The power of an ingredient should never be underestimated, and the cooks feel it when working with speck in the end, it all comes down to an intense deliberation as the chefs debate flavor versus technique.
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Bakery owner Shana has to cut some corners in order to make ends meet at her bakery, Bluegrass and Buttercream, in Danville, Ky.
After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.
Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt.
Rachel and Jean take a trip to Atlanta for some southern comfort, including Sweet Potato Layer Cake.
The sisters head to Brown's Court Bakery in Edmonton, Alberta, try traffic-stopping treats in Vancouver, British Columbia, and snack on some Buttermilk Fine Waffles in Calgary, Alberta.
Rachel and Jean quench their craving at Crave Bakery in Calgary, Alberta, and head to Atlanta where Proof Bakery rises to the challenge the sisters take a trip to Toronto for some fun with Rosen's cinnamon buns.
The sisters go bananas in British Columbia, have a sublime time with doughnuts in Atlanta, and head to Toronto for some éclairs.
Eight home bakers must make pies with a decorative crust the bakers flex their flavor muscles in the elimination challenge by creating a dessert that showcases one of the major taste sensations.
The remaining nine bakers must think beyond the bar as they create a nougat-filled chocolate confection in a surprising shape the bakers aim to please in the elimination challenge with a dessert that pairs chocolate with cheese.
Ten home bakers enter the kitchen and strive to up their dessert game as they create a chocolate Tic Tac Toe board in the elimination challenge, the bakers set a scrumptious scene by delivering a cake diorama.
Emeril prepares a meal any kid (or adult) would love, for budding young chef CJ Calhoun, a mentee of the New Orleans non-profit, Son of a Saint.
Emeril gets inspired by New Orleans' annual Voodoo Fest and creates a meal of black-eyed pea jambalaya, ham hock and cabbage soup, and sweet rum balls.
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.
John travels to Toronto, Ontario, to study Royal Thai cuisine and tries a bright blue dumpling he then heads to Marathon, Fla., to sample a variation of the state's famous dessert.
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 goes to the Walt Disney World Resort in Florida to sink his teeth into some dishes John then takes himself out for dinner at a burger joint in Toronto, ON, followed by trying Mexican food in Tucson, Ariz.
In this episode we visit Newport, Rhode Island. A hidden gem 3 hours north of busy New York. Open green space, stunning architecture and locally sourced gastronomic delights await. We meet the owners of Stoneacre, a local restaurant.
Sacramento is fast becoming a must-visit town for anyone who loves food, and people are beginning to notice its charm. It's located at the center of America's most abundant agricultural region.
Sonoma has over 500 wineries, beautiful scenery, down-to-earth locals, farmers, winemakers and acclaimed chefs at farm-to-table restaurants. Come and journey with Gary Takle and meet the people.
Located on the opposite side of a San Francisco Bay, Oakland is fast becoming a cool city with cachet. The new food movement is also on the rise.
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