Chef Geoffrey Zakarian and model Ashley Graham strike a pose to distract Bobby Flay while chefs Maiya Keck and Brian Cripps go in for the win.

Welcoming three chefs to use their skills with eggs to crack Alex's competition prowess; in a blind judging, Brooke Williamson and Michael Voltaggio.

Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.

In a battle for the ages, Alex competes against her rivals, other Iron Chefs; Michael Symon, Stephanie Izard and Jose Garces face their friend in a battle for supremacy judged by Simon Majumdar and Geoffrey Zakarian.

The final two chefs receive unexpected help for their final menus; Ramsay surprises the contestants with a visit from their families; a large final dinner service at Six Flags Magic Mountain.

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 tasked with creating a celebratory dish featuring honey and mead; then, they must create a festive family meal featuring their favorite holiday dishes for the judges, along with "Top Chef Mexico" judge Martha Ortiz.

The chefs take a trip to Highclere Castle for the Elimination Challenge, where they must work together to create and serve an elevated picnic basket.

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

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

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

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

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

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

Noah heads to the Big Fresno Fair in California for the debut of some new fair foods, including the Flamin' Hot Chimichanga and Rainbow Shrimp Fries; new spin on the classic hot dog and one of the wackiest deep-fried desserts ever.

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

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

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

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

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

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

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

Luke heads to the city of Bangalore in southern India; he visits MTR, one of the oldest coffee houses in the city; he learns how to make idli; he meets up with a friend to explore the night markets.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

Luke visits the port city of Kochi, Kerala, where he checks out the iconic Chinese fishing nets, does laundry the old-fashioned way and cooks a famous dish. He leaves the city to witness the state's backwaters and local fishing techniques.

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

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

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

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

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

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

Warren reaches the Franschhoek Valley to explore the richness of Boschendal Wine Estate; he goes on a ride on a tram through the vineyards, dives into a tasting and cooks.

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

Warren heads into the picturesque town of Paternoster with a local fisherman to haul a few of South Africa's famous crayfish to make a rich bisque and pasta dish with their sweet meat.

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

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

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

Audra concludes her highland adventure with visits to the coffee plantations of Long Banga and a spiritual journey up Prayer Mountain.

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

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

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

Audra concludes her highland adventure with visits to the coffee plantations of Long Banga and a spiritual journey up Prayer Mountain.

Luke heads to the city of Bangalore in southern India; he visits MTR, one of the oldest coffee houses in the city; he learns how to make idli; he meets up with a friend to explore the night markets.

Luke learns about Kongunadu cuisine in Coimbatore, partners with a family in Thrissur to create an authentic delicacy and learns about India's rich coffee culture.

The chefs learn Gaggan Anand is the guest judge; they must create a dish inspired by an emoji and are tasked with creating a plate with a message that's visually stunning and can be eaten without utensils.

Guest judge Judy Joo surprises the chefs by challenging them to create delicious street food-inspired dishes; the chefs must get inspiration from the new "Fast X" movie for the largest and fastest mise en place race.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

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

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

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Pastry chef Duff Goldman and journalist Gayle King interrogate Bobby Flay; while chefs Brian Ingram and Dayana Joseph cook up a breakfast of champions.

Bobby Flay is served a signature dish that is out of his comfort zone as "Chopped" host Ted Allen and Chef Tiffani Faison root for chefs Jim Armstrong and Earl James Reynolds to take him down.

Clint Carter and Dave Buchanan devise an ingenious way to rebrand carp.

Yia gets an offer to join Ryan "Backwoods" Dodd and his mentor, Barry Carter, on a squirrel hunt.

Yia takes a trip to Yellowstone with Western River Anglers for lake Trout.

Duck hunters universally agree that diver ducks are not worth shooting because they taste fishy; Yia joins Quinn, Ashton and Jacob of the Teton Valley Lodge to hunt a pond in Ashton, ID, to compare the flavor profiles of puddle ducks and diver ducks.

Ten minutes from where Yia grew up sits Woods and Meadows hunt club, where Rocky Biegel and Jim Borsky spend their time chasing pheasants with their dogs in Warren, Wisconsin.

Described as a keystone species, beavers heavily influence their environment; when the population moves into the wrong properties, it's up to Wisconsin state trapping educator Jim Binder to help landowners remove these destructive pests.

The Canada goose was once a federally endangered species, but through years of protection, the population has exploded; unfortunately, they are now doing millions of dollars a year in damages to farms and city parks.

When the deer herd exploded on Sean Vaughn's family farm two years ago, predatory wolves soon followed; Sean has invited friends and family, and now Yia, to come out and harvest does.

Duck hunters universally agree that diver ducks are not worth shooting because they taste fishy; Yia joins Quinn, Ashton and Jacob of the Teton Valley Lodge to hunt a pond in Ashton, ID, to compare the flavor profiles of puddle ducks and diver ducks.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Chef Jet Tila and "The Talk"'s Amanda Kloots distract Bobby Flay as chefs Nikolaos Kaperneros and Monique Feybesse create fruity dishes.

Chef Geoffrey Zakarian and CNN's Kate Bolduan give the news to chefs Zack Roth and Milena Pagán, that they've got to beat Bobby Flay.

When the deer herd exploded on Sean Vaughn's family farm two years ago, predatory wolves soon followed; Sean has invited friends and family, and now Yia, to come out and harvest does.

Duck hunters universally agree that diver ducks are not worth shooting because they taste fishy; Yia joins Quinn, Ashton and Jacob of the Teton Valley Lodge to hunt a pond in Ashton, ID, to compare the flavor profiles of puddle ducks and diver ducks.

Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.

Chef Michael Symon and Chrissy Metz from "This Is Us" join forces to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay.

Surf's up, but Bobby Flay's going down when Jet Tila and Jesse Palmer lead a summertime jam with chefs Demetrius Brown and Pablo Lamon.

Chef Michael Symon and Shark Tank's Robert Herjavec recruit chefs Poppy O'Toole and Joel Childs to master English specialties and mash up Bobby Flay in the competition.

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

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

The chefs split into two teams of four and are tasked with creating a restaurant concept and tasting menu; to add to the pressure, they must debut their restaurants at three Michelin-starred Core by Clare Smyth and the judges.

The chefs have to cook with preserved fish for this week's Quickfire Challenge; the chefs must use six different flavor profiles to create their own Thali platter to impress a panel of chefs from India and judges Padma, Tom and Gail.

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

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

Italian comfort curries; smokehouse meats; triple threat burgers.

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

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

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

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

A bacon explosion; shrimp corn dog; Beef Pepian.

Rachael prepares deviled popcorn chicken with a fiery cheese popcorn and ranch dip.

Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of tuxedo pasta.

Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

Kirsten prepares all the favourites, including baked chocolate and coffee fudge tarts, chocolate and marshmallow crackles, and caramel roasted chocolate macadamia.

Rachael demonstrates how to use semi-dried tomatoes, a fairly new staple in American grocery stores, as the star in her recipe for a pesto that's paired with broccolini and served with sausage.

Rachael spices up a charred tomato sauce in pasta dinner in two ways, in minutes; in one dish, she serves the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.

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.

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

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.

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.

The remaining six chefs are tasked with creating a steamed dish for their Quickfire Challenge; the chefs are put in teams of two and must create not one, not two, but three different Wellingtons to serve 20 diners, along with Padma, Tom and Gail.

The final four chefs welcome back the winner of "Last Chance Kitchen"; a dish featuring jellies and molds; creating trompe l'oeil dishes.

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

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

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

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

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

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

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

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

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.

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

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

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.

When the deer herd exploded on Sean Vaughn's family farm two years ago, predatory wolves soon followed; Sean has invited friends and family, and now Yia, to come out and harvest does.

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

The competition continues in Perth, where lovebirds Hannah and Lawrence hope to impress the judges and guests at their instant restaurant Missing Piece.

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

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

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

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

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

Chefs are taking inspiration from the islands to put fun twists on their favorite classic dishes; fried calamari, mango sticky rice, loco moco, fried rice, and French toast all get reinvented to create unique tropical delights.

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

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

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.

The final four land in Paris, the culinary capital of the world and home of the 2024 Olympics, where they compete in the infamous Wall Challenge; their partners are U.S. Olympic and Paralympic athletes.

The final three chefs cook the meal of their lives for Padma, Tom and Gail, along with a table of culinary luminaries in Paris.

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

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

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

Noah heads to Hawaii for the Maui Fair where rice is always on the menu; traditional Hawaiian treats like the Laulau Feast and loco moco; cross cultural favorites like furikake salmon; jacked up fries; cannoli nachos.

Exploring the orange groves of California at the Cloverdale Citrus Fair; the bacon churro cheeseburger is a meaty mouthful sandwiched between two churros; spicy ramen fries combine crispy fries, crispy noodles and other tasty Japanese toppings.

The Austrian alpine daug, a cheese-stuffed bratwurst in a hearty roll, topped with sauerkraut and potato salad; Swiss lava sandwich is a combo of melted cheese, cured ham, gherkins and mustard; chili cheese dog pizza.

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

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

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

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

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

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

It is the semi-final and the teams create "Wonka" inspired chocolate bars fit for Hollywood and edible floating cities; who will be floating on cloud nine into the final, and whose ship has sailed?

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

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.

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.

It is the semi-final and the teams create "Wonka" inspired chocolate bars fit for Hollywood and edible floating cities; who will be floating on cloud nine into the final, and whose ship has sailed?

The finalists pour all their pâtisserie passion and expertise into two epic final challenges, where nothing less than brilliance is good enough; for their first challenge, the teams must hit the right trend with a viral pâtisserie window display.

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.

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.

The Winter Fest OC; west coast nuggets; sweet potato pile; the frozen banana cane; the breakfast funnel cake; the honey nut crunch burger.

Host Noah Cappe visits two fall-tastic fairs for seasonal carnival treats; Fright Nights in West Palm Beach, Fla.; Dreaded Chicken 'n' Waffles and the Toxic Dog; local specialties like the Apple Cider Slider and Pumpkin Pie Cannoli.

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

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

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

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

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.

It's judging day and only one chef can go through to represent Northern Ireland; Pamela Ballantine helps decide the winner from the two remaining chefs.

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

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

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

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

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

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

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

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

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

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

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

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

It's judging day and only one chef can go through to represent Northern Ireland; Pamela Ballantine helps decide the winner from the two remaining chefs.

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

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

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

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

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

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

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

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

Noah Cappe starts his journey out west to the Arizona State Fair; a beautifully grilled burger packed with flamin' hot cheese puffs; a Watermelon Taco.

Noah Cappe is out at the Kansas State Fair to experience a well-brined plate of nachos.

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

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

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

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

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

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

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

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 cafe 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.

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

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

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

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.

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 cafe on the verge of losing its legacy.

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

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

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

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

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

Noah Cappe hits one of the biggest state fairs in the U.S. for Texas-sized carnival eats; he visits the State Fair of Louisiana for a new favorite food on a stick; his food tour continues with a hot cheesy float at the Arizona State Fair.

Noah Cappe takes off to the Albuquerque International Balloon Fiesta, where the flavors are just as sky high as the balloons.

Noah Cappe tackles doughy delights at the state fair of Texas in Dallas, starting with the Dallas Hot, then the latest take on the classic carnival corndog.

John goes west to Vancouver, BC, to try some unusual and intriguing Chinese plates.

John checks award-winning Mexican food in Cleveland, Ohio; he then heads out west for a taste of Vancouver, BC's culinary mash up, followed by a trip to Ottawa, ON, to meet up with the master of pasta.

John heads to the brunch-crazy city of Victoria, BC, to taste-test the indulgent, super stacked duck confit waffle.

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

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

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

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

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

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.

Celebrity chef Marcus Wareing explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth, a wine-based drink flavoured with a range of roots, spices, fruits and herbs.

Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

In Milan, Stanley enjoys an aperitivo and makes pizzoccheri; classic Milanese veal chops and risotto.

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

Feasting on pizza in Naples; finding the freshest mozzarella and the best San Marzano tomatoes; enjoying spaghetti and zucchini.

Stanley Tucci explores Bologna, seen by many as the food capital of Italy; the region of Emilia-Romagna is home to globally renowned protected food products.

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.

At the GweGwe Lodge on the Wild Coast, Warren explores ancient caves, goes cliff-jumping, forages with the locals, and cooks delicacies including mussels, fish, and num-num tart.

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.

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

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.

At the GweGwe Lodge on the Wild Coast, Warren explores ancient caves, goes cliff-jumping, forages with the locals, and cooks delicacies including mussels, fish, and num-num tart.

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.

Marcus looks for lunch ingredients in the market in Palma; he makes chilled tomato soup, then chop chop salad with watermelon, pickled rind and feta.

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.

Celebrity chef Marcus Wareing explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth, a wine-based drink flavoured with a range of roots, spices, fruits and herbs.

Stanley explores his former home of Tuscany; he participates in a wine bar crawl, celebrates the importance of the lowly loaf and samples dishes which use stale bread as the key ingredient.

In Sicily, Stanley tastes the grapes grown in the region's unique soils and reflects on Sicilian hospitality.

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

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

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

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

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

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

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

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

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

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

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

Clint Carter and Dave Buchanan devise an ingenious way to rebrand carp.

Yia gets an offer to join Ryan "Backwoods" Dodd and his mentor, Barry Carter, on a squirrel hunt.

Yia takes a trip to Yellowstone with Western River Anglers for lake Trout.

Duck hunters universally agree that diver ducks are not worth shooting because they taste fishy; Yia joins Quinn, Ashton and Jacob of the Teton Valley Lodge to hunt a pond in Ashton, ID, to compare the flavor profiles of puddle ducks and diver ducks.

Ten minutes from where Yia grew up sits Woods and Meadows hunt club, where Rocky Biegel and Jim Borsky spend their time chasing pheasants with their dogs in Warren, Wisconsin.

Described as a keystone species, beavers heavily influence their environment; when the population moves into the wrong properties, it's up to Wisconsin state trapping educator Jim Binder to help landowners remove these destructive pests.

The Canada goose was once a federally endangered species, but through years of protection, the population has exploded; unfortunately, they are now doing millions of dollars a year in damages to farms and city parks.

When the deer herd exploded on Sean Vaughn's family farm two years ago, predatory wolves soon followed; Sean has invited friends and family, and now Yia, to come out and harvest does.

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.