Guy Fieri uncovers some places the regulars keep piling into: on the Mississippi coast, a joint up on stilts where they're doing Creole favourites and stuffing flounder with crab.
Guy Fieri rolls back the clock at some joints that feel like they've been there forever: in San Diego, an overgrown coffee shop serving classics like chicken and dumplings for 60 years.
Guy Fieri takes an eastward tour of Route 66. In Flagstaff, Arizona, a family style restaurant serving scratch made southwest favourites; and in Chicago, a joint that's been serving fried chicken on Route 66 since the 1930s.
In Austin, Texas, Guy checks out green mesquite smoked classics, and they're even doing chicken wings; and in Connecticut, a regional celebration of barbeque, from Texas brisket, to Memphis ribs and North Carolina sauce.
Guy drives in for a taste of what the locals love: in New Orleans, a family restaurant's serving specials named after neighbourhood streets; and in Albuquerque, a local dive's serving authentic sopapilla with shredded pork.
Guy Fieri takes a seat at the family table: in Glendale, Arizona, a German restaurant making sauerbraten from scratch; and in Fort Worth, a Texas institution dishing up all the classics from pot roast, to giblet gravy and beef tips.
Ina is revealing fantastic chocolate recipes as well as the secrets on how to get professional chocolate results at home, from her chocolatier friend Brigitte Browney.
Ina goes back to basics on cooking with rice with her incredible recipes for sweet and savoury rice dishes. From a shrimp and sausage jambalaya master class from her friend Amelia Durand, to a classic rice pudding.
Ina faces her fear and takes on the hardest egg recipes. There's an omelet master class from local chef Terry Harwood, revealing the secrets to a perfect soufflé and a foolproof hollandaise.
Ina is travelling the globe and sharing her fantastic international pasta recipes. Her journey starts in Italy with a fantastic conchiglie al forno with mushrooms and radicchio from her friend, chef and author, Johanne Killeen.
Anna Olson prepares a huge buffet feast for her friends and family before a wine festival parade.
Anna begins by making a classic French brioche, slightly sweet, buttery and bread-like. And for that over the top decadent dessert, there's a chocolate hazelnut brioche cake, the grand dame of brioche.
A group of women artists reveal their not-so-healthy culinary creations as Ezra and Julie attempt to change their cooking habits and create a meal masterpiece.
It's a big working day on the Drummond Ranch and that means hungry kids and cowboys at lunch time. Ree will be whipping up a hearty feast of cowboy comfort food.
Three generations of Drummonds are gathering at the lodge for Sunday brunch after church. Ree's planned a spectacular menu featuring a glorious baked glazed ham.
It's a home schooling day on the ranch and Ree is running both the classroom and the cafeteria. For breakfast, there are muffins with vanilla butter.
Ladd's grandmother Edna Mae is turning 89, so Ree and the kids are surprising her with a beautiful birthday surprise of all her favourite foods, including roast chicken.
It's dessert day and Central chefs Aktar Islam, Mark Poyton and Jason Hodnett are all striving for one of two spots in tomorrow's regional final. Will Jason's elaborate chocolate medal dessert see him triumph or sent home empty-handed?
The two remaining Central region chefs cook all four courses again for judges Prue Leith, Oliver Peyton and Matthew Fort. They're joined by special guest judge, military historian Max Hastings.
Ina has invited her editor and friend Stephen Drucker over for dinner with her new colleagues. She's planning an Italian-American dinner with spaghetti and meatballs and make-your-own ice cream sodas.
Jeffrey has signed a book deal! So Ina's throwing him a surprise dinner for two, made up of all the things he loves best, steak au poivre, matchstick potatoes, strawberry tarts and whisky sours.
Jamie makes glazed pork fillet, cajun-style pepper rice and barbecue sauce, tapas bruschetta, and golden grilled sardines.
On the menu this time is lamb kofte, pitta and greek salad, and Keralan veggie curry, poppadoms, rice and minty yoghurt.
Ezra and Julie meet up with a group of cattle wranglers who love eating burgers and lots of protein. Can they spur the dude ranch into making healthier food choices?
As head of the fashion design agency Judy Inc., David Clemmer falls short in the taste department. Ezra and Julie dress up the agency's menu repertoire with easy, no-cook recipes.
Ree fixes the ranchers glazed doughnuts and later delivers a rib-sticking lunch of ranch chicken sandwiches. After a day of hard work, Ree serves up the perfect refreshment at the pond: raspberry lemonade.
Ree holds a slumber party for Paige and her four very best friends. There's cinnamon baked French toast, prairie sushi and kid-friendly pasta salad. Afterwards, they decorate hand cookies, the perfect way to end their day of prairie adventures.
Three of London and the South East's superstar chefs - returning contender Adam Simmonds, Michelin-starred newcomer Tom Sellers and his former boss Adam Byatt - attempt to dazzle the mystery judge with their starter courses.
The London and South East chefs - returning contender Adam Simmonds, Michelin-starred newcomer Tom Sellers and his former boss Adam Byatt - continue their battle for the chance to cook at a banquet marking the 70th anniversary of D-Day.
Four kid chefs throw down in the Chopped Kitchen! In the first round, ground beef and chocolate present a conundrum, then an entree ingredient looks like a giant baked potato and the dessert basket holds a patriotic snack.
Adam Richman's quest leads him to Boise, Idaho, where there's a lot more to chow on than potatoes. First stop is Big Jud's, home of the massive Double Big Jud, a burger featuring two frisbee-sized patties.
Adam Richman heads to Little Rock, Arkansas. He takes a trip out to the family farm of Jennings Osborne to honour Little Rock's police and firemen with a barbecue feast.
Jamie cooks white fish tagine, with carrot, mint and clementine salad, plus spicy Cajun chicken, smashed sweet potato and fresh corn salsa.
On the menu in this episode are beef kofta curry, fluffy rice, beans and peas, plus spring frittata, tomato toasts, watercress and pea salad.
This triple 'D' goes triple 'P' with some standout veggie and meat dishes. In Phoenix, the tattooed chef is putting a spin on chillies and a regional pork dish.
This trip, Guy Fieri is meeting some masters of meat. In Compton, California, he visits a Texas-inspired barbecue joint smokin' pork ribs and putting smoked turkey necks in the collard greens.
Ina entertains her serious foodie friends Devon Fredericks and Eli Zabar with a breakfast bash. The pressure is on as Ina creates a buffet of potato pancetta frittata, overnight Belgian waffles and a fresh fruit platter.
It's a weekend of photos, fun and style as Ina's friend, photographer Miguel, comes to visit. For his arrival, she makes spicy hermit bars, followed by the next day's lunch of courgette and goat cheese tart, and tomato carpaccio.
Willie comes to the aid of Luis, a restauranteur on the verge of ruin. Willie needs to take the unfocused, unguided staff and turn them into the winning team that Louis and his mother desperately need.
After learning that several petite women have easily completed their grilled cheese eating challenge, Chris, the owner of Cheesie's Pub & Grub in Chicago, contacts Charles to investigate.
After receiving numerous complaints about his delivery service, Danny, the owner of Bella Luna Cafe in Chicago, contacts Charles for help. Mystery diner Mark goes undercover.