Guy visits the summer shack servin' up clam cakes cooked in beef fat and scratch-made strawberry shortcake. In St Louis, the neighbourhood joint's putting the smoke on cheesefries and delicious duck.
This trip, Guy's grubbin' at some popular hangouts. In St Louis, the classic British pub cooking up gourmet grilled cheese and a porchetta masterpiece.
Chef Robert Irvine has to address two major issues at Pasion Latin Fusion: tension between co-owner Monica and the main investor, her brother-in-law, and a menu that's leaving customers confused and frustrated.
Michael, the owner of Rock Island Cafe in Honolulu, is concerned about a drop in his restaurant's memorabilia sales. Charles Stiles sends in Mystery Diners and discovers the staff is using the restaurant for personal business.
When Angie, the owner of Cha Cha Cha Salsaria in Honolulu, hears rumours of an unauthorised boat delivery service, she contacts Charles Stiles to investigate. Mystery Diners go undercover to discover what's taking place out at sea.
It's quality time for Ina and Jeffery who are heading harbour side to eat Californian BLTs plus Provencal scallops with basmati rice.
As a thank-you lunch for the architects who helped Ina build her new kitchen, she makes fun iced shortbread place settings, cool Californian iced tea, grapefruit and avocado salad and lobster paella.
Ina's having a BBQ dinner for an alfresco party. The menu includes delicious East Hampton clam chowder, sizzling blue cheese burgers and make-yourself chocolate and vanilla sundaes.
It's a trip down memory lane for Ina who's rustling up a day of fabulous food for Jeffrey. She makes steak sandwiches with sautéed onions and mustard mayo, peanut swirl brownies and eggplant gratin they ate on their first holiday in France.
Doughnuts are easy to make and there is nothing as tasty as a homemade one! Anna starts with the basics when she deep-fries to perfection sour cream apple fritters. Then she makes truffle centred beignets, a New Orleans specialty.
Gingerbread is a scrumptious treat that has been baked for centuries. Anna starts with gingerbread cookies. She then prepares a moist and fragrant classic gingerbread cake and bakes a gingerbread berry layer cake with lemon frosting.
New neighbours have moved in and Anna is preparing a welcome basket: herbed mushrooms and Asiago packed into a rum brioche, green bean griddle cakes, lemon scented turkey salad, and tri-colour raspberry chocolate tart.
Ree Drummond is sharing all her great recipes, tips and secrets to pulling off the complete Thanksgiving feast. On the menu is Ree's special roasted Thanksgiving turkey.
Everyone's invited to the ranch as the Drummonds count down to Christmas. Ree's whipping up cosy and casual rigatoni and meatballs to eat while they trim the tree.
The family that plays together stays together. Ree, Ladd and the extended family get together for some good old friendly ranch-style sporting competition.
Sometimes you just can't spend an hour making dinner, so Ree has some super fast meal ideas direct from the prairie that are on the table in 16 minutes flat.
Jamie Oliver raises Christmas cooking to the next level with amazing recipes including cheeky cocktails, roast goose and a panettone treat.
Ina's friend Dwyer is on her way back from the city and she's going to get a fabulous birthday surprise: a fridge filled with Ina's home cooked Italian seafood salad and German chocolate cupcakes.
Ina takes inspiration from the fabulous food found in the Hamptons to create new recipes in a piece for her Barefoot blog. She makes salmon and guacamole sandwiches, salted caramel brownies and balsamic roasted beet salad.
This time it's fettuccine, smoked trout, asparagus and peas, and black bean beef burgers, noodles and pickle salad.
On the menu is pork Marsala, porcini rice and spring greens, plus koh samui salad, chilli tofu and Thai noodles.
The Drummonds celebrate the completion of their new office. Ree makes a shrimp cocktail bar with three sauces, avocado crema, classic cocktail and rémoulade, plus spicy Italian meatballs, bacon wrapped dates and sweet brownie pops.
Ree Drummond whips up a beautiful brunch for three generations of Drummond girls. There are delicious maple oat nut scones, a cowgirl quiche and glamorous champagne oranges. It's quality time for the ladies that brunch.
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.
Eight bakers have to put their best cookie forward in the first two challenges. First they make their best holiday cookie using an assigned baking tool, and in the next challenge, they must use holiday ingredients.
Orange noodles and a red paste are among the colourful ingredients that the young chefs must address in the entree round. The two finalists must find ways to turn Italian pudding and sushi-shaped sandwiches into original desserts.
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.
On the menu is crispy Parma pork, minted courgettes and brown rice, plus grilled mushroom sub, smoky pancetta, melted cheese and pears.
Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans, and prawn cocktail, king prawns and sundried pan bread.
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.
In Lexington, Texas, folks line up early on Saturday mornings for Snow's BBQ. Later we meet 77-year-old Tootsie Tomanetz who is a serious pit master on Friday nights.
Smokers come in all shapes and sizes, but we have found some extreme examples. In Grain Valley, mechanic Bill Rousseau has transformed a retired Cessna airplane into a smoker.
Willie Degel travels to Las Vegas to help the owners of Bar + Bistro, a restaurant that has been built in an art gallery. After being shafted by two previous chefs, things are now desperate as the married couple turns to Willie for help.
Brother-sister owners have noticed a discrepancy in their lobster supply at Langosta Lounge. With the help of Charles Stiles and his undercover Mystery Diners, they'll discover where the lobsters are going.
After receiving some truly unbelievable deals, Tony, owner of the Rivoli's, believes his new meat purveyor is selling him stolen goods. Charles sends in a Mystery Diner, who has trouble infiltrating the staff.