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.

Anne Burrell and Jeff Mauro have their teams face off in boot camp's very first date night showdown, The Cupid Games, in which the recruits learn how to make sushi and hand-pulled noodles.

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

It's a pizza style showdown as four pizza pros race the clock; in the appetizer round, the chefs discover that a notorious pizza topping is a mandatory ingredient, and dessert deals them one of the most controversial toppings ever.

The chefs must fry and fly as they use the deep fryer or air fryer to make crispy, creative cuisine; the chefs rush to fry up appetizers, and it's unclear whether everyone will remember to plate every basket ingredient.

Four lucky superfans get the chance of a lifetime to compete in the "Chopped" kitchen; they'll have to take on a giant gummy creature and an intimidating piece of protein for the main course before using two tricky ingredients for dessert.

It's a fiesta in the "Chopped" kitchen as every basket features foods from Mexico; the chefs must combine a weird ice cream and a classic sauce for the entree and get creative with unusual chips and a leafy greens for dessert.

The chefs bring out fierce flavors in the appetizer round; the chefs try to overcome their fears and cream the competition.

The appetizer round starts off on a bitter note; the chefs prepare their entrees while grasping at straws and taking risks.

Beans act as the cherry on top in round one; international influences influence the chefs as the entrée ingredients.

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

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.

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

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

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.

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.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

Stephanie Boswell and Ludo Lefebvre challenge the bakers with a dish that demands perfection, the soufflé.

Stephanie Boswell and Ludo Lefebvre send the final four to a fromagerie where they shop for a dessert spotlighting cheese.

Stephanie Boswell and Ludo Lefebvre whisk the finalists away to Ladurée, where they sample Julien Alvarez's macarons.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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.

Stephanie and Ludo challenge the bakers to create iconic petit fours, and after a lesson in caramel from Monsieur Caramel himself, the bakers apply what they have learned to a twist on a classic caramel treat.

Stephanie Boswell and Ludo Lefebvre plan a visit to Jade Genin Chocolate, where the bakers learn to craft bonbons; the competitors go for a stroll along the Seine to seek inspiration for a dessert that incorporates three chocolate techniques.

Stephanie Boswell and Ludo Lefebvre task the bakers with creating buttery mashups inspired by Julien Abourmad and Emmanuel Gunther's cruffin; then, the bakers use fashion as a muse to craft a trio of desserts that work together as a collection.

Stephanie Boswell and Ludo Lefebvre send the bakers through a rainbow of farmers market produce to create crepe cakes with fruit.

The chefs hit the grills for the battle of the wild; In the Feast of Fire, the chefs serve up BBQ feasts.

Three chefs enter the arena ready to grill in the Wildfire Round; it's a fierce battle of the kebab in the Crossfire Round; in the Feast of Fire, pub grub is on the menu.

Three chefs are ready to burn the competition in the Wildfire Round; in the Crossfire Round, it's a battle with tuna loin; the chefs serve up a beef lovers' banquet in the Feast of Fire.

The Patridge family is ready to find out who has the fiercest flame game; they have a bone to pick with each other in the battle of the bones; it's time to turn up the heat with feasts as hot as the grills.

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.

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.

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

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.

Welcoming three chefs to tackle a difficult food to pull off in competitions, rice; as they pit their skills against Alex experience, judges decide who has a chance at the money round.

Billy takes Dom to his northern homeland of Scotland to see a very different side of Britain.

Billy and Dom are back on their home turf, ready to see what the American West Coast has to offer; Dom reveals his favorite food spot in the city, the Endorffeine Coffee Bar.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

When four competitors feast their eyes on the thinly sliced ribeye in the basket, they each take their appetizers in very different directions; in the entrée round, the chefs must incorporate a movie snack and a piece of poultry into their dishes.

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

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

When four competitors feast their eyes on the thinly sliced ribeye in the basket, they each take their appetizers in very different directions; in the entrée round, the chefs must incorporate a movie snack and a piece of poultry into their dishes.

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.

Welcoming three chefs to tackle a difficult food to pull off in competitions, rice; as they pit their skills against Alex experience, judges decide who has a chance at the money round.

Billy takes Dom to his northern homeland of Scotland to see a very different side of Britain.

A tangy appetizer basket with a Ukrainian staple leaves the chefs shell shocked; in the dessert round, it's a battle of East vs. West.

The appetizer round features Canadian smoked cheddar; the chefs pick their own protein in the entree round; the chefs prepare pasta for dessert.

Something smells fishy in the appetizer round; entrees prove to be no gouda for the chefs; the chefs get back to their roots in the dessert round.

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.

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 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.

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.

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.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

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

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.

Kristopher Kyer, AKA Mr. Ringmaster, the youngest ringmaster in the history of the Ringling Brothers Barnum Bailey Circus; coming up on his 40th anniversary he wants to celebrate the milestone with his friends, family, and fellow Big Top enthusiasts.

Artist Krikor Tchay wants to throw the ultimate Food Is Art party to bring together his two passions, art and food; the mansion is transformed into a pop-up gallery, the remaining chefs use their skills to create works of art.

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.

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

Chef Ramsay heads to Max's Bar & Grill to help the restaurant before the divorced owners' business crumbles.

Kristopher Kyer, AKA Mr. Ringmaster, the youngest ringmaster in the history of the Ringling Brothers Barnum Bailey Circus; coming up on his 40th anniversary he wants to celebrate the milestone with his friends, family, and fellow Big Top enthusiasts.

Artist Krikor Tchay wants to throw the ultimate Food Is Art party to bring together his two passions, art and food; the mansion is transformed into a pop-up gallery, the remaining chefs use their skills to create works of art.

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.

Gordon Ramsay tries to transform El Cantito, a Puerto Rican restaurant, that is struggling to keep the business afloat with malfunctioning equipment, a small staff and pandemic-induced financial strain.

The co-owners of South Brooklyn Foundry don't see eye-to-eye, causing communication to grow toxic while the restaurant falls into more debt; Gordon Ramsay steps in to reassess the Brooklyn eatery's priorities and straighten out the finances.

Pork takes center stage in the Crossfire Round; in the Feast of Fire, the bounty of the high seas pairs with succulent red meat for a "Beef and Reef" buffet.

Three chefs are in hot pursuit of the Fire Masters Champion title; in the Crossfire Round, it's beef vs. bison in the battle of the burgers; in the Feast of Fire, the chefs take on flame-kissed lean-and-mean menus.

Three chefs head into the flames to show off their culinary personality; they go head-to-head in a battle of fruit desserts; foraged ingredients hit the open fire.

Three chefs fight the flame for a chance to win $10,000; they'll test their chops in the Crossfire Round before setting the table for a bountiful fall harvest in the Feast of Fire.

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

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

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

A bacon explosion; shrimp corn dog; Beef Pepian.

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

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

Kristopher Kyer, AKA Mr. Ringmaster, the youngest ringmaster in the history of the Ringling Brothers Barnum Bailey Circus; coming up on his 40th anniversary he wants to celebrate the milestone with his friends, family, and fellow Big Top enthusiasts.

Artist Krikor Tchay wants to throw the ultimate Food Is Art party to bring together his two passions, art and food; the mansion is transformed into a pop-up gallery, the remaining chefs use their skills to create works of art.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

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.

After travelling around the country for years, Guy Fieri's 1968 Camaro needs some help; while his buddies at VP Speed Shop work on her identical twin sister, Guy stops by for check-ins and brings some of his favorite dishes from local joints.

Guy Fieri's visiting restaurants owned by familiar Food Network faces; in Studio City, Calif., chef Antonia Lofaso is cooking up global flavors, and in Rapid City, S.D., chef Justin Warner is serving up righteous ramen and dynamite dumplings.

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.

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.

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.

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern traces the legendary patriot's path that ignited the flames of the American Revolution; Colonial-era eel recipes; feasting with Italian immigrants; a Brazilian meat fest.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

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

Guy Fieri's diving into chicken, noodles and more; an Omaha joint is going big with pasta and cheese, a champion chef in Los Angeles is prepping for a Nashville-Chinese mashup and an Italian spot in Greenwich, Conn., is putting out elevated dishes.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern traces the legendary patriot's path that ignited the flames of the American Revolution; Colonial-era eel recipes; feasting with Italian immigrants; a Brazilian meat fest.

Chef Kevin Lee brings his Southern and Korean cuisine to challenge Bobby Flay's Titans and for Brooke Williamson; after losing to Kevin during Tournament of Champions, Brooke is ready to defend her reputation and the $25,000.

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.

After travelling around the country for years, Guy Fieri's 1968 Camaro needs some help; while his buddies at VP Speed Shop work on her identical twin sister, Guy stops by for check-ins and brings some of his favorite dishes from local joints.

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.

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.

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.

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

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

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

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

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.

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.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

Chef Shota Nakajima, a master of Japanese cuisine, brings his Michelin training and pristine technique to combat his mentors, Bobby Flay's Titans. Shota has beaten Bobby, but he'll have to win over judge Gavin Kaysen to beat the Titans.

Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.

Alex Guarnaschelli reunites with her "Ciao House" co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.

Sunny Anderson and TV host Ross Mathews team up with chefs Kaleena Bliss and Melissa Donahue-Talmage to boil up a win against Bobby Flay.

Eddie Jackson and Maneet Chauhan pull out all the stops to help chefs Bernard Bennett and Lena Le roll out a victory over Bobby Flay.

Brooke Williamson and actor Matt Walsh encourage BBF judges Ariel Fox and Jae Lee to show Bobby Flay how it's done.

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

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.

Chef Katsuji Tanabe's bravado is as big as his desire to take down Bobby Flay's Titans; Katsuji is desperate for his first big win and it's up to judge Judy Joo to decide if it's his turn for victory.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

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.

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.

Iron Chef Jose Garces keeps Bobby Flay's Titans on their toes in three rounds of flavor-packed cooking; using his unmatched strategy, Jose shocks Brooke Williamson with his Round 3 ingredients, but Brooke won't trot away from the challenge.

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

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

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

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

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

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Rachael shows how to make a family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce; she serves them with potato salad, broccolini, and fresh cherry tomatoes.

Rachael cooks plant-based burgers; sautéed onions and a blue cheese sauce top the flavorful patties.

Andrew demystifies cooking clams, mussels and oysters: three sustainable seafood options; Andrew cooks a pot of creamy clam chowder with a fortified clam broth.

Andrew Zimmern cooks braised squab with olives and vinegar, a meal for a fall evening around the fire; homemade herbed gnocchi drenched in browned butter; a simple apple and Manchego cheese salad.

Ree Drummond shortcuts Thanksgiving with fast favorites for the big day feast; she cuts the cooking time with a spatchcock turkey; she bakes stuffing muffins, brown butter and sage pull apart bread, and fruity cream cheese puff pastries for dessert.

Ree Drummond gives Thanksgiving leftovers a twist for her "day after Thanksgiving" breakfast sandwiches, turkey spaghetti, loaded potato croquettes and pecan pie milkshakes.

Gordon invites his entrepreneurs to Cornwall; he shocks them with a high-pressure individual challenge in which they must overcome their fears and put their faith in him; he also challenges them to run food shacks on a beach.

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

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

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

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

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

The 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.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

The 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.

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

Gordon invites his entrepreneurs to Cornwall; he shocks them with a high-pressure individual challenge in which they must overcome their fears and put their faith in him; he also challenges them to run food shacks on a beach.

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

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

John 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 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.

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

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

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

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

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

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

The 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.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

Billy takes Dom to his northern homeland of Scotland to see a very different side of Britain.

Billy and Dom are back on their home turf, ready to see what the American West Coast has to offer; Dom reveals his favorite food spot in the city, the Endorffeine Coffee Bar.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

Billy and Dom wander on foot hobbit-style, searching the hidden side of cities, hunting down their next adventure, taking recommendations and changing plans as they embark on their quest to eat the world.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Celebrated chefs mentor amateur cooks in an attempt to transform them from rookies to kitchen experts. Twelve to 16 contestants (referred to as "recruits") with very poor cooking skills are put through a culinary boot camp to earn a cash prize of $25,000 and a Food Network cooking set. The recruits are trained on the various basic cooking techniques, including baking, knife skills, temperature, seasoning and preparation. The final challenge is to cook a restaurant-quality, three-course meal for three food critics.

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.

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.

Celebrated chefs mentor amateur cooks in an attempt to transform them from rookies to kitchen experts. Twelve to 16 contestants (referred to as "recruits") with very poor cooking skills are put through a culinary boot camp to earn a cash prize of $25,000 and a Food Network cooking set. The recruits are trained on the various basic cooking techniques, including baking, knife skills, temperature, seasoning and preparation. The final challenge is to cook a restaurant-quality, three-course meal for three food critics.

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.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

Billy takes Dom to his northern homeland of Scotland to see a very different side of Britain.

Heartache is served when the chopping begins; things get fishy during the entrée round.

Two sets of brothers compete in the Chopped Canada kitchen.

Crackers in the first round; hare in the entree round.

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.

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

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

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

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

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

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

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

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.

Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

Anne Burrell and Jeff Mauro have their teams face off in boot camp's very first date night showdown, The Cupid Games, in which the recruits learn how to make sushi and hand-pulled noodles.

Anne Burrell and Jeff Mauro challenge the recruits with a blindfolded taste test of dangling, flavored bagels with cream cheese; the singles must create their own decadent breakfast sandwiches before trying their hand at fried chicken and slaw.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

Chef Gordon Ramsay travels the United Kingdom meeting food entrepreneurs.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

Anne and Jeff introduce the recruits to the classic flavors and dishes of Italy with a trivia-filled gondola ride, an outrageous cooking relay, and making sausage and pepper sandwiches, which includes making sausages from scratch.

Anne Burrell and Jeff Mauro have their teams face off in boot camp's very first date night showdown, The Cupid Games, in which the recruits learn how to make sushi and hand-pulled noodles.

Anne Burrell and Jeff Mauro challenge the recruits with a blindfolded taste test of dangling, flavored bagels with cream cheese; the singles must create their own decadent breakfast sandwiches before trying their hand at fried chicken and slaw.

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.

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.

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.

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

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

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

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

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts from across the country try to take Alex down; hailing from New Hampshire, California and Arizona, these chefs bet their brunch skills will give them a chance at winning.

Alex Guarnaschelli and Eric Adjepong watch three chefs take on one of America's favorite ingredients: cheese; joining the fight from California, Texas and North Carolina, these cheese experts take their shot at knocking Alex out of the top spot.

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

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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.

Seven chefs enter the competition frying up a "Fast Food" favourite; in "Burger Bucks" the chefs need to think outside the bun, and things get personal in the "Big Burger Elimination" round.

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

The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

Guy Fieri hits the road for elevated meatloaf and creative chicken trifecta in Omaha, Neb., dynamite dip and fall-off-the-bone pork in Daphne, Ala., and bomb bao with a righteous Reuben in Stamford, Conn.

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

The chefs are in for a tricky puzzle with a very sweet drink and a challenging beef product in the first round; a giant clam in the second basket is an exciting find for the competitors, but cooking it correctly may prove challenging.

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts from across the country try to take Alex down; hailing from New Hampshire, California and Arizona, these chefs bet their brunch skills will give them a chance at winning.

Alex Guarnaschelli and Eric Adjepong watch three chefs take on one of America's favorite ingredients: cheese; joining the fight from California, Texas and North Carolina, these cheese experts take their shot at knocking Alex out of the top spot.

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

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.

Intense color in the appetizer round; the chefs combine proteins in the entree round; rice for dessert.

Beans in the appetizer round; gummy desserts.

Round one reveals a cordial basket while the entrée brings a sting.

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.

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

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.

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

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

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

John stuffs crazy tacos at El Camino; brunch at The Huntsman Tavern.

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

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

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

The chefs compete in a taste challenge; dinner service honors major contributors to a charity; the chefs pair up to combine the flavors of two countries; guests include actors Kellita Smith, Jasika Nicole, Patrick Renna and Tommy Savas.

The chefs face three challenges to determine who receives a black jacket - including creating a dish that must include a surprise ingredient introduced during preparation and creating unique dishes using the same ingredients.

Chef Ramsey provides the first three ingredients for a challenge, which has the remaining chefs racing to get the final three ingredients; guest judge Jenn Louis; TV anchor Neil Everett, comic Pauly Shore and actor Erik Griffin are guest diners.

The contestants create a unique dining experience for a group of well-known chefs; chefs Andi and Aaron work to sabotage the contestants as they run a dinner service with famous diners.