This trip, Guy's slammin' on the brakes for some enticing eats. In Memphis, a neighbourhood gastropub serving eclectic dishes like duck fried rice and homemade popcorn.
This trip, Guy's hit the gold mine of surf and turf. In Kaneohe, Oahu, the poke palace serving up over 30 flavours of fresh fish, including tuna and octopus caught by the owner himself.
Chef Robert Irvine heads to Hillbillies Restaurant in Murphys, California, to investigate why Jami's breakfast and lunch spot is failing.
Kristian, owner of Tavern on Main, fears someone on his staff is stealing donations from his restaurant's annual Thanksgiving Food Drive. Charles Stiles sends in Mystery Diners to see if any employees are taking instead of giving.
Andy, owner of 55 Degree Wine and Link-n-Hops in Los Angeles, believes discrepancies at both his wine shop and restaurant are somehow related. Charles Stiles sends in Mystery Diners Destiney and Rob to investigate.
Ina's on a nonstop bread adventure with her friend Eli Zabar, the bread guru. For lunch there's fennel and garlic shrimp, perfect to eat with his country bread and later they have a bread and butter tasting.
Ina shares fantastic surf and turf grilling recipes with her friend, perfumer Antonia. There's gazpacho with goat's cheese croutons for lunch. Then in exchange for the grilling lesson Antonia's showing Ina how to make an incredible bouquet.
Ina Garten shares potluck party secrets like tomato soup with cheese croutons for lunch, then a masterclass in grilled lemon chicken with broccoli and bow tie pasta and wheat berry and farro salad.
Ina Garten's on a cheese adventure with spinach and cheddar soufflé, the ultimate grilled cheese, speedy cheese canapés, and two incredible baked cheese crowd pleasers - baked Brie and baked Fontina.
Pastry Chef Anna Olson bakes up three different loaf cakes. These moist sweet cakes are sure to become family favourites.
Pastry Chef Anna Olson demonstrates how fudge can be enjoyed as a treat on its own, or an element in a delicious dessert. She shares three decadent recipes that are truly crave-worthy.
Anna Olson and her husband Michael take a hike through Shorthills Provincial Park. On their romantic day trip they indulge in sweet and salty trail mix, fajita turnovers, minted limeade, garlic coleslaw cups and brown butter cookies.
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.
James Martin invites his celebrity friends around for Christmas cooking. There are wonderful festive recipes and guides for Food Network viewers through the holiday season, with everything they need to know to make sure it’s a Christmas to remember!
Ina enjoys a California trip with an invitation to cook baked goat's cheese. Then, it's a casual Napa-style supper with Jeffrey's grilled pork chops served with green beans gremolata.
Ina makes roasted asparagus and prosciutto with easy hollandaise for lunch. Then there's a date with Tyler Florence, who's sharing the secret to making a perfectly cooked porterhouse steak.
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.
It's finals on Great British Menu as the eight champions battle for a chance to cook at a glorious banquet. Today it’s a battle for dessert, and the last chance for the eight regional champions to get a dish in contention for the final banquet.
Ree Drummond's crazy for pasta and is whipping up four meals pronto. For a crowd pleaser, chicken mozzarella pasta, shrimp scampi for her and the girls, pasta puttanesca for a solo meal and quick shells and cheese for the boys.
Black beans are the center of Ree Drummond's menu today. They're fabulous with mango guacamole and divine in a taco pizza. They bulk up grilled veggie burritos and make a quick black bean burger.
The remaining bakers are tested on how well they can make a dessert featuring toasted marshmallows, and they get the chance to put a fresh spin on an old holiday classic by 'blinging out' yule logs.
The junior chefs encounter pigs' ears and potatoes as they strive to impress chefs Katie Lee and Chris Santos and actor Alan Thicke. Then, soup and truffles make for strange basket fellows in the entree round.
Adam visits Indianapolis for the Big Ugly Burger Challenge.
Adam's quest for delicious dishes brings him to the famous Jersey Shore.
On the menu is smoked salmon, Yorkshire pud, beets and asparagus, plus gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.
This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, apple and walnut croutes.
Guy Fieri's hitting up the hot spots in Havana, Cuba, including a neighbourhood joint cooking house-cured lamb, a house-turned-restaurant dishing out savoury goat stew, and a cigar-lovers' haven serving pork with plantains.
Guy Fieri is grabbing grub cooked with some great gear, including a place firin' up lamb in indoor smokers, an Italian deli making ravioli on a century-old machine, and a pizza oven in Hawaii creating island twists on meaty pies.
Four former contestants return to the Chopped Kitchen for a chance at redemption. In the appetiser basket they find a protein and jam, while in the entree round, they must use cheesecake and garam masala.
Willie Degel puts his skills and knowledge to the test at Lexington Grille and Pub NY, where he tries to save the restaurant from total collapse by reining in the party-hearty ways of an out-of-control staff.
After noticing lacklustre dinner sales and a dip in bottle service, Freddy and Abdi of Supperclub in LA need help. The Mystery Diners discover that the staff is using a street vendor to line their pockets.
Before investing his life savings in a new Russian restaurant, an aspiring restauranteur asks Charles to investigate his potential chef and business partner. The Mystery Diners go undercover and discover an elaborate con.