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.
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A home baker introduces "the Wall" to wheel cakes in the Crowd-Pleaser round, and Chef Raveena Oberoi's pantry is opened to reveal cereal and milk.
The home bakers start out with the desserts that made them famous in their own worlds Chef Christine Cushing churns things up with the apple butter in her pantry the final two home bakers make desserts that feature classic flavor combinations.
John touches down in Regina, SK, to try Saskatchewan's take on sushi with the pork belly press in Portland, Ore., he tries something new with a spicy twist he checks stacked n' smoky BBQ off his bucket list in Toronto, ON.
John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast John learns about Halifax's official food John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.
John hits up a fish-and-chip spot in Dartmouth, N.S. in Montreal, John parties like its 1599 John jets to Los Angeles to try some fusion Chinese comfort food.
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.
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.
Affordable French cuisine.
Basic dough and versatile sauces.
Portuguese style grilled sardines.
Creamy turnip and parsnip soup.
The teams face hungry customers on the first sell day on Toronto Island, Canada on day two, the teams fight hard for every dollar while up against established food trucks at Trinity Bellwoods Park.
The remaining contestants use leftovers to create a dish Better Homes & Gardens Editor Laurie Buckle chooses which dish will be featured in the magazine the contestants face elimination.
The six remaining chefs receive their black jackets and prepare tailgate food for football fans tempers flare during dinner service.
The contestants prepare a dinner service with guests from Oxfam America, including Minnie Driver two chefs struggle with their stations.
Ramsay challenges the teams to create entrées with high dollar values, using ingredients purchased on a small budget three previous winners judge individual contestants' entrées.
The remaining contestants face the blind taste test, with the winning team getting an ice skating lesson with figure skater Rachael Flatt the contestants struggle to stay organized during the dinner service.
The red team and the blue team each create their own menus, from which guests can order during dinner service the team that impresses diners with its food and service wins the challenge contestants face elimination.
After both teams are reorganized, the chefs blindly choose ingredients from which they must create a unique dish the chefs must serve a five-course meal to UNICEF Ambassador Angie Harmon and other VIP attendees.
A team competition tests the contestants' knowledge of pork, with the winners receiving an indoor sky-diving experience during dinner service, both teams face struggles.
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