Guy's food radar is all over the map. On the east coast of Oahu, Hawaii, he stops by the general store crankin' out traditional Hawaiian dishes like lau lau stew.
Guy's headin' to some joints going all-in on some classic comfort foods. In Chicago, he visits a burger joint with Asian flair proudly serving all things umami.
Robert Irvine and his team are at a complete loss as to which disaster to address first at the Spunky Monkey Bar and Grill in Auburn, Washington: the health code violations, the subpar food or the design roadblocks or the lackluster staff.
After purchasing Café Aldente in Studio City, the new owners believe their employees are still practising old policies. Mystery Diners are sent in to find out if anyone is ignoring the new rules.
When Joe and Fran, owners of Geppino's Sicilian Kitchen, hear customer complaints about stolen items, Joe suspects their daughter's boyfriend is to blame. Enter Mystery Diners to find the thief.
It's Ina and Jeffrey's wedding anniversary and Ina serves up crispy mustard chicken, creamy cheddar grits, crispy roasted kale and chocolate peanut butter globs.
Ina is setting sail down the Hudson River to celebrate a friend's birthday. She's bringing fantastic food, like hot smoked salmon, fresh dill sauce and carrot cake with ginger mascarpone frosting.
Ina has her mogul Hollywood friends over for breakfast. On the menu - ricotta with berries and maple syrup, Jalapeno cheddar crackers to eat with blood orange cosmopolitan cocktails.
Ina shares her pie making secrets with florist friend Michael. First up are raspberry corn muffins, then it's over to Michael's where he shares the secrets of a showstopping table centerpiece.
Pastry Chef Anna Olson demonstrates the fundamentals of candy making. She shares three different and delicious recipes that will bring out the kid in anyone.
Pastry Chef Anna Olson shows us how to make some classic icing and glazes. She then showcases icing and glazes in three delicious recipes.
Anna takes a trip to Cherry Lane Orchards for a baby shower she’s hosting. As the gifts are revealed, so are the appetisers and desserts: goat cheese truffles, cornbread muffins with baby shrimp salad, and baby cherry pies.
It's Ladd's birthday and while it's business as usual on the ranch, Ree's conjuring up a fabulous birthday dinner with all of his favourite foods.
Ree's swapping kids for a sleepover with her best friend Hyacinth. The girls go to Hyacinth's and the boys come to Ree's where it's a boy-friendly breakfast for dinner and a dinner for breakfast.
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.
Classic Christmas dishes revamped. Traditional roast goose is brought up-to-date with Matt’s prune and Armagnac stuffing and chef Tristan Welch combines two classics, plum pudding and trifle, to make a stunning Christmas pudding trifle.
Lisa and Matt cook their favourite Christmas comfort food. Lisa makes heartwarming French onion soup topped with cheesy croutons and Matt serves succulent fennel and black pepper pork belly with braised red cabbage.
Ina is writing an article for Food Network magazine, and it's all about cheese. There's a photo shoot in her garden with the magazine followed by recipes. Whether it's cooked, raw, soft, hard or blue, Ina's got cheese covered.
It's a trip down memory lane for Ina and Jeffrey. The day kicks off with a fabulous breakfast, then armed with a packed lunch, it's off to Brooklyn for a culinary tour, including a visit to the best pizza place in Brooklyn.
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.
It's finals on Great British Menu as the eight champions battle for a chance to cook at a glorious banquet. It’s the main course day, and those chefs who have yet to get a dish on the shortlist are feeling the heat.
Ree Drummond and her best friend are throwing a poolside girls' get-together. Hyacinth's hosting and Ree's taking on all the cookout favourites, but making them inside.
The family's pitching in at Ladd's brother's farm. So, Ree Drummond's packing a cowboy-approved tailgate lunch. There's spicy baby back ribs, twice baked potato casserole, slow cooked jalapeno corn and two dump cakes.
The remaining bakers combine their favourite Thanksgiving desserts into one by creating elegant trifles. Then, they have to produce Thanksgiving impostor cupcakes that will make everyone take a second look.
When the young chefs have to butcher and cook snakes in the appetiser round, will they be too squeamish to let their skills shine through?
Adam Richman is in Oklahoma City for a presidential T-bone steak.
Adam Richman is in Kansas City, Missouri, for some world-class barbecue.
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.
Guy's digging in to all kinds of meat: out of the smoker, on the grill, and into the fryer when he visits Miami, Florida, and Modesto and Stockton, California.
Guy Fieri goes on an international journey cruising the food scene in Cuba, including a Soviet spot serving authentic Russian fare and an outdoor 'paladar' grilling up lamb-stuffed plantains.
Two chefs from Texas who love to get the barbecue going are featured in this episode. First, we meet Tom Spaulding, who serves classic Texas-style barbecue food at his restaurant, Live Oak.
Deep in the heart of Texas, Sandra Julian preserves the tradition of cowboy cuisine in her rustic chuck wagon, where she cooks her famous chicken fried steak.
After opening a successful pizza restaurant, Anthony thought branching off with Trovato's Due would be a piece of cake. Now, he's drowning in debt and has called in Willie for help.
Byron, owner of B-Man's Teriyaki and Burgers in Pasadena, California, becomes suspicious when he notices a drop in customers. Charles sends in Mystery Diners Kiel and Eliot, who uncover a problem with the drive-thru staff.
Former client Jaime contacts Charles to help determine if he should invest in a failing California restaurant. Mystery Diners Kendall and Kiel discover the current owner isn't being honest about all of his problems.