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.

Chef Ramsay checks on the status of Café Hon, Chiarella's and Leone's to see if they heeded his advice.

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.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

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

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

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

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

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Anna puts a fresh twist on everyday sandwiches by creating a hearty Neapolitan Panini, similar to an Italian version of a bacon, egg and cheese sandwich; she also makes a savory, swirled panini called Italian Girelle.

Marion explores her Asian-Australian heritage through food, from Aussie lamb to Thai street eats, blending family traditions and cultures in a heartfelt coastal journey.

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

Andrew Zimmern tackles fresh squid, demonstrating how to break down this often-intimidating seafood for two dishes; he starts by showing viewers the essential technique of cleaning and preparing squid.

Chef Andrew Zimmern showcases the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry; he begins with a guinea hen and watercress salad.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio, Texas, where fair food staples are twisted into new fusions; he visits the Florida State Fair and the Brevard Renaissance Fair for sweet and savory treats.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

Noah Cappe heads to the Coastal Carolina Fair, where he dines on a three-course meal courtesy of the legendary Hagy family; Noah stops by the Oak Mountain State Fair in Alabama for some wicked Southern twists and Rodeo Austin for fiery gator wings.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalisco Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Noah Cappe raises a glass of mead and celebrates a meaty cone at The Viking Experience in Creedmoor, NC. Then, he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

Noah Cappe checks out a spicy and savory funnel cake at the Florida State Fair, makes a pit stop for the Truck Stop Burger at the Pima County Fair, and gets a turkey leg dinner at Rodeo Austin.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

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

Featuring lobster burgers and Thanksgiving dinner burgers.

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

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

Noah Cappe heads to the Arkansas State Fair for the Arkansas Slamwich, the Stuffed Thanksgiving Taco and more; a savory funnel cake called the Chick 'N' Cake, deep-fried rice pudding and other delights.

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto.

Host Noah Cappe heads to the manatee-filled waters of Crystal River, Florida for the Manatee Festival; Noah eats the best of Wurstfest, an Oktoberfest celebration in Texas.

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

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

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

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

Featuring lobster burgers and Thanksgiving dinner burgers.

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

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

The remaining teams make 18 cross-laminated pain Suisse, 24 savoury brioche doughnuts, and a circus-themed choux showpiece with 160 individual choux buns.

Six new teams make the classic coffee éclair and create a trompe l'oeil showpiece inspired by everyday household objects, within which a tarte Tatin to serve 40 must be hidden.

The teams make sticky toffee puds, charlotte à la russe, and create haute couture showpieces with aperitif-flavoured desserts.

The teams make savoury croissants, perfectly filled maritozzi, and create playtime-themed towering choux showpieces.

The chefs make 24 gourmet chocolate bars, 24 fusion bars and create a hanging showpiece made entirely out of chocolate and suspend it delicately from the ceiling.

The five remaining teams take on a secret challenge to create a plated caramel dessert and a display of frozen lollipops inspired by a winter wonderland theme.

The four remaining teams must perfect Nicolas's modern version of the peach Melba and create an entirely edible fairytale scene.

The remaining three teams are challenged to create an afternoon tea display and the Best of British banquet with towering sugar and chocolate showpieces.

Six teams kick off a new round of competition with miniature Jaffa cakes and tartes Piémontaise, followed by strawberry-and-cream-themed centerpieces.

The four remaining teams must perfect Nicolas's modern version of the peach Melba and create an entirely edible fairytale scene.

The remaining three teams are challenged to create an afternoon tea display and the Best of British banquet with towering sugar and chocolate showpieces.

Six teams kick off a new round of competition with miniature Jaffa cakes and tartes Piémontaise, followed by strawberry-and-cream-themed centerpieces.

The four remaining teams must perfect Nicolas's modern version of the peach Melba and create an entirely edible fairytale scene.

The remaining teams make 18 cross-laminated pain Suisse, 24 savoury brioche doughnuts, and a circus-themed choux showpiece with 160 individual choux buns.

Six new teams make the classic coffee éclair and create a trompe l'oeil showpiece inspired by everyday household objects, within which a tarte Tatin to serve 40 must be hidden.

The teams make sticky toffee puds, charlotte à la russe, and create haute couture showpieces with aperitif-flavoured desserts.

The teams make savoury croissants, perfectly filled maritozzi, and create playtime-themed towering choux showpieces.

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

John prepares dishes smothered in melted, bubbling cheese.

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

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

Host Noah Cappe heads to the sunshine state for some midway eats at the Pasco County Fair.

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

Noah Cappe arrives in Macon, Ga., for the International Cherry Blossom Festival; a pimento cheese-filled breakfast sandwich called the Up All Night, a pink pizza called the Macon Cherry Bomb and a trio of meat-filled midway munchies.

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

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbecue; in Philadelphia, John checks off meat pies from his list.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

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

John prepares dishes smothered in melted, bubbling cheese.

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

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

In a Tournament of Champions Winners vs. Culinary Giant Slayers showdown, the teammates work alone in 10-minute tag-team shifts to create a sweet and savory duo with a few mandatory items.

In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars; each tag team must make a vegetarian version of a classic food duo.

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

The qualifying teams create a party platter featuring something raw, something fried and something cheesy; with only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale.

It's the finale as the two highest-scoring all-star teams face off in the ultimate relay rumble; each team is given $40 to make a high-end dinner on a budget for the Relay Rumble Championship trophies and the $60,000 prize.

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

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

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

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

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

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

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

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

In a Tournament of Champions Winners vs. Culinary Giant Slayers showdown, the teammates work alone in 10-minute tag-team shifts to create a sweet and savory duo with a few mandatory items.

In the second heat of Guy Fieri's wild team tournament, Culinary Award Winners take on Competition All-Stars; each tag team must make a vegetarian version of a classic food duo.

In the final qualifying heat, judges take on Team Next Gen; the chefs search the market for a shopping cart containing a combination of global ingredients and a food adjective they can turn into a winning dish.

The qualifying teams create a party platter featuring something raw, something fried and something cheesy; with only eight pounds of ingredients and some swapped selections, the tag teams race for the chance to move on to the big $60,000 finale.

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

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

John presents big, messy and flavorful sandwiches.

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

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

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

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

John presents big, messy and flavorful sandwiches.

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

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

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Philippine cooking in Toronto; beef on wreck at Charlie the Butcher.

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

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

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

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

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tucson's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A. Panzerotti.

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

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

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

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A. Panzerotti.

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

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

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Philippine cooking in Toronto; beef on wreck at Charlie the Butcher.

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

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

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

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

John finds barbecue restaurants.

John sets out to find the perfect pizza.

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

Noah Cappe arrives in the Aloha State for the 'Iolani Fair'; The school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders; two mashups: the Cubano Pizza and the PB and J Dog.

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; from the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

Noah Cappe makes short work of the Smoke Bomb and the French Toast Crunch Burger; Blue Bacon Cheesecake; the annual Santa Maria Valley Strawberry Festival has inspired sweet berry treats like the Pizza Berry Pie and the Strawberry Crisp Corn Dog.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks Tex-Mex off his bucket list.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favorite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

In Dartmouth, N.S., John tries a lobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

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

John finds barbecue restaurants.

John sets out to find the perfect pizza.

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

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

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

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

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

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

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

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

Stanley heads to Rome in search of the famous four pastas, orders rigatoni all'amatriciana, samples carbonara and tries a selection of cheeses and sausages made from the sheep and pigs farmed in the region.

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

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

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

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

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

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

Travel the world for delicious meals.

The sauciest and juiciest meals.

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

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

A pizza covered in gooey penne alla vodka; a fancy Hamptons Dog; the ultimate Italian-American combo, a Cannoli Calzone; the sweet and savory Loaded Churro Fries; the Strawberry Cheese shake and the Food Court Megastick.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

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

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

Travel the world for delicious meals.

The sauciest and juiciest meals.

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

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

Bobby Flay invites Chef Kelsey Barnard Clark to the Triple Threat kitchen to prove her Southern grit won't quit. Michael Voltaggio faces off against his least favorite ingredient, and the final round hinges on which Southern queen will reign supreme.

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; 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.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans; Shota has beaten Bobby, but he'll have to win over judge Gavin Kaysen to beat the Titans.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Bobby Flay invites Costa Rican Chef Byron Gomez to battle the Titans; Byron hopes his trailblazing flavors and Michelin training will impress judge Ayesha Nurdjaja.

Chef Scott Conant enters Bobby Flay's kitchen to prove he still has what it takes to compete; Scott enjoys showing off his skills to the Titans, and it's all fun and games until judge Jonathan Waxman puts the pressure on.

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

"The Kitchen" co-hosts Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

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.

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

Hip-hop icon Lil Jon and Anne Burrell get Bobby Flay's kitchen turned up with lights, beats and bottle service; chefs Eva Pesantez and Robert Butts have Bobby on the VIP list.

"The Kitchen" co-hosts Sunny Anderson and Geoffrey Zakarian come together to escort chefs Paddy Coker and Greg Lutes down the red carpet and snub Bobby Flay along the way.

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

Bobby Flay invites Chef Kelsey Barnard Clark to the Triple Threat kitchen to prove her Southern grit won't quit. Michael Voltaggio faces off against his least favorite ingredient, and the final round hinges on which Southern queen will reign supreme.

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; 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.

Three Canadian eateries that only offer full-fat options.

Celebrating an important meal of the day.

John is faced with some smokin' hot dishes.

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

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

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

John revisits the best Italian kitchens.

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

Rachael shows how to make a hearty beef stew that is both versatile and delicious and serves it with her mother's famous pucky huddle potato fries.

Rachael is known for her delicious and flavorful pesto sauces of all varieties. She prepares a Pesto alla Trapanese, a Sicilian dish made with almonds and tomatoes; a green pesto typical of Southern Italy, which incorporates a few unique ingredients. Rachael's sister, Maria, shows how to bake a Basque cheesecake, a crustless dessert with a caramelized top. Meanwhile, John mixes a Gin Basil Smash, a cocktail inspired by a similar drink made at the Savoy Hotel in Florence.

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

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

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

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

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

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

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

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

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

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

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

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

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

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

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

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

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

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

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

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

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

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

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

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

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

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

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

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

At Blondie's they serve up a 9 lb double-decker hamburger; John is teased at Little Place; pizza sauce stirring skills at Neighbors.

Anna's throwing an Italian Snacking Party and showing how to make her guests' favorite make-ahead snacks, such as Sicilian-style Chicken Spiedini and Neapolitan Fried Eggplant Sandwiches.

Marion explores her Asian-Australian heritage through food, from Aussie lamb to Thai street eats, blending family traditions and cultures in a heartfelt coastal journey.

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

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

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

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

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

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

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

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

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

Noah Cappe grabs dessert for breakfast at the Florida State Fair with the Wake-Up Waffle Pizza; he checks out the Washington Spring State Fair for poké wrapped in seaweed cones and the bloom-filled Rochester Lilac Festival for creamy Pizza Mac.

Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.

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

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

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

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

Guy Fieri goes from strudel to noodle; in Boulder, Colo., a boho joint serves sweet strudel; Alberta's next-level Nepalese; in Memphis, Tenn., a couple brings big flavor to killer noodles.

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

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

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

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

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

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Unusual burritos at Chino Locos in Toronto; popular barbecue joint in Ontario; 74 dipping sauces at the Déjà vu Café in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murray's Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

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

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

Mystery ingredient elimination round; the final two competitors must impress the judges by making three donuts with a Love theme.

Donut makers compete for a prize of $10,000; the two remaining contestants compete in Bollywood-theme final showdown.

Contestants compete for a chance at a $10,000 prize; the final two compete in a camping-themed final showdown.

Donut makers compete for a chance to win $10,000; the two remaining contestants engage in a "fire & ice" theme final showdown.

Unusual burritos at Chino Locos in Toronto; popular barbecue joint in Ontario; 74 dipping sauces at the Déjà vu Café in Moose Jaw, Sask.

Huge cheeseburgers and "secret menus" at The Burger's Priest in Toronto; a bakery/pizzeria in Hamilton makes the best pizza crust in town; Salvadorian pupusas in Saskatoon.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murray's Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

The bakers start with filled tuiles in the Signature challenge, then take on a classic British biscuit for the Technical challenge; finally, the Showstopper pushes the bakers to create a sweet depiction of a day in their life.

In the Signature, contestants must present a fruit-forward Bundt cake; the Technical introduces a decadent Brooklyn favorite without a recipe; for the Showstopper, the bakers must create illusion cakes that reflect their ultimate cravings.

The Signature challenge starts with a duo of soda breads; in the Technical, a tricky custard-filled treat that demands precision in frying and filling; for the Showstopper, the bakers create a four-legged bread sculpture.

In the Signature, they tackle a tarte Tatin, a caramelized French classic; a Technical that demands finesse with a fancy French pastry; the Showstopper asks for a decorative vertical pie whose layers tell a story through design and flavor.

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

A rich chocolate tart for the Signature challenge; a Technical that has the bakers in knots with a braided Swedish bake; for the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece.

The judges challenge contestants to make cube-shaped desserts, sweet faux fungi and epic macaron towers inspired by heroes and villains.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Kirsten Tibballs, the Chocolate Queen, returns; celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness and with her simple yet delectable dessert recipes, she might just be right.

Kirsten makes a batch of chocolate cupcakes, chocolate-covered toffee apples and some white chocolate and passion fruit flowers.

The judges challenge contestants to make cube-shaped desserts, sweet faux fungi and epic macaron towers inspired by heroes and villains.

Kirsten Tibballs prepares chocolate granola, chocolate crème caramel, marshmallow wheels and date and meringue cake.

Kirsten makes a few apple, cinnamon and chocolate twists; some white chocolate and ginger fudge; a batch of chocolate and jam biscuits.

Guy Fieri's grabbing big flavor in some unexpected spots; there are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport.

A coastal Georgia joint puts its spin on Nashville hot chicken with a side of spicy shrimp; a Vietnamese noodle bar in Calgary dishes out scratch-made savory street food.

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

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

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

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

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

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

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 Bánh Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

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

Noah Cappe hits the Wisconsin State Fair, where a local brewery is serving a deep-fried combo of beer, brats and cheese curds; milk and cookies are inverted; a combination of onion rings and a grilled hot dog; cold brew coffee treat.

The Iowa State Fair welcomes Noah Cappe with a trio of meaty masterpieces, but it's the Double Dutch Almond Funnel that has everyone jumping with joy; giant Jupiter Burger; spicy Solar Flare; sweet Space Coast Softball.

Donut makers compete in a mystery ingredient elimination round; final two engage in a theme of "Land of the Rising Sun.".

Donut makers from all over compete in the ultimate competition; competitors have a chance to win a $10,000 prize.

Mystery ingredient elimination round; final two contestants compete in Carnival-theme final showdown.

Reeva from Virginia, Laurel from Oakland and Rags from Vancouver compete in a mystery ingredient elimination round. The final two have to impress the judges by making three donuts with a High School Cafeteria theme.

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 Bánh Mi sandwiches in Toronto; southern Tennessee classics in Windsor.

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

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

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

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

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

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