Flavour Network HD The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts. 2026-04-01 The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.". 2026-04-01 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. 2026-04-01 The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish. 2026-04-01 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. 2026-04-01 The remaining six contestants split into teams to take on a live TV challenge where they sell kitchen products; guest judge Alberti Popaj. 2026-04-02 Teams compete in an ordinary home to serve a three-course meal for a $100,000 prize. 2026-04-02 Chef Marcus Wareing returns on a mission to discover the joys of simple French food and produce; Provence is famous for its delicious simple food, so it provides the ideal setting for Wareing's adventure. 2026-04-02 The baguette is an essential in France that's eaten with every meal. It's also popular in the UK as a sandwich, but do the French enjoy this British twist? Marcus finds out. 2026-04-02 Founder of Broad Street Oyster Co., Christopher Tompkins, guest judges; the competitors are split into teams and tasked with creating a food shack on the beach; the team with the most profitable shack is safe from elimination. 2026-04-02 Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital. 2026-04-02 The two teams must each create a wine blend with food pairings and pitch them to a room of Napa Valley wine connoisseurs and marketing experts. 2026-04-02 The teams go up against each other to create an enticing menu for a delivery-only restaurant that will serve office workers in downtown Los Angeles; the teams must cook in a pared down "ghost kitchen.". 2026-04-02 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. 2026-04-02 The contestants must create an entertaining, educational and easy to follow recipe video that showcases the step-by-step preparation of a vegetarian dish. 2026-04-02 John visits The Wren; an Alberta roadside restaurant; the Iron Skillet. 2026-04-02 A bacon explosion; shrimp corn dog; Beef Pepian. 2026-04-02 Turducken burgers; pot roast in a bonnet; black benny on latke. 2026-04-02 The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel. 2026-04-02 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. 2026-04-02 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. 2026-04-02 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. 2026-04-02 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. 2026-04-02 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. 2026-04-02 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. 2026-04-02 John visits The Wren; an Alberta roadside restaurant; the Iron Skillet. 2026-04-02 A bacon explosion; shrimp corn dog; Beef Pepian. 2026-04-02 Turducken burgers; pot roast in a bonnet; black benny on latke. 2026-04-02 The Charley Bowl; pork chops with black-eyed pea ragout and a mushroom schnitzel. 2026-04-02 Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens. 2026-04-02 Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens. 2026-04-02 Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens. 2026-04-02 Ainsley is joined by chefs Yvonne Cobb and Dr. Rupy Aujla in the kitchen garden of Tyntesfield in Somerset for an al fresco cook-off. 2026-04-02 Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens. 2026-04-02 Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens. 2026-04-02 Ainsley Harriott challenges some of Britain's best chefs to make inspiring meals from ingredients available in and around a stunning selection of National Trust properties and gardens. 2026-04-02 Ainsley Harriott is joined by chefs Serena Appleby and Judy Joo in the kitchen garden at Tyntesfield in Somerset for an al fresco cook-off. 2026-04-03