their next challenge.

The remaining contestants must prepare their own interpretations of a Southern staple; dinner-service guests include professional basketball player J.J. Redick, singer Blake Lewis, actress Mircea Monroe, and reality TV personality Adrienne Maloof.

The teams prepare special menu items for the International Ballroom Invitational; the winners go kayaking in the Pacific Ocean and have lunch at the Lark; the losers prepare a raw bar for the ballroom event.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

Things get off to a smoky start in the Wildfire Round; the chefs fish for a win in the Crossfire Round ; in the Feast of Fire, its a BBQ battle of superfoods.

The Feast of Fire is a home run with flame-kissed game day favorites.

The chefs take on flat iron and porterhouse steaks in the Crossfire Round.

In the Crossfire Round, it's time to shut out the competition when the barrel reveals succulent seafood choices. In the Feast of Fire, the competition really heats up.

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.

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 sets out to find the perfect pizza.

Travel the world for delicious meals.

The sauciest and juiciest meals.

Celebrating the most important meal of the day.

Buddy visits two culinary powerhouses who are bringing the flavors of their native countries to the places they now call home; Natraliart serves up Jamaican paradise to Los Angeles; Chauhan Ale and Masala House in Tennessee.

Buddy's hitting up two iconic spots that don't skimp on the meat; first, Buddy's off to Damon's Steakhouse in Glendale, Calif., where they serve up juicy steaks with an island twist; then it's BBQ time at Peg Leg Porker in Nashville, Tenn.

Buddy visits two restaurants whose breakfast offerings bring them to legendary status; Buddy's off to the "Pancake Pantry" in Nashville, Tennessee whose pancake recipe is top secret; he heads to "Lou Mitchell's," one of Chicago's legendary diners.

Buddy hits up two old school eateries that are straight out of a time machine; starting with Superdawg in Chicago, a '50s-style drive-in that serves up a legendary hot dog; then it's off to Nashville, Tennessee, to check out Elliston Place Soda Shop.

Buddy heads to the Berghoff in Chicago, a German-style restaurant famous for their beer and schnitzel; then, he's off to Husk in Nashville, Tenn., where this award-winning spot is putting a unique spin on farm fresh Southern classics.

At the Belgian-inspired restaurant Cadieux Cafe in Detroit, Buddy tries the best bowl of steamed mussels and braised Belgian rabbit in the Midwest; his next stop is at Taverna Kyclades in Queens, N.Y.

Buddy visits two old school joints that hold a special place in his heart; first, he's heading to Fiore's House of Quality in his hometown of Hoboken, N.J.; then he's off to Chicago to see his good friend Chris at Al's #1 Italian Beef.

Buddy hits up two time-tested restaurants; first up is Triple Crown in Chicago, Illinois, where he tastes the house-made dim sum; then he's off to Zum Stammtisch, one of the last standing, old-school German restaurants in Queens, New York.

Four pairs of chefs are set up on teams to compete against other lovelorn duos in a culinary showdown, and sparks could fly in the heat of battle.

Four chefs who specialize in comforting and complex Creole cuisine get creative with their basket ingredients; the judges are excited to chomp down on their appetizers, but the chefs seem overwhelmed by a protein in the entrée basket.

With powerful peppers in every basket, four chefs learn that they'll get hotter chilies for every round; after balancing hot and cold components in the entree, they'll have to use finesse to add one of the hottest peppers to desserts.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

Four chefs with distinct personalities are on a quest to show the judges what they can do; in the first basket, they're not thrilled to see a sea creature with which nobody has worked; a condiment made with worms is a squirmy surprise for dessert.

In Boise, Idaho, an empanada emporium and a stick-to-your-ribs spot are both serving up off-the-hook sandwiches; a funky joint in Savannah, Ga., is putting out real deal wood-fired pizza and bagels.

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

Four chefs with distinct personalities are on a quest to show the judges what they can do; in the first basket, they're not thrilled to see a sea creature with which nobody has worked; a condiment made with worms is a squirmy surprise for dessert.

Buddy visits two culinary powerhouses who are bringing the flavors of their native countries to the places they now call home; Natraliart serves up Jamaican paradise to Los Angeles; Chauhan Ale and Masala House in Tennessee.

Buddy's hitting up two iconic spots that don't skimp on the meat; first, Buddy's off to Damon's Steakhouse in Glendale, Calif., where they serve up juicy steaks with an island twist; then it's BBQ time at Peg Leg Porker in Nashville, Tenn.

Buddy visits two restaurants whose breakfast offerings bring them to legendary status; Buddy's off to the "Pancake Pantry" in Nashville, Tennessee whose pancake recipe is top secret; he heads to "Lou Mitchell's," one of Chicago's legendary diners.

Buddy hits up two old school eateries that are straight out of a time machine; starting with Superdawg in Chicago, a '50s-style drive-in that serves up a legendary hot dog; then it's off to Nashville, Tennessee, to check out Elliston Place Soda Shop.

Buddy heads to the Berghoff in Chicago, a German-style restaurant famous for their beer and schnitzel; then, he's off to Husk in Nashville, Tenn., where this award-winning spot is putting a unique spin on farm fresh Southern classics.

At the Belgian-inspired restaurant Cadieux Cafe in Detroit, Buddy tries the best bowl of steamed mussels and braised Belgian rabbit in the Midwest; his next stop is at Taverna Kyclades in Queens, N.Y.

Buddy visits two old school joints that hold a special place in his heart; first, he's heading to Fiore's House of Quality in his hometown of Hoboken, N.J.; then he's off to Chicago to see his good friend Chris at Al's #1 Italian Beef.

Buddy hits up two time-tested restaurants; first up is Triple Crown in Chicago, Illinois, where he tastes the house-made dim sum; then he's off to Zum Stammtisch, one of the last standing, old-school German restaurants in Queens, New York.

Waffle donuts and root beer floats in the appetizer round; chili fries and corn in the entree basket.

The chefs cook appetizers with jelly rolls and stout.

The chefs find duck gizzards and sauerkraut in the appetizer baskets.

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.

At the world-famous Iowa State Fair, sampling some award-winning new food items; there's a new take on chicken and waffles and a massive meat meal all wrapped up to eat on the midway; the Pork-Tato; the Hash Brown Handful.

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.

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.

John is faced with some smokin' hot dishes.

John revisits the most over-the-top brunch bennies.

John revisits the best Italian kitchens.

Celebrating all things deep-fried, from chicken to donuts.

The remaining contestants participate in a blind taste test in which each team must determine the taste of pureed baby foods; actor Josh McDermitt and TV host Jeannie Mai serve as celebrity diners.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

The chefs compete in a taste challenge; dinner service honors major contributors to "Stand Up to Cancer.".

The chefs compete in a taste challenge; dinner service honors major contributors to a charity; the chefs pair up to combine the flavors of two countries; guests include actors Kellita Smith, Jasika Nicole, Patrick Renna and Tommy Savas.

The chefs face three challenges to determine who receives a black jacket - including creating a dish that must include a surprise ingredient introduced during preparation and creating unique dishes using the same ingredients.

Chef Ramsey provides the first three ingredients for a challenge, which has the remaining chefs racing to get the final three ingredients; guest judge Jenn Louis; TV anchor Neil Everett, comic Pauly Shore and actor Erik Griffin are guest diners.

The contestants create a unique dining experience for a group of well-known chefs; chefs Andi and Aaron work to sabotage the contestants as they run a dinner service with famous diners.

The final challenge has the chefs preparing four dishes in the span of an hour in front of an audience; celebrity guests C.J. Wilson, Andrea Roth, Danny Trejo and Naomi Grossman attend the final dinner service; the winner is announced.

Celebrities gather at chain restaurant in Los Angeles, where award-winning chef Tim Hollingsworth puts a gourmet spin on eight beloved and iconic dishes from Chili's, Red Robin, Panda Express, Jack in the Box, Sonic, Pizza Hut, Pepsi, and Dunkin'.

The chefs have 45 minutes to create a dish that combines a protein of their choice with ingredients selected during a game of chance; mixed martial artist Paige VanZant and actress/model Shannon Tweed attend the dinner service.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

The chefs must work in pairs and cook different types of fish on cedar and hickory wood planks; guest judge chef Ben Ford; Ramsay is frustrated by a contestant and makes a drastic decision.

Celebrities gather at chain restaurant in Los Angeles, where award-winning chef Tim Hollingsworth puts a gourmet spin on eight beloved and iconic dishes from Chili's, Red Robin, Panda Express, Jack in the Box, Sonic, Pizza Hut, Pepsi, and Dunkin'.

The remaining contestants participate in a blind taste test in which each team must determine the taste of pureed baby foods; actor Josh McDermitt and TV host Jeannie Mai serve as celebrity diners.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

The chefs compete in a taste challenge; dinner service honors major contributors to "Stand Up to Cancer.".

The chefs compete in a taste challenge; dinner service honors major contributors to a charity; the chefs pair up to combine the flavors of two countries; guests include actors Kellita Smith, Jasika Nicole, Patrick Renna and Tommy Savas.

The Wildfire round puts grilling skills to the ultimate test, the Crossfire round serves up wine and cheese and then it's off to Southeast Asia for the Feast of Fire.

The Wildfire round tests personalities on a plate; the Crossfire round reveals who likes it salty and who enjoys the sweet; in the Feast of Fire, the judges enjoy a taste of the sweet life.

The BBQs are fired up and so are the chefs in the Wildfire round; a game of fins or tentacles in the Crossfire round; in the Feast of Fire, the chefs take on French cuisine for the win.

Three chefs hit the grills running in the Wildfire Round, it's a BBQ brawl between fast and slow in the Crossfire Round; the judges take a trip to the bayou in the Feast of Fire.

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.

Some of John's favourite restaurants haven't changed a thing in generations.

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

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.

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

Four competitors return to the stoves after being hand-picked as favorites by judge Maneet Chauhan; the baskets that Maneet selects for this battle include a signature Nashville flavoring, an Indian dessert and a frozen cocktail.

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

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

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

The best of the best face off to see who can emerge victorious in the tournament finale fight to win $25,000 in cash, $25,000 for charity and legendary status.

Alex Guarnaschelli and Eric Adjepong join to watch chefs specializing in vegetarian and vegan cuisine take their shot against Alex; the vegan chefs from New York, Oregon and Texas battle it out for a chance to win $10,000.

Billy and Dom begin their food exploration in London and decide the first dish they want to master is the Sunday roast; they visit their friend Ian McKellen at his London pub, The Grapes, and reminisce.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Former Yankee centerfielder and musician Bernie Williams.

Buddy visits two new restaurants; he starts with Frontier, in Chicago, Illinois, which dives into unconventional dishes and proteins like alligator, elk, and duck; then it's off to Antique Bar and Bakery in Buddy's hometown of Hoboken, New Jersey.

Buddy checks out two legendary restaurants that originated as people's actual homes; first, he's going to the famous Loveless Cafe; then he heads to The Whitney in Detroit.

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

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Former Yankee centerfielder and musician Bernie Williams.

Buddy visits two new restaurants; he starts with Frontier, in Chicago, Illinois, which dives into unconventional dishes and proteins like alligator, elk, and duck; then it's off to Antique Bar and Bakery in Buddy's hometown of Hoboken, New Jersey.

Buddy checks out two legendary restaurants that originated as people's actual homes; first, he's going to the famous Loveless Cafe; then he heads to The Whitney in Detroit.

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

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

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

The best of the best face off to see who can emerge victorious in the tournament finale fight to win $25,000 in cash, $25,000 for charity and legendary status.

Competitors put heart and "sole" on their plates in the Crossfire Round and in the Feast of Fire, it's a delicious farm-to-table celebration of harvest abundance.

Three chefs think they've got what it takes to tame the flame in the Wildfire Round; in the Crossfire Round, the chefs compete to see who comes first with chicken or egg, and the Feast of Fire highlights all the colors of the rainbow.

The Feast of Fire is inspired by a ranch-style spread.

Three chefs battle it out in the arena for the chance to win $10,000; tree or leaf determines the fate of the chefs in the Crossfire Round, and the Feast of Fire serves up a blissful brunch.

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.

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

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

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

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

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

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Chef Katie Lee Biegel and fashion icon Carson Kressley glam it up; chefs Rob Reinsmith and Manny Barella dress Bobby Flay down.

Chef Jet Tila and actor Sutton Foster create a new musical for Bobby Flay; pastry chefs Kaitlin Guerin and Laura Warren attempt to whip up a win.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

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.

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

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

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

Noah Cappe checks out the best culinary creations linked to North American fairgrounds.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

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

Noah Cappe checks out the best culinary creations linked to North American fairgrounds.

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

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

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.

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.

Three Canadian eateries that only offer full-fat options.

Eight pounds of lobster at Saint John Alehouse; German fare at Fraser Park Restaurant.

South African mincemeat delicacy; deep-fried "poached" eggs with homemade hollandaise sauce; seafood pizza and Cajun mussels.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Rachael Ray expertly prepares a crispy flake cod fish taco and serves it with a side of refried beans.

Rachael Ray prepares a sauteed chicken dinner served with sauteed vegetables and flavored with heavy cream, dijon mustard and imported beer.

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire - an easy way to ensure the meat is cooked perfectly without drying it out.

Learning to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

Ree Drummond cooks some no-fail fall favorites, starting with an autumn steak salad and a one-pan fall chicken skillet, then, she prepares Santa Fe eggs in purgatory for an all-day breakfast and her quick mini chocolate tarts.

Ree Drummond prepares fall sweets for visitors at her and her sister's remodeled home, by starting the housewarming with her classic s'mores cookies, shortcut cherry cheesecake brownie cups, easy apple fritters, and pumpkin pie snacking granola.

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.".

Three finalists must cook and perfect their menus; two advance to the finale.

The two remaining chefs pick from the season's past contestants to help in the final dinner service; the winner is announced.

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

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

Chef Ramsay invites 16 all-stars back to the kitchen for a second chance to prove they have what it takes; a twist on the infamous Signature Dish Challenge; Ramsay stuns the chefs with an announcement.

The 16 chefs compete in their first individual challenge; a dinner service with chef tables; Ramsay makes a shocking decision during elimination.

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

Chef Ramsay invites 16 all-stars back to the kitchen for a second chance to prove they have what it takes; a twist on the infamous Signature Dish Challenge; Ramsay stuns the chefs with an announcement.

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.".

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.

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.

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

Pulled pork and spice-rubbed ribs from Boneheads BBQ; the Dam Pub serves up shepherd's pie potatoes; John dines on triple-cheese lasagna at the Landmark Cafe.

Jewish classics at The Tallest Poppy; meatloaf muffin at The Cardinal Rule and spicy meatballs at Jr's.

Noah Cappe arrives at the Kentucky State Fair; the Mac Ball Burger, featuring deep-fried homemade mac and cheese; the Fried Green Frank, the Derby Pie Pop and the Southern Slaw Sammie; the Mac Attack Taco; Sunday Dinner Pizza; Grilled S'more Melt.

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish; Pizza on a Stick; the Carrot Funnel Cake; then Noah's off to the Eastern Idaho State Fair.

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

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Billy and Dom begin their food exploration in London and decide the first dish they want to master is the Sunday roast; they visit their friend Ian McKellen at his London pub, The Grapes, and reminisce.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

Noah Cappe checks out the best culinary creations linked to North American fairgrounds.

The remaining chefs compete in teams to complete a four-tiered shellfish tower; a dinner service; an elimination.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Former Yankee centerfielder and musician Bernie Williams.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.