Guy Fieri rolls out to great joints making international favourites Triple-D style, like the Sacramento storefront where a French chef is serving home made pâté. In Idaho, Basque specialities are being served at a local place.
Guy Fieri checks out some places doing America's favourites: burgers done every which way at a joint run by culinary school graduates in Dallas, and the Arizona pizza joint where father and son are rolling out the old family recipes.
Robert Irvine takes on a Florida diner whose kitchen had to be shut down.
When Adam is concerned that meat sales aren't being reflected in his register, he calls Charles. The Mystery Diners discover that the manager is doing a lot more than just giving away free steak.
After receiving multiple complaints about theft and inappropriate touching during his monthly 'Dining in the Dark' event, Hernan, the owner of Catharsis in Miami contacts Charles for help.
For a casual dinner, Ina makes Israeli couscous and tuna salad, with raspberry crumble bars for dessert. The next day she has dinner with Michael Chiarello, who makes his incredible chicken à la vendemmia.
Ina's built a fabulous library at the barn and she says thanks to the team with fig and fennel caponata, an antipasto platter, Tuscan mashed chickpeas and mussels with saffron mayonnaise.
It's Ina's idea of a perfect day: While Jeffrey runs on the beach, she whips up raspberry muffins for breakfast. Then she heads to South Fork Kitchen to cook with chef Joe Isidori.
Ina's sharing all her cheats and shortcuts for effortless entertaining. On the menu are chili tortilla chips, slow roasted filet of beef with basil parmesan mayonnaise and truffled mashed potatoes.
Part bread and part pastry, scones and biscuits are delicious treats. Anna begins with a recipe for buttermilk biscuits. Next she bakes lemon cranberry scones. Then she turns her sweet into savoury when she bakes savoury spiral scones.
Anna starts with a basic choux paste and makes simple sugar-dusted crullers. Next she steps up the complexity with profiteroles and éclairs, and finally has a little fun building a glamorous cream puff tower - croquembouche.
Anna gets a head start on the blueberry sticky buns the evening before a lazy brunch, and stops by the Muileboom Greenhouse for fresh tomatoes and cucumber for her fabulous huevos rancheros first thing in the morning.
The boys and their friends fix up a man cave on the ranch, while Ree Drummond feeds them as they remodel. There are chicken bacon ranch paninis for lunch, steak fingers and gravy with a mini chopped salad and crazy brownies for dinner.
Ree Drummond and Charlie, the Drummonds' Basset Hound, have been invited to a pet parade and potluck picnic. Ree's making roasted lemon chicken legs, Mexican macaroni salad, watermelon pico de gallo and brown sugar oatmeal cookies.
Ree Drummond's spilling the beans on her favourite comfort food. There are culinary hugs from chicken and dumplings, quesadillas with shrimp and peppers, pasta with tomato cream sauce and cinnamon toast.
Ree Drummond and her daughters are going on a university tour. So, she's stocking the fridge and freezer for the guys with a breakfast burrito kit, pasta alla Ladd, chipotle ranch dressing for raw veggies and cookies and cream cups.
It's finals week on Great British Menu as the victorious regional chefs do battle for a place on the banquet menu. Today it's the fish course to be judged.
Ina is taking a trip down memory lane and updating classic recipes with a modern take. First up there's meatloaf cooked with local chef Kevin Penner, then Ina's updating a classic smoked salmon dish.
Ina is cooking with legendary chef Daniel Boulud at his flagship restaurant in New York. They'll be cooking one of his signature French dishes, then it's back to East Hampton for delicious French recipes with ideas and tips in Ask Ina.
This edition's recipes are grilled steak, ratatouille and saffron rice, plus blackened chicken, and San Fran quinoa salad.
Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yoghurt.
Anna and her husband Michael serve at a local winery farm-to-table event. She prepares heirloom tomato salad, corn shrimp fritters with cucumber rémoulade, and chicken terrine with ham and onion marmalade.
It’s a gorgeous day and Anna is cooking up a brunch feast in her garden: fruit and nut muesli, eggs Benedict with peameal on scallion, waffles with tomato cream, summer sunshine smoothies and a moist date raisin loaf.
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 the half-way point in finals week and those chefs who have yet to get a dish onto the shortlist are feeling the heat. The judges are joined by Baroness Trumpington who worked as a cypher clerk at Bletchley Park from 1941 to 1946.
Full of energy and precocious abilities, four aspiring chefs take over the Chopped kitchen and face a judging panel featuring actor Billy Gardell and The Kitchen's Marcela Valladolid and Geoffrey Zakarian.
Adam Richman visits Big Sky Country in historic Butte, Montana.
Adam is in sunny Sacramento, California, for a taste of the Golden State.
On the menu are rosemary chicken, grilled polenta and porcini tomato sauce, plus Happy Cow Burgers, old-school coleslaw and corn on the cob.
Jamie cooks sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli and creamy garden salad.
This trip, Guy's hittin' up some spots serving comfort food kicked up a notch. In Jackson, Wyoming, the pizza joint slicing up mouthwatering pies topped with everything from pesto and chicken to spicy sausage and marinara.
This trip, Guy's hitting up all kinds of killer joints, from classic Italian to modern Americana. In Long Beach, California, the artistic chef serving up signature veggie sammies and a spin on pig and grits.
Host Lorraine Pascale and judges Robert Irvine and Daphne Oz dangle the $10,000 prize like a carrot on a stick when carrot cake must be freshened up with lime in round one.
First-time restaurant owner Joe has run himself into the ground trying to keep Joe Broadway's Billiards & Sports Pub afloat. His staff are unprofessional, his chef is about to quit.
Fearing that a rivalry between her bartenders is the cause of missing alcohol, Sarra asks Charles Stiles to investigate. Mystery Diners go undercover to find out who's the real culprit.
When Isabel and Todd have a dispute over which waiter to promote to manager, they contact Charles Stiles to mediate. Mystery Diners discover one of the candidates is being sabotaged from within.