Joe, the owner of The Venetian Grille, took over the family restaurant eight years ago. Willie discovers that unprofessional staff are just one of the problems that the struggling eatery faces.
This trip Guy Fieri is pullin' in for a mishmash of comfort food. In Philadelphia, the low country joint dishing out unique North African chicken and sour cream pound cake.
This trip, Guy Fieri is heading to San Diego for some favourites, old and new. In Ocean Beach, California, Guy's hittin' up a legendary surfer spot for some righteous burgers with an old buddy.
Guy Fieri is hittin' up some spots putting their heart and soul into everything they do. In Carlsbad, California, the family-owned Italian joint staying true to a long-standing ravioli recipe.
This trip, Guy Fieri is stopping by some joints that are keepin' it fresh. In San Francisco, the Venezuelan joint is servin' up a totally gluten free menu of authentic standbys like arepas and empanadas.
Jeffery's on his way home from working away all week, so Ina's making chicken piccatta with creamy buttermilk mash and caramelised herb roasted onions followed by homey apple and pear crisp.
Ina is making dinner for her friend Miguel who is photographing the garden. He creates a table setting for her while she makes panko crusted salmon, warm French lentils, and chicken noodle soup for Miguel's journey back to the city.
It's a drill dinner for local fire fighters. After a practice fire drill, Ina pitches in and serves them a delicious dinner consisting of beef barley soup, firefighter Scott Elley's sloppy joes, and make-your-own pecan caramel sundaes.
Pastry Chef Anna Olson guides us through the world of soufflés. She shares her tips and techniques on how to make a fluffy soufflé with confidence.
Pastry Chef Anna Olson demonstrates how to make three different styles of this impressive dessert. She starts simple and finishes off with grand bakeshop style dessert.
Anna Olson speaks to culinary and broadcasting students during a graduation celebration where she receives an honorary degree from Niagara College.
Anna Olson is showcasing her style in a magazine.
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.
Ree starts with delicious 'Good Morning' muffins for breakfast. There's a real ranch favourite for lunch: chicken spaghetti with apple, and pecan and blue cheese salad. Ree has a special treat for afters: fabulous and fun frozen pops!
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.
With their business expanding, in an attempt to soak up some much needed serenity, Poh and Jono steal a weekend, rent a motorhome and head to the magnificent Flinders Ranges where Poh creates incredibly delicious food on a camp stove.
After making a Malaysian sweet treat known as 'love letters' for Sara's mum, Poh cooks up her favourite brownie recipe. Then she discovers that one of her precious dolls has been torn to pieces in her studio. But who done it? Rhino or Tim?
Buddy makes a cake for the 25th anniversary of The State Fair Meadowlands and Joey and Grace celebrate their son's success.
Buddy makes a giant Chicago-themed cake to celebrate Rolls Royce's new dealership and creates a wedding cake for a special couple in Long Island.
Jamie goes truffle picking and wild boar hunting in the French Pyrenées. He also prepares a classic tarte tatin, Roquefort salad, an old school confit of duck, and a country-style terrine.
Jamie cooks up some delicious lamb recipes with Welsh lamb, including crunchy grilled lamb kebabs and an incredible roasted shoulder of lamb.
Jamie looks at the humble, underrated leek, making delicious pappardelle with slow roasted leeks and a clever 'concertina' squid with grilled leeks.
Ree's handing out granola bars to the kids as they set off on horse back for a riding lesson. To say thank you to Lee, Ree's making a care package with a seriously good homemade ready-meal, sloppy joes and a tasty carrot cake for dessert.
It's all about family, frontier fun and favourite foods, when Ree's brother Mike visits the ranch for the day. She makes simple perfect enchiladas, delicious garlic coriander lime rice and root beer Floats.
Ree Drummond welcomes a new cowboy to the ranch with a frontier-style dinner kit of his favourite food, including short rib sandwiches, roasted butternut squash salad and salted caramel frosted brownies.
It's comfort from start to finish and Ree's spelling it out in an old-fashioned, feel-good way. She cooks up tuna noodle casserole, meatballs in sweet and sour sauce, glazed apple dumplings and Welsh rarebit.
It's a tale of three lunches, all ready to go! Ree makes beef noodle salad bowls with peanut sauce, kale pasta Mason jar salad and a cowboy bento box packed with chicken wings in BBQ sauce and creamy lemon basil potato salad.
Ree is driving to town, but dinner's all ready to go when she gets home! On the menu are a hearty shepherd's pie, roasted carrots with vinaigrette, and for dessert, a stunning raspberry cream pie.
The finale has arrived! To pre-heat the Halloween party, the bakers must make a glowing edible centrepiece and creepy treats for a spooky dessert. The winning baker carves out the title of Halloween Baking Champion and takes home $25,000.
One of the great wonders of the barbecue world is smoked pork shoulder. It's a big hunk of meat cooked low and slow until succulent and tender. Roger's favourite way to devour this delicious thing of beauty is in a sandwich.
The American Barbecue Belt stretches from the Carolinas to Texas, and today Roger heads to the heart of it: Alabama.
This trip, Guy's pulling up to some longtime favourites.
This trip, Guy's rolling out for comfort food done right.
Three cake artists defy their clients' expectations with a crazy character cake celebrating the 200th episode of the TV show Modern Family, a rising phoenix cake for a 40th birthday party, and a music-playing tribute to the 1950s.
Three amazing cake artists make their clients' dreams come true with a hatching baby dinosaur that's cute enough to eat, a fantasy clock cake that hangs on the wall for an art opening, and a stunningly glamorous sugar flower wedding cake.
Adam visits Indianapolis for the Big Ugly Burger Challenge.
Adam's quest for delicious dishes brings him to the famous Jersey Shore.
This trip, Guy's getting a variety of Thanksgiving tastes and treasures. He visits a father/son bakery crafting a totally unique take on the Thanksgiving bird.
This trip, Guy's hitting up some joints that'll warm the palate and the soul. In Portland, Oregon, the funky neighbourhood cafe cranking out comfort foods like the heartless artichoke sandwich.