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

Justine explores fine dining at the elegant Wing Restaurant and cooks her salt and pepper prawns. She then visits cha chaan teng for a Hong Kong-style breakfast and closes the day with cocktails at The Savoury Project.

Justine explores local treats and a fried rice recipe in the seaside town of Tai O, learns the secrets of shrimp paste at Sing Lee and enjoys hotpot in the City of Darkness.

Oscar-nominated actress Gabourey Sidibe bonds with fellow cat fancier chef Damaris Phillips, while chefs Malik Rhasaan and Sean Pharr attempt to claw their way to victory against Bobby Flay.

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.

The white sand beaches and emerald green waters of Destin, Florida are the setting for the World's Luckiest Fishing Villages; beneath the water's surface, it's a different story.

The feral hog is one of the most formidable species on the planet. Possessing a unique combination of high reproductive capacity, size, and adaptability, the feral hog absolutely decimates entire ecosystems.

Dusty Wildman Crum makes it his mission to eradicate Burmese pythons, which alter the ecosystem of the Florida Everglades by eliminating over 99% of the native mammal population.

Green iguanas escape their terrariums in the '60s and find the Florida ecosystem to be a much more hospitable environment to call home.

Fishermen from the Ohio River Basin bring rusty crawfish up to Leech Lake as bait and release them after fishing, inadvertently giving them a new home; now, the rustys are pushing out the native crawfish, and destroying the weed beds other fish need.

Common carp are one of the most widely introduced species of fish in the world; most people in the U.S. won't eat them, referring to them as a trash fish; these fish are so plentiful, Curt runs a year-round full-time guiding service targeting them.

In the lakes of Northern Wisconsin lurks the Chinese mystery snail, which gets its namesake from female snails giving birth to young, fully developed snails; Yia travels to Clear Lake to meet up with Wisconsin fisheries specialist Titus Seilheimer.

Yia travels to Texas to hunt the tastiest of all deer. Native to India, the Axis deer were introduced in Texas in 1932 as a prized game meat for ranchers. These deer are competing with native white tail deer for resources. Local rancher Chris Hughes has a solution- a mobile harvesting trailer where he culls wild Axis deer from overpopulated farms. Chris will show Yia how harvesting this species has become a full-time business and delicious solution.

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

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

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

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

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

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

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

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

Inspired by Sofia Loren's recipe for eggplant parmigiana, Rachael makes the dish in the proper Italian style with ample amounts of aged Parmigiano Reggiano cheese.

Rachael prepares a traditional pollo al mattone, an Italian roast chicken, by generously seasoning spatchcock chickens, cooking them in a pan with a brick wrapped in tin foil, and serving them with sauteed greens.

In this episode, Rachael cooks up a meaty stuffed eggplant.

Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.

Nico makes three dishes that are sure to satisfy cravings for something hearty and delicious; on the menu are a tangy beef salad made from succulent bavette, a beef shin and bacon cottage pie and a flank steak endive wrap.

Nico has four super-quick dishes to share: two for the grill and two for the kitchen; he makes garlic and miso chicken, harissa cocktail sausage tray bake, a grilled tuna with stone fruit salsa, and grilled pineapple with coconut custard for dessert.

Ramsay tries to help the owner of Iberville Cuisine & Oyster Bar, located in the heart of the French Quarter.

Gordon Ramsay continues to help the lost owner of Iberville Cuisine.

Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.

A vegan restaurant grappling with direction and disorganization needs help.

Gordon Ramsay pays a visit to traditional southern cuisine restaurant 3 Southern Girls; the restaurant's owners hope to rebuild a successful business after being forced to close down for more than a month due to a family tragedy.

Gordon tries to revamp Kings Blue Jam Café in Houston, a café 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 Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.

Boston's Savin Bar & Grill has a rich history but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

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

Gordon Ramsay tries to help an English pub located in Georgetown, Texas, which lacks a quintessential British identity.

Boston's Savin Bar & Grill has a rich history but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

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

Ramsay tries to help the owner of Iberville Cuisine & Oyster Bar, located in the heart of the French Quarter.

Gordon Ramsay continues to help the lost owner of Iberville Cuisine.

Gordon tries to revamp Voleo's Seafood Restaurant, a second-generation family-run restaurant struggling to stay afloat following the devastation caused by Hurricane Ida in 2021.

A vegan restaurant grappling with direction and disorganization needs help.

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

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

John goes to the Walt Disney World Resort in Florida to sink his teeth into some dishes; John then takes himself out for dinner at a burger joint in Toronto, ON, followed by trying Mexican food in Tucson, Ariz.

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

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

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

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

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

Marcus Wareing steps follows his dream of living and cooking in the English countryside; he travels around the country visiting growers, farmers and producers inspiring him to grow his own market garden.

Marcus Wareing steps follows his dream of living and cooking in the English countryside; he travels around the country visiting growers, farmers and producers inspiring him to grow his own market garden.

Marcus Wareing steps follows his dream of living and cooking in the English countryside; he travels around the country visiting growers, farmers and producers inspiring him to grow his own market garden.

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

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

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

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

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

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

The competition reaches a boiling point as the top 10 chefs battle it out in a full-scale tournament of sauces.

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.

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

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

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.

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

Eight celebrities are each paired with a professional chef who will mentor, teach and take them from passionate amateurs to restaurant-level chefs.

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

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

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

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

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

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.

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

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

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

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

John dives headfirst into fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl in Pittsburgh, Pa.; he heads to Miami, Fla., to taste Cuban finger food croquetas.

John goes to Miami, FL for a Puerto Rican feast; he heads to Tucson, AZ to meet the family behind the Tex-Mex masterpiece that is the chimichanga; he sinks his teeth into classic West Coast fish and chips in Victoria, B.C.

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

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

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.

Tony knows New York City has a way of making everything its own, including bread; he discovers hidden culinary gems, from Chinatown eats to Irish soda bread, and finds that he can still be surprised by the city he's lived in for years.

Tony travels to the French port town of Marseille to learn more about the story of his father's immigration and eats everything the city has to offer, from traditional French dishes to cross-cultural delicacies, along the way.

Tony searches for a taste of his roots in São Paulo, Brazil, home to one of the largest Lebanese populations in the world, and discovers familiar flavors in a city full of innovative spins on traditional foods.

The baguette is an essential in France that's eaten with every meal. It's also popular in the UK as a sandwich, but do the French enjoy this British twist? Marcus finds out.

Twelve amateur bakers compete against each other to win the title of Greatest British Baker. Each round sees an aspiring baker eliminated, until finally the winner is selected from the remaining contestants. Their skills on baking essentials like cakes, breads, pastries and desserts are tested in each round, and the difficulty increases as the competition unfolds. The judges are set to taste all the goods created carefully by the contestants, and the audience is able to follow all the trials and tribulations with a wholesome twist.

Twelve amateur bakers compete against each other to win the title of Greatest British Baker. Each round sees an aspiring baker eliminated, until finally the winner is selected from the remaining contestants. Their skills on baking essentials like cakes, breads, pastries and desserts are tested in each round, and the difficulty increases as the competition unfolds. The judges are set to taste all the goods created carefully by the contestants, and the audience is able to follow all the trials and tribulations with a wholesome twist.

Twelve amateur bakers compete against each other to win the title of Greatest British Baker. Each round sees an aspiring baker eliminated, until finally the winner is selected from the remaining contestants. Their skills on baking essentials like cakes, breads, pastries and desserts are tested in each round, and the difficulty increases as the competition unfolds. The judges are set to taste all the goods created carefully by the contestants, and the audience is able to follow all the trials and tribulations with a wholesome twist.

Twelve amateur bakers compete against each other to win the title of Greatest British Baker. Each round sees an aspiring baker eliminated, until finally the winner is selected from the remaining contestants. Their skills on baking essentials like cakes, breads, pastries and desserts are tested in each round, and the difficulty increases as the competition unfolds. The judges are set to taste all the goods created carefully by the contestants, and the audience is able to follow all the trials and tribulations with a wholesome twist.

Twelve amateur bakers compete against each other to win the title of Greatest British Baker. Each round sees an aspiring baker eliminated, until finally the winner is selected from the remaining contestants. Their skills on baking essentials like cakes, breads, pastries and desserts are tested in each round, and the difficulty increases as the competition unfolds. The judges are set to taste all the goods created carefully by the contestants, and the audience is able to follow all the trials and tribulations with a wholesome twist.

Welcoming three chefs to challenge Alex in a battle for the best fruit dish using ingredients that can give them an advantage with the judges.

Eric Adjepong challenges three cool treat chefs to take on Alex; Duff Goldman and Natasha Case judge as the chefs try to keep their cool to beat Alex.

Tony knows New York City has a way of making everything its own, including bread; he discovers hidden culinary gems, from Chinatown eats to Irish soda bread, and finds that he can still be surprised by the city he's lived in for years.

Tony travels to the French port town of Marseille to learn more about the story of his father's immigration and eats everything the city has to offer, from traditional French dishes to cross-cultural delicacies, along the way.

Tony searches for a taste of his roots in São Paulo, Brazil, home to one of the largest Lebanese populations in the world, and discovers familiar flavors in a city full of innovative spins on traditional foods.

Tony travels to his home state of Wisconsin for a family gathering and explores its hidden gems; visiting a craft brewery, a local dairy farm, and sharing a grilled cheese with Green Bay Packers legend Leroy Butler on Lambeau Field.

Tony's first visit to Tokyo launches him into the world of meticulously crafted Japanese breads; guided by the practice of "Kaizen," a philosophy of continuous improvement that permeates the culture.

A trip across Iceland gives Tony a deeper understanding of how this island's cuisine is uniquely rooted in local flavors and sustainability; he finds that Iceland's dedication to local ingredients makes for a delicious adventure.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Guy Fieri challenges four chefs to make a meat-free steakhouse dinner and appetizer in one hour using only ingredients that will fit into the smallest produce case; things get tougher when Hunter Fieri makes a mid-cook delivery of mushroom jerky.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.

Guy Fieri invites four chefs from "Diners, Drive-Ins and Dives" to cook their creations; they make their favorite guilty pleasure using no more than 6.5 pounds of ingredients and feature whammy items in their diner dinner.

Guy Fieri gives an unfiltered behind-the-scenes view of the Flavortown Market experience; from the chefs' arrival to the market tour and Guy's pre-show pep talk - all will be revealed for the first time.

In a prank-filled competition, Guy Fieri declares a chef swap, and the judges find themselves cooking with ingredients they chose for the competitors.

Guy Fieri challenges chefs from "Diners, Drive-Ins, and Dives" to make their bestselling brunch using only ingredients they can fit in a small shopping bag; they must serve an updated diner dinner featuring some retro diner ingredients.

Eight celebrities are each paired with a professional chef who will mentor, teach and take them from passionate amateurs to restaurant-level chefs.

Boston's Savin Bar & Grill has a rich history but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Fire station cooks commandeer Flavortown Market, and they'll have to stand the heat when Guy Fieri hits them with his alarming games; they smoke the competition with spicy firehouse favorites and captain-worthy meals for a chance to win $20,000.

Eight celebrities are each paired with a professional chef who will mentor, teach and take them from passionate amateurs to restaurant-level chefs.

Boston's Savin Bar & Grill has a rich history but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Guy Fieri challenges four chefs to make a meat-free steakhouse dinner and appetizer in one hour using only ingredients that will fit into the smallest produce case; things get tougher when Hunter Fieri makes a mid-cook delivery of mushroom jerky.

Guy Fieri invites all-star chefs to throw down in one of the coldest competitions ever; the chefs are given just one hour to make a hot appetizer and dinner party plate using only frozen ingredients and with a different ice cream flavor in each dish.

Guy Fieri surprises three of his all-star friends by turning a savory showdown into a dessert battle; they'll have to transform diner classics into sweet treats before making a fried dessert using mystery ingredients from Crazy Can Roulette.

Guy Fieri welcomes opponents who previously tied as they return for tiebreaker rematches; two home cooks fight for their right to make the best party plate, and two supermoms compete in a budget battle to make the most comforting comfort food.

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.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tator Grenade and Churro S'mores.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

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

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

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

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.

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.

Teams compete in an ordinary home to serve a three-course meal for a $100,000 prize.

Chef Marcus Wareing returns on a mission to discover the joys of simple French food and produce; Provence is famous for its delicious simple food, so it provides the ideal setting for Wareing's adventure.

The baguette is an essential in France that's eaten with every meal. It's also popular in the UK as a sandwich, but do the French enjoy this British twist? Marcus finds out.

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.

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

A bacon explosion; shrimp corn dog; Beef Pepian.

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

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

Noah starts the day at the Shasta District Fair in Anderson, Calif. by devouring Southern-style Biscuits 'n' Gravy Breakfast and a Cowboy Funnel Cake; he visits the National Balloon Classic in Iowa for an Iowa-only pizza.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep fried pizza.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

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

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

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

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

A bacon explosion; shrimp corn dog; Beef Pepian.

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

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

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley is joined by chefs Yvonne Cobb and Dr. Rupy Aujla in the kitchen garden of Tyntesfield in Somerset for an al fresco cook-off.

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley Harriott is joined by chefs Serena Appleby and Judy Joo in the kitchen garden at Tyntesfield in Somerset for an al fresco cook-off.

Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat; he discovers how the Pugliese own their past and embrace the future on their own terms.

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

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

Eight celebrities are each paired with a professional chef who will mentor, teach and take them from passionate amateurs to restaurant-level chefs.

Tucci visits Puglia, a region famous for its fragrant olive oil, beautiful vegetables, cheeses, and durum wheat; he discovers how the Pugliese own their past and embrace the future on their own terms.

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

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

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens.

Ainsley is joined by chefs Yvonne Cobb and Dr. Rupy Aujla in the kitchen garden of Tyntesfield in Somerset for an al fresco cook-off.

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

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

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

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

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

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

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

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

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

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

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

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

Ramsay splits the 18 aspiring chefs into two teams and asks them to present their signature dishes; the winning team spends time with Ramsay and chef Wolfgang Puck, while the losers set up the living arrangements.

The team that wins the Geoduck sashimi challenge spends time on a luxury yacht with Ramsay, while the losers clean and prepare for dinner service.

Ramsay uses a unique recipe challenge to strengthen team communication; the teams work together to prepare a dinner service with special guests, including TV host Wendy Williams.

The teams have just 20 minutes to prepare breakfast for culinary school graduates and their guests; while the winning team goes to San Francisco to meet chef Dominique Chen, the losers grind meat by hand for dinner service.

The teams must identify proteins and match them to their dishes, with the winners getting a day at the beach with water polo players Genai Kerr, Shea Buckner and Tumua Anae; family night dinner service.

The teams must herd farm animals into their proper pens and decide which proteins and starches they will use next; the winning team goes on a wine tour, while the losers prepare stock bones; tempers flare during the dinner service.

The teams compete to create the best Italian opera-inspired dishes, with the winning team getting a shopping trip and a VIP dinner; the teams provide dinner service for guests, including members of the Italian Consulate.

The teams meet new members before heading into a team challenge in which each member must prepare a tasting menu for the Best in Show Competition with the American Kennel Club.

Justine tries Michelin-starred pan-fried buns at Cheung Hing Kee, pops into a tofu shop, savors French fine dining at Amber and finishes with nostalgic egg waffles at Mammy Pancake.

Justine explores fine dining at the elegant Wing Restaurant and cooks her salt and pepper prawns. She then visits cha chaan teng for a Hong Kong-style breakfast and closes the day with cocktails at The Savoury Project.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

Actress, comedian and foodie Aisha Tyler and Katie Lee Biegel get crafty.

The View's Sunny Hostin and Christian Petroni rock Bobby Flay with a kati roll challenge; chefs Romain Paumier and Avishar Barua roll up to Bobby's kitchen.

Justine tries Michelin-starred pan-fried buns at Cheung Hing Kee, pops into a tofu shop, savors French fine dining at Amber and finishes with nostalgic egg waffles at Mammy Pancake.

Justine explores fine dining at the elegant Wing Restaurant and cooks her salt and pepper prawns. She then visits cha chaan teng for a Hong Kong-style breakfast and closes the day with cocktails at The Savoury Project.

Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show Roberto Flay how Tuscan cuisine is done in the old country.

Scott Conant and Damaris Phillips pull out all the stops, including a full-on dance number, to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay.

The teams roll the dice to determine the ingredients for their next team challenge; a contestant leaves due to an injury; the cooks serve music legends, including Stewart Copeland and Steven Tyler.

Contestants must create four Indian-inspired meals; the teams attempt to impress VIP dinner guests during Indian Cuisine night.

The contestants face the blind taste test; Ramsay asks both teams to select a member for elimination.

The contestants must each create two servings of the same amuse-bouche; the teams struggle with communication during dinner service.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

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

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

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

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

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

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

To celebrate her wedding anniversary, Rachael prepares her well-known beet risotto that's made with roasted beets, red wine, onions and ricotta salata; she also uses the rice leftovers to make flavorful arancini balls with peas and breadcrumbs.

Rachael takes the traditional beef burgers to the next level by adding homemade pub cheese topping, sauteed sweet onions, jalapeno peppers, and bacon on a pretzel bun, sealed with lettuce.

Eva Pau recreates classic Chinese takeout favorites at home including chicken satay, black bean beef, and Chinese chicken curry.

The making of gyozas, wontons or bao buns are just as meaningful as eating them; Eva shares her favorite Asian street food to create with loved ones.

In his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Gordon surveils and works to save a legendary soul food café on the verge of losing its legacy.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

Gordon must help the owner of Wilson's Secret Sauce, by minimizing the menu and inventory, and focusing on barbecue staples.

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

In his first mission, Gordon spies on Parthenon, a beloved family-run Greek restaurant in Washington, D.C.; Gordon's assignment is to embolden the owner to modernize and pass the torch of his nearly four-decade legacy to his son.

Gordon exposes the toxic working relationship between the married co-owners of a deteriorating Italian bistro which prides itself on delivering home-style cooking.

Gordon surveils and works to save a legendary soul food café on the verge of losing its legacy.

Gordon must orchestrate a fresh start for the owner of a fish-focused restaurant in Chesapeake Bay.

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

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

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

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

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

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

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

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

Marcus Wareing steps follows his dream of living and cooking in the English countryside; he travels around the country visiting growers, farmers and producers inspiring him to grow his own market garden.

Marcus Wareing steps follows his dream of living and cooking in the English countryside; he travels around the country visiting growers, farmers and producers inspiring him to grow his own market garden.

Marcus Wareing steps follows his dream of living and cooking in the English countryside; he travels around the country visiting growers, farmers and producers inspiring him to grow his own market garden.

Carla uncovers the start of tacos al pastor.

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

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.

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

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.

An invitation-only cast of the nation's most decorated chefs embark on a one-of-a-kind competition designed to challenge their creativity, endurance, presentation, leadership and more.

Teams compete in an ordinary home to serve a three-course meal for a $100,000 prize.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

Stanley explores the city's fascinating food culture due to its aquatic environment, as well as the countless influences from around the world throughout its vast and storied history.

Stanley Tucci visits the region that made the dream of unified Italy a reality.

Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer.

Stanley Tucci explores how Italian immigration transformed the food scene in his adopted hometown of London; London is a culinary mecca where Italian food from every region gets a chance to shine.

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

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

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

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

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

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

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

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

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

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

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

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

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

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

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

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

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

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

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