The recruits step up to the spotlight in the first-ever Boot Camp Culinary Pageant; it's time to get fancy as chefs Anne Burrell and Gabe Bertaccini teach their teams the delicate art of cooking scallops in the skill drill challenge.

The recruits get into the Renaissance spirit with an Italian relay race before making pork milanese in the skill drill challenge; Anne Burrell and Gabe Bertaccini teach the teams to make fresh mezzaluna pasta for the main dish challenge.

The teams face off in a battle syncing global flavors to musical genres before taking on international-inspired appetizers; Anne Burrell and Gabe Bertaccini teach the recruits to craft a flavorful symphony with paella.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

A Scotsman cooks Bennies and Hash in Victoria; unique Bahn Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

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

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

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

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

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.

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

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

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

A Scotsman cooks Bennies and Hash in Victoria; unique Bahn Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

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

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Five bakers put their skills to the test in a contest to prove who among them can make the best holiday cookies.

Five cookie makers must come up with gingerbread men costumes and are challenged to construct candy filled versions of Downtown North Pole.

Five cookie makers reveal who's on Santa's list by creating cookies showing someone doing a good deed and another being naughty; competitors create a display of cookie angel figurines filled with good spirits.

Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.

Five merry cookie makers must create edible Christmas comic strips; the bakers create larger-than-life cookie ornaments that must incorporate some extra-small ingredients.

Ree and Eddie challenge five cookie makers to make holiday cookies from when dinosaurs roamed the Earth; the bakers craft 3D vehicles fueled with soda flavors for moving around the North Pole.

Five fantastic cookie makers reveal what happens the day after Christmas at the North Pole; the competitors help Santa park his sleigh with decorated and durable cookie rooftops.

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

Aspiring chefs compete to be Canada's Top Chef.

Five bakers put their skills to the test in a contest to prove who among them can make the best holiday cookies.

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

Aspiring chefs compete to be Canada's Top Chef.

Five cookie makers must come up with gingerbread men costumes and are challenged to construct candy filled versions of Downtown North Pole.

Five cookie makers reveal who's on Santa's list by creating cookies showing someone doing a good deed and another being naughty; competitors create a display of cookie angel figurines filled with good spirits.

Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.

Five merry cookie makers must create edible Christmas comic strips; the bakers create larger-than-life cookie ornaments that must incorporate some extra-small ingredients.

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

John makes Croque Madam in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Bavarian schnitzels at the Black Forest Inn; mole sauce and chocolate chicken enchiladas at Fiesta Mexicana; authentic British curries at The Churchill Arms.

A restaurant in the middle of a golf course; Creole spice dishes in Edmonton; pastry-wrapped foods in St. John's, Nfld.

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

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

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

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.

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

John makes Croque Madam in Halifax; making samosa in Victoria, B.C.; cinnamon buns in Edmonton.

Bavarian schnitzels at the Black Forest Inn; mole sauce and chocolate chicken enchiladas at Fiesta Mexicana; authentic British curries at The Churchill Arms.

A restaurant in the middle of a golf course; Creole spice dishes in Edmonton; pastry-wrapped foods in St. John's, Nfld.

Carla Hall challenges three teams to show what the holidays will look like in the future using gingerbread and a very space-age ingredient: freeze-dried berries.

Carla Hall asks the baking teams to conjure up their gingerbread versions of spicy elven mayhem and pair their chaotic creations with a peppery dessert.

Carla Hall challenges the teams to portray the age-old conflict between Santa Claus and Jack Frost in gingerbread and incorporate a sweet and salty dessert.

Host Carla Hall challenges the teams to create gingerbread versions of holiday parades and incorporate a baked item made with comforting hot cocoa.

Host Carla Hall tasks the baking teams with capturing "The Nutcracker" ballet in gingerbread, complete with an elaborate stage and a baked item featuring nuts.

The North Pole's citizens are very sporting types, so host Carla Hall challenges the teams to create gingerbread displays with moving parts that show off their unique games.

Host Carla Hall tasks the baking teams with bringing huge holiday ski chalets to life while incorporating a baked element made with a fancy liqueur.

Aspiring chefs compete to be Canada's Top Chef.

Chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice; the chefs are asked to create a Japanese dish that incorporates the flavors of one of the countries where Morimoto has a restaurant.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice; the chefs are asked to create a Japanese dish that incorporates the flavors of one of the countries where Morimoto has a restaurant.

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

Carla Hall challenges three teams to show what the holidays will look like in the future using gingerbread and a very space-age ingredient: freeze-dried berries.

Carla Hall asks the baking teams to conjure up their gingerbread versions of spicy elven mayhem and pair their chaotic creations with a peppery dessert.

Carla Hall challenges the teams to portray the age-old conflict between Santa Claus and Jack Frost in gingerbread and incorporate a sweet and salty dessert.

Host Carla Hall challenges the teams to create gingerbread versions of holiday parades and incorporate a baked item made with comforting hot cocoa.

John dines at Ottawa's Murray Street Kitchen; Toronto's Fanny Chadwick's; John's search for Caribbean food brings him to Yukon's Antoinette's.

Brunches in Quebec; Israeli food in Toronto; gourmet pizza in Winnipeg.

That Italian Place in Brampton, Ont.; Barque Smokehouse in Toronto; La Taqueria in Vancouver.

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

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

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

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

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

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

John dines at Ottawa's Murray Street Kitchen; Toronto's Fanny Chadwick's; John's search for Caribbean food brings him to Yukon's Antoinette's.

Brunches in Quebec; Israeli food in Toronto; gourmet pizza in Winnipeg.

That Italian Place in Brampton, Ont.; Barque Smokehouse in Toronto; La Taqueria in Vancouver.

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

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

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

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

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

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

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

Warren indulges in the flavors and surroundings of the Sandton neighborhood; he chows down at Zioux, a hip eatery and bar with a South American flair.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren cooks a South African curry and dessert at the Turbine Hotel and shucks wild oysters with a local.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Celebrities tackle holiday-themed challenges as they compete to impress judges Paul Hollywood and Prue Leith.

Warren is in Cape Town, where he explores Cape Malay cuisine; at the Upper Union Restaurant, Warren tries cooked lamb served in baharat cream, pepper oil and Bukhara butter; at the 12 Apostles Hotel, Warren cooks the beloved Cape Malay chicken curry.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Aspiring chefs compete to be Canada's Top Chef.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

Award-winning chef, entrepreneur and food activist, Marcus Samuelsson, travels around N.Y.C. along with celebrities and athletes, visiting restaurants.

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

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

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

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

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

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

Warren indulges in the flavors and surroundings of the Sandton neighborhood; he chows down at Zioux, a hip eatery and bar with a South American flair.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

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

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

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

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

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

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

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

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

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

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.

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

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

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

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

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.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic - the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Eddie Jackson brings Thanksgiving game day vibes to Bobby Flay's kitchen, and chefs Maneet Chauhan, Christian Petroni and Michael Psilakis tackle dishes that are stuffed.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

Carla Hall ushers in an all-pastry holiday extravaganza with chefs Alex Guarnaschelli, Damaris Phillips and Zac Young.

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes.

Geoffrey Zakarian is Bobby Flay's tour guide as chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Justine discovers the diverse blend of Malay, Indian, Chinese and indigenous cuisines as she explores Malaysia, from vibrant markets to serene beaches.

Justine discovers the diverse blend of Malay, Indian, Chinese and indigenous cuisines as she explores Malaysia, from vibrant markets to serene beaches.

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

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

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

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

Justine discovers the diverse blend of Malay, Indian, Chinese and indigenous cuisines as she explores Malaysia, from vibrant markets to serene beaches.

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

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

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

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

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.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic - the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Eddie Jackson brings Thanksgiving game day vibes to Bobby Flay's kitchen, and chefs Maneet Chauhan, Christian Petroni and Michael Psilakis tackle dishes that are stuffed.

Giada De Laurentiis decks the halls as triple-threat titans Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies.

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

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

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

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

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

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

Aspiring chefs compete to be Canada's Top Chef.

Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.

Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

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.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

Teams are tasked with cooking halibut in seven different ways; a dinner service; an elimination; pianist Stephan Moccio; chef David LeFevre.

The chefs must create a dish using potatoes as the key component; the pressure becomes unbearable for one chef, leading to a chaotic dinner service.

A challenge involving cooking five commonly served "staple" dishes; chef Ramsay makes changes to a dining service.

The final 10 chefs are surprised when Ramsay brings in his daughter to celebrate her Sweet 16; each chef must create a worthy dish to be served at her party; a dinner service; an elimination.

Gordon Ramsay helps the owner of Blake's Place, a small neighborhood restaurant that has lost sight of the most crucial aspect of a restaurant's reputation, which is executing delicious and memorable dishes.

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

The dining room gets an Italian transformation for the blind taste test; the two teams cook to honor supporters of St. Jude Children's Research Hospital and the Waterkeeper Alliance, with a new five-course Italian menu.

Gordon Ramsay helps the owner of Blake's Place, a small neighborhood restaurant that has lost sight of the most crucial aspect of a restaurant's reputation, which is executing delicious and memorable dishes.

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

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.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

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

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

John 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.

Pastry chef Anna Olson provides tips and techniques for desserts.

Pastry chef Anna Olson provides tips and techniques for desserts.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Chef Andrew Zimmern shares his favorite Vietnamese-inspired cold noodle salad and more.

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

Ree Drummond shares make-ahead eats for when the kids get home for the holidays; she prepares her shortcut tex-mex meatball soup, festive DIY holiday brownie kits, a breakfast burrito casserole and a stash of everything snack mix.

Ree Drummond gets the party started with shortcut appetizers, preparing spicy grape jelly meatballs, holiday mystery rolls and perky pigs in blankets; a Christmas crudité tree and pistachio pudding shooters.

Aspiring chefs compete to be Canada's Top Chef.

Jesse Palmer asks the remaining nine bakers to make fruit cake blend desserts and Victorian era Lambeth cakes, featuring intricate piping and an oldtimey ingredient; judges Carla Hall, Duff Goldman and Nancy Fuller decide which baker gets eliminated.

Jesse Palmer asks the bakers to make flavor-forward cookies; judges Carla Hall, Duff Goldman and Nancy Fuller decide the winner in a blind tasting.

Jesse Palmer asks the remaining seven bakers to team up and make ooey-gooey caramel and chocolate desserts; the real party begins as the ice luge arrives; the bakers make boozy trifles for judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.

In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.

Aspiring chefs compete to be Canada's Top Chef.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Eric Adjepong welcomes three James Beard-winning chefs from Illinois, Georgia and California to the arena; these chefs are ready to show Alex Guarnaschelli and judges Stephanie Izard and Kwame Onwauchi just how they won their culinary award.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

Geoffrey Zakarian is Bobby Flay's tour guide as chefs Eric Adjepong, Esther Choi and Leah Cohen bring a world of hurt for the holidays.

Eric Adjepong welcomes three James Beard-winning chefs from Illinois, Georgia and California to the arena; these chefs are ready to show Alex Guarnaschelli and judges Stephanie Izard and Kwame Onwauchi just how they won their culinary award.

Jesse Palmer asks the remaining nine bakers to make fruit cake blend desserts and Victorian era Lambeth cakes, featuring intricate piping and an oldtimey ingredient; judges Carla Hall, Duff Goldman and Nancy Fuller decide which baker gets eliminated.

Jesse Palmer asks the bakers to make flavor-forward cookies; judges Carla Hall, Duff Goldman and Nancy Fuller decide the winner in a blind tasting.

Italian comfort curries; smokehouse meats; triple threat burgers.

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

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

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

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

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

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

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

John 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.

Italian comfort curries; smokehouse meats; triple threat burgers.

Stephanie Boswell and Ludo Lefebvre welcome 10 bakers to Paris and challenge them to make desserts that reflect their culinary points of view; the bakers create cakes using cream.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

Stephanie Boswell and Ludo Lefebvre challenge the bakers with a dish that demands perfection, the soufflé.

Stephanie Boswell and Ludo Lefebvre send the final four to a fromagerie where they shop for a dessert spotlighting cheese.

Stephanie Boswell and Ludo Lefebvre whisk the finalists away to Ladurée, where they sample Julien Alvarez's macarons.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

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

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

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.

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

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

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

Brisket and stout stroganoff; hot mess poutine; bulgogi and kimcheese sandwich.

A bacon explosion; shrimp corn dog; Beef Pepian.

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

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

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

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

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

John jets to San Diego, Calif., for a crash course in Chicano cooking; John heads to the East Coast to enjoy creamy, slow cooked risotto topped with pan-fried Bay of Fundy scallops; In Toronto, Ont.; John digs his fork into ricotta pancakes.

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

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

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

A bacon explosion; shrimp corn dog; Beef Pepian.

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

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

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

The search to find the greatest holiday baker begins as eight amateur bakers show off their family traditions and superb baking skills. To survive the challenges from week to week, they must prove their abilities in front of the tough-love judges. In the pre-heat - the first of two rounds - the bakers are tasked with creating pastries, cookies or small cakes based on the episode's theme. The winner of the round gets an advantage moving into the main heat, which involves making a larger confection. The winner then moves on to the next episode with the possibility of winning a cash prize and being crowned Holiday Baking Champion at the end.

The bakers are challenged to sing a song of sweetness for judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson by creating cakes that feature a verse from a festive favorite, "The 12 Days of Christmas.".

The baking teams capture Santa's reindeer enjoying their favorite sporty pastimes.

The baking teams are challenged to imagine what the North Pole's coolest couple do on a day off and create cakes that invite judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson to spend time at home with Mr. and Mrs. Claus.

The bakers are challenged to create cakes of Santa's lesser known, but definitely more fun, ride.

Host Brad Smith asks the teams to capture all of the covert mischief that toys get up to when no one's watching, and the bakers do their best to impress judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson.

From frosty hikes to snowball fights, Brad Smith challenges the teams to walk judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson into a winter wonderland by creating cakes that feature the season's cutest creatures enjoying winter in the woods.

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

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

The search to find the greatest holiday baker begins as eight amateur bakers show off their family traditions and superb baking skills. To survive the challenges from week to week, they must prove their abilities in front of the tough-love judges. In the pre-heat - the first of two rounds - the bakers are tasked with creating pastries, cookies or small cakes based on the episode's theme. The winner of the round gets an advantage moving into the main heat, which involves making a larger confection. The winner then moves on to the next episode with the possibility of winning a cash prize and being crowned Holiday Baking Champion at the end.

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

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

The bakers are challenged to sing a song of sweetness for judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson by creating cakes that feature a verse from a festive favorite, "The 12 Days of Christmas.".

The baking teams capture Santa's reindeer enjoying their favorite sporty pastimes.

The baking teams are challenged to imagine what the North Pole's coolest couple do on a day off and create cakes that invite judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson to spend time at home with Mr. and Mrs. Claus.

The bakers are challenged to create cakes of Santa's lesser known, but definitely more fun, ride.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

When soda was first invented, they said it could cure anything; as Dan, Kevin, and Jim discover, soda's real contribution was introducing the world to the American way of life.

Eight sushi chefs put their skills to test by chef Morimoto and new judge Phillip Frankland Lee; the chefs show off knife skills and sushi knowledge by preparing nigiri, sashimi and maki rolls, using tuna that's been broken down by Morimoto himself.

Chef Morimoto demonstrates how to prepare tamagoyaki before challenging the chefs to make their own version of the dish; the chefs must create a thoughtful, composed and delicious bento box, including an element inspired by a family member.

In their Ikouze Challenge, the chefs work in pairs, using assigned ingredients and Japanese cooking techniques; for the Kesshou Challenge, the winning pair choose new teams of three chefs each; each team must create a pop-up restaurant concept.

The chefs create high-end canapes inspired by origami figures; each chef is presented with a Japanese woodblock print-their inspiration for stunning sashimi platters; some struggle with literal interpretations of the art, while others flourish.

Chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice; the chefs are asked to create a Japanese dish that incorporates the flavors of one of the countries where Morimoto has a restaurant.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds.

In the Ikouze Challenge, the chefs get to showcase a skill they haven't yet been able to demonstrate; two chefs cook and serve a final eight-course omakase, showcasing their hospitality, preparation, choices, flavors, creativity, and technical skill.

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

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.

In the Ikouze Challenge, the chefs get to showcase a skill they haven't yet been able to demonstrate; two chefs cook and serve a final eight-course omakase, showcasing their hospitality, preparation, choices, flavors, creativity, and technical skill.

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

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

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren cooks a South African curry and dessert at the Turbine Hotel and shucks wild oysters with a local.

Warren is in Cape Town, where he explores Cape Malay cuisine; at the Upper Union Restaurant, Warren tries cooked lamb served in baharat cream, pepper oil and Bukhara butter; at the 12 Apostles Hotel, Warren cooks the beloved Cape Malay chicken curry.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

Warren Mendes sets out on a culinary journey through the regions of South Africa, exploring the flavors and culture on offer from Capetown to Johannesburg.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

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

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

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

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

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

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.

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.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

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

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

Eight former champions in teams of two weave magic to create Christmas cookie quilts and construct gigantic stadiums worthy of the finest North Pole games.

Ree Drummond and Eddie Jackson host a dramatic opening night in the Christmas cookie playhouse, where four gingerbread masters craft cookie stick puppets; the bakers also build grand gingerbread puppet theaters to perform a play.

Cookiemakers who came up just short of winning will decorate cookies that call back to forgotten Christmas traditions and reveal what makes them tick with grandfather clocks.

Ree Drummond and Eddie Jackson challenge four cookie makers to dream up their own Christmas movie and decorate a cookie poster for it; they create a vintage TV showing their favorite scene from the classic holiday film A Christmas Story.

Ree Drummond and Eddie Jackson ask four bakers to make cookies that reveal what Christmas is like on other planets; the cookie makers craft rocket ships.

The bakers create festive and flavoursome desserts inspired by the beauty of holiday decor. From whimsical wreaths to towering Tannenbaums, these treats will be decked out in holiday spirit and sprinkled with joy.