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4 Episodes 2015 - 2015
Episode 1
Sat, Nov 21, 2015
With the Sacramento State Fair in full swing-and with hundreds of gourmet BLTs on the line-executive chef Keith Breedlove and his team are feeling the heat. The drama starts at the bakery with a batch of badly burned brioche buns and intensifies at dawn with no-show bacon and tomatoes that are still green on the vine. Meanwhile, there's no room for error as a team of Pennsylvania ice sculptors race to finish an ambitious commission for a high-profile wedding. But things get off to a rough start when their trusted computer makes a major blunder that has everyone breaking a sweat.
Episode 2
Sat, Nov 28, 2015
It's down to the wire as a family-run Toronto bakery prepares a mammoth order for one of the world's most prestigious hotel chains. The Four Seasons Hotel is hosting a posh brunch for Mother's Day. But just as the exhausted bakers are wrapping up the night shift, their number one client makes a last-minute request for even more bagels. Meanwhile, the overnight team at Toronto's Village Juicery is scrambling to keep up with demand for its organic cold-pressed juice. And just as soon as they've fulfilled a special order for a client, a bitter taste test reveals they've got to start over-with only an hour to spare.
Episode 3
Sat, Dec 5, 2015
A Toronto team prepares thousands of nutritious meals every night for preschoolers across the city. But with rigorous health regulations and their clients' picky palettes in mind, an over-spiced kettle of soup has the chefs heading back to the cutting board just hours before delivery. Meanwhile, it's Sunday at 2 a.m. and the team at Homestyle Desserts Bakery is rolling up their sleeves. Their mission is to prepare enough carrot cake for hundreds of hungry passengers on board a New York City brunch cruise. But when their order suddenly doubles, they find themselves seriously short on carrots and at risk of missing the boat.
Episode 4
Sat, Dec 12, 2015
After last year's second-place finish, a team of Ohio taco artists is determined to win the grand prize at the annual gourmet food truck competition. For starters, they'll need enough grub to feed nearly a thousand people. And even though they hit the ground running, an early setback puts their mobile restaurant in the fast lane. Meanwhile, when a prestigious ladies' golf club orders a signature dessert, it's up to a skilled team of Toronto bakers to make it happen. Their complex creation includes edible pearls, a dramatic swirl of chocolate, and a French pastry that's nearly impossible to perfect. But even with all hands on deck, a blunder at 3 a.m. could cause a catastrophic meltdown.