Guy's diggin' into all kinds of fantastic flavours. In Memphis, he visits a bar-turned-bistro offering low brow favourites like duck fried rice and Jack Daniels bread pudding.
This trip, Guy's on the road for some stellar food mashups. He visits the Filipino-inspired food truck hand pulling noodles for savoury dishes and washing it all down with a two-finger punch drink.
The Browns' Mill Creek BBQ Restaurant is modelled on her father's nearby establishment. But instead of the faster, more casual version of Dad's restaurant, chef Robert Irvine finds tasteless food and inefficient management.
After noticing a discrepancy in supplies, the owners of Dar Salam in Portland, fear a new Iraqi food cart that's competing with their restaurant is related to the problem. Charles Stiles sends in Mystery Diners to investigate.
Kent, owner of Uptown Billiards in Portland, believes the social media expert he hired to promote his restaurant isn't doing an adequate job. Charles sends in Mystery Diner Amber and discovers the customers are being hustled.
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.
It's competition time as Ina and her friends Eli Zabar and David Ziff plan a potluck dinner. They each take a course with a Mediterranean theme. But first there's breakfast at Ina's to discuss the plan over delicious tri-berry pancakes.
It's a pre-party tasting and planning meeting for the son of Ina's friend's rehearsal dinner. There's tarragon potato salad, chunky blue cheese dressing, vegetable coleslaw and guacamole to pair up with local takeaway specialties.
Ina's making over classic dishes, daring to be different and turning up the volume with new ingredients and cooking methods. There's easy Parmesan risotto, deconstructed strawberry shortcakes, and a new take on breakfast, eggs Columbian.
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.
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 Kitchen is celebrating Thanksgiving by giving back with an episode fueled by viewer questions. The chefs have everything you need to know about cooking the perfect turkey and great turkey day staples.
Bobby Flay breaks out his secret weapon for brunch. On the menu is golden raisin-fennel soda bread with orange-buttermilk butter, buttermilk waffles topped with buttermilk fried chicken and a mango-cardamom buttermilk smoothie.
Bobby Flay's got an action-packed sweet and savoury brunch menu for the big game, featuring salsa verde chicken burritos, chicken cracklings, scrambled eggs and cheese with a side of crispy hash browns, and maple-glazed baked donuts.
Jamie Oliver raises Christmas cooking to the next level with amazing recipes including cheeky cocktails, roast goose and a panettone treat.
Gordon prepares a spectacular set of Christmas dishes that include his recipe for the ultimate turkey, superb stuffing, perfectly cooked vegetables and a stunning Christmas dessert.
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!
Adam Richman visits Big Sky Country in historic Butte, Montana.
Adam is in sunny Sacramento, California, for a taste of the Golden State.
Adam Richman is in Des Moines, Iowa, for some Midwestern comfort food.
See Adam take on a five-pound barbecue burrito challenge at Sweet P's BBQ in Knoxville.
Adam Richman heads to Ann Arbor, Michigan, home of the Michigan Wolverines.
Adam arrives in Memphis, Tennessee, where he samples the fare at Gus's Fried Chicken and devours pork ribs at the world-famous Charlie Vergos' Rendezvous.
Adam Richman travels to Columbus, Ohio, to chow down on burgers, bratwurst, and the biggest sandwich in town.
Adam’s at Round Rock Donuts, near Austin, Texas, where owner Dale Cohrs created the Texas Donut back in 1978. It’s huge, weighing two pounds and with a fourteen-inch diameter.
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.
For the first time ever, Hollywood goes to Hollywood as Paul explores baking in Los Angeles. In this city, known for its crazy health fads and celebrity culture, Paul discovers that it's also rich in incredible bakes.
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.
Willie helps Mohammad, owner of Shiraz Persian Restaurant, who has already been forced out of business twice before. But Willie discovers that there may be more problems at Shiraz than even he can fix.
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.