Guy checks out some joints where things are still done the old-fashioned way, like the steak house serving the same steaks, desserts and even salad dressing for more than 80 years. In Boston, three brothers carry on family traditions.
Guy hunts down killer dives. In between Chicago and Milwaukee, he finds a joint that's topping bacon-wrapped filet mignon with a hot conch salsa. In Cleveland, an old nightclub is fresh smoking their salmon - for a salmon BLT.
Robert Irvine gives the owner of Pier West Restaurant the tools to succeed.
Steve, owner of Nashville Street Tacos and The Stillery, believes somebody is using his apartment above his restaurant while he's out of town. Charles Stiles sends in Mystery Diners Jamie and Brooke to investigate.
In this special episode, Charles Stiles and his undercover team risk it all to bust the boss. The sting is conducted from inside the restaurant to see if the horrifying accusations against the boss are true.
Ina enjoys a California trip with an invitation to cook baked goat's cheese. Then, it's a casual Napa-style supper with Jeffrey's grilled pork chops served with green beans gremolata.
Ina makes roasted asparagus and prosciutto with easy hollandaise for lunch. Then there's a date with Tyler Florence, who's sharing the secret to making a perfectly cooked porterhouse steak.
After making tomato crostini and whipped feta for lunch, Ina learns the secrets of Thomas Keller's buttermilk fried chicken. For cocktail time, will Ina have the Napa spritz or the basil gimlet?
Flat breads are a common bread style around the world, with each culture having its own style. Anna showcases a number of the most popular flat breads, including pitta bread, naan bread, and crispy seed lavash.
Anna showcases the dough recipes that best suit savoury fillings, and adapts common pastry principles to achieve a flaky and tender savoury result. Join the masterclass to create a leek and Gruyère quiche, a chicken pot pie and a tourtière.
A weekend brunch for Anna means having time before the guests arrive to prepare a very relaxed and easy-to-do meal. She's creating some delectable ideas for the perfect brunch time feast.
Anna's Grandma taught her so much about cooking, so she's preparing some recipes from her Grandma's repertoire. Many grandmothers make cabbage rolls but Anna is more than proud to share her 'Baba's' cabbage rolls.
Ree's mum and sister are staying on the ranch for the weekend and the women are conjuring up family recipes and food they love. There's a fabulous pasta dinner with seafood and a casual easy salad lunch the next day.
It's a tale of three breakfasts on the ranch. For breakfast on the run, Ree's making tender scones; to celebrate her father-in-law's birthday, there's eggs Benedict with breakfast potatoes; and finally, hearty breakfast burritos.
To welcome Ree's father and stepmum to the ranch for dinner, Ladd's grilling the steaks, while Ree makes the sauce, salads, sides and dessert. Then everyone's wrapping up warm to sip hot chocolate on the terrace by the glow of the fire pit.
Ree's doubling up on dinner and making one meal for her crew and one for cowboy Josh. There's meatloaf slathered in a spicy tomato topping, twice-baked new potatoes stuffed with cheese, a salad, and for dessert, pecan pie.
Ina's turning up the volume on burger joint classics. There's easy seafood chowder, salad and fries with delicious buttermilk ranch dressing with bib lettuce and baked sweet potato fries.
It's time to find out how the cookie crumbles as Ina bakes up a storm in the barn. Ina makes chocolate chunk blondies and cookies. And everyone's cookie conundrums are solved in Ask Ina.
Giada De Laurentiis's grandfather, Dino De Laurentiis, was one of many children from a large Italian family, but his sister, Raffaella, is the only sibling still alive. Giada and her Aunt Raffy visit Great Aunt Raffy in Milan.
Giada celebrates her grandfather Dino's love of food by creating some of his favourites, like carbonara cacio e pepe, mussels with fennel and Italian beer, and olive oil sorbetto with berries and balsamic.
Jamie Oliver and Jimmy Doherty join forces at their end-of-the-pier caff to make top feasts for the weekend. In this episode, Tinie Tempah learns to cook Nigerian street food, and Jimmy makes Italian gelato.
On the menu is sizzling beef steak, hoi sin prawn and noodle bowls, mighty mackerel, and mixed tomato and quinoa salad.
Jamie cooks up some steak, liver and bacon, bubble and squeak mash and red onion gravy, and Mexican tomato soup, chilli nachos, and veggie and feta sprinkles.
Ree's daughter Alex, and her best friends, are heading to college. While they have a dorm room craft day, Ree cooks up a Tex-Mex feast with juicy green chili chicken, spicy taco potatoes, a layered Mexican salad and key lime pie.
The guys are away, and so it's 24 hours of just Ree and the girls. She whips up a blueberry crumb cake for breakfast, and for dinner it's petite filets with wasabi cilantro cream, lobster mac and cheese and lemony broccolini.
Always up for an adventure, Annabel wades in boots and all to net for flounder on a Nelson beach. Her haul is the starting point for a Mediterranean-themed meal featuring a platter of tapas, baked fish and vanilla citrus terrine.
Annabel and her daughter Rose head off to a local orchard to pick apricots. The abundant harvest forms the basis of that evening’s meal, both as a savoury chilli dipping sauce for crunchy spring rolls, and as a delicious dessert.
Ree Drummond tours a local kitchen store while gathering some favourite tools for a wedding gift. As she gathers the goodies, she shares the great dishes she'll make with each.
It's fires on the ranch and flames in the kitchen as Ree Drummond grills up a rib-sticking dinner for the family, after an afternoon burning grass on the prairie. They enjoy several grilled favourites in a mouth-watering feast.
Jamie Oliver and Jimmy Doherty join forces at their end-of-the-pier caff to make top feasts for the weekend. Hugh Bonneville makes Pad Thai, Jamie roasts pork, and Jimmy smokes some brisket.
Mexican food is a favourite of Roger Mooking because of its complex, earthy flavours and tradition of cooking over a wood fire. Roger meets chef Johnny Hernandez in San Antonio and cooks regional Mexican dishes.
Texas is famous for American barbecue, but Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savour the flavours of smoked European-style sausages.
Roger attends the 100-year anniversary of the St Mary Magdalene Church Picnic in Owensboro. Several thousand pounds of meat will cook over 100 feet of fire and smoke.
Roger visits Faith's Farm in Bonfield, Illinois, for an awesome feast cooked on three different fiery contraptions.
Jamie explores the underground restaurant scene in New York, shares a Hookah in Queens, makes noodles on the hoof in Chinatown and hosts his own supper club featuring a melting pot menu.
Adam visits Raleigh, Durham, and Chapel Hill in North Carolina. He takes aim at the Roast Grill record by eating 17 hot dogs covered in mustard and homemade chilli.
Adam heads to Minneapolis to face the Juicy Lucy, a burger stuffed with cheese. Then Adam chows down on a roasted suckling pig with a special surprise guest.
Guy's in Rhode Island, where a family place is putting a spin on tradition, like stuffing Dad's ravioli with BBQ chicken. And in California, there's a joint where one family's making their own Cuban favourites, from pork to ceviche.
Guy hits only diners on this trip. In California, an East coast diner meets Vietnamese cooking, from Reubens to spring rolls. In Massachusetts, a diner has the locals pile in for homemade favourites like Boston baked beans.