The last five bakers must create bonbons for their Technique Test, but the judges have a big twist up their sleeves in the Elimination Challenge, the bakers must get experimental creating a dessert showcasing chocolate as a solid, liquid and a gas.
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While home for the holidays, David Moscow drops in on Dan Kluger of Loring Place to make a meal from scratch with duck on the menu David heads to the Canadian border.
Two culinary teams compete to outsell each other over two grueling days rookie mistakes dominate on the first day.
Two teams of truck hopefuls are put through their paces in Toronto where one team is reduced to tears on day one and the other is a little too cocky.
An overwhelming first day of competition in Toronto includes humiliation and missteps day two has the competitors hustling customers.
Atlanta Falcons superfan Thomas Dunn draws from his city's Southern delicacies to make stuffed pimento cheese deviled eggs, fried chicken and biscuits, and peach cobbler on the grill.
Cleveland Browns superfan Ray Prisby joins, as Emeril cooks up Ohio-inspired dishes with his signature flair, including crawfish pierogies with lemony brown butter and tarragon, catfish fingers with homemade tartar sauce, and fried hush puppies.
Dallas Cowboys superfan Jesse Prado, aka Big Brother, creates some Tex-Mex barbecue with a Louisiana kick, including slow-cooked brisket tortas with smoky chipotle salsa, charred tomatillo, and fresh chunky guacamole.
Denver superfan Catherine Highland, aka The Bronco Babe, grills up dishes to honor the great state of Colorado, including blue cheese-stuffed bison sliders with bacon drunken onions, angels on horseback, and grilled oysters on the half shell.
The last five bakers must create bonbons for their Technique Test, but the judges have a big twist up their sleeves in the Elimination Challenge, the bakers must get experimental creating a dessert showcasing chocolate as a solid, liquid and a gas.
The top six home bakers create a dynamic chocolate sculpture for their Technique Test the bakers get some sweet inspiration from home to spark the creation of a dozen delicious doughnuts.
Crawfish relleno green chile stew pine nut-crusted chicken with mole sauce.
Tuna steak with guacamole and salsa cruda wok fried tuna salad Sunday tuna.
John heads to New Orleans to check off a high-class Louisiana brunch from his list in Alberta, John tries Albertan beef and learns how to cook prime rib John tries some Viet-Cajun cuisine in Houston.
In 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.
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 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.
Nadine and Natalie are trouble in the kitchen.
Peter and his son, Dave, are a very lucky couple of guys for years, their respective wife and mother, Vicki, has kept them well-fed with an onslaught of gourmet meals this is just as well because each of the guys is a disaster in the kitchen Peter claims that he once transformed barbecued sausages into burnt offerings and, another time, burnt stewed rhubarb in a non-stick pot so badly that the company that made the cookware refused to honor its lifetime guarantee.
Amy fears her co-workers will discover her terrible cooking.
Vince wants to be king of the kitchen.
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