Andrew highlights why rabbits are a great ingredient to cook with; he serves two grilled rabbit dishes, one coated in a Sichuan sesame sauce and the other paired with a grilled baby gem lettuce salad.

Andrew prepares pheasant in two ways; first is skewers cooked on a hibachi-style grill and second is a whole bird roasted over an open fire.

Andrew presents European and Asian ways to cook pigeon, preparing seared pigeon toast with Sicilian caponata and pigeon katsu.

Andrew's focus for the day is fresh-caught striped bass; he prepares two dishes starring the fish, including a bass crudo and whole-roasted striped bass.

Andrew Zimmern transforms wild duck into two dishes that showcase the versatility of this delicious game bird; he utilizes the breast for a simple grilled appetizer inspired by Japanese tataki duck seasoned with scallion, ginger and Thai chiles.

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.

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

Tearing into the Carnivore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep-fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

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

John checks 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.

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.

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

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

It's an Italian showdown as the modern Italians, Simone and Viviana, take on the traditional Italians, Mike and Pete, in Kitchen HQ for the remaining spot in the grand final.

For the grand final, the top two teams prepare 100 plates of food; the winning team receives a $100,000 prize.

Carla uncovers the start of tacos al pastor.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

The nine remaining contestants head to the Arizona desert to prepare an outdoor dining experience where the competing teams take 10 thrill-seeking guests on a UTV tour, guide an outdoor activity and prepare a delicious meal to end the day.

The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish.

The entrepreneurs showcase their market awareness and customer service skills in this week's challenge when they are split into two teams and tasked with running a pop-up coffee shop in downtown Seattle.

The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj.

The top four entrepreneurs must prove they deserve a place in the finale, by working together to integrate their dishes with a circus performance; Wayne Newton guest judges.

The final three contestants battle for Gordon's $250,000 investment; previous contestants from the season return to help each finalist transform an empty retail space into a pop-up launch event.

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 "spaghetti balls.".

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Piña Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah visits the Wilson County Fair in Lebanon, Tenn. And tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

John arrives in Portsmouth, N.H. to taste a taquito stuffed with braised pig's head; John hits the beach in Tofino, BC and downs a gigantic BBQ sandwich.

John tries a Boston restaurant's signature raviolo filled with a whole egg yolk; in Peggy's Cove, Nova Scotia, John learns the art of the lobster roll from the master of Maritime seafood himself; a Toronto burger joint with signature Ghanaian spices.

John 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 a veggie burger that diners call the best in the province.

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 "spaghetti balls.".

The Beastwich; Vietnamese pork meatballs; pizza spring rolls.

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

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

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

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

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

Marcus discovers what Mallorcans like to eat at special occasions; he makes his version of a local favorite, almond cake and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their red prawns and gets a masterclass in ham in the market.

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

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

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

Justine tries sizzling seafood stir-fries at a dai pai dong, enjoys an elegant yum cha at Michelin-starred Man Wah and ends the day sky-high at Ozone.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses. She later visits Lai Ching Heen for a refined, tea-paired feast, before hitting the streets for a day of snacks.

Justine explores local treats and a fried rice recipe in the seaside town of Tai O, learns the secrets of shrimp paste at Sing Lee and enjoys hotpot in the City of Darkness.

Justine explores fine dining at the elegant Wing Restaurant and cooks her salt and pepper prawns. She then visits *cha chaan teng* for a Hong Kong-style breakfast and closes the day with cocktails at The Savoury Project.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Marcus discovers what Mallorcans like to eat at special occasions; he makes his version of a local favorite, almond cake and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their red prawns and gets a masterclass in ham in the market.

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

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.

Noah visits the Pacific National Exhibition in Vancouver and gorges on the Big Pickle Dog, then samples the Colonel Katsu Bao, before trying the Deep Fried Margarita for dessert; Noah visits the LA County Fair in Pomona, Calif.

Noah visits the Prince William County Fair in Manassas, Va. and tries the Monumental Grilled Cheese and the Chesapeake Bay Poutine; at the Western Fair in London, Ontario, he dives into a Poutine Dog, the Macaroni Bowl and Cherry Cheesecake Tempura.

Euro-fusion Greek pizza; Crabby Patty burger; deep-fried chili dog; Fluffernutter elephant ear pasty; beer-battered burger; Mississippi mud fry.

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 in St. John's, NL with fish tacos and baked oysters.

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.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

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

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

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

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.

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

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

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

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

It's a BBQ bash, and Bobby Flay's getting burned when Kardea Brown and Carson Kressley boost chefs Rashad Jones and Kent Rollins to soar to a winged win.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

Country music superstar Martina McBride and chef Alex Guarnaschelli jam with chefs Drew Erickson and Aristide Williams to tune Bobby Flay up.

BBQ Brawl veterans Carson Kressley and Rodney Scott reunite to put Bobby Flay's feet to the fire and bring home a well-charred win for chefs Kwasi Kwaa and Winnie Yee-Lakhani.

Sunny Anderson and Scott Conant team up with chefs Maryam Ghaznavi and Deepak Kaul to school Bobby Flay in new worlds of flavor.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taquería that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

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

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

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

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

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

Chicken club sandwich with beef bacon; pulled rabbit ragù; 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.

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

Rachael incorporates her favorite flavor combinations in a recipe for dill popcorn shrimp.

Rachael and her sister Maria are teaming up to demonstrate how to make a rustic meal of roasted pork and chicken sausages tossed with vegetables and grapes; they also prepare an easy and elegant celery root flan to pair with the main course.

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

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

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

Donal has four recipes that are one-pan dishes, for evenings when you don't wish to wash lots of pots after dinner.

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

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

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

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

After a much-needed reality check, sisters unite to rebuild their family's legacy with Gordon's help.

Gordon must help empower the owner of a female-run restaurant rediscover her passion for cooking.

Gordon must help a stubborn father and his frustrated son keep their outdated restaurant alive.

Gordon must neutralize the threat of vermin and unkempt kitchen habits at a Philadelphia restaurant and help the owner pass the torch to her children.

Boston's Savin Bar & Grill has a rich history, but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

Gordon tries to revamp Crazy Burger, a historic establishment located in the heart of Rhode Island.

Boston's Savin Bar & Grill has a rich history, but the crew is short-staffed and overworked, leaving Gordon to bridge the connection between the absent owners and exhausted staff to develop a cohesive restaurant identity.

Gordon must help a restaurant serving subpar cuisine from a kitchen plagued by contamination.

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

Gordon must tame a brawling staff and transform a sloppy kitchen crew into proper chefs.

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

Gordon gains intel on community staple Callahan's Seafood Bar and Grill, which has rapidly declined since the owner died and left the restaurant to his three daughters.

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

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

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

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

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.

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

Pigs in a blanket are the quintessential party finger food; the problem is one can never eat just one; the full-sized hotdogs wrapped in soft challah are the solution.

Anna elevates after-school snacks with her recipes for homemade, golden pan-fried mozzarella sticks and cheesy, saucy pizza pockets.

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

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

Celebrated pastry chef and chocolatier, Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking; Kirsten believes that chocolate is the key to happiness, and with her simple yet delectable dessert recipes, she might just be right.

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

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

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

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

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

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

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

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

Noah Cappe heads to the Coastal Carolina Fair, where he dines on a three-course meal courtesy of the legendary Hagy family; Noah stops by the Oak Mountain State Fair in Alabama for some wicked Southern twists and Rodeo Austin for fiery gator wings.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalisco Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

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

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

Award-winning actor Jesse Tyler Ferguson, Black-ish star Yara Shahidi, actor and comedian June Diane Raphael, and Broadway sensation Andrew Rannells tackle three challenging bakes.

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

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

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

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

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.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

Texas State Fair in Dallas; bacon-tilla; chicken-fried lobster; carrot cake roll; deep-fried sweet potato pie; Oakland County Fair in Davisburg, Mich.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

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

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

In Washington, D.C., this chef creates a menu filled with fusion flavors; John leaves no crumb behind in Toronto, where he digs his way into this spot's 100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

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.

Duck confit poutine; a Middle Eastern twist on pub food; a fresh new menu at a 20-year-old diner.

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

The five remaining teams create 24 reimagined tarts and 24 peach Melbas, before attempting a pièce montée of 160 individual choux buns, inspired by a mad science theme.

The remaining teams create 24 savoury pâté en croûte; for the showpiece challenge, they need ultimate craft perfection as they take on a demanding pastry challenge; who will flake under the pressure, and who will earn a spot in the final six?

The teams create judge Benoit's Le Café Crème and a gardening-themed illusion showpiece with a hidden vegetable cake-inspired dessert, but they are not given a proper recipe to follow.

The remaining teams draw on their classical training as they produce 24 identical classic framboisiers; for their second challenge, they let their creativity run wild as they re-invent American camping favorite s'mores into a high-end pâtisserie.

The teams make savory Paris-Brest and savarin, before creating a celebration St Honoré to serve 150 people in five hours; who has the patience of a saint to secure a spot in the final six?

The best three teams from each set of heats come together as they aim for the final; the teams create plant-based petit gâteaux and become engineers as they make gravity-defying hanging showpieces from chocolate, with macarons sitting within.

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

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

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

It's the quarter-final and the five remaining teams create 24 desserts, harnessing all the natural sweetness from savory ingredients, alongside 24 desserts which hero one ingredient throughout their flavors and textures.

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

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

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

The five remaining teams create 24 reimagined tarts and 24 peach Melbas, before attempting a pièce montée of 160 individual choux buns, inspired by a mad science theme.

The remaining teams create 24 savoury pâté en croûte; for the showpiece challenge, they need ultimate craft perfection as they take on a demanding pastry challenge; who will flake under the pressure, and who will earn a spot in the final six?

The teams create judge Benoit's Le Café Crème and a gardening-themed illusion showpiece with a hidden vegetable cake-inspired dessert, but they are not given a proper recipe to follow.

Barbecue at The Smoke; Pakistani food at Lahore Tikka House; Zingerman's Roadhouse.

John pays a visit to Kensington Burger Bar, Detroit Style Pizza and Bookers BBQ.

John visits Toronto's oldest restaurant, The Senator, for classic meals.

Fat back at Lardo; pie for breakfast at Shuswap Pie Company.

Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tater Grenade and Churro S'mores.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. Where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

Noah starts the day at the Shasta District Fair in Anderson, Calif. by devouring Southern-style Biscuits 'n' Gravy Breakfast and a Cowboy Funnel Cake; he visits the National Balloon Classic in Iowa for an Iowa-only pizza.

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

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

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

Barbecue at The Smoke; Pakistani food at Lahore Tikka House; Zingerman's Roadhouse.

John pays a visit to Kensington Burger Bar, Detroit Style Pizza and Bookers BBQ.

John visits Toronto's oldest restaurant, The Senator, for classic meals.

Fat back at Lardo; pie for breakfast at Shuswap Pie Company.

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brian Malarkey draft proteins for their team's best game day dish.

Antonia Lofaso challenges the chefs to give their summer road trip a culinary upgrade; Brian Malarkey and Eric Adjepong face off in a fast-food glow up for the biggest advantage; the teams throw down by creating a coastal-themed roadside picnic.

Antonia Lofaso gets fancy with beach club-worthy cuisine; Eric Adjepong and Brian Malarkey send the chefs to the seafood market for surf and turf dishes, and the two least successful chefs craft upscale appetizers inspired by a cocktail.

The teams create rustic feasts, and two chefs face off over an open flame.

With the ultimate summer getaway worth $25,000 on the line, Antonia Lofaso challenges the final three to set up a beach shack where they'll serve their best snack before creating a signature dinner using ingredients from their dream destination.

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

Guy Fieri invites three of the best wilderness chefs he's met on his outdoor adventures to hunt the aisles of Flavortown Market and prepare dishes featuring wild game, all while playing GGG's wild games! First, the chefs must make a fireside favorite using the wild game and wild whammy ingredient they picked up as a two-for-one special at the butcher counter; then, they'll have to make an elevated backcountry dinner using the number of ingredients they score in a real deal game of archery.

Four GGG winners return to Guy Fieri's Flavortown for a chance to take another crown in one big round; they must make a winner's dinner complete with an appetizer and entrée in an hourlong battle to shop the market for up to $20,000.

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

Guy Fieri invites three of the best wilderness chefs he's met on his outdoor adventures to hunt the aisles of Flavortown Market and prepare dishes featuring wild game, all while playing GGG's wild games! First, the chefs must make a fireside favorite using the wild game and wild whammy ingredient they picked up as a two-for-one special at the butcher counter; then, they'll have to make an elevated backcountry dinner using the number of ingredients they score in a real deal game of archery.

Antonia Lofaso leads a summer showdown to determine which coast does beach food best; East Coast chef Eric Adjepong and West Coast chef Brian Malarkey help their teams through a gauntlet of challenges with a beach getaway on the line.

The battles continue as Antonia Lofaso takes the brawl directly onto the beach; Brian Malarkey and Eric Adjepong try to win an advantage for their team with handheld grilled treats before each team makes their coasts' rendition of a beachside feast.

Antonia Lofaso challenges the chefs to create summer eats inspired by the Fourth of July; Eric Adjepong and Brian Malarkey have a corn shuck-off; the teams create an all-American party platter; two chefs fight for survival with the ultimate burger.

Antonia Lofaso starts the brawl over game day eats with a double elimination; two chefs face off in a pizza battle, where the losing chef is immediately eliminated; Eric Adjepong and Brian Malarkey draft proteins for their team's best game day dish.

John learns what "Naina" means; Americana food at Vinsetta Garage; Halifax's only Jewish deli.

John makes sandwiches at The Clubhouse Sandwich Shop; a renovated house in Oregon; simple bistro cooking at 2 Doors Down.

All-day breakfast at The Jammery; sandwiches at Shut Up and Eat; Cacao 70s all-chocolate menu.

John Catucci eats at Tilt; Nuba's Lebanese dishes feature time-tested recipes and the freshest ingredients.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep-fried pizza.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

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 barbecue; 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 learns what "Naina" means; Americana food at Vinsetta Garage; Halifax's only Jewish deli.

John makes sandwiches at The Clubhouse Sandwich Shop; a renovated house in Oregon; simple bistro cooking at 2 Doors Down.

All-day breakfast at The Jammery; sandwiches at Shut Up and Eat; Cacao 70s all-chocolate menu.

John Catucci eats at Tilt; Nuba's Lebanese dishes feature time-tested recipes and the freshest ingredients.

The teams present traditional American dishes to celebrity judges, with one team winning a journey aboard a three-masted schooner; the teams run a family-style dinner service.

During hours three through six, the chefs must adapt to constant twists and turns; Michael Symon and Esther Choi have two chefs face elimination immediately; the competitors navigate curveballs from Stephanie Izard in order to make it to hour seven.

Fatigue sets in as the chefs face hours seven and eight in this intense culinary journey; Michael Symon and Esther Choi put forth three challenges, in which the chefs must turn one bag of ingredients into three distinct meals for judge Scott Conant.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition; Michael Symon and Esther Choi challenge them with the unenviable task of turning microwave meals into works of art before judge Eric Adjepong decides who must clock out.

Michael Symon and Esther Choi begin the most devious shift of all as the chefs earn points during each challenge; they'll be tested in cooking, strategy and much more as judge Maneet Chauhan decides their fate two shifts shy of a massive pay day.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

In the final hours, Michael Symon and Esther Choi revisit an old challenge where the chefs must cook the best dishes of their lives; whoever can stave off the final daggers of exhaustion will walk away with $50,000 and a trip to Hawaii.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

In the final hours, Michael Symon and Esther Choi revisit an old challenge where the chefs must cook the best dishes of their lives; whoever can stave off the final daggers of exhaustion will walk away with $50,000 and a trip to Hawaii.

Olivia Attwood throws 10 ambitious young chefs into Jean-Christophe Novelli's Barcelona kitchen, where things continue to heat up long after service stops.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

The teams present traditional American dishes to celebrity judges, with one team winning a journey aboard a three-masted schooner; the teams run a family-style dinner service.

During hours three through six, the chefs must adapt to constant twists and turns; Michael Symon and Esther Choi have two chefs face elimination immediately; the competitors navigate curveballs from Stephanie Izard in order to make it to hour seven.

Fatigue sets in as the chefs face hours seven and eight in this intense culinary journey; Michael Symon and Esther Choi put forth three challenges, in which the chefs must turn one bag of ingredients into three distinct meals for judge Scott Conant.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Cotton candy Burrito.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

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

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

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

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.

A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.

Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.

Four "Chopped" newbies must figure out what to do with an alligator heart in the appetizer basket; the entrée basket serves up a bird and birthday treat surprise before an oversized ice cream product has the competitors thinking big for dessert.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Adam is in Florence to taste some iconic foods named after the city; he's tasting La Bistecca alla Fiorentina, beef Florentine style, as well as local street food Lampredotto alla Fiorentina, which is a tripe roll with salsa verde and chilli sauce.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchessa di Parma.

Adam is in Venice to taste dishes that are not only named after Venice but imbibe the soul of the city; the menu includes a Venetian take on Tapas and seafood pasta; he visits the restaurant where Tiramisu was created.

Adam is in Turin to taste some iconic foods named after this city; he tucks into the Torinese, breaded beef cutlet, a veal and tuna dish called Vitello Tonnato alla Piedmontese, and he has a golden ticket to a chocolate factory.

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

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

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

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

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

Adam is in Florence to taste some iconic foods named after the city; he's tasting La Bistecca alla Fiorentina, beef Florentine style, as well as local street food Lampredotto alla Fiorentina, which is a tripe roll with salsa verde and chilli sauce.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

Adam is in Milan and dressed to impress, tasting some iconic foods named after this city; he tucks into a risotto alla Milanese, a minestrone and finds time to try a peculiar take on chicken street food.

When the chefs get fried potatoes topped with Korean chile powder in the appetizer basket, the judges could be in for some fusion confusion or satisfying first plates; the competitors find a versatile, lean cut of meat in the entrée basket.

A simple soup is part of a complex puzzle in the entrée round and a corn cake meets a classic candy in the dessert basket.

Four determined chefs open the appetizer basket to find a deep-fried treat and a special seafood surprise they'll have to make work together; the competitors stick their necks out trying to make creative dishes out of ostrich neck and curry ketchup.

Four "Chopped" newbies must figure out what to do with an alligator heart in the appetizer basket; the entrée basket serves up a bird and birthday treat surprise before an oversized ice cream product has the competitors thinking big for dessert.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

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

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

At the Great American Foodie Fest in Las Vegas, Noah Cappe goes crazy for an Ube Funnel Cake and the Tamago Burger, a New England fall classic, The Final Round, and a Kettle Corn ice cream sandwich.

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

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

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

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

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

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

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

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

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

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy Parmesan pasta in San Luis Obispo.

Guy Fieri checks out a unique spin on turkey tamales in Indianapolis, prime-time pan-seared chicken in Bradley Beach, NJ, and fully loaded lamb chops in Columbus, OH.

Guy Fieri hits the road for serious sammies; a vegan joint in New Jersey plates plant-based perfection, TOC champ Tiffani Faison brings Southern barbecue to Boston and a family spot in California mixes it up with lights-out lamb.

Justine visits one of Burgundy's most impressive chateaus and sees a master chocolatier showcase his famous chocolate and praline snails.

Justine explores Dijon's vibrant market, shares her beloved apple crêpes and learns about mustard-making at La Moutarderie Fallot.

Justine concocts a wine-infused delight and heads over to La Table Maison Lobbies to discover the secrets of two local delicacies in Burgundy.

Justine savors mini croissants, explores the world-famous Chablis wine at Domaine Laroche and indulges in iconic madeleines.

Justine tries La Ferme d'Ulteria's celebrated goat cheese, prepares a salad and works with chef Leo on a captain's dinner.

Justine goes on a unique truffle experience in Sorges, where she learns how to find them and the authentic methods to savor their taste.