Chef Kaleena Bliss is on a competition winning streak; chef Kaleena is beaten Bobby Flay, and now he's invited her to try her luck at the Titans, while Bobby's protégé, Chef Hillary Sterling, dishes out tough critiques.

Chef Silvia Barban has one thing on her mind, and that's sweet revenge; Brooke Williamson has beaten Silvia in the past, and it's still on her mind! If she can handle the hurdles of Bobby Flay's Triple Threat kitchen, she just may taste it.

Bobby Flay invites rising star Chef Ashleigh Shanti to face-off against the Titans; she keeps the Titans guessing with her unique mix of Appalachian and Southern cooking, while Chef Wylie Dufresne doles out his criticisms.

Chef Shirley Chung has a bone to pick with Bobby Flay's Titans, especially her former roommate, Brooke Williamson; while Shirley's intimate knowledge could lead to their downfall, Iron Chef Geoffrey Zakarian's judging keeps everyone on their toes.

The golden age of diners at Red Top Diner in Winnipeg, MB; a local favourite at Diner Deluxe in Calgary, AB; Cafe Polenez in Toronto, ON is known for its authentic Polish fare.

There's more than meat at Boon Burger in Winnipeg, MB; doughnut indulgence at Jelly Modern Donuts in Calgary, AB; in Etobicoke, ON, The Musket serves up jager schnitzel.

Homemade ice cream at Evelyn's Memory Lane Cafe in High River, AB; The Main is known for its deli in Montreal; Dangerous Dan's in Toronto is famous for its burgers.

Chuckwagon Cafe raises the bar on beef; Tubby Dog specializes in fast food; Flapjack's is known for its banana bread french toast.

A visit to the Coastal Waters in Ingonish, NS; Chez Claudette in Montreal serves up comfort food; Tunnel BBQ in Windsor, ON draws people from across the border.

Old-school Italian pizza; authentic Mexican street food; lobster.

Highland Kitchen in Edmonton, AB is known for its Ukrainian-inspired fare; Pfanntastic Pannenkoek in Calgary, AB serves up some Greek family fun.

The Sugarbowl in Edmonton is known for its cinnamon buns; the Grilled Cheese in Toronto serves what it's named for; the Shish Kabob Hut in Ontario is famous for its hot-pepper/feta spread.

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

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

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

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

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

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

Teams are tasked with cooking halibut in seven different ways; a dinner service; an elimination; pianist Stephan Moccio; chef David LeFevre.

The chefs must create a dish using potatoes as the key component; the pressure becomes unbearable for one chef, leading to a chaotic dinner service.

A challenge involving cooking five commonly served "staple" dishes; chef Ramsay makes changes to a dining service.

The final 10 chefs are surprised when Ramsay brings in his daughter to celebrate her Sweet 16; each chef must create a worthy dish to be served at her party; a dinner service; an elimination.

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

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

The dining room gets an Italian transformation for the blind taste test; the two teams cook to honor supporters of St. Jude Children's Research Hospital and the Waterkeeper Alliance, with a new five-course Italian menu.

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

The nine chefs must prepare authentic Chinese dishes; chef Shirley Chung is a guest judge; the winning team earns a trip to Las Vegas; a dinner service.

Eight previous contestants return to battle against eight ambitious rookies for a chance at the grand prize; the rookie chefs prepare the best versions of their signature dishes within 45 minutes; the veterans must attempt to create the same dishes.

The chefs must prepare their own risotto dish; the chefs face their first dinner service.

The chefs serve lunch to a room full of Marines, preparing dishes that represent the air, the land and the sea; a dramatic dinner service ends with a contestant walk-out.

The chefs compete in a sled race for an advantage in the upcoming challenge, during which the two teams prepare winter soups; chef Ramsay makes an extreme change in the teams.

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.

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

Unusual burritos at Chino Locos in Toronto; popular barbeque joint in Ontario; 74 dipping sauces at the Deja vu Cafe in Moose Jaw, Sask.

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

Anna celebrates Halloween with mini cupcakes, witches cauldron cake pops and spider macarons.

Anna makes spooky s'mores trifles, Halloween pumpkin bundt cake and a batty chocolate mint brownie cheesecake.

Eva Pau is on a mission to share her love of Asian cooking, showcasing the ingredients, techniques, and traditions that make this cuisine so vibrant and beloved; her recipes will inspire you to dive into the diverse world of Asian food.

Eva Pau is on a mission to share her love of Asian cooking, showcasing the ingredients, techniques, and traditions that make this cuisine so vibrant and beloved; her recipes will inspire you to dive into the diverse world of Asian food.

With an array of Asian vinegars to choose from, just a splash of the right one can unlock the dish and it's flavors.

Eva shares variety of Asian herbs and vegetables, showcasing flavors and textures you will not find in a typical European supermarket.

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

Warren cooks a South African curry and dessert at the Turbine Hotel and shucks wild oysters with a local.

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.

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.

Ten bakers explore the spooky Henson Laboratories, where mad scientist John Henson tries to appease the lab's haunting specters with sweet treats. At the end of the experiment, one baker will win the Halloween Baking Champion title and a $25,000 prize!?

John Henson catches a spirit in the X-ray room and he wants the bakers to use its X-rays as templates for build-a-spirit desserts.

The final bakers take on two very difficult challenges inspired by the past, all leading up to a time-traveling monster mash.

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

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

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

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

The final bakers take on two very difficult challenges inspired by the past, all leading up to a time-traveling monster mash.

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

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

The final bakers take on two very difficult challenges inspired by the past, all leading up to a time-traveling monster mash.

Warren cooks a South African curry and dessert at the Turbine Hotel and shucks wild oysters with a local.

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.

Inspired by the lab's umami-loving mummy, John Henson tasks the bakers with creating sweet mummy treats featuring umami ingredients.

Ten bakers explore the spooky Henson Laboratories, where mad scientist John Henson tries to appease the lab's haunting specters with sweet treats. At the end of the experiment, one baker will win the Halloween Baking Champion title and a $25,000 prize!?

John Henson catches a spirit in the X-ray room and he wants the bakers to use its X-rays as templates for build-a-spirit desserts.

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

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

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

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.

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

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

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

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

Jerk chicken poutine in Vancouver; brisket baked potatoes in Nanaimo, B.C.; deep-dish pizza in Mississauga, Ont.

Unusual pizza at Pie; a stacked burger at the Burger Barn; sloppy Joes and bacon brittle-coated ice cream at Smoken Bones Cookshack.

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

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

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

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

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

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

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

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

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

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

The teams face off in a battle syncing global flavors to musical genres before taking on international-inspired appetizers; Anne Burrell and Gabe Bertaccini teach the recruits to craft a flavorful symphony with paella.

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

Tapas are small bites that have become popular in the modern food scene; classics, like hot dogs, spanakopita, pastrami sandwiches, squash casserole, and deviled eggs, have been reimagined as little bites with big taste.

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

The teams face off in a battle syncing global flavors to musical genres before taking on international-inspired appetizers; Anne Burrell and Gabe Bertaccini teach the recruits to craft a flavorful symphony with paella.

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

Tapas are small bites that have become popular in the modern food scene; classics, like hot dogs, spanakopita, pastrami sandwiches, squash casserole, and deviled eggs, have been reimagined as little bites with big taste.

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

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

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

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

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

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

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

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

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

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

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 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 Henson welcomes 12 bakers to the Henson & Sons Carnival, where they must layer a tarot-misu depicting the carnival's demise.

John Henson challenges the bakers to make bloody filled doughnuts to commemorate an unfortunate accident; the competitors mix joy and doom as they take Carla Hall, Stephanie Boswell and Zac Young round and round on the creepiest carousel ever.

John Henson tells an Australian fire-eater's tale before asking the bakers to create flambéed pavlovas; extraterrestrial oddities inspire alien head cakes with enough ooze to gross out Carla Hall, Stephanie Boswell and Zac Young.

John Henson tells the story of the hall of mirrors ghost as inspiration for the bakers' Bloody Mary bar desserts; the bakers work in teams to fuse two body parts together.

The bakers dig deep with buried alive trifles honoring the carnival's failed escape artist; John Henson shares the carnival's shrunken head wind chimes to encourage the bakers to think big.

The bakers make desserts designed to melt after hearing John Henson's torrid tale of the Human Ice Pop. The bakers honor the sword swallower with a dessert that swallowed another dessert to impress judges Carla Hall, Stephanie Boswell and Zac Young.

John Henson challenges the bakers to create torta della nonnas that honor the carnival's matriarch, the Tattooed Woman.A smashed Strong Man inspires the bakers to smash their desserts in front of judges Carla Hall, Stephanie Boswell and Zac Young.

John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts; the bakers craft new carnival attractions for the grand reopening, where Carla Hall, Stephanie Boswell and Zac Young name the Halloween baking champion.

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

Aspiring chefs compete to be Canada's Top Chef.

John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts; the bakers craft new carnival attractions for the grand reopening, where Carla Hall, Stephanie Boswell and Zac Young name the Halloween baking champion.

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

Aspiring chefs compete to be Canada's Top Chef.

John Henson challenges the bakers to make bloody filled doughnuts to commemorate an unfortunate accident; the competitors mix joy and doom as they take Carla Hall, Stephanie Boswell and Zac Young round and round on the creepiest carousel ever.

John Henson tells an Australian fire-eater's tale before asking the bakers to create flambéed pavlovas; extraterrestrial oddities inspire alien head cakes with enough ooze to gross out Carla Hall, Stephanie Boswell and Zac Young.

John Henson tells the story of the hall of mirrors ghost as inspiration for the bakers' Bloody Mary bar desserts; the bakers work in teams to fuse two body parts together.

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

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

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

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

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

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

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish; Pizza on a Stick; the Carrot Funnel Cake; then Noah's off to the Eastern Idaho State Fair.

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.

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

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

In the final qualifying round, Jonathan Bennett has three teams choose two monsters and meld them into one maniacal monster mashup.

Jonathan Bennett asks three new teams to conjure up displays inspired by the "The Exorcist"; the teams showcase the battle between good and evil in hopes that judges Shinmin Li and Aarti Sequeria choose the right side.

Jonathan challenges the teams to create displays based on the inspirations behind fairy tales; judges Shinmin Li and Aarti Sequeria decide who advances to the next round and whose fairy tale comes to an end.

Jonathan Bennett tasks the six remaining teams with creating a display featuring a clown terrorizing a victim; judges Shinmin Li and Aarti Sequeria have the last laugh as they chose the creepiest clown.

The five remaining teams face a challenge as Jonathan Bennett asks them to make over a classic Hollywood monster; judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming.

Jonathan Bennett invites the teams to a dance party where ravenous zombies have brain-inspired treats; judges Shinmin Li and Aarti Sequeira decide which three teams move into the semifinals and which team's chances are dead on arrival.

Jonathan Bennett gets a little wicked as the three semi-finalists struggle to incorporate garlic into their vampire vs. Halloween heavyweight displays; judges Shinmin Li and Aarti Sequeria announce whose piece is worthy of a spot in the finale.

Jonathan Bennett challenges the final two teams to imagine what creatures are lurking in the dark corners of a haunted attic; judges Shinmin Li and Aarti Sequeira crown one team the "Halloween Wars" champions and award them the $25,000 prize.

Aspiring chefs compete to be Canada's Top Chef.

Chef Morimoto demonstrates how to prepare tamagoyaki before challenging the chefs to make their own version of the dish; the chefs must create a thoughtful, composed and delicious bento box, including an element inspired by a family member.

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

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

Chef Morimoto demonstrates how to prepare tamagoyaki before challenging the chefs to make their own version of the dish; the chefs must create a thoughtful, composed and delicious bento box, including an element inspired by a family member.

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

Jonathan Bennett asks three new teams to conjure up displays inspired by the "The Exorcist"; the teams showcase the battle between good and evil in hopes that judges Shinmin Li and Aarti Sequeria choose the right side.

Jonathan challenges the teams to create displays based on the inspirations behind fairy tales; judges Shinmin Li and Aarti Sequeria decide who advances to the next round and whose fairy tale comes to an end.

Jonathan Bennett tasks the six remaining teams with creating a display featuring a clown terrorizing a victim; judges Shinmin Li and Aarti Sequeria have the last laugh as they chose the creepiest clown.

The five remaining teams face a challenge as Jonathan Bennett asks them to make over a classic Hollywood monster; judges Shinmin Li and Aarti Sequeira evaluate their devious designs before sending one team home screaming.

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 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.

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.

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.

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

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

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

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

Warren cooks a South African curry and dessert at the Turbine Hotel and shucks wild oysters with a local.

Warren is in Cape Town, where he explores Cape Malay cuisine; at the Upper Union Restaurant, Warren tries cooked lamb served in baharat cream, pepper oil and Bukhara butter; at the 12 Apostles Hotel, Warren cooks the beloved Cape Malay chicken curry.

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

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

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

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

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

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 is in Cape Town, where he explores Cape Malay cuisine; at the Upper Union Restaurant, Warren tries cooked lamb served in baharat cream, pepper oil and Bukhara butter; at the 12 Apostles Hotel, Warren cooks the beloved Cape Malay chicken curry.

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

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

Aspiring chefs compete to be Canada's Top Chef.

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

Warren is in Cape Town, where he explores Cape Malay cuisine; at the Upper Union Restaurant, Warren tries cooked lamb served in baharat cream, pepper oil and Bukhara butter; at the 12 Apostles Hotel, Warren cooks the beloved Cape Malay chicken curry.

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.

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

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

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

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

Warren cooks a South African curry and dessert at the Turbine Hotel and shucks wild oysters with a local.

Warren is in Cape Town, where he explores Cape Malay cuisine; at the Upper Union Restaurant, Warren tries cooked lamb served in baharat cream, pepper oil and Bukhara butter; at the 12 Apostles Hotel, Warren cooks the beloved Cape Malay chicken curry.

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

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

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

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

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

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

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

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

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

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

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

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

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

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

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

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

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

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

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

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

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

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

Chef Rashida Holmes shows Bobby Flay's Titans what hustle looks like as she brings her Caribbean flavors to the kitchen. Michael Voltaggio meets an ingredient he's never seen before, and judge Cliff Crooks breaks records with a surprising score.

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

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

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

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

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

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

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

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

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

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

Italian comfort curries; smokehouse meats; triple threat burgers.

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

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

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

Aspiring chefs compete to be Canada's Top Chef.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Aspiring chefs compete to be Canada's Top Chef.

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

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

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

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

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

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

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

Aspiring chefs compete to be Canada's Top Chef.

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

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

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

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

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

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

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

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

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

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

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

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

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

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

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

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

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

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

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

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

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

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

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

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

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

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

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