Host Eric Adjepong welcomes three chefs from Arizona, Washington, D.C., and California who are ready to show chef Alex Guarnaschelli and the judges their unique take on cooking with spice.

Eight home cooks share their most treasured recipes, including a dish that reflects their perfect meal and a regional dish that represents the place that they call home.

Host Eric Adjepong welcomes three chefs from Arizona, Washington, D.C., and California who are ready to show chef Alex Guarnaschelli and the judges their unique take on cooking with spice.

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.

Three chefs are ready to burn the competition in the Wildfire Round; in the Crossfire Round, it's a battle with tuna loin; the chefs serve up a beef lovers' banquet in the Feast of Fire.

The Patridge family is ready to find out who has the fiercest flame game; they have a bone to pick with each other in the battle of the bones; it's time to turn up the heat with feasts as hot as the grills.

Pork takes center stage in the Crossfire Round; in the Feast of Fire, the bounty of the high seas pairs with succulent red meat for a "Beef and Reef" buffet.

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.

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

John 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.

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.

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

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

Chefs spoon up their favorite twists on scrumptious soups; French onion soup stuffed in a Bavarian pretzel; Matzah ball soup with a Thai twist; a Pho-inspired French dip sandwich; a giant dumpling filled with soup.

These chefs have a penchant for peppers so they're twisting classic foods and cranking the heat up on fried chicken, Mexican street corn, mac and cheese, shrimp scampi, and BBQ brisket.

Chefs across the nation show off their most expensive creations by elevating classic foods with over-the-top ingredients; a 30-pound ostrich leg covered in gold leaf; the world's most expensive milkshake; cannoli stuffed with caviar.

Talented chefs are taking their favorite mom-made recipes and adding tasty twists and turns; shepherd's pie, buttermilk pancakes, shrimp and grits, and tacos all get delicious makeovers that rival any mom's masterpiece.

Deep-fried food has always been a popular favorite; chefs have transformed classic Italian pasta, mashed potatoes, BBQ ribs and even the famous Philly cheesesteak into deep-fried fantasies.

Chefs show off their culinary skills with unexpected breakfast twists on cinnamon rolls, pancakes, eggs Benedict and more, creating dishes viewers will want to experience at any time of the day.

Talented chefs are revamping popular comfort foods and cranking them up to a new level of feel-good fun; a sweet grilled cheese sandwich for dessert, chicken pot pie, poutine and more all get an extra helping of imagination.

Birthday cake, cheesecake, Thai iced tea, bananas foster, and s'mores all get reimagined as delicious takes on the classic.

Host Matt Richards goes to the New Mexico State Fair in Albuquerque, N.M. to find the best green chili, wild card, and sweet dishes.

Matt Richards goes to Pike Place Market in Seattle to find the best king crab and sweet and wildcard dishes.

The Kalua pork loco moco takes on the Matt dog; the bacon wrapped meatballs compete with the half and half elote; the donut smashburger battles the pickle pizza.

Host Matt Richards goes to Portland, Ore., to find the best wildcard, savory, and sweet dishes.

Host Matt Richards goes to the French Quarter in New Orleans to find the best brunch, wild card, and po boy dishes.

Host Matt Richards goes to Portland, Ore., to find the best wildcard, savory, and sweet dishes.

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

Second-guessing in round two leaves one chef confused about the main protein; the finalists make dessert plates that include a dough and a fancy fruit.

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.

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

Second-guessing in round two leaves one chef confused about the main protein; the finalists make dessert plates that include a dough and a fancy fruit.

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

Chefs spoon up their favorite twists on scrumptious soups; French onion soup stuffed in a Bavarian pretzel; Matzah ball soup with a Thai twist; a Pho-inspired French dip sandwich; a giant dumpling filled with soup.

These chefs have a penchant for peppers so they're twisting classic foods and cranking the heat up on fried chicken, Mexican street corn, mac and cheese, shrimp scampi, and BBQ brisket.

Chefs across the nation show off their most expensive creations by elevating classic foods with over-the-top ingredients; a 30-pound ostrich leg covered in gold leaf; the world's most expensive milkshake; cannoli stuffed with caviar.

Talented chefs are taking their favorite mom-made recipes and adding tasty twists and turns; shepherd's pie, buttermilk pancakes, shrimp and grits, and tacos all get delicious makeovers that rival any mom's masterpiece.

Deep-fried food has always been a popular favorite; chefs have transformed classic Italian pasta, mashed potatoes, BBQ ribs and even the famous Philly cheesesteak into deep-fried fantasies.

Chefs show off their culinary skills with unexpected breakfast twists on cinnamon rolls, pancakes, eggs Benedict and more, creating dishes viewers will want to experience at any time of the day.

Intense color in the appetizer round; the chefs combine proteins in the entree round; rice for dessert.

Beans in the appetizer round; gummy desserts.

Round one reveals a cordial basket while the entrée brings a sting.

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.

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

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

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.

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.

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

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

Chef Ramsay returns to restaurants he tried to help in the past, such as Downcity in Providence, R.I., Classic American in West Babylon, N.Y., and Davide in Boston, to check on their progress.

Chef Ramsay revisits Spanish Pavillion, Kingston Cafe and La Frite to judge their progress after his initial consultations.

Chef Ramsay heads to Spin a Yarn, a 50-year-old steakhouse and banquet center in Fremont, Calif., in hope of revitalizing its menu and ambience.

Chef Ramsay heads to Charlie's, an Italian bistro in La Verne, Calif., to update the bland and unoriginal menu, lackluster service and old-fashioned decor.

Ramsay tries to help Baltimore's Cafe Hon stay in business with a renovation and an image makeover.

Stanley ventures beyond Rome to explore its less visited countryside.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

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

Stanley ventures beyond Rome to explore its less visited countryside.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

Chef Ramsay returns to restaurants he tried to help in the past, such as Downcity in Providence, R.I., Classic American in West Babylon, N.Y., and Davide in Boston, to check on their progress.

Three chefs are in hot pursuit of the Fire Masters Champion title; in the Crossfire Round, it's beef vs. bison in the battle of the burgers; in the Feast of Fire, the chefs take on flame-kissed lean-and-mean menus.

Three chefs head into the flames to show off their culinary personality; they go head-to-head in a battle of fruit desserts; foraged ingredients hit the open fire.

Three chefs fight the flame for a chance to win $10,000; they'll test their chops in the Crossfire Round before setting the table for a bountiful fall harvest in the Feast of Fire.

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

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

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

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

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.

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

Dan Hong embarks on a culinary adventure on the vibrant streets of Hong Kong, discovering the city's diverse food culture.

Dan explores the bustling nightlife of Temple Street in Kowloon, samples the aromas of Hong Kong's infamous stinky tofu, waits in line for clay pot rice and makes his own version at home.

Dan visits a famous congee place on Hong Kong Island. He meets up with Chef Archan Chan to relish the creative and delicious dishes at her modern Cantonese restaurant.

Dan heads out of the city in pursuit of an old school Hakka dumpling house and visits the last remaining underground roasting facility to learn the art of Chinese style roast pork.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Adam is in West London to watch Chelsea FC as matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Adam explores the matchday food culture surrounding Liverpool FC; he enjoys fan-favorite salt and pepper chicken and a half pig's head roast lunch.

Adam dives into Tottenham's football food culture; he tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

Adam is in Manchester to watch the Red Devils play; he gets stuck into a seafood boil; a new sweet and savoury take on sourdough pizza.

Adam explores the football food culture of Glasgow and Celtic FC. First up is a Stornoway black pudding, then a unique haggis and whisky topped pizza.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Adam explores the football food culture of Glasgow and Celtic FC. First up is a Stornoway black pudding, then a unique haggis and whisky topped pizza.

Dan journeys to Hong Kong's picturesque coastal region of Sai Kung where local chef, Margaret Xu cooks him a sublime steamed crab dish. He then searches for a restaurant that specialises in traditional Chinese sweet soups.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

Andrew Zimmern dives into the culinary treasures of Italy's Amalfi Coast; he samples raw red mullet aboard a fishing boat, tastes years-old fish sauce, visits the Sistine Chapel of salumi, and tucks into Mamma Agata's cloud-like meatballs.

Andrew Zimmern explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico; he eats wild boar with native cactus, stinkbug salsa and seven-chili rabbit before trying sweaty tacos inspired by Aztec ingredients.

Gavin Rossdale designs and prepares a four-course meal in his home.

Dan journeys to Hong Kong's picturesque coastal region of Sai Kung where local chef, Margaret Xu cooks him a sublime steamed crab dish. He then searches for a restaurant that specialises in traditional Chinese sweet soups.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

Andrew Zimmern dives into the culinary treasures of Italy's Amalfi Coast; he samples raw red mullet aboard a fishing boat, tastes years-old fish sauce, visits the Sistine Chapel of salumi, and tucks into Mamma Agata's cloud-like meatballs.

Andrew Zimmern explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico; he eats wild boar with native cactus, stinkbug salsa and seven-chili rabbit before trying sweaty tacos inspired by Aztec ingredients.

Dan Hong embarks on a culinary adventure on the vibrant streets of Hong Kong, discovering the city's diverse food culture.

Dan explores the bustling nightlife of Temple Street in Kowloon, samples the aromas of Hong Kong's infamous stinky tofu, waits in line for clay pot rice and makes his own version at home.

Dan visits a famous congee place on Hong Kong Island. He meets up with Chef Archan Chan to relish the creative and delicious dishes at her modern Cantonese restaurant.

Dan heads out of the city in pursuit of an old school Hakka dumpling house and visits the last remaining underground roasting facility to learn the art of Chinese style roast pork.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Adam is in West London to watch Chelsea FC as matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

In the Crossfire Round, the chefs face a battle of the epic sandwich; in the Feast of Fire, fruit meets flame for a fiery and flavorful marriage.

After taking the heat in the Wildfire Round, the chefs have a fiery face-off with lobster; in the Feast of Fire, the chefs must make a very "pig" deal out of two cuts of succulent pork.

Three chefs think they have what it takes to be a Fire Masters Champion; the Crossfire Round is a battle of pizzas; the Feast of Fire has the judges hooked on a sizzling seafood spread.

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.

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

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

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

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.

Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

Chef Silvia Barban has one thing on her mind and that's revenge against Titan Brooke Williamson; if Silvia can handle the hurdles of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's palate, she just may get her payback.

Bobby Flay invites rising star Chef Ashleigh Shanti to face off against the Titans; Chef Ashleigh keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his discerning criticisms.

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

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

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean George Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

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.

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.

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 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.

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 Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

Chef Silvia Barban has one thing on her mind and that's revenge against Titan Brooke Williamson; if Silvia can handle the hurdles of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's palate, she just may get her payback.

Bobby Flay invites rising star Chef Ashleigh Shanti to face off against the Titans; Chef Ashleigh keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his discerning criticisms.

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

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.

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

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

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.

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

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

"MasterChef Australia" finalist Justine Schofield shares some of her favorite recipes.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

Favorite foods from Oklahoma; saucy chili cheese tots, an onion burger and crispy fried okrah; an over-the-top boozy-blended root beer float.

Ree Drummond shares cool desserts for hot summer days, including cherry almond chocolate chunk ice cream, party-ready boozy blackberry lime whips, classic homemade dipped cones and fabulous frozen prosecco grapes.

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

Chef Ramsay travels to Philadelphia to revamp Zocalo, a Mexican restaurant plagued with an unorganized staff and poor service.

Gordon invites his entrepreneurs to Glenapp Castle in Scotland, where he challenges them to create banquets celebrating his homeland.

Gordon meets his remaining 11 contenders in Anglesey, Wales, to test their raw skills and pure talent; after a masterclass on seaweed, the teams must precisely identify and harvest samples of the sustainable crop.

Gordon meets his remaining contenders in Manchester; his first challenge for them is to cater a bottomless brunch hosted by some of the UK's best drag queens.

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

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.

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

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.

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

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

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

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

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.

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

In honor of Rachael's rock star friends, she's making Hella Mexa Suiza Burgers, or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese.

Rachael is coming in strong with this flavorful pork chop pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.

Pad Thai is a crowd favorite and less intimidating than one might think to make; this recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.

Rachael shows how to make a brunch menu of parm frittata with tomato sauce, served with a side of sausage and a simple salad that can be served all day.

A classic childhood combo gets an adult makeover; Rachael shows her version of a creamy tomato soup and a spicy grilled cheese.

Rachael demonstrates how to make her version of a Thai Whole fish and Fish Fillet Supper; they are served with a corn and cherry tomato salad with fresh basil and mint.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

Tom and his truck head to Cornwall to cook his favorite sardines recipe, make an early start at a dairy farm and make his ultimate rice pudding dish.

Tom Kerridge heads to Scotland to see how the star of one of his favorite dishes is produced and to make his take on strawberries and cream.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

Tom Kerridge hits the road in his 1950s food truck to discover what it takes to produce the food on people's plates and to cook with the British ingredients he finds along the way.

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

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

The chefs re-create opulent cookbook recipes from the Titanic's fateful voyage over 100 years ago; they prepare recipes from an elegant, modern-day Moroccan cookbook.

The chefs must decipher and then prepare historic centuries-old recipes from three English royal cookbooks; they are challenged to cook a meal fit for The King, putting their spin on an iconic Elvis Presley-inspired cookbook recipe.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

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.

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.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

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.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

Adam Richman's years of experience crisscrossing the U.S. to find delicious food items in off-the-grid establishments comes in handy once again. The longtime host of the iconic Travel Channel series "Man v Food," Richman has tasted countless culinary gems and introduced viewers to platefuls of cuisine secrets buried in the American food scene. He's at it again in "Man Finds Food," on the prowl for off-the-menu items - available only to connected connoisseurs - served at out-of-the-way eateries. Whether it's smoked redfish on the half shell in New Orleans; braised short ribs in Honolulu; a Reuben omelet and French toast combo in Las Vegas; or lamb shank pie in Boston, Richman finds tasty treasures and meets, greets and eats with some of the most interesting people in America.

Tom and his truck head to Cornwall to cook his favorite sardines recipe, make an early start at a dairy farm and make his ultimate rice pudding dish.

Tom Kerridge heads to Scotland to see how the star of one of his favorite dishes is produced and to make his take on strawberries and cream.

Seafood in the entree baskets; beans for desert.

Something wild in the first round; fowl in the entree baskets.

Sugar and rice in the appetizer round; halibut in the entree baskets; gummy desserts.

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

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

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

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

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

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

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

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

Jesse Palmer is ready to take a dip in the lake and uses his favorite floatie as inspiration for floatie doughnuts in summer flavors; Jesse challenges the bakers to make gelatin water feature cakes, and the competitor that sinks is sent home.

Jesse Palmer looks to cool off with refreshing ice cream sandwiches in bright summer designs; an ice cream truck in the kitchen inspires the bakers to turn a classic treat into a high-end frozen dessert before one competitor has a chilly farewell.

Jesse Palmer is all about the outdoors as he tasks the bakers with making radical s'more desserts using wild chocolate flavors; the bakers must use fresh-pressed juice to create a dessert that's inspired by bike riding - the Paris-Brest.

Jesse Palmer challenges the bakers to make a cobbler, crumble or clafoutis using the bounty of the summer fruit stand; the bakers must make watermelon desserts that taste and look like a watermelon before the judges send another competitor home.

Jesse Palmers tasks the bakers with capturing that coastal vibe using beach drink trifles; when the sun starts to get too hot, the bakers create refreshing summer cream pies to avoid a scorching elimination.

For Father's Day, Jesse Palmer challenges the bakers to get fired up with grill pan desserts for Dad, complete with grill marks; June is also Pride Month for the LGBTQ+ communities, so the bakers celebrate with rainbow desserts.

Jesse Palmer celebrates Warner Bros. Pictures' film, "Barbie," by having the bakers make desserts inspired by her signature color, pink; the bakers aren't playing around when they create toy cakes that look like they belong in the Dreamhouse Kitchen.

Jesse Palmer takes the final three bakers on a wild ride as he challenges them to make three amusement park treats; the bakers roll out sparkler-studded Fourth of July parade float cakes for the "Summer Baking Championship" title and $25,000.

The cooks prepare dishes that show support for someone in need; in the second round, the cooks create their favorite holiday recipes.

Creative chefs go above and beyond with burgers, heroes, sloppy Joes, ice cream sandwiches, and even Peking duck to push the limits beyond two pieces of bread.

Birthday cake, cheesecake, Thai iced tea, bananas foster, and s'mores all get reimagined as delicious takes on the classic.

Host Eric welcomes three talented shellfish experts from Louisiana, Maine and Hawaii to challenge chef Alex Guarnaschelli in two intense rounds of cooking; first, the chefs seal their fate by choosing the ingredients they and Alex will cook with.

The cooks prepare dishes that show support for someone in need; in the second round, the cooks create their favorite holiday recipes.

Host Eric welcomes three talented shellfish experts from Louisiana, Maine and Hawaii to challenge chef Alex Guarnaschelli in two intense rounds of cooking; first, the chefs seal their fate by choosing the ingredients they and Alex will cook with.

Jesse Palmer is ready to take a dip in the lake and uses his favorite floatie as inspiration for floatie doughnuts in summer flavors; Jesse challenges the bakers to make gelatin water feature cakes, and the competitor that sinks is sent home.

Jesse Palmer looks to cool off with refreshing ice cream sandwiches in bright summer designs; an ice cream truck in the kitchen inspires the bakers to turn a classic treat into a high-end frozen dessert before one competitor has a chilly farewell.

Jesse Palmer is all about the outdoors as he tasks the bakers with making radical s'more desserts using wild chocolate flavors; the bakers must use fresh-pressed juice to create a dessert that's inspired by bike riding - the Paris-Brest.

Jesse Palmer challenges the bakers to make a cobbler, crumble or clafoutis using the bounty of the summer fruit stand; the bakers must make watermelon desserts that taste and look like a watermelon before the judges send another competitor home.

Three chefs are ready to take the heat to become the next champion, beginning with a duck breast battle in the Crossfire Round; in the Feast of Fire, the chefs dig into the fresh-grown goodness of plants.

Three chefs enter the arena for a chance to win $10,000; they sink or soar in a duck wing battle; a street food party.

Three chefs hope to showcase their best flame game in the Signature Round, the Crossfire Round, and the Feast of Fire.

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

Noah heads to Vancouver to sample Canadian Poutine Stuffed Burger, Jerk Chicken Dumplings, and the Donuccino; Noah visits the Fryeburg Fair in Maine, where he tries the Pig Pile in Paradise and eats local favorites like a Lobster Roll.

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

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

A 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.

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

Guy Fieri sets up the ultimate face-off with a relay between two teams to create a spicy champion's dinner; working blind, the chefs in the later shifts cook and present dishes based on their best guess of what the teammate before them was making.

Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.

Matt Richards stokes three rounds of competition on his quest to find "The Best in Chow"; the El Jefe taco takes on the queso birria taco slice; the F-Philly cheesesteak competes with the Gobbler; the s'mores tower battles the waffle pop.

Host Matt Richards goes to the French Quarter in New Orleans to find the best brunch, wild card, and po boy dishes.

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

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round; it's a shockingly big surprise that takes some getting used to.

Dan heads out of the city in pursuit of an old school Hakka dumpling house and visits the last remaining underground roasting facility to learn the art of Chinese style roast pork.

Dan tours Hong Kong wonton noodle establishments, visits the traditional dai pai dong on Temple Street and tries handmade fish balls in Kowloon City.

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

In addition to the three mandatory ingredients in each basket, the competing chefs have to share a colossal fourth ingredient in every round; it's a shockingly big surprise that takes some getting used to.

Guy Fieri sets up the ultimate face-off with a relay between two teams to create a spicy champion's dinner; working blind, the chefs in the later shifts cook and present dishes based on their best guess of what the teammate before them was making.

Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

The entrée basket is a bit cheeky; the dessert round has our chefs jumping through loops.

The pig is hidden in the appetizer round; the entrée basket's brine will make a chef shine; Will the chefs crumble in the dessert round?

It takes more grits than gumption to survive the entrée; things are rosy for dessert.

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

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

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

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

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

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

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

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

Chef Ramsay confronts the stubborn owner of the Olde Hitching Post in Massachusetts, who refuses to let his daughter and eatery co-owner have any control.

Ramsay tries to help a bickering brother and sister whose Beaver, Pa., restaurant Levanti's is failing.

Ramsay travels to Sam's Mediterranean Kabob Room in Monrovia, Calif., where the owner has only been able to keep his own children on as employees.

A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.

Chef Ramsay heads to Seattle to help Peter make some much-needed changes to his Greek restaurant, Yanni's.

Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.

Gordon travels to Nashville, Tenn., to help the owners of Chappy's turn their restaurant around.

Ramsay travels to Scottsdale, Ariz., to help the owners of Amy's Baking Company.

Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.

Gordon travels to Nashville, Tenn., to help the owners of Chappy's turn their restaurant around.

Ramsay travels to Scottsdale, Ariz., to help the owners of Amy's Baking Company.

Chef Ramsay confronts the stubborn owner of the Olde Hitching Post in Massachusetts, who refuses to let his daughter and eatery co-owner have any control.

Ramsay tries to help a bickering brother and sister whose Beaver, Pa., restaurant Levanti's is failing.

Ramsay travels to Sam's Mediterranean Kabob Room in Monrovia, Calif., where the owner has only been able to keep his own children on as employees.

A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.

The BBQ heavyweights compete in the Signature Dish Round, the Crossfire Round, and serve up some nostalgic summer classics in the Feast of Fire.

Three chefs serve some meaty mains in the Signature Dish Round, in the Crossfire Round, and a la dolce vita-inspired Feast of Fire.

Three chefs compete in the Signature Round, the Crossfire Round, and prepare some flame-kissed New Orleans food in the Feast of Fire.

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

Texas State Fair in Dallas; bacon-tilla; chicken-fried lobster; carrot cake roly; deep-fried sweet potato pie; Oakland County Fair in Davisburg, Mich.

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

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

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

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

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

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Adam explores the football food culture of East London and West Ham United at the London Stadium; he joins fans of the club, called Hammers, for pie and mash and tries prawn curry.

Adam goes to Nottingham to watch Notts Forest; he heads into town to try a bowl of ramen, then orders a fan favorite, the pizza dog.

Adam is in West London to watch Chelsea FC as matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Global food explorer Adam Richman is back in Britain and this time he's eating his way around the homes of world famous British football teams.

Adam explores the matchday food culture surrounding Liverpool FC; he enjoys fan-favorite salt and pepper chicken and a half pig's head roast lunch.

Adam dives into Tottenham's football food culture; he tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

Adam is in Manchester to watch the Red Devils play; he gets stuck into a seafood boil; a new sweet and savoury take on sourdough pizza.

The star of the competition is an iconic American ingredient: beef; host Eric Adjepong challenges three skilled chefs from Oklahoma, Georgia and Texas to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Three chocolatiers from Tennessee, Florida and California take on classically-trained chef Alex Guarnaschelli in a competition for dessert domination.

Eight home cooks share their most treasured recipes, including a dish that reflects their perfect meal and a regional dish that represents the place that they call home.

The cooks prepare dishes that show support for someone in need; in the second round, the cooks create their favorite holiday recipes.