Willie has his work cut out for him when he stakes out the Oakwood Diner in N.Y. The owner, Mike Jr., inherited an undisciplined staff that treats the place like their living room and drives customers away with rude behaviour.
Guy Fieri checks out places locals have been loving for decades: in San Francisco, a classic joint that's made fresh-carved hot meat sandwiches for more than 60 years.
Guy Fieri discovers real deal dishes born elsewhere: in Norwalk, Connecticut, a small place making authentic Venezuelan fast food and in Minneapolis, a Lebanese restaurant serving all of mum's favourites.
Guy Fieri uncovers some places the regulars keep piling into: on the Mississippi coast, a joint up on stilts where they're doing Creole favourites and stuffing flounder with crab.
Guy Fieri rolls back the clock at some joints that feel like they've been there forever: in San Diego, an overgrown coffee shop serving classics like chicken and dumplings for 60 years.
Ina welcomes her friend with a cheese and fruit board with homemade parmesan and black pepper crackers for late night snacking. The next morning she prepares a spread of breakfast bread pudding.
Just when Jeffrey thought his birthday surprise was a romantic walk along the beach, Ina surprises him with a beach BBQ with his closest friends!
Miguel is documenting Ina's garden through the changing seasons on film. In return for the pictures, Ina is making lemon fusilli with rocket and panacotta with balsamic strawberries.
It's quality time for Ina and Jeffery who are heading harbour side to eat Californian BLTs plus Provencal scallops with basmati rice.
Anna starts off with her standard pie dough recipe, flaky and tender - and she forms it into sweet, sticky pecan butter tarts. Next, Anna bakes her classic pumpkin pie with a braided edge. She then bakes individual coconut cream pies.
Anna starts with a classic raspberry jelly roll and then moves on to a recipe that is a little more complex - tart lemon roulade. For the ultimate in elegance, Anna prepares a rich and delicious flourless black forest roulade.
Taste vs nutrition scale new heights when Ezra and Julie meet up with a group of climbers who have major dietary issues.
It's all about frontier-style food-to-go and Ree has got two special deliveries to make. First she's making the ravenous kids and cowboys a well-deserved breakfast.
When Ladd calls the ranch to say their friends Butch and Julie are coming over for dinner, Ree has to fix a super-fast meal from what she's got in the cupboards.
In the Drummond household, American football reigns supreme. Ree makes a dinner of beef and bean burritos and a jumbo pico salad for her hungry athletes.
It's a big working day on the Drummond Ranch and that means hungry kids and cowboys at lunch time. Ree will be whipping up a hearty feast of cowboy comfort food.
Giada De Laurentiis and her aunt Raffy team up in the kitchen to make some of Giada's grandfather's favourite recipes.
Giada hosts a baby shower for her friend, Jocelyn, who is pregnant with identical twin boys.
Ina Garten's husband, Jeffrey, takes a pizza-making class and learns to make a white pizza, while Ina prepares a platter of rocket with prosciutto and burrata, and a limoncello ricotta cheesecake to go with it.
It's Friday, which means Jeffrey's coming home and it's chicken for dinner! Ina shakes things up with skillet-roasted lemon chicken with roasted broccolini, then follows with raspberry rhubarb crostata with ice cream for dessert.
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.
The Hairy Bikers become the Hairy Dieters as they accept that years of over-indulgence has taken its toll. But the boys are determined to still love their food and lose weight, which means confronting some truths about what they eat.
It's all about stunning five ingredient meals, and on the menu is a chicken fennel bake, spaghetti carbonara, eggs in tomatoes, veggie tortellini soup and three varieties of baking tray suppers.
Cowboy Pete has had a long, hard summer on the farm, so Ree makes a Tex-Mex dinner to thank him and his family. On the menu is carnitas, mango salad, cheesy refried bean casserole and guacamole with a kick.
Giada De Laurentiis is always on the hunt for the perfect corn muffin - perfectly light, fluffy and packed with flavour.
Giada De Laurentiis prepares a festive spring luncheon based on fresh ingredients that celebrate the season.
It's dessert day and Central chefs Aktar Islam, Mark Poyton and Jason Hodnett are all striving for one of two spots in tomorrow's regional final. Will Jason's elaborate chocolate medal dessert see him triumph or sent home empty-handed?
The two remaining Central region chefs cook all four courses again for judges Prue Leith, Oliver Peyton and Matthew Fort. They're joined by special guest judge, military historian Max Hastings.
Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.
This time the meal is spiced chicken, bacon, asparagus and spinach lentils, plus falafel wraps, grilled veg and salsa.
Dave and Si's challenge is to reinvent their favourite family meals and by cooking cleverly. They set out to tackle a slimline cooked breakfast as they're determined to find a way to deliver a fry-up without damaging their waistlines.
This trip, Guy's getting a variety of Thanksgiving tastes and treasures. He visits a father/son bakery crafting a totally unique take on the Thanksgiving bird.
This trip, Guy's hitting up some joints that'll warm the palate and the soul. In Portland, Oregon, the funky neighbourhood cafe cranking out comfort foods like the heartless artichoke sandwich.
Alton Brown goes hog-wild with his second Chairman's Challenge. The remaining chefs present their dishes to judges Anne Burrell and Iron Chef Jose Garces, who eliminate one competitor.
Juan opened Roasted Peppers in Mamaroneck with his business partner and co-chef Darrell, but they can barely make ends meet. Can Willie to save his restaurant and keep his dream alive?
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.