This trip, Guy's gettin' a taste of traditional recipes, with a kick. In Boston, a second generation lobster shack turning heads with cod cakes and lobster mac and cheese.
This trip, Guy's finding real deal authentic eats in unusual spots. In St Louis, the roadhouse serving up rice and beans, cajun potstickers and a pulled pork pasta.
Robert Irvine travels to Baton Rouge where he meets his most cantankerous owner yet. The food at Mama Della's New York City Pizzeria is great, but stubborn owner, Barry, is the biggest obstacle to his restaurant's success.
After hearing complaints about non-members attending members-only events, the general manager of Hawaii Yacht Club calls Charles Stiles for help. Mystery Diners go undercover to discover which employees are sneaking in friends.
After noticing discrepancies in sales, Allen, owner of ShoreFyre in Honolulu, contacts Charles Stiles to investigate. Mystery Diners Jordan and David go undercover and discover a related problem with the surf shop next door.
Ina makes a fabulous breakfast of roasted asparagus with scrambled eggs for Jeffrey. Then some frozen pineapple margaritas, Mexican chicken soup and a delicious chocolate orange fondue.
It's dinner at TR's new waterside fishing shack. There's fish and chips with sliced dill pickles and tartare sauce and for dessert, summer fruit crostata.
Ina's friend Susan's coming to dinner so Ina's conjuring up a dazzling meal of blinis with smoked salmon, followed by stilton, pears and sauternes. Guaranteed to wow any guest - whoever they are.
It's a tale of two breakfasts as Ina cooks up an omelette for two and chunky banana bran muffins as well as peach raspberry yoghurt and bagels with smoked salmon to take to a friend.
Anna shows viewers how to make desserts where nuts feature prominently in the recipe. Anna begins with a lovely little French tea cake prepared with almond flour called financiers. Next she moves on to Italian pine nut cake.
Strudel is a buttery pastry that is a bakery staple - layer upon layer of flaky goodness wrapped around a delicious filling. Anna makes individual Cabernet pear and walnut strudels then a classic cherry strudel.
Anna shares her old family recipes: Grandma’s potato cheddar bread, peameal bacon, green bean and cheese tart made with parmesan pastry, and walnut brie strudel.
Today Ree is celebrating all the things she loves on the ranch. On the menu are bacon wrapped fillet, fancy mac and cheese, and heavenly cream-filled cupcakes.
The cowboys and kids have had a long day hauling cattle, so Ree's serving up a warming and substantial lasagne and delicious cheesy garlic bread.
It's all about frontier-style food-to-go and Ree has got two special deliveries to make. First she's making the ravenous kids and cowboys a well-deserved breakfast.
When Ladd calls the ranch to say their friends Butch and Julie are coming over for dinner, Ree has to fix a super-fast meal from what she's got in the cupboards.
Matt and Lisa, joined by singer Michael Ball, cook their ultimate Christmas dishes. Matt roasts a majestic rib of beef with baby onions and Lisa serves up a Christmas pavlova piled high with red fruits coated in a winter spiced syrup.
Fast and easy but indulgent and delicious. Matt cooks honey glazed duck with sweet and sour greens whilst Lisa serves up her PDQ (Pretty Darn Quick) fish pie topped with a puff pastry lid.
Ina shares her foolproof cocktail party recipes as she hosts a fundraiser. Recipes include caramelised bacon, potato basil frittata squares, and roasted shrimp with green goddess dressing.
Ina hosts an Italian-themed dinner party. There's parmesan crisps, Rossinis, white bean and rocket salad, balsamic roasted beef, parmesan fennel gratin and for dessert, Limoncello and ice cream.
On the menu is crispy Parma pork, minted courgettes and brown rice, plus grilled mushroom sub, smoky pancetta, melted cheese and pears.
Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans, and prawn cocktail, king prawns and sundried pan bread.
Over an evening walk, Ree Drummond plans some fast and healthy meals. She's dreaming of a heavenly humous wrap, ginger steak salad, a grilled nectarine salad and a spicy cauliflower stir-fry that's stove to plate in minutes.
Ree whips up four stunning soups, starting with the kid-favourite hamburger soup. Tomato soup makes an incredible make-ahead freezer dish. Sausage, potato and kale soup is a one-pot wonder while her spinach soup is liquid soul food.
Gordon will prove that there’s so much more to Christmas food than turkey – he'll lead us through a wonderful array of alternative dishes from roast ham to a festive twist on his classic Beef Wellington.
The seven remaining bakers take classic holiday flavours into a tasty new territory. In the first challenge, they create a swirled treat using eggnog. Then they have to play nice with varieties of sugar and spice for their second dessert.
The young cooks get some expensive seafood in the first basket and struggle to make the most of valuable time. Then, figs and fancy peaches must make it to the dessert plates.
Adam arrives in Memphis, Tennessee, where he samples the fare at Gus's Fried Chicken and devours pork ribs at the world-famous Charlie Vergos' Rendezvous.
Adam Richman travels to Columbus, Ohio, to chow down on burgers, bratwurst, and the biggest sandwich in town.
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.
Guy's checking in on tasty joints run by food fanatics. In Memphis, he visits the chef-slash-farmer running a farm-to-table spot serving up a whole lot of classics from meatloaf to sloppy joes to catfish.
Guy's headed to the places where families rule. In Memphis, he visits a joint serving up some serious fried chicken.
Four talented truck stop chefs bring their renowned take on comfort food to the Chopped Kitchen where they are faced with surprise mystery ingredients in three separate rounds.
Willie is called upon to help struggling owner and chef Mike, in N.Y. The business is collapsing and Mike is at the mercy of his out-of-control staff. But if Willie can't get him to step up, there may be no business to inherit.
After hearing rumours that their songwriting contest is rigged, Rose and Tom of Belcourt Taps in Nashville contact Charles Stiles for help. 1980s pop star Tiffany goes undercover as a Mystery Diner to investigate.
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.