Flavour Network HD

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 trendy pastry in the first round inspires debate among the chefs, while the steaks in the second round aren't the gifts they seem to be; in the final round, the chefs must figure out how to make a hybrid comfort food go with a savory frozen item.

In the first round, the chefs get cracking to procure crab meat to make their appetizers; then, a strange dip in the second round is a big part of the challenge, while the dessert basket is filled with plenty of fun, including mocktails and fruit balls.

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.

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.

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.

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.

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.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

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.

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.".

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.

Olivia Attwood hosts the show that follows a group of ten ambitious young chefs taking on the hottest job of their lives when they travel to Barcelona to work under multi-Michelin star award-winning chef Jean-Christophe Novelli.

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.

Olivia Attwood hosts the show that follows a group of ten ambitious young chefs taking on the hottest job of their lives when they travel to Barcelona to work under multi-Michelin star award-winning chef Jean-Christophe Novelli.

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.

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.

Teams must deliver food, drinks and an impactful presentation to guests at a charity gala for St. Jude Children's Hospital.

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.

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.".

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.

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.

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.

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.

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

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

A shocking ingredient in the advantage challenge requires Bobby Flay, Sunny Anderson and Michael Voltaggio to step up their game; when the grills and smokers are taken away, the Brawlers share a single piece of equipment to cook up a feast.

Bobby Flay defends his championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tough as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Team captains Bobby Flay, Sunny Anderson and Michael Voltaggio dig into all-American BBQ with an advantage challenge featuring sports fan favorites; the competitors face a team brawl celebrating their collective American BBQ experience.

Bobby Flay, Sunny Anderson and Michael Voltaggio task the Brawlers with showcasing their ability to win over a crowd with over-the-top BBQ creations; one team attempts to gain a big advantage by taking down judge Carson Kressley in the dunk tank.

Proud Texan and Triple Threat Titan Tiffany Derry joins Bobby Flay, Sunny Anderson and fellow Titan Michael Voltaggio to challenge the remaining Brawlers to two Triple Threat-inspired tasks, where they'll see if the contenders have what it takes.

Bobby Flay, Sunny Anderson and Michael Voltaggio bring in a soon-to-be bride and groom to serve as clients for the semi-finalists; if the Brawlers impress them with a cocktail hour appetizer and reception dinner, they'll earn a ticket to the finale.

Bobby Flay defends his BBQ Brawl championship title against team captains Sunny Anderson and Michael Voltaggio; the challenges are tougher than ever as judges Carson Kressley, Brooke Williamson and Rodney Scott return to name the next Master of 'Cue.

Tucci discovers the history of beautiful and troubled Calabria, Italy, as well as the history of his own family; joined by his parents and Italian relatives, he reflects on the inspiration people draw from Calabria and why those who leave return.

After Chicago chaos in the ring, Braun swaps slams for dogs, edible balloons and astonishing bites.

In Vegas, Braun bets it all on flavor and finds the city's true magic to be an irresistible bite.

Braun storms Fort Worth for ribs, shareables, and a deep dive into Texas food and heritage.

Braun Strowman hits Washington, D.C. hungry, seeking victory-worthy bites across the nation's capital.

After Chicago chaos in the ring, Braun swaps slams for dogs, edible balloons and astonishing bites.

In Vegas, Braun bets it all on flavor and finds the city's true magic to be an irresistible bite.