Anthony samples kids' liver salad, roasted pig's head, grilled ox heart and breaded pigtail, then a traditional pie and mashed potatoes, and afterward takes a tour of the local Indian community.
Anthony Bourdain travels to Scotland for the traditional hearty breakfast, a deep-fried pizza, eggs and a Mars Bar.
Tony revisits his first job, the culinary institute that taught him the basics, a normal working day at Les Halles Brasserie, and his mysterious mentor, Bigfoot in this culinary reflection on his own career.
Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.
Chef Ramsay checks on the status of Cafe Hon, Chiarella's and Leone's to see if they heeded his advice.
Ramsay goes to Massachusetts to help a married couple improve their restaurant, Barefoot Bob's.
Home cooks attempt to make hand-rolled pasta in 30 minutes Chef Jinhee Lee tests the home cooks' knowledge of the Korean pantry.
Four international dishes take the wall of chefs on a culinary trip around the world in the crowd-pleaser round the home cooks walk the line when challenged to use face-burning wasabi.
Reliving the 90's in the Crowd-Pleaser round and a Japanese turnip has everyone reeling when chef Jesse Vergen's fridge is opened in the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.
We hope this episode will Mac you smile! Today we're trying to make baked mac & cheese FROM SCRATCH.
Watch us bake these rolls with no recipe... uh-ohhhh.
John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.
In Kelowna, BC, John learns about unique flavor combos like nori wrapped halibut made with local ingredients he then visits Toronto for authentic seafood paella.
John heads to a BBQ spot in Phoenix, Ariz., followed by a culinary party in Miami, Fla. he then dives into the heart of soul food in Savannah, Ga., where he discovers how they make peach cobbler in the Peach State.
For their last challenge of the season, the top three Junior Chef finalists must create a concept, name, and menu for their very own pop-up restaurant.
Just four Junior Chefs remain in the competition's semi-final round Audrey, Season one's champion, returns with words of wisdom, inspiration, and a demonstration for the young chefs on the verge of victory.
Bran & raisin cereal as mystery ingredient in elimination round final two contestants compete in bejeweled-themed donut showdown.
Peanut butter mystery ingredient in the elimination round final two compete in a Paris-themed final showdown.
Wasabi as a mystery ingredient in the elimination round final two compete in a Masquerade ball-themed final showdown.
In Iqaluit, Chuck meets Solomon Awa, a well-known hunter Solomon invites Chuck on a hunting expedition for ptarmigan Chuck is glad to visit the Qajuqturvik Centre, where fighting food insecurity is their mission.