Chefs Maneet Chauhan and Brooke Williamson swing by Bobby Flay's kitchen with a drop challenge to erase him off the board, while chefs Jocelyn Law-Yone and Rasheeda Purdie school Bobby on their signature dishes.

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

Michael Symon and comedian Chris Redd leave Bobby Flay in tears while chefs Adam Pawlak and Page Pressley impress with their takes on a classic.

Scott Conant and Eric Adjepong unite with chefs Dane Blom and Emme Ribeiro Collins to gang up on Bobby Flay.

Eddie Jackson and Poppy Harlow break the news to Bobby Flay that he is going to lose; Chefs Dayna Lee and Enrique Lozano hope to flatten the competition.

Michael Voltaggio and Christian Petroni choose chefs Lanny Chin and Wendy Zeng to tackle a tricky star ingredient in hopes of defeating Bobby Flay.

All-star chefs Shirley Chung and Tim Hollingsworth leave Bobby Flay in the dust as Carla Hall and Ana Navarro from "The View" uplift the audience.

Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.

Alex Guarnaschelli and Marc Murphy band together with chefs Daniel Le and Michael Michaelidis to teach Bobby Flay a thing or two about lobster.

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.

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 heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Featuring lobster burgers and Thanksgiving dinner burgers.

Alex Guarnaschelli makes the most of fresh, spring ingredients.

Nico Reynolds believes that anything people can cook inside, they can cook outside even better; he puts this theory to the test with breakfast, lunch and dinner recipes, all cooked on the grill in the wild outdoors.

The traditional Sunday roast takes a backseat during barbecue season, but not anymore; Nico cooks a full dinner with all the trimmings, without ever leaving the back garden.

Ree Drummond cooks up some all-in-one pasta favorites as she shares her comforting creamy chicken fettuccine soup, the secret to roasted pepper pasta's easy oven sauce, an upgrade to a canned classic with one-pot homemade Os and a mash-up BLT pasta.

Ree rises and shines with four delicious breakfast bakes; she starts with maple pancake cake, puts a savory spin on breakfast monkey bread, fills the oven with a puff pastry quiche and ends with a sausage and pepper grits bake.

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago. Then, a Missoula, MT, spot is getting creative with a banh mi burger, and a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

The nine remaining 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.

Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

The six remaining chefs must go through three extensive challenges to determine which five chefs receive a black jacket.

The final five chefs struggle through a new challenge, leading to a bitter elimination that dramatically alters the dynamics of the group.

The final two chefs receive unexpected help for their final menus; Ramsay surprises the contestants with a visit from their families; Ramsay announces the final challenge of the season, judged by chefs from all over the country.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The final four chefs participate in a tableside challenge; the chefs endure a showmanship challenge, which is plagued with rookie mistakes; two chefs are eliminated.

The final two chefs receive unexpected help for their final menus; Ramsay surprises the contestants with a visit from their families; Ramsay announces the final challenge of the season, judged by chefs from all over the country.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The final four chefs participate in a tableside challenge; the chefs endure a showmanship challenge, which is plagued with rookie mistakes; two chefs are eliminated.

The nine remaining 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.

Guest judge Valerie Gordon cracks down hard on both teams' take on dessert; one team's lack of communication during the dinner service causes chaos in the kitchen, resulting in a dramatic elimination.

The six remaining chefs must go through three extensive challenges to determine which five chefs receive a black jacket.

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

John prepares dishes smothered in melted, bubbling cheese.

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

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

John presents big, messy and flavorful sandwiches.

John finds barbecue restaurants.

John sets out to find the perfect pizza.

Travel the world for delicious meals.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The final four chefs participate in a tableside challenge; the chefs endure a showmanship challenge, which is plagued with rookie mistakes; two chefs are eliminated.

The final two chefs receive unexpected help for their final menus; Ramsay surprises the contestants with a visit from their families; Ramsay announces the final challenge of the season, judged by chefs from all over the country.

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

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

Gavin Rossdale designs and prepares a four-course meal in his home.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Today is a Dinner Date with Gavin marathon! Gavin creates chicken chasseur.

Chef Silvia Barban has one thing on her mind and that's revenge against Titan Brooke Williamson; if Silvia can handle the hurdles of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's palate, she just may get her payback.

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

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

The final two chefs receive unexpected help for their final menus; Ramsay surprises the contestants with a visit from their families; Ramsay announces the final challenge of the season, judged by chefs from all over the country.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

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

Gavin Rossdale designs and prepares a four-course meal in his home.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

The presence of a Middle Eastern ingredient causes confusion in the appetizer round; the entree round combines monkfish, cocktail onions and a sweet treat; the dessert round features dressing and tofu skin.

Some chefs draw a boudin blanc in the appetizer round; calmer fish heads prevail in round two; the dessert round features challah bread as the basis for a za'atar-filled dessert.

Four female chefs brave the baskets for a shot at the prize; salmon cakes abound in round one; the entree round features chefs racing to tenderize a tough piece of meat; transforming a frozen breakfast treat into a winning dessert.

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.

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

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

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

At the Urban Deli they serve huge deli sandwiches; Ches's Fish and Chips remains tight-lipped on a famous family batter recipe; at Reggie's Hot Grill John settles an argument between best friend owners.

Three Canadian eateries that only offer full-fat options.

Eight pounds of lobster at Saint John Alehouse; German fare at Fraser Park Restaurant.

South African mincemeat delicacy; deep-fried "poached" eggs with homemade hollandaise sauce; seafood pizza and Cajun mussels.

The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.

Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.

Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.

Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.

The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.

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

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

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

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.

Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.

Tyler Florence brings the teams into Biloxi, Miss., where they hope to rack up some big sales; however, none of them are prepared for the backlash when they get accused of price gouging.

In the Crossfire Round, the chefs face a battle of the epic sandwich; in the Feast of Fire, fruit meets flame for a fiery and flavorful marriage.

After taking the heat in the Wildfire Round, the chefs have a fiery face-off with lobster; in the Feast of Fire, the chefs must make a very "pig" deal out of two cuts of succulent pork.

Three chefs think they have what it takes to be a Fire Masters Champion; the Crossfire Round is a battle of pizzas; the Feast of Fire has the judges hooked on a sizzling seafood spread.

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.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

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.

Pulled pork and spice-rubbed ribs from Boneheads BBQ; the Dam Pub serves up shepherd's pie potatoes; John dines on triple-cheese lasagna at the Landmark Cafe.

Jewish classics at The Tallest Poppy; meatloaf muffin at The Cardinal Rule and spicy meatballs at Jr's.

At Blondie's they serve up a 9 lb double-decker hamburger; John is teased at Little Place; pizza sauce stirring skills at Neighbours.

John is transported back to his childhood at Tre Sorelle; schnitzel at Danske Bistro; authentic seafood chowder at Water Prince.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

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.

Seven chefs enter the competition frying up a fast food favorite; in Burger Bucks, the chefs need to think outside the bun and things get personal in the Big Burger Elimination round.

Six chefs shake things up in the Fast Food round; breakfast is served in Burger Bucks and the Big Burger Elimination round has the chefs crossing the country.

Fast food heads south as five chefs serve up a Mexican classic; Burger Bucks heads to Vietnam and Big Burger elimination has more game play than usual.

It's sweet meets savory as four chefs compete in the Fast Food round; the burgers turn inside out in Burger Bucks and the chefs enter the Big Burger Battle.

The chefs really turn up the heat in Fast Food. Beer and burgers unite in Burger Bucks and the chefs get their gobble, gobble on in Big Burger Elimination.

In the season finale, three chefs put it all on the line to win the title of Big Burger Battle Champion and the cash prize of $25,000.

Host Matt Richards goes to the Grand Central Market in Los Angeles to find the best wild card, sweet, and spicy sammie dishes.

Host Matt Richards goes to the 626 Night Market in Arcadia, Calif., to find the best savory, sweet and wildcard dishes.

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

Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

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

Four chefs set out to make perfect pies, and one chef scrambles in the appetizer round when a competitor declines to share a coveted pantry ingredient; an abundance of protein in the entree basket means meat-lovers pies are in order.

Urban Diner in Edmonton, Alberta for brunch; Fat City Frank's for hot dogs in Calgary, Alberta; the art of "the big smoke" at Phil's BBQ in Toronto, Ontario.

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.

Seven chefs enter the competition frying up a fast food favorite; in Burger Bucks, the chefs need to think outside the bun and things get personal in the Big Burger Elimination round.

Six chefs shake things up in the Fast Food round; breakfast is served in Burger Bucks and the Big Burger Elimination round has the chefs crossing the country.

Fast food heads south as five chefs serve up a Mexican classic; Burger Bucks heads to Vietnam and Big Burger elimination has more game play than usual.

Four chefs duke it out over pigs' ears and poblano peppers; beef hearts and turkey breast appear together in the entree basket.

Fans submit ideas for the baskets; in the appetizer round, prairie oysters and ketchup chips; round two has gefilte fish and squid ink; the dessert round, wings.

Italian soda, Thai noodles and Indian spice garam masala collide in round one; frozen French fries and tuna steak in the entree round; apples get the royal treatment in the dessert basket.

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.

Noah visits the Kentucky Derby Festival for a pizza called the Kentucky Hot Brown; Ozark-style loaded fries; funnel cake with pumpkin; fried cookie dough; Noah arrives at the South Texas State Fair to enjoy The Swamp Thing and Hush Kitties.

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.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

Ramsay helps the owners of Old Neighborhood in Arvada, Colo., transform their restaurant.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.

Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Gordon steps in to help transform Diwan, an established Indian restaurant that is also running a Mexican restaurant out of the same kitchen.

Antoni takes Issa to her father's homeland of Senegal, where they uncover ancestral stories of powerful women and royal connections; through this journey, Issa learns more about her family's epic history and how it all relates to her own identity.

Eva Longoria explores Barcelona and the Catalonia region, a Mediterranean hub of creativity and cuisine, where world-class chefs push the boundaries of Spanish food.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

Antoni takes Issa to her father's homeland of Senegal, where they uncover ancestral stories of powerful women and royal connections; through this journey, Issa learns more about her family's epic history and how it all relates to her own identity.

Eva Longoria explores Barcelona and the Catalonia region, a Mediterranean hub of creativity and cuisine, where world-class chefs push the boundaries of Spanish food.

Ramsay attempts to revamp a country club restaurant that struggles to find cohesiveness and revive its lackluster menu, despite an absent owner.

Gordon Ramsay tries to transform New Jersey Italian restaurant Da Mimmo.

Gordon Ramsay steps in to transform a family-run Haitian juice bar and restaurant in Brooklyn, N.Y., that has fallen into utter chaos.

Love Bites is a small restaurant in Saugerties, N.Y., run by childhood sweethearts who have trouble separating their work and personal lives; Gordon Ramsay steps in to save both the cafe and the couple's engagement.

Three chefs are ready to take the heat to become the next champion, beginning with a duck breast battle in the Crossfire Round; in the Feast of Fire, the chefs dig into the fresh-grown goodness of plants.

Three chefs enter the arena for a chance to win $10,000; they sink or soar in a duck wing battle; a street food party.

Three chefs hope to showcase their best flame game in the Signature Round, the Crossfire Round, and the Feast of Fire.

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.

Noah Cappe visits the Nederland Heritage Festival for food and an egg-stravaganza; the Dogwood Festival for an Oh Boy! po'boy sandwich and cocoa bananas.

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.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

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.

Adam is in West London to watch Chelsea FC as matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

Luke heads to the city of Bangalore in southern India, where he visits MTR, one of the oldest coffee houses in the city, learns how to make idli and 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.

Luke visits the lush plantations of spices in Thekkady and then tours Madurai, the spiritual heart of Tamil Nadu, to find hidden gems with the help of a local food journalist.

Luke uncovers the history of Chettinad and savours its famous cuisine. He then tastes the chutneys in Kumbakonam and explores the exciting food scene in Pondicherry.

Adam is in West London to watch Chelsea FC as matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Acclaimed award-winning chef, entrepreneur and food activist, Marcus Samuelsson, along with athletes and celebrities, travel around NYC visiting restaurants.

Luke visits Chennai, the capital of Tamil Nadu, a bustling city with historic ancient temples, and a vibrant modern art scene.

Adam is in West London to watch Chelsea FC as matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Innovative chefs take classics like corn dogs, s'mores, Italian grissini, and a full pancake breakfast, kick the flavors up a notch and turn them into handheld fun; from s'mores to a full pancake and sausage breakfast, it's all on a stick.

Bacon cheeseburgers are transformed into dumplings; lobsters inside a toaster pastry; hot dogs, PB&J, fish sticks and more are transformed into unforgettable dishes.

Luke heads to the city of Bangalore in southern India, where he visits MTR, one of the oldest coffee houses in the city, learns how to make idli and 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 BBQ heavyweights compete in the Signature Dish Round, the Crossfire Round, and serve up some nostalgic summer classics in the Feast of Fire.

Three chefs serve some meaty mains in the Signature Dish Round, in the Crossfire Round, and a la dolce vita-inspired Feast of Fire.

Three chefs compete in the Signature Round, the Crossfire Round, and prepare some flame-kissed New Orleans food in the Feast of Fire.

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.

Noah visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.

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

John 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.

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.

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

Chef Eric Adjepong has a big smile on his face as he takes on his friends, Bobby Flay's Titans; with 25,000 dollars and ultimate bragging rights on the line, Eric will have to manage the clock and the pressure from his good pals.

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 revenge against Titan Brooke Williamson; if Silvia can handle the hurdles of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's palate, she just may get her payback.

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

Bobby Flay hosts the toughest cooking competition yet as one competing chef faces off against Bobby's three culinary Titans, Brooke Williamson, Michael Voltaggio and Tiffany Derry for a chance to win 25,000 dollars.

Bobby Flay invites Marcus Samuelsson to the Triple Threat kitchen to flex his cooking skills; from Sweden to Ethiopia, Marcus throws his global tricks at the Titans before famed restaurateur Ken Oringer decides who will triumph.

The Titans think their ready to go up against Alex Guarnaschelli's protege, Chef Michael Jenkins; Michael has judged each of the Titans before and uses that knowledge to his advantage.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean George Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

Judi Love embarks on a food exploration and travel adventure, visiting fabulous locations and meeting the wonderful locals where she finds out all about their heritage and traditions, taking in the culture and incredible produce.

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.

Bobby Flay challenges the Titans with Chef Ayaka Guido, and as the right hand to Chef Jean George Vongerichten, she comes prepared with her Michelin training; the Titans are shocked by the return of Chef Frank Prisinzano and his bold opinions.

Judi Love embarks on a food exploration and travel adventure, visiting fabulous locations and meeting the wonderful locals where she finds out all about their heritage and traditions, taking in the culture and incredible produce.

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.

Chef Eric Adjepong has a big smile on his face as he takes on his friends, Bobby Flay's Titans; with 25,000 dollars and ultimate bragging rights on the line, Eric will have to manage the clock and the pressure from his good pals.

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 revenge against Titan Brooke Williamson; if Silvia can handle the hurdles of Bobby Flay's Triple Threat kitchen and judge Andrew Zimmern's palate, she just may get her payback.

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

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.

The American Cheesesteak Co. in Vancouver; Soulvye in Orangeville, Ontario, features Caribbean dishes; Murrays Sandwich Emporium in Toronto.

Smoked meat in Toronto; outdoor eating at the Wildside Grill; Asian-style waffles.

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.

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

Cooking classes with favorite Food Network personalities, cookbook authors and influencers.

Nico Reynolds believes that anything people can cook inside, they can cook outside even better; he puts this theory to the test with breakfast, lunch and dinner recipes, all cooked on the grill in the wild outdoors.

Nico Reynolds believes that anything people can cook inside, they can cook outside even better; he puts this theory to the test with breakfast, lunch and dinner recipes, all cooked on the grill in the wild outdoors.

Ree Drummond cooks up a tasty selection of brilliant bowl food; she gets the ball rolling with chicken meatball polenta bowls, teriyaki mushroom and egg bowls and shrimp and veggie grain bowls; plus, Ree whips up cute no-churn ice cream bowls.

Ree Drummond moves fast with some fabulous 30-minute one pan meals; skillet fiesta pork chops and a sheet pan salmon bake with caper herb mayo; Ree makes one pot gnocchi and cauliflower and a snappy family style steak sandwich.

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

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

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

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

Gordon invites his entrepreneurs to Glenapp Castle in Scotland, where he challenges them to create banquets celebrating his homeland.

Gordon meets his remaining 11 contenders in Anglesey, Wales, to test their raw skills and pure talent; after a masterclass on seaweed, the teams must precisely identify and harvest samples of the sustainable crop.

Gordon meets his remaining contenders in Manchester; his first challenge for them is to cater a bottomless brunch hosted by some of the UK's best drag queens.

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 Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

The 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 Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

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

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

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

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

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

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

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

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

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

Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire - an easy way to ensure the meat is cooked perfectly without drying it out.

Learning to make carne adovada with Andrew Zimmern's easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire.

For pig roast perfection, Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that cooks the pig with downward convective heat.

Nico prepares a menu that would fit a casual gathering with friends.

Chef Nico Reynolds whips up beef and corn empanadas in the kitchen.

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

Judi Love embarks on a food exploration and travel adventure, visiting fabulous locations and meeting the wonderful locals where she finds out all about their heritage and traditions, taking in the culture and incredible produce.

Gavin Rossdale designs and prepares a four-course meal in his home.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

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

Eric Adjepong invites three competitors from Alex Guarnaschelli's home city of New York to represent the city's diverse cuisine; judges Marcus Samuelsson and Leah Cohen keep the Big Apple in mind as the chefs use their skills to vie for the top spot.

Hosts Sandra Lee and Jordan Andino challenge three home cooks to put their budget hacks to the test and create an amazing Southern Comfort meal inspired by guest chef Carla Hall.

Guest chef Joe Sasto challenges three home cooks to make an elegant Italian Date Night meal, while sticking to a tight budget.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Teams Ramsay and Vanderpump are challenged to create unique concept bars that stand out in a crowded market; one member of the losing team it eliminated from the competition.

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

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Teams Ramsay and Vanderpump are challenged to create unique concept bars that stand out in a crowded market; one member of the losing team it eliminated from the competition.

Judi Love embarks on a food exploration and travel adventure, visiting fabulous locations and meeting the wonderful locals where she finds out all about their heritage and traditions, taking in the culture and incredible produce.

Gavin Rossdale designs and prepares a four-course meal in his home.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

Rossdale has different guests where they will tell about their careers and motivations while enjoying different meals.

A pre-packaged staple in the appetizer round; turducken in the entree round; a woodsy green in the dessert basket.

Frog legs and cookies in the appetizer round; cherry cheesecake in round two; paneer and elderflower liqueur take center stage in round three.

A host of unusual ingredients take the stage; ready-made eggrolls and stilton cheese collide in the appetizer round; blood sausage and lemongrass are paired in the entree round; the dessert round features spicy salted plums and vanilla frosting.

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

Noah arrives at the Deep Pit Barbeque in Chowchilla, Calif., and tries the funnel cake cheeseburger and baja avocado taco; St. Michael's Italian Festival in New Jersey for zeppole; a cheesecake known as Cake 'n Bacon; The Hoboken Fat Boy.

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

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

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.

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

Eva Longoria journeys to Galicia, a land once thought to be the end of the world; its wild landscapes produce exceptional ingredients and unforgettable flavors.

In vibrant Madrid, Eva Longoria experiences a city that never stops moving; its rich mix of cultures creates an exhilarating cuisine that excites the senses.

Eva Longoria travels to the Basque Country where San Sebastian's imaginative cuisine reflects a proud cultural heritage and culinary mastery.

Eva Longoria explores Barcelona and the Catalonia region, a Mediterranean hub of creativity and cuisine, where world-class chefs push the boundaries of Spanish food.

Returning to her ancestral roots, Eva Longoria explores Asturias' majestic mountains, orchards, and seas, discovering the region's rich culinary traditions.

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

Eva Longoria uncovers how Spain's cuisine transformed from humble beginnings to become a global culinary sensation in just one generation.