This trip Guy Fieri is pullin' in for a mishmash of comfort food. In Philadelphia, the low country joint dishing out unique North African chicken and sour cream pound cake.
This trip, Guy Fieri is heading to San Diego for some favourites, old and new. In Ocean Beach, California, Guy's hittin' up a legendary surfer spot for some righteous burgers with an old buddy.
Marie's at Ummat Cafe poses many challenges for chef Robert Irvine. Situated next to Atlanta's oldest mosque, many potential customers falsely think that the restaurant is strictly for Muslims.
Charles sends in Patrick and Tina to see how uninvited guests are gaining access to a free happy hour at Moreno's Cuba Cafe in Miami Beach, Florida.
Charles discovers a bigger problem inside the dining room while investigating complaints about non-members playing for free at Emerald Hills Golf Course in Hollywood, Florida.
It's school today for Ina as she plays both teacher and student. First there's a cookery class, with banana cake to frost and blueberry muffins to bake. Ina then asks the International Culinary Institute in NYC three cooking questions.
Ina makes dinner to celebrate the arrival of her friend's son. There's a delicious nursery food menu that includes truffle popcorn with drinks, followed by spicy turkey meatballs, strawberry rhubarb crisp and s'mores around the fire pit.
The East Hampton ambulance volunteers meet once a month for a cookout to feed its 50 volunteers and Ina's pitching in with the help of local chef Joe Realmuto from Townline BBQ. This is cooking for a crowd, Barefoot style.
This is French food made easy. Ina is demystifying the classics, offering tips and techniques to get French flavour fast. There are ideas for French table settings, plus Ina's taking a trip to meet French chef Guy Reuge.
Anna starts with basic croissant dough recipe and then works it into classic filled croissants: almond, cheese and irresistible pain au chocolat. Anna transforms these pastries into a decadent dessert: chocolate croissant bread pudding.
Starting with basic vanilla cupcakes, Anna shows how she perfects tasty and fluffy classic cupcakes that are sure to be crowd pleasers. Advancing the technique she then creates a more challenging version: chocolate spice cupcakes.
It’s hot and spicy at Chilli Fest, and Anna Olson has to decide who makes it to the US competition.
The whole family is pitching in for a big party to celebrate Ree Drummond's father-in-law, Chuck's, birthday. Everyone is gathering at the lodge for a cajun surf and turf feast. It's one birthday Chuck will never forget.
Ree Drummond's stocking up the freezer for Ladd's grandmother, Edna Mae. On the drive from the ranch to town, she's sharing the mouthwatering dishes that she's packed to go. All the perfect food to have on hand.
Ree Drummond's doing some cowgirl catering as she pitches in with the family, bringing them a delicious breakfast and then serving up a fabulous lunch.
Ree Drummond tours a local kitchen store while gathering some favourite tools for a wedding gift. As she gathers the goodies, she shares the great dishes she'll make with each.
Giada cooks an elegant Christmas feast without spending all day in the kitchen. She creates a menu with Christmas dishes from across Italy, including tortellini in parmesan brodo, risotto with clams and braised lamb shanks.
With the holidays approaching, Giada hosts a vintage cocktail party that features festive throwback recipes, including bacon onion dip, a spiked gelatin mould and a Korean shrimp cocktail.
Ina tackles pasta like a pro, and special guest Mario Batali shares his top pasta tips. Recipes include crusty baked shells and cauliflower, 16 bean pasta e fagioli, herbed orzo with feta, and rigatoni with sausage and fennel.
Ina tackles daunting dishes with easy techniques, from a perfectly risen soufflé à l'orange to overcoming pastry fears with her totally professional-looking Anna's tomato tart. Plus, a foolproof caramel sauce.
Jamie Oliver takes the nation's favourite dishes to the next level with reinvented classics and upgrades to British staples. In this episode, he makes lasagne with roasted duck, the ultimate bacon sarnie, and Mexican huevos rancheros.
Jamie Oliver takes the nation's favourite dishes to the next level with reinvented classics and upgrades to British staples. In this episode, Jamie makes fish and chips with an Indian pale ale batter, as well as speedy crab linguine.
It's a big day of spring burning on the ranch, so Ree Drummond's making a comforting Tex-Mex feast for her crew.
Ree Drummond and her daughter Paige prepare a care package full of mouthwatering dishes for Ladd's grandmother, Edna Mae.
Spanish Chef Omar Allibhoy joins Jeni for a Spanish Christmas with wine buff Peter Richards. We have oysters cooked in Spanish salsa verde, suckling pig, and his poached wine pears with turron mousse.
Christmas means indulgence so Eric Lanlard creates some sweet masterpieces like chocolate orange cake and white chocolate yule log. He ends with a chocolate gingerbread soufflé with eggnog custard.
Giada keeps it simple with this Thanksgiving meal that includes spicy turkey breast cacciatore, smoky candied carrots and walnut gremolata, simple wilted greens and chocolate chunk hazelnut pie.
Giada puts an exciting twist on brunch by creating crispy turkey bites, a cheesy root vegetable bake, sweet potato puffs and rye-spiked chai lattes all from Thanksgiving leftovers.
A new group of kid competitors bond over their love of music and food as they prepare beets, octopus and a salmon-like fish filet, before the finalists must figure out how to work edible piano keys into their desserts.
Adam Richman returns to the Lone Star State. This time he's in San Antonio, and his first stop is Lulu's Bakery and Cafe. Lulu's serves a 48-ounce chicken fried steak known as the Police Chief Special.
Adam Richman begins his Alaskan food odyssey in Talkeetna. First stop is the West Rib Cafe and Pub, home to the Seward's Folly: a four-and-a-half-pound vertical arrangement of ham, bacon, cheese and caribou.
Jamie Oliver takes the nation's favourite dishes to the next level with reinvented classics and upgrades to British staples. In this episode, he's joined by his friend Christian, aka DJ BBQ, as he reveals his ultimate burger.
Jamie Oliver takes the nation's favourite dishes to the next level with reinvented classics and upgrades to British staples. In this episode, Jamie creates the ultimate cheese toastie and offers his take on chicken tikka masala.
This triple 'D' goes triple 'P' with some standout veggie and meat dishes. In Phoenix, the tattooed chef is putting a spin on chillies and a regional pork dish.
This trip, Guy Fieri is meeting some masters of meat. In Compton, California, he visits a Texas-inspired barbecue joint smokin' pork ribs and putting smoked turkey necks in the collard greens.
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!
Willie helps Spiro, owner of Athena Mediterranean Cuisine. Its dwindling customer base and reviews pointing to unprofessional service suggest that sometimes business and family are a bad mix.
After Nico, owner of Capo's, hears complaints that his brother/manager is acting inappropriately with guests, he sends in Charles to investigate. The Mystery Diners discover a bigger problem with a disgruntled waiter stealing from the restaurant.
When two employees who recently broke-up disrupt staff harmony and start affecting sales at Marche Bacchus, owners Jeff and Rhonda seek Charles' help.