Jordan Andino explores the Montreal food scene, and it doesn't disappoint. First, he heads to Notre Dame de Grace to try the late night discount menu at Monkland Tavern. Jordan falls in love with the braised calamari caponata, but his mind is blown by the many flavors in the soft shell crab banh mi. Next up, it's off to Moishe's, one of Montreal's oldest steak restaurants in Plateau Mont Royal. Jordan gets started with a superlative filet mignon poutine that's wowing the younger late night crowd and follows it up with grilled chicken and stuffed baked potato. Finally, he heads to Little Italy only to discover a Venezuelan hot spot serving cheesy, gooey pastries and a passionfruit pulled pork arepa that makes his heart sing.

Host Marc Summers dons his oven mitts as we bake up cake stories as fast as we can, like Maggie Moo's and their ice cream cupcakes. Then Kings Cupboard put their treasured molten lava cake in a box. Cake artist Kathy Jacobs designs the perfect cake online and Cafe Glace shows that ice cream cakes aren't only for kids. We get the secret behind The Original Pancake House's huge pancakes. Plus, The Makery in Denver shows you how to make beautiful cakes and they clean up after you!

Giada experiences the flavor of historic Boston. She samples classic seafood at Great Bay, homemade goodies at Flour Bakery and dinner at Oleana, then strolls Newbury Street and enjoys a lively brunch at Sonsie.

Chef Robert Irvine has seen many dirty and neglected restaurants, but none have made him physically ill like Anna Maria's in Dunmore, Pa. The Italian eatery's glory days, and last apparent cleaning, were 25 years ago, and owners Jack and Mary, with their son Tucker, are in over their head trying to keep the doors open. Chef Robert Irvine's biggest challenge will be getting the kitchen up to code with only $10,000 and two days.

Fun at the carnival is the theme for this special Chopped competition. In a sign of what's to come, the chefs open the first basket to find that two out of the four ingredients are deep-fried. An outrageous sundae is the centerpiece of the second basket, but it's the deep-fried ravioli that causes trouble for one competitor. Then, after a wild final round, the judges face an unprecedented dilemma.

Drake Bell, Lori Greiner, Bob Harper and Heather Morris battle to prove their celebrity cupcake dominance and create show-stopping cupcakes for a party celebrating the wonder and whimsy of Roald Dahl's classic story, Matilda. They'll be eliminated one by one with help from guest judge Chloe Dahl, granddaughter of Roald Dahl, until the last celeb standing walks away with bragging rights and a donation to their favorite charity.

Famed steel town Pittsburgh is going through a food renaissance and Chuck is on a tour of Penn Avenue starting at Meat & Potatoes where Richard DeShantz pays homage to his hometown's culinary roots with updated comfort food like pot roast with horseradish gremolata. Chuck's next stop is at Penn Avenue Fish Company where Chef Henry Dewey runs a wholesale fish market and eatery and uses the belly of a yellowfin tuna to make a barbecued tuna sandwich with guacamole and sweet potato chips. Chuck goes inside an 1860s firehouse and one of the hottest restaurants in town, Bar Marco, where Chef Jamilka Borges makes imaginative food like gemelli pasta with stinging nettle pesto and ricotta. At the stylish restaurant, Salt of the Earth, Chef Chad Townsend figured that the formula for success comes from using Western Pennsylvania ingredients from a local farm.

Alton Brown examines the laminated pastry that's always fast and always tasty. Don't be afraid, the store bought stuff can deliver the puff. Recipe includes Fruit Tart, Stacked Puff Pastry with Cherries and Salmon Turnovers.

Alton Brown's cross-country road food motorcycle odyssey begins. Wandering westward from the South Carolina coast, Alton Brown and his crew gather everything from chocolate malts to pickled pigs feet. Alton even gets to race a lawn mower.

The nation's most crave-worthy combinations are highlighted, from hearty biscuits and gravy and deliciously sinful mac 'n' cheese to carb-happy spaghetti and meatballs and crispy fish and chips.