Season 3 - Episode Guide

John eats a wood-fired breakfast pizza; bacon-wrapped meatloaf; and a BBQ boneless pork rib sandwich.

John visits a restaurant specializing in lobster and a place famous for calzone. Also: Harper's Burger Bar in Kingston, Ont.

John tries bacon-and-peach pancakes; a smoked meat shepherd's pie; and pineapple upside-down donuts.

Highlights include Indian curry; a Southern smokehouse; and burgers from the Big Orange Lunchbox in Charlottetown, P.E.I.

John visits the Jam Cafe in Victoria, B.C., where he attempts to eat the enormous Charley Bowl; and later, tries pork chops served with black-eyed-pea ragout at the Gabardine in Toronto. Also: a German restaurant known for its mushroom schnitzel.

John learns the secret to the Club's Newfie Steak in St. John's, N.L.; tries the caramel chicken at Foo in Victoria, B.C.; and has a warm beef-and-bison stew at the Tundra Inn in Churchill, Man.

The host eats a turducken burger, pot roast and brunch during his travels.

John tries the Beastwich at Beast in Toronto; has Vietnamese pork meatballs at Crazyweed Kitchen in Canmore, Alta.; and snacks on pizza spring rolls from Beer Revolution in Calgary.

Among the dishes John tries in his travels: macaroni and cheese with pork belly; a sandwich called the "pulled pork and beanasaurus"; and an upgrade on the classic poutine in Quebec City.

On the menu: a "dirty bourbon burger"; eggplant Parmesan; and top-notch pizza crust.

The host eats crepes filled with apple and smoked salmon; has pad Thai served with classic diner sides; and tries a sandwich called the Black Mamba at Jack and Lois in Hamilton, Ont.

The host tries to eat four burger patties, bacon, sausage, chili, onion rings and an egg all served on one bun. Also: Roman-style pizza; and BBQ brisket made with a coffee rub.

The host eats gourmet hot dogs in Toronto; tries the "Macho Nacho Burger" at Soda Jerks in Edmonton; and orders the meat and spaghettiballs at Pedal and Tap in Kimberley, B.C.

Featured: a "bacon explosion" at Pig BBQ Joint in Victoria, B.C.; an Ottawa restaurant known for its shrimp-corn dog; and Taco Pica's pepian in St. John, N.B.

John visits Burger Revolution in Belleville, Ont., and travels to Gabriola Island, B.C., to try the Holy Molé Burrito. Also: home-cooked shepherd's pie from the White Brick Kitchen in Toronto.

Bacon-wrapped meatloaf and a spud islander pizza are among the dishes eaten by John in his travels. Also: He checks out the variety of Vietnamese sandwiches available at DD Mau in Vancouver.

Dishes in the spotlight include a chicken club sandwich topped with beef bacon, and a pulled-rabbit ragú. Also: The host visits Little Louie's Burger Joint and Soupery in Cambridge, Ont.

Dishes in the spotlight include a brisket-and-stout stroganoff, "hot mess" poutine, and bulgogi-and-kimcheese sandwich.

John visits a Cuban diner known for its guava-BBQ-short-rib sandwich served with yuca frita. Also: a burger called the Redonkadonk; and English steak-and-stout pie.

The host tries a spicy pickle melt, grabs a burger at Sloppy Hoggs Roed Hus in Edmonton, and sinks his teeth into a slice of "dark and stormy" cheesecake.

John has red-velvet pancakes for breakfast, a pig-in-a-blanket sandwich, and chicken-and-shrimp "ciao" mein.

John tries a Caribbean-style lasagna and a burger made from ground bacon, plus he visits Sky Blue Sky Sandwich Company in Toronto.

The host travels to Niagara Falls, Ont., for the Regal Diner's sausage butties served with an omelet made of bacon, tomato, onion and cheddar cheese. Also: He eats "big kid" macaroni and cheese at the Mile One Eating House in Pemberton, B.C.; and tries an ox tongue sandwich with a side of bone marrow.

The host eats a death-by-bacon burgerrito; visits MLTDWN in Kingston, Ont., and tries a lasagna grilled cheese; and for brunch, orders a Pacific salmon-waffle sandwich.

The host gets a taste of the cuisine of Chicago when he eats traditional deep-dish pizza, beef sandwiches, and deli comfort dishes.

The host searches for the best eats that Miami has to offer as he tries fried snapper and black-eyed pea fritters; pork chops with an apple-raisin garnish; and a Cuban hamburger.