TV Schedule for Food Network Canada (Rogers)

Bake With Anna Olson Buttercream

Anna shows how buttercream frosting can suit different types of cakes; she bakes lemon coconut cupcakes with a buttery, golden French buttercream.

Bake With Anna Olson Petit Fours

Anna prepares classic shell-shaped citrus madeleines, mint chocolate hazelnut friands and colorful fondant glazed petits fours.

Bake With Anna Olson Flat Breads

Anna prepares simple Indian naan bread and crispy seed lavash.

Bake With Anna Olson Buttercream

Anna shows how buttercream frosting can suit different types of cakes; she bakes lemon coconut cupcakes with a buttery, golden French buttercream.

Bake With Anna Olson Petit Fours

Anna prepares classic shell-shaped citrus madeleines, mint chocolate hazelnut friands and colorful fondant glazed petits fours.

Bake With Anna Olson Flat Breads

Anna prepares simple Indian naan bread and crispy seed lavash.

Food Factory Shaken Not Stirred

A look at the process of making ready-to-blend fruit smoothies, turning raw organic cocoa beans into chocolate bars, making delicious paneer, the most popular cheese in southeast Asia, and the family story behind wasabi.

Food Factory Everyday is Sundae

Behind the scenes look at strawberry shortcake ice cream, delectable tacitos are hand-rolled by the hundreds, marshmallow-making is a race against time, and broccoli slaw that is washed twice before hitting the spin cycle.

Food Factory Viva Los Churros

Irresistible protein-packed breakfast cereal; artisanal cream soda; vegan mayonnaise; a quarter of a million churros that are dusted with cinnamon and flash-fried to perfection.

Bake With Anna Olson Buttercream

Anna shows how buttercream frosting can suit different types of cakes; she bakes lemon coconut cupcakes with a buttery, golden French buttercream.

Bake With Anna Olson Petit Fours

Anna prepares classic shell-shaped citrus madeleines, mint chocolate hazelnut friands and colorful fondant glazed petits fours.

Bake With Anna Olson Flat Breads

Anna prepares simple Indian naan bread and crispy seed lavash.

Diners, Drive-Ins and Dives Domestic & Abroad

Guy Fieri's digging into all-American and foreign favorites; in Houston, a funky spot is firing up Filipino flavor with a twist; a real-deal Washington meat market is stacking up serious sandwiches.

Diners, Drive-Ins and Dives Regional Flavors

Guy Fieri digs into righteous regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

Diners, Drive-Ins and Dives Meat and Heat

Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeno sausage.

Diners, Drive-Ins and Dives Sandwiches and Spice

In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.

The Best Thing I Ever Ate Holiday Delights

Brad Miller finds the Yuletide spirit with his favorite holiday steak; Andrew Zimmern delivers a dim sum favorite; Geoffrey Zakarian stops by with a sack full of goodies from Sift Bake Shop in Mystic, Conn.

The Best Thing I Ever Ate Buttered Up

Alex Guarnaschelli attacks butter with a one-of-a-kind shrimp-and-grits combo; honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken.

Restaurant: Impossible Delusions of Grandeur

In Illinois, two brothers are close to losing their French bistro; they blame the competition for their restaurant's failures, and Robert Irvine must convince these delusional owners to accept reality or their fantasy will end in bankruptcy.

Restaurant: Impossible Extreme British Makeover

Expat Lee is on the brink of losing his restaurant, From Across the Pond, in Colleyville, Texas; Robert Irvine tries to help his fellow countryman realize he can turn around 15 years of failure.

The Best Thing I Ever Ate Holiday Delights

Brad Miller finds the Yuletide spirit with his favorite holiday steak; Andrew Zimmern delivers a dim sum favorite; Geoffrey Zakarian stops by with a sack full of goodies from Sift Bake Shop in Mystic, Conn.

Diners, Drive-Ins and Dives World Tour of Flavor

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised pork buns in Chicago.

Diners, Drive-Ins and Dives Trinidad, Thailand and Italy New

Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.

The Best Thing I Ever Ate Buttered Up

Alex Guarnaschelli attacks butter with a one-of-a-kind shrimp-and-grits combo; honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken.

Restaurant: Impossible Delusions of Grandeur

In Illinois, two brothers are close to losing their French bistro; they blame the competition for their restaurant's failures, and Robert Irvine must convince these delusional owners to accept reality or their fantasy will end in bankruptcy.

Diners, Drive-Ins and Dives Trinidad, Thailand and Italy

Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.

Diners, Drive-Ins and Dives World Tour of Flavor

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised pork buns in Chicago.

Diners, Drive-Ins and Dives Trinidad, Thailand and Italy

Guy Fieri checks out a Trinidadian shop in Marietta, Ga., that's plating lights-out oxtail; a Los Angeles Thai spot serves beefed-up boat noodles; an Italian joint near Cincinnati fires up primo pancetta bucatini.

Diners, Drive-Ins and Dives World Tour of Flavor

Guy Fieri's going globe-trotting for gangster grub while staying stateside. He's getting a taste of lights-out lasagna Bolognese in Naples, FL, a funky fresh take on shrimp and grits in Tallahassee, FL, and the-bomb braised pork buns in Chicago.

Restaurant: Impossible Extreme British Makeover

Expat Lee is on the brink of losing his restaurant, From Across the Pond, in Colleyville, Texas; Robert Irvine tries to help his fellow countryman realize he can turn around 15 years of failure.

Diners, Drive-Ins and Dives Domestic & Abroad

Guy Fieri's digging into all-American and foreign favorites; in Houston, a funky spot is firing up Filipino flavor with a twist; a real-deal Washington meat market is stacking up serious sandwiches.

Diners, Drive-Ins and Dives Regional Flavors

Guy Fieri digs into righteous regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

Diners, Drive-Ins and Dives Meat and Heat

Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with its chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeno sausage.

Diners, Drive-Ins and Dives Sandwiches and Spice

In Bend, Ore., a bagel shop is loading up pastrami; a Venezuelan spot in Salt Lake City is making amazing arepas; a Nashville joint is putting their twist on Jamaican specialties.

The Best Thing I Ever Ate Holiday Delights

Brad Miller finds the Yuletide spirit with his favorite holiday steak; Andrew Zimmern delivers a dim sum favorite; Geoffrey Zakarian stops by with a sack full of goodies from Sift Bake Shop in Mystic, Conn.

The Best Thing I Ever Ate Buttered Up

Alex Guarnaschelli attacks butter with a one-of-a-kind shrimp-and-grits combo; honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken.

Restaurant: Impossible Delusions of Grandeur

In Illinois, two brothers are close to losing their French bistro; they blame the competition for their restaurant's failures, and Robert Irvine must convince these delusional owners to accept reality or their fantasy will end in bankruptcy.

Food Factory Pasta Straight Up

An organic spin on the classic cheese twist; millions of bite-size mint chocolate patties; 200 liters of vodka per month to put the zing in a special pasta sauce; high-end chili powder contains seven spices from around the world.

Food Factory Lights, Camera, Popcorn

Tortilla chips; bite-size coffee cakes; vegan mint double chocolate cookies; microwaveable popcorn.

Food Factory Pasta Straight Up

An organic spin on the classic cheese twist; millions of bite-size mint chocolate patties; 200 liters of vodka per month to put the zing in a special pasta sauce; high-end chili powder contains seven spices from around the world.

Food Factory Lights, Camera, Popcorn

Tortilla chips; bite-size coffee cakes; vegan mint double chocolate cookies; microwaveable popcorn.

Bake With Anna Olson Savoury Pies

Anna makes a piecrust for the base of a leek and gruyere quiche, a French Canadian tourtiere, and a chicken pot pie.

Bake With Anna Olson Flourless Cakes

Anna bakes a traditional Italian blood orange syrup cake, a French flourless chocolate torte, and flourless mini vanilla cupcakes with buttercream frosting.