We're visiting Mushroom Maggie, a mushroom farm that supplies some of the best restaurants in Louisiana, and Emeril is preparing popular dishes from his restaurants that feature Maggie's mushrooms.
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Three bakers use cranberries in an elimination challenge finalists create harvest-themed doughnuts in the final showdown Zane Caplansky, Harry Eastwood and Yolanda Gampp.
John goes to Miami, FL for a Puerto Rican feast he heads to Tucson, AZ to meet the family behind the Tex-Mex masterpiece that is the chimichanga he sinks his teeth into classic West Coast fish and chips in Victoria, B.C.
John dives headfirst into fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl in Pittsburgh, Pa. he heads to Miami, Fla., to taste Cuban finger food croquetas.
John dives into the menu of a brunch spot in Montréal, QC he then tries falafel in Victoria, BC lastly, he dives into seafood at an institution known for serving the freshest fish.
John heads to the brunch-crazy city of Victoria, BC, to taste-test the indulgent, super stacked duck confit waffle.
John checks award-winning Mexican food in Cleveland, Ohio he then heads out west for a taste of Vancouver, BC's culinary mash-up, followed by a trip to Ottawa, ON, to meet up with the master of pasta.
We're visiting Mushroom Maggie, a mushroom farm that supplies some of the best restaurants in Louisiana, and Emeril is preparing popular dishes from his restaurants that feature Maggie's mushrooms.
TV personality Big Freedia ("Big Freedia: Queen of Bounce") joins, and Emeril prepares the rapper's favorite meal.
Janie Glade inspires a delicious and economical meal.
Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple for over 30 years.
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.
The swampy everglades and the warm blue water of south Florida call to David as he farms, fishes and hunts to recreate a Cuban American meal at Amelia 1931. But by far the scariest harvest on the menu is fishing for alligator.
Crabmeat stuffed portobellos mushroom and artichoke stuffed trout mascarpone and pancetta stuffed veal chops gorgonzola stuffed pears.
The top two finalists create cold and hot appetizers and main entrées for a panel of esteemed judges the winner of the challenge gets first pick of the returning contestants, who assist with the final dinner service the winner is announced.
The chefs must create a steak dish and two sides in 40 minutes to be submitted to the scrutiny of chef Ari Rosenson during dinner service, the chefs take turns leading the kitchen two chefs advance.
The chefs prepare high school lunch dishes, and teenagers act as the judges the winner gets a trip to San Francisco's Levi Stadium, while the losers must sort recyclables from an abundance of trash actors Randy Couture and Neil Jackson visit.
The remaining six chefs must rely on their loved ones to complete chef Ramsay's Branzino dish the winning team will be awarded a day at a luxurious spa while the losers have to clean the entire dormitory.
The chefs must identify ice cream flavors in a blind taste test challenge actress Meredith Baxter and Olympic swimmer Haley Anderson attend the dinner service.
The teams can only have one chef in the kitchen at a time as they prepare three entrées, each with a different protein actress Lainie Kazan and comic Bill Engvall are guests at the dinner service.
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