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

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 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 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.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

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.

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick; Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way.

Melty, ooey-gooey carnival treats; truffle grilled cheese at the St. Paul Winter Carnival; the mac and cheeseball burger at the Kentucky State Fair; cannoli calzone; apple pie cheesecake.

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.

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.

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.

With only five hours on the clock, three expert baking teams go head to head to create the most sensational monster cakes the judges have ever seen.

The baking teams must dazzle the judges with a Halloween cake that takes the theme Trick or Treat to daring new heights.

With Halloween just around the corner, the baking teams will have the judges pumped for pumpkins, as they carve out topsy turvy jack o' lantern cakes that work all the angles.

The baking teams must cast a culinary spell on the judges by creating cakes inspired by Halloween's first lady.

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.

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, and judge Cliff Crooks breaks records with a surprising score.

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

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

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

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.

With only five hours on the clock, three expert baking teams go head to head to create the most sensational monster cakes the judges have ever seen.

The baking teams must dazzle the judges with a Halloween cake that takes the theme Trick or Treat to daring new heights.

With Halloween just around the corner, the baking teams will have the judges pumped for pumpkins, as they carve out topsy turvy jack o' lantern cakes that work all the angles.

The baking teams must cast a culinary spell on the judges by creating cakes inspired by Halloween's first lady.

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.

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.

Aspiring chefs compete to be Canada's Top Chef.

"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.

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing; she then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Get ready for the cutest Halloween party ever! The bakers will create paw-some, desserts inspired by pets in costume. From pugs to parrots, these desserts will have the judges barking for more, as they celebrate the season's ultimate party animals.

Chef Ramsay heads to New Jersey in hope of helping the owners of Blackberry's improve their service and food quality.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

Tempers flair as Ramsay tries to transform Los Angeles's Burger Kitchen into a profitable eatery.

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

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

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

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

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

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

Chef Ramsay heads to New Jersey in hope of helping the owners of Blackberry's improve their service and food quality.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

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.

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

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

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

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

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

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

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

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

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

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

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

Aspiring chefs compete to be Canada's Top Chef.

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

Eight talented chefs receive a mysterious invitation to cook at a remote hotel, where VIP guests challenge them with demanding requests; with only a trunk of only 13 ingredients to use for their entire stay, the last chef standing checks out $25,000 richer.

Tituss Burgess asks the six remaining chefs to team up and create a steak feast for VIP guest Poppy O'Toole; the competitors hope to inherit the best produce, protein and pantry items from a dearly departed colleague.

Tituss Burgess asks the remaining five chefs to create a noodle dish for VIP guest and Iron Chef Michael Symon; the bottom two chefs face off in a sudden-death round highlighting the humble pickled egg.

Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs; the chefs must use even more of their precious resources to make something icy cool for the guests.

There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in; the competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes.

Tituss Burgess welcomes three VIP guests, Iron Chefs Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel; the final competitors must impress the guests with a three-course meal to win the grand prize of 25,000 dollars.

Aspiring chefs compete to be Canada's Top Chef.

The mystery is afoot in Dracula's Detective Agency. The bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour. Case closed!

There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in; the competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes.

Tituss Burgess welcomes three VIP guests, Iron Chefs Alex Guarnaschelli, Cat Cora and Jose Garces to the hotel; the final competitors must impress the guests with a three-course meal to win the grand prize of 25,000 dollars.

The mystery is afoot in Dracula's Detective Agency. The bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour. Case closed!

There are only three chefs remaining as host Tituss Burgess welcomes VIP guest Andrew Zimmern for a late check-in; the competitors make a midnight snack, and in the morning, they use their dwindling ingredients to create stunning breakfast dishes.

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

Eight talented chefs receive a mysterious invitation to cook at a remote hotel, where VIP guests challenge them with demanding requests; with only a trunk of only 13 ingredients to use for their entire stay, the last chef standing checks out $25,000 richer.

Tituss Burgess asks the six remaining chefs to team up and create a steak feast for VIP guest Poppy O'Toole; the competitors hope to inherit the best produce, protein and pantry items from a dearly departed colleague.

Tituss Burgess asks the remaining five chefs to create a noodle dish for VIP guest and Iron Chef Michael Symon; the bottom two chefs face off in a sudden-death round highlighting the humble pickled egg.

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

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

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

At the Miami-Dade County Fair, chicken wing ice cream, a glazed donut burger, and a red velvet funnel cake; at the Sarasota County Agricultural Fair, deep fried cheesecake, fried green tomatoes, a pulled pork sandwich and gator on a stick.

Noah Cappe heads to Oklahoma for the Giant Texas Tenderloin Sandwich; tries Strawberry Pizza in Virginia.

Noah Cappe celebrates Memorial Day weekend and uncovers some tasty treasures at the pirate-themed Contraband Days festival.

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

John 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 barbeque; in Philadelphia, John checks off meat pies from his list.

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

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

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

Chefs Anne Burrell and Gabe Bertaccini have just seven weeks to turn a talented bunch of culinary train wrecks into kitchen stars; the recruits kick things off with their signature showstopper dish and then tackle making a chicken dinner.

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life; impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the cash prize.

The all-star teams create a crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

Damaris Phillips invites the carvers into a mad scientist's lab, where they create two horrifying hybrid beasts that battle in a duel.

To move on to the all-star finale, the teams create supernatural-themed stories while contending with another jarring jump scare.

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and 50,000 dollars.

The mystery is afoot in Dracula's Detective Agency. The bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour. Case closed!

Chefs Anne Burrell and Gabe Bertaccini lead their teams through a circus-themed event, starting with a scavenger hunt under the big top; the recruits whip up churros and create a full dinner-and-entertainment experience.

Chefs create a calzone with a clever catch, a hotter version of hot chicken, a cool spin on an ice cream sandwich, a crustacean filled croque monsieur, and a reimagined surf and turf.

These chefs take classic cheesy dishes and twist them beyond imagination; how grilled cheese, mac and cheese, pizza, fettuccine, hot dogs, and khachapuri can push boundaries of just how cheesy food can be.

The final teams turn classic children's stories into scary tales for the all-stars championship title, the hallowed prize belts and 50,000 dollars.

Chefs Anne Burrell and Gabe Bertaccini lead their teams through a circus-themed event, starting with a scavenger hunt under the big top; the recruits whip up churros and create a full dinner-and-entertainment experience.

Chefs create a calzone with a clever catch, a hotter version of hot chicken, a cool spin on an ice cream sandwich, a crustacean filled croque monsieur, and a reimagined surf and turf.

These chefs take classic cheesy dishes and twist them beyond imagination; how grilled cheese, mac and cheese, pizza, fettuccine, hot dogs, and khachapuri can push boundaries of just how cheesy food can be.

Chefs Anne Burrell and Gabe Bertaccini have just seven weeks to turn a talented bunch of culinary train wrecks into kitchen stars; the recruits kick things off with their signature showstopper dish and then tackle making a chicken dinner.

Damaris Phillips teams up 14 of the world's top carvers and challenges them to pursue their dreams by bringing terrifying nightmares to life; impressing judges Terri Hardin and Deane Arnold will put the teams one step closer to the cash prize.

The all-star teams create a crime scene by carving a specific spooky crime location, a peccant perpetrator and a monstrous murder weapon.

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

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

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

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

Fried bread pudding bites in Alabama; fried rattlesnake in Oklahoma.

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

Freak show of food; sweet potato pie ice cream.

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

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

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.

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

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

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

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

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Welcome to the most glamorous ghostly gathering of the season - The Gala in the Graveyard! The bakers must impress the judges with spooky sweets that scream opulent, glamorous horror.

The moon is full, the bandages are tight, and the mummies are ready for a wild night out! The bakers will wrap their creativity around fun, eerie desserts inspired by mischievous mummies out on the town.

Get ready for the cutest Halloween party ever! The bakers will create paw-some, desserts inspired by pets in costume. From pugs to parrots, these desserts will have the judges barking for more, as they celebrate the season's ultimate party animals.

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.

After preparing mussels in a stunning chateau, Justine travels to the village of Brantome, where she meets a Michelin-starred chef and learns the techniques of fine French cooking.

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.

Get ready for the cutest Halloween party ever! The bakers will create paw-some, desserts inspired by pets in costume. From pugs to parrots, these desserts will have the judges barking for more, as they celebrate the season's ultimate party animals.

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.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Welcome to the most glamorous ghostly gathering of the season - The Gala in the Graveyard! The bakers must impress the judges with spooky sweets that scream opulent, glamorous horror.

The moon is full, the bandages are tight, and the mummies are ready for a wild night out! The bakers will wrap their creativity around fun, eerie desserts inspired by mischievous mummies out on the town.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Eight elite pumpkin carvers begin their journey to become the next Outrageous Pumpkins Champion when host Damaris Phillips challenges them to create the best porch display in the neighborhood so they can show off their artistic point of view.

Damaris Phillips is all about everyone's favorite Halloween decoration, so she tasks the carvers with creating topsy-turvy, gravity-defying stacks of jacks; they must impress the judges with a spooky skeletal structure to stay safe from elimination.

Damaris Phillips ramps up the competition by asking the carvers to put their best foot forward with 3D pop culture pumpkins that highlight iconic fashion eras; the competitors bring common literary phrases with a deadly twist to life.

The final five pull out all the stops when Damaris Phillips challenges them to create their own superhero and superpower; the competitors depict a scene of the one and only DC's Batman facing off against one of his iconic enemies to save Gotham City.

Eight elite pumpkin carvers battle it out for a $25,000 prize and the coveted prize belt. Host Damaris Phillips joins judges Terri Hardin and Ralph Attanasia to guide the contenders through ghoulishly great carves to see who will be the best in the patch!

Aspiring chefs compete to be Canada's Top Chef.

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.

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.

The mystery is afoot in Dracula's Detective Agency. The bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour. Case closed!

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.

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.

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.

Eight elite pumpkin carvers begin their journey to become the next Outrageous Pumpkins Champion when host Damaris Phillips challenges them to create the best porch display in the neighborhood so they can show off their artistic point of view.

Damaris Phillips is all about everyone's favorite Halloween decoration, so she tasks the carvers with creating topsy-turvy, gravity-defying stacks of jacks; they must impress the judges with a spooky skeletal structure to stay safe from elimination.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

Host Brad Smith welcomes three teams of returning champions who are seeking another win as they serve up some big bog bakes featuring wicked wetlands to impress judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

The teams slug it out, creating cakes with colossal creepy crawlies.

Cotton candy dreams and funhouse screams are on the menu as host Brad Smith asks the baking teams to create chilling cakes that take judges Ron Ben-Israel, Eddie Jackson and Danni Rose on a wild ride.

Fun and games turn to frights as host Brad Smith challenges the baking teams to sew up a win with a dangerous doll cake that toys with judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Brad Smith hosts as the baking teams take some big risks creating cakes that feature thrill-seeking monsters and daring demons for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

From posh parties to private jets, these witches are the talk of the town; host Brad Smith asks the baking teams to wave their magic whisks to create cakes featuring the queens of Halloween for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Who said ghouls can't be glam? Brad Smith welcomes three teams of Big Bake veterans who are seeking redemption by creating cakes of the best boo-ticians in town and their creepy salon clientele for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

The mystery is afoot in Dracula's Detective Agency. The bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour. Case closed!

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.

Host Brad Smith welcomes three teams of returning champions who are seeking another win as they serve up some big bog bakes featuring wicked wetlands to impress judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

The teams slug it out, creating cakes with colossal creepy crawlies.

Cotton candy dreams and funhouse screams are on the menu as host Brad Smith asks the baking teams to create chilling cakes that take judges Ron Ben-Israel, Eddie Jackson and Danni Rose on a wild ride.

Fun and games turn to frights as host Brad Smith challenges the baking teams to sew up a win with a dangerous doll cake that toys with judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

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

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

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

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

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

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

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

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.

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

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

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

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

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, 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.

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.

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.

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

Pastry chef Stephanie Boswell and actress Anika Noni Rose see chefs Lindsey Farr and Yara Lamers through a matcha battle as they prepare to make Bobby Flay green with envy at their pastry prowess.

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

Kardea Brown and actor Kevin Pollak try to crowd Bobby Flay out of his own kitchen, making room for chefs Carlos Anthony and Nelson German to score a win.

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'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, 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.

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

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

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

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

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

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

Aspiring chefs compete to be Canada's Top Chef.

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

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

Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.

Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs.

The mystery is afoot in Dracula's Detective Agency. The bakers must dive into the dark world of supernatural sleuths to craft desserts that are not only macabre and mysterious but also packed with flavour. Case closed!

Jonathan Bennett welcomes four teams to the first of two qualifying rounds; each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history.

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster; Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust.

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life; judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream.

Jonathan Bennett challenges the teams to show the chaos that ensues when monsters go trick-or-treating; each teams must highlight their pumpkin carver's skill to avoid Shinmin Li and Aarti Sequeira sending them home with an empty candy bag.

Jonathan Bennett asks the teams create displays of a vampire on a date gone wrong; while the teams highlight their cake artist's skill with a tasting element, Shinmin Li and Aarti Sequeira decide who won't be getting a second date.

Jonathan Bennett challenges the semifinalists to imagine what would happen when nature fights back, using sugar; judges Shinmin Li and Aarti Sequeira decide which two survivors will battle it out for the championship title and $25,000.

The final two teams create their largest display yet, that of a hotel; it is up to Jonathan Bennett, Shinmin Li and Aarti Sequeira to decide who will check out with the "Halloween Wars" championship title and the $25,000 grand prize.

Gordon tries to revamp Kings Blu Jam Cafe in Houston, a cafe specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

Gordon tries to revamp Kings Blu Jam Cafe in Houston, a cafe specializing in all things breakfast, brunch and lunch, but the overwhelming menu and miscommunication among staff members is causing issues.

Chef Gordon Ramsay hits the road to help struggling restaurants all over the United States turn their luck around. Ramsay examines the problems each establishment faces, from unsanitary refrigerators to lazy or inexperienced staff, and searches for resolutions. With help from his team, Ramsay redecorates each eatery to give it a fresh new look and updates the menu as needed. Ramsay's ultimate goal is to make the restaurants he visits popular and profitable, but it's up to the restaurateurs to take his advice and turn their business nightmare into the American dream.

Gordon Ramsay offers his support to The Verdict, a restaurant known for serving traditional New Orleans cuisine with a modern and trendy twist.

Jonathan Bennett welcomes four teams to the first of two qualifying rounds; each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history.

Four new teams face off in the second qualifier, where Jonathan Bennett challenges them to depict the moment a person transitions into a horrifying Halloween monster; Judges Shinmin Li and Aarti Sequeira chose who moves on and who is left in the dust.

Jonathan Bennett tasks the remaining teams of cake, pumpkin and sugar artists with creating a scene showing what it would look like if a nightmare came to life; judges Shinmin Li and Aarti Sequeira decide which teams will continue living the dream.

Jonathan Bennett challenges the teams to show the chaos that ensues when monsters go trick-or-treating; each teams must highlight their pumpkin carver's skill to avoid Shinmin Li and Aarti Sequeira sending them home with an empty candy bag.

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.

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

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

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

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

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

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

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

Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to scope out an elk to cull from the herd roaming on their 12,000 acre property.

Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.

Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing; she then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.

Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.

Aspiring chefs compete to be Canada's Top Chef.

Dan, Jim, and Kevin pay as much attention to the history of liquor as they can while working their way through Old Fashioned's, tequila shots, and perfect Martinis made with Dan's special vodka.

Tea is simple, just leaves in hot water, but it's a complicated story involving opium, the American Revolution, and the ritual of High Tea, which Dan, Jim, and Jon enjoy with scones and silly accents.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Eight skilled bakers compete in a high-stakes match for a chance to win $25,000 in this terrifyingly entertaining baking showdown.

Welcome to the most glamorous ghostly gathering of the season - The Gala in the Graveyard! The bakers must impress the judges with spooky sweets that scream opulent, glamorous horror.

The moon is full, the bandages are tight, and the mummies are ready for a wild night out! The bakers will wrap their creativity around fun, eerie desserts inspired by mischievous mummies out on the town.

Get ready for the cutest Halloween party ever! The bakers will create paw-some, desserts inspired by pets in costume. From pugs to parrots, these desserts will have the judges barking for more, as they celebrate the season's ultimate party animals.