Bobby Flay's got a signature dish that's way out of his comfort zone, and "Law & Order"'s Angie Harmon and Scott Conant aren't making it any easier as they aid and abet chefs Crystal Wahpepah and Adrien Blech.

It's a "Chopped" takeover as Tiffani Faison welcomes her fellow judges to transform mystery leftovers into Thanksgiving masterpieces; chefs Marc Murphy, Amanda Freitag and Scott Conant battle to see if they can knock the stuffing out of Bobby Flay.

Jeff Mauro is ready to serenade chefs Brooke Williamson, Jet Tila and Andrew Zimmern; they go all out with fancy ingredients, prime cuts and fierce competition for an over-the-top holiday feast designed to celebrate Bobby Flay's demise.

The always festive Carson Kressley gifts Bobby Flay with a partridge in a pear tree this holiday season; Chefs Chris Scott, Justin Sutherland, and Tiffany Derry devise 12 ways to beat Bobby in an attempt to ruffle his feathers.

Bobby Flay's daughter, Sophie Flay, is in the house; Chefs Zac Young, Eddie Jackson and Maneet Chauhan attempt to smoke Bobby and test his knowledge of international holiday flavors in the ultimate brunch battle.

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

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

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

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

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

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

The Judges step out from behind the table to become sous-chefs for a very special Quickfire Challenge. Then, the final four must make a critical choice: cook with humble ingredients and have time on their side or splurge on premium ingredients.

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

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

Grab your coziest blanket and a mug of cocoa - it's Snuggle Season! The bakers will craft warm, comforting desserts that evoke all the cozy feels of winter. From fireside treats to snowy delights these baked goods will bring the warmth of the season.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

The contestants go head-to-head against a chef of their choice from the opposing team in the Seven Seas Seafood Challenge; musician Joe Perry and singer Estelle join chef Ramsey at the dinner service.

The remaining contestants use cookbooks from Gordon's library to spell out the ingredients they want to use for their next challenge.

The remaining contestants must prepare their own interpretations of a Southern staple; dinner-service guests include professional basketball player J.J. Redick, singer Blake Lewis, actress Mircea Monroe and reality TV personality Adrienne Maloof.

The teams prepare special menu items for the International Ballroom Invitational; the winners go kayaking in the Pacific Ocean and have lunch at the Lark; the losers prepare a raw bar for the ballroom event.

The remaining contestants participate in a blind taste test in which each team must determine the taste of pureed baby foods; actor Josh McDermitt and TV host Jeannie Mai serve as celebrity diners.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

The chefs compete in a taste challenge; dinner service honors major contributors to "Stand Up to Cancer.".

The remaining contestants participate in a blind taste test in which each team must determine the taste of pureed baby foods; actor Josh McDermitt and TV host Jeannie Mai serve as celebrity diners.

The remaining chefs tackle sliders; three guest judges determine which team will party at the Playboy Mansion; celebrity diners include model Crystal Hefner, TV producer Melissa Rivers, TV hosts Drew and Jonathan Scott and actress Ashley Greene.

Chef Ramsay welcomes the new season's hopefuls at a U.S. Army training facility, where they face the signature dish challenge; actors Nolan Gould and Erica Ash attend the dinner service.

The chefs are challenged to create 10 savory crepes; the winning team heads to Santa Barbara to dine on a yacht, and the losers handle a fish delivery; VIP guests include actress Noureen De Wulf and actor Dash Mihok.

The teams race to prepare eight unique dishes using ostrich meat; contestants must collect other ingredients by breaking through ostrich eggs; chefs David McMillan and Frederic Morin serve as guest judges.

The teams work in pairs to complete a surf-and-turf protein relay; the team that loses the challenge spends the day making sausages from scratch; dinner service includes a very important 12-top.

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 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.

Featuring lobster burgers and Thanksgiving dinner burgers.

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

Grab your coziest blanket and a mug of cocoa - it's Snuggle Season! The bakers will craft warm, comforting desserts that evoke all the cozy feels of winter. From fireside treats to snowy delights these baked goods will bring the warmth of the season.

Kardea Brown hosts a holiday brunch party for her girlfriends to celebrate before the seasonal rush; the girls catch up over savory Hashbrown Poutine, decedent Eggnog French Toast Bake, Grandma's Fruit Cake, and a festive Poinsettia Cocktail.

Guy Fieri hosts a farm-to-table holiday feast as chef Lee Anne Wong serves a Smoked Pork Cassoulet; chef Aarti Sequeira does Duck with Fish Sauce Caramel, chef Adam Sobel makes his Braised Short Ribs, and Hunter Fieri reels in Red Snapper Escovitch.

The Judges step out from behind the table to become sous-chefs for a very special Quickfire Challenge. Then, the final four must make a critical choice: cook with humble ingredients and have time on their side or splurge on premium ingredients.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts; the bakers' imaginations run wild while creating letterboard holiday bars to put judges Carla Hall, Duff Goldman, and Nancy Fuller in the holiday spirit.

Jesse Palmer explores holiday traditions by challenging the bakers to craft Kwanzaa plantain desserts, make large edible ornaments, and create puff pastry Christmas tree pull-aparts for judges Carla Hall, Duff Goldman, and Nancy Fuller to tear into.

Jesse Palmer leads three Christmas Eve challenges as the finalists upgrade Santa's cookies with macaron wreaths, stuff their stockings with eclairs and build showstopping holiday train cakes for the title of Holiday Baking Champion.

The Judges step out from behind the table to become sous-chefs for a very special Quickfire Challenge. Then, the final four must make a critical choice: cook with humble ingredients and have time on their side or splurge on premium ingredients.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience; the ingredients they choose could give them an advantage or help Alex.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Eric Adjepong welcomes three of the country's most skilled salmon experts to prove their knowledge of fish can compete with Alex Guarnaschelli's experience; the ingredients they choose could give them an advantage or help Alex.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

John prepares dishes smothered in melted, bubbling cheese.

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

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

John presents big, messy and flavorful sandwiches.

Host Jesse Palmer honors the tradition of making treats for family and friends at a holiday open house; the bakers create holiday cheese ball desserts and holiday bark-inspired desserts to impress judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to make Thanksgiving cupcakes and 3D pies that bring drama to the Turkey Day feast; Kids Baking Championship alums Matt Azuma and Summer Haque join judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to create flavor friends desserts designed to make a seasonal flavor pairing shine; the bakers are divided into two teams as they take on apple vs. pumpkin desserts.

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

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

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

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

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

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

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

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

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

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

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

Host Jesse Palmer honors the tradition of making treats for family and friends at a holiday open house; the bakers create holiday cheese ball desserts and holiday bark-inspired desserts to impress judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer asks the bakers to make Thanksgiving cupcakes and 3D pies that bring drama to the Turkey Day feast; Kids Baking Championship alums Matt Azuma and Summer Haque join judges Carla Hall, Duff Goldman and Nancy Fuller.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Travel the world for delicious meals.

The sauciest and juiciest meals.

Balboa Park December Nights festival; a breakfast Belgian waffle called the Ham I Am; a showdown between the East Coast Lobstah Taco and homegrown Cali Spicy Kaprao Burger; Contra Costa County Fair, where Mexican-American specialties take top prize.

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

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

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.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Travel the world for delicious meals.

The sauciest and juiciest meals.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

Jeff Mauro challenges three new teams of cake, sugar and cookie artists to imagine how the abominable snowman would spend his dream holiday vacation.

Christmas is coming, so Jeff Mauro tasks three teams of cake, sugar and cookie artists with illustrating a terrible mistake in Santa's workshop; Shinmin Li and Aarti Sequeira choose whose mishap earns a pass and who won't be getting a holiday bonus.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

Jeff Mauro challenges the teams to create a scene capturing the moment a holiday photo goes wrong, while highlighting their cookie artist skills; judges Shinmin Li and Aarti Sequeira cut one team out of the picture.

To celebrate "Aquaman and the Lost Kingdom," host Jeff Mauro asks the teams to imagine what holidays look like under the sea and incorporate underwater plant life made entirely of sugar.

Jeff Mauro challenges the three remaining teams to reveal what will happen when the kids finally catch Santa while he's delivering their toys.

The last two teams standing take Christmas light displays to the next level by creating large-scale illuminated structures; Jeff Mauro, Shinmin Li and Aarti Sequeira determine who will be crowned Holiday Wars champion and win the $25,000 prize.

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

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

Four teams of best buddies compete to make a Thanksgiving feast. Mayhem ensues with eight chefs in the kitchen in the first round, as everyone tries to make the most of an iffy canned product. A weird hot dog is part of the entrée round puzzle.

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

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

Jeff Mauro challenges three new teams of cake, sugar and cookie artists to imagine how the abominable snowman would spend his dream holiday vacation.

Christmas is coming, so Jeff Mauro tasks three teams of cake, sugar and cookie artists with illustrating a terrible mistake in Santa's workshop; Shinmin Li and Aarti Sequeira choose whose mishap earns a pass and who won't be getting a holiday bonus.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

Jeff Mauro challenges the teams to create a scene capturing the moment a holiday photo goes wrong, while highlighting their cookie artist skills; judges Shinmin Li and Aarti Sequeira cut one team out of the picture.

Celebrating an important meal of the day.

John is faced with some smokin' hot dishes.

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

John revisits the best Italian kitchens.

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

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

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

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.

Celebrating an important meal of the day.

John is faced with some smokin' hot dishes.

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

John revisits the best Italian kitchens.

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.

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

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

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

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

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.

Eva Longoria visits Andalusia, the birthplace of flamenco and bullfighting; from jamón ibérico to tapas, she savors the flavors of the region.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

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.

Eva Longoria visits Andalusia, the birthplace of flamenco and bullfighting; from jamón ibérico to tapas, she savors the flavors of the region.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Ree Drummond and Eddie Jackson invite four seaworthy cookie makers to reveal how sea creatures celebrate the season; the cookie makers build 3D Christmas sandcastles, complete with crushed cookie sand.

Ree Drummond and Eddie Jackson ask four cookie makers to whip up imposter cookies that look just like dishes fit for the North Pole Christmas dinner; it's time for dessert as the cookie makers tackle Christmas cookie pies.

Ree Drummond and Eddie Jackson challenge four gingerbreaders to create massive North Pole Christmas market displays out of gingerbread; these gingerbread geniuses will have to pick a festive fruit to incorporate into their cookies.

Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle two winter sports cookies; after the game, the cookie makers craft their own towering 10-foot tall Christmas gazebos where the merry residents of the North Pole can gather.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

Ree Drummond and Eddie Jackson rev their engines as they ask four cookie makers create cookie billboards; the cookie makers celebrate with their own edible trains.

Four Grand Champions are headed home to the Chopped kitchen for the holidays; the chefs are challenged with some extremely tough baskets, beginning with a kooky candy cane in the appetizer round.

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.

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.

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.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

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.

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.

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.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Ree Drummond and Eddie Jackson invite four seaworthy cookie makers to reveal how sea creatures celebrate the season; the cookie makers build 3D Christmas sandcastles, complete with crushed cookie sand.

Ree Drummond and Eddie Jackson ask four cookie makers to whip up imposter cookies that look just like dishes fit for the North Pole Christmas dinner; it's time for dessert as the cookie makers tackle Christmas cookie pies.

Ree Drummond and Eddie Jackson challenge four gingerbreaders to create massive North Pole Christmas market displays out of gingerbread; these gingerbread geniuses will have to pick a festive fruit to incorporate into their cookies.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration; chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table.

Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie; in each round, these chefs bakeup an ode to everyone's favorite Thanksgiving dessert.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.

Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.

Michael Symon gathers his friends, chefs Jet Tila, Antonia Lofaso and Geoffrey Zakarian, to get Bobby Flay roasted and toasted; the insults glow as Bobby attempts to leave this holiday party unscathed.

Jeff Mauro brings the pomp and circumstance to round out the holiday season with a New Year's bash; chefs Damaris Phillips, Eric Adjepong and Brooke Williamson make a resolution to beat Bobby Flay.

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

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

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

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

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

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

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

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

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration; chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table.

Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie; in each round, these chefs bakeup an ode to everyone's favorite Thanksgiving dessert.

Carson Kressley sets out to remind Bobby Flay why the holidays are iconic; chefs Tiffani Faison, Tiffany Derry and Scott Conant are in for a surprise when they're treated to a performance.

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

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

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

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

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

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

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

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

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

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

Marcus Wareing gets feast-ready for Christmas with his favorite go-to recipes; he uses his world-class chef skills to create festive showstoppers.

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

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

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

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

Grab your coziest blanket and a mug of cocoa - it's Snuggle Season! The bakers will craft warm, comforting desserts that evoke all the cozy feels of winter. From fireside treats to snowy delights these baked goods will bring the warmth of the season.

Gordon sends his 11 contenders back to basics, testing their raw skills and pure talent; first, he invites the entrepreneurs to a world-renowned artisan-smoked salmon business in Hackney Wick.

Gordon sends his contenders to Lake District; not only do the teams have to hit Gordon's surprise brief, they need to overcome their fears as they face a challenge 1,000-feet in the air; next, Gordon tries to discover who's a jack-of-all-trades.

Gordon Ramsay invites the contenders to Oxford to replicate a sushi platter as demonstrated by a sushi master; he invites the teams to create a cocktail.

Gordon tests how well his contenders make decisions under pressure; their task is to identify award-winning cheeses by taste and smell alone; to find the cheese, they must navigate through narrow caves.

Gordon challenges the entrepreneurs to harvest oysters by hand on the Essex coast before putting them in charge of the jewel in his restaurant crown, the Savoy Grill.

It's semi-final week and Gordon Ramsay is nearing the end of his search; he cranks up the pressure as the remaining contenders battle it out for a place in the final and inch one step further to winning his £150,000 investment.

It's the final and Gordon Ramsay will choose his future food star; it's time to drill down on their businesses and find out whose product is worthy of his £150,000 endorsement.

Gordon challenges the entrepreneurs to harvest oysters by hand on the Essex coast before putting them in charge of the jewel in his restaurant crown, the Savoy Grill.

It's semi-final week and Gordon Ramsay is nearing the end of his search; he cranks up the pressure as the remaining contenders battle it out for a place in the final and inch one step further to winning his £150,000 investment.

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

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

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

Grab your coziest blanket and a mug of cocoa - it's Snuggle Season! The bakers will craft warm, comforting desserts that evoke all the cozy feels of winter. From fireside treats to snowy delights these baked goods will bring the warmth of the season.

John follows the magic down to Orlando, FL for the Walt Disney World Resort's 50th Anniversary and explores more than 150 sips and bites full of color, whimsy and flavor.

John gets to work in Mississauga, ON learning to make the famous butter chicken samosa; in Tampa, Fla, John channels his inner pitmaster and tries some innovative BBQ creations, including the crunchy, golden brown, pork-stuffed deviled pig.

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

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

The Bakeshop is transforming into a dazzling disco at the North Pole, where the bakers must turn up the heat and get their bake on to the beat. Funky, festive, and fabulous-these holiday desserts must be as fun and lively as a holiday dance party!

Benedict breakfast hash; a super quick Christmas burger; a stress-free skillet pizza dip; a festive tortellini soup.

Ree gets cooking with a bounty of berries in her delicious iced raspberry scones, sweet and savory sticky blueberry wings, and a luxurious blackberry brie grilled cheese. Then, she packs berry goodness into her very grown-up strawberry slush.

Ree Drummond shares budget-friendly favorites from across the years; she gets thrifty with slow cooker teriyaki ribs with a quick slaw, meat pies to stock the freezer, veggie ragu with cheesy polenta and five-ingredient sweet and salty fudge.

Ree shares four festive specials from her food spots in town; there's braised beef short rib pot roast and snowflake molasses cookies from the Merc, a cookies for Santa sundae from Charlie's and a pumpkin pie-tini from the P-Town bar.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

When Santa's away, the elves love to play, so the baking teams must create epic cakes that capture the North Pole's little rascals up to no good.

The baking teams practice their pirouettes because host Brad Smith and judges Ron Ben-Israel, Eddie Jackson and Danni Rose want to see choreography that's en pointe as the bakers create ovation-worthy cakes capturing Tchaikovsky's iconic ballet.

From marching bands to fabulous floats, Brad Smith has the baking teams take it to the streets with cakes that capture a Santa Claus Parade; their street sensations will have to be big to impress judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Brad Smith gets the kitchen jingle bell rockin' as the baking teams work in harmony to create cakes inspired by a favorite festive tune; they'll have to work in sync to get judges Ron Ben-Israel, Eddie Jackson and Danni Rose singing their praises.

During the festive season, Santa Paws delivers presents to the best-behaved creatures; the baking teams hop to it by creating a cake featuring an animal kingdom Santa that won't ruffle judges Ron Ben-Israel, Eddie Jackson and Danni Rose's feathers.

Santa loves a square dance; Brad Smith tasks the baking teams with creating a cake that captures do-si-do with a side of ho ho ho as Santa Claus and his friends hit a holiday hoedown with judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

When it comes to gifts and coal, only Santa decides who's naughty or nice; Brad Smith makes sure the baking teams are on their best behavior as they create cakes inspired by Santa's list for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Alex Guarnaschelli and Eric Adjepong watch as three seasoned dessert chefs, representing California, Washington and Texas, try to out-bake Alex; in a blind tasting, judges Sherry Yard and Dahlia Narvaez decide whose sweets come out on top.

It's time to branch out and bring holiday traditions to life in a tree-mendous way! The bakers will craft beautifully wrapped gifts, perfectly decorated Christmas trees, embracing all the festive joy that comes with them.

When it comes to gifts and coal, only Santa decides who's naughty or nice; Brad Smith makes sure the baking teams are on their best behavior as they create cakes inspired by Santa's list for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Ultimate baking masterclass with judges Mary Berry and Paul Hollywood.

Alex Guarnaschelli and Eric Adjepong watch as three seasoned dessert chefs, representing California, Washington and Texas, try to out-bake Alex; in a blind tasting, judges Sherry Yard and Dahlia Narvaez decide whose sweets come out on top.

When Santa's away, the elves love to play, so the baking teams must create epic cakes that capture the North Pole's little rascals up to no good.

The baking teams practice their pirouettes because host Brad Smith and judges Ron Ben-Israel, Eddie Jackson and Danni Rose want to see choreography that's en pointe as the bakers create ovation-worthy cakes capturing Tchaikovsky's iconic ballet.

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

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

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

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

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

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

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

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

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

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

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

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

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

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

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.

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

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