Guy's cruisin' the San Francisco coast for a diverse culinary road trip. He swings by the repurposed garage in the Mission District for braised beef short ribs and spicy shrimp and gravy.
This trip, Guy's rollin' out for a festival of flavours. And in San Francisco, the fusion food truck combining Filipino and Latin traditions in adobo buffalo wings and grandpa's recipe for pork tacos.
When Robert Irvine talks to the staff at Country Cow Restaurant and Bar in Campton, he hears horror stories of the co-owners, a divorced couple, throwing pans in the kitchen and cursing throughout the dining room.
The Cake Divas run a Los Angeles bakery that has just received an order for a convertible-themed Hollywood wedding cake. In Chicago, the Cake Girls work on a cake ordered by a groom instead of a bride.
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.
After making tomato crostini and whipped feta for lunch, Ina learns the secrets of Thomas Keller's buttermilk fried chicken. For cocktail time, will Ina have the Napa spritz or the basil gimlet?
Ina's shaking up the classics turning San Francisco lobster into a deconstructed lobster salad with lemon mayonnaise. At the Auberge du Soleil, Ina learns to make their signature Tarte au Chocolat.
For a casual dinner, Ina makes Israeli couscous and tuna salad, with raspberry crumble bars for dessert. The next day she has dinner with Michael Chiarello, who makes his incredible chicken à la vendemmia.
Anna starts with the classic dark chocolate mousse before making individual frozen desserts with a hint of mint - milk chocolate mousse semifreddos, and then she creates a showcase dessert with cranberry: white chocolate mousse tart.
Anna starts with basic chocolate pastry dough, turning it into chocolate slice cookies. Next she prepares a delicious French classic, tarte au chocolat. For the ultimate use of chocolate pastry she creates warm chocolate orange tarts.
Anna loves taking her time with slow cooked meals, so she takes the opportunity to experience an easy going cooking day at her beautiful home.
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.
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.
Giada gets her guests in the holiday spirit by serving autumn-inspired food, including chai chocolate truffles, white velvet soup, spicy cocktail puffs and jam cocktails. Then she sends everyone home with a holiday survival kit.
Giada honours her friends this Thanksgiving with a cocktail-style dinner. All the dishes are appetiser versions of holiday classics, including stuffing arancini, turkey Waldorf bites, charred Brussels sprouts crostini and a mulled cosmo.
Ina Garten throws an Italian-themed birthday dinner with a big surprise for Jeffrey. To get the party started, there's bruschetta with sauteed chard, followed by roasted Italian meatballs, and a rocket and radicchio salad.
Ina throws a celebratory meal for her friend Deborah Berke, who has been named the Dean of the Yale Architecture School. She makes a paella salad, goat cheese platter, English oat crackers and a pitcher of rose sangria.
Jamie Oliver takes the nation's favourite dishes to the next level with reinvented classics and upgrades to British staples. In this episode, Jamie cooks a hearty fish pie, makes gnudi - like gnocchi, and bakes hummingbird cake.
Jamie Oliver takes the nation's favourite dishes to the next level with reinvented classics and upgrades to British staples. Jamie presents his version of ham, egg and chips, the chicken kebab, and a three-tiered chocolate cake.
Ree cooks up a working lunch for her family, including spicy sausage dogs with curry and onion sauce, kicking coleslaw with mustard and horseradish dressing, and for a sweet treat, kiwi lime pie.
The Pioneer Woman tries her hand at making falafel with a chipotle tahini dip served in a pita. Next she tries chicken and waffles with maple syrup and Bourbon sauce. For dessert, she creates a tart with a store-bought shortcut.
BBQ king Christian joins Jeni for an American Christmas with pulled pork, candied yams and green bean casserole, and Sarah Warman picks the perfect craft beers to complement the holiday feast.
Shelina Permaloo joins Jeni for a celebration of Tropical Christmas with her Asian prawn cocktail, turmeric and herb salt crusted sea bass and to finish, tropical meringue cake and sugar 'n spice rum.
Giada offers tips for pulling off the perfect Thanksgiving dinner from start to finish. She prepares modernised holiday dishes, including pumpkin alfredo lasagna rolls, crispy truffled turkey and caramelised apple semifreddo cake.
When Giada throws a Christmas party for her family, everyone brings a gift for the grab bag and a dish for the table. Food is served family style and includes roasted fennel, creamy lobster pasta and chocolate almond cheesecake.
In a circus-themed competition, the junior chefs make appetisers using corn and cookies and find a finger food in the entree basket. Actor Ryan Guzman joins The Kitchen's Sunny Anderson and Geoffrey Zakarian on the judging panel.
Adam Richman's quest leads him to Boise, Idaho, where there's a lot more to chow on than potatoes. First stop is Big Jud's, home of the massive Double Big Jud, a burger featuring two frisbee-sized patties.
Adam Richman heads to Little Rock, Arkansas. He takes a trip out to the family farm of Jennings Osborne to honour Little Rock's police and firemen with a barbecue feast.
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.
Guy Fieri is hittin' up some spots putting their heart and soul into everything they do. In Carlsbad, California, the family-owned Italian joint staying true to a long-standing ravioli recipe.
This trip, Guy Fieri is stopping by some joints that are keepin' it fresh. In San Francisco, the Venezuelan joint is servin' up a totally gluten free menu of authentic standbys like arepas and empanadas.
Roger's first visit to Hawaii promises big fires and big feasts. On Nimitz Highway in Honolulu is family-run restaurant Koala Moa, famous for whole chickens roasted over a fire.
Hawaii island Oahu is known as the 'gathering place', and Roger is invited to two community gatherings abundant with local foods.
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.
After noticing an unusually low haul in crab claws, Luis, owner of Garcia's Seafood in Miami, contacts Charles for help. Mystery diners Harry and Carlos discover where the seafood is going missing.
When UJ, owner of the family-run R&O's Restaurant in New Orleans, becomes fed up with the lack of respect he's receiving from his employees, he contacts Charles for help.