Guy's visiting a town with a lot of flavour: Bakersfield, California. He goes to a Basque spot serving a four-course meal, a Greek place cooking up authentic specialties and a funky Asian joint.
Guy checks out high-octane joints in Charlotte, North Carolina, with NASCAR driver Clint Bowyer.
Willie is called in to help a desperate owner, Antony, save his Italian restaurant, Serata, in Oyster Bay, N.Y. Antony's rowdy employees have created an atmosphere that's more sideshow than serene, and business is suffering.
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.
Ina shares her pie making secrets with florist friend Michael. First up are raspberry corn muffins, then it's over to Michael's where he shares the secrets of a showstopping table centerpiece.
Ina's on a nonstop bread adventure with her friend Eli Zabar, the bread guru. For lunch there's fennel and garlic shrimp, perfect to eat with his country bread and later they have a bread and butter tasting.
Ina shares fantastic surf and turf grilling recipes with her friend, perfumer Antonia. There's gazpacho with goat's cheese croutons for lunch. Then in exchange for the grilling lesson Antonia's showing Ina how to make an incredible bouquet.
Ina Garten shares potluck party secrets like tomato soup with cheese croutons for lunch, then a masterclass in grilled lemon chicken with broccoli and bow tie pasta and wheat berry and farro salad.
Ree whips up the most decadent chocolate treats from white chocolate all the way down to dark. There's white chocolate raspberry cheesecake, dipped and decorated waffle cones, milk chocolate mousse and a chocolate orange martini.
Ree packs some fun treats for a late afternoon picnic with the younger kids. She makes animal crackers, crunchy cereal chicken fingers, cucumber finger sandwiches, salad on a stick and mini watermelon wedges.
Ree's in the kitchen cooking up three comforting make-ahead meals - chicken cordon bleu casserole, Tex-Mex tamale pie with a spicy beef filling, and a big pan of hearty bean and bacon soup.
There's a new baby on the ranch, so Ree's making a new-mum care package full of dishes she was given and plenty of pampering goodies. She includes brisket, funeral potatoes, angel food cake and fruit salad with honey and thyme.
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.
Jamie cooks grilled tuna, kinda Nicoise salad, Thai chicken laksa and mildly-spiced noodle squash broth.
On the menu today are quick lamb tagine, pan-fried aubergine and cumin crunch, plus crispy polenta chicken caesar salad.
This time it's fettuccine, smoked trout, asparagus and peas, and black bean beef burgers, noodles and pickle salad.
Keith, the owner of Deanie's Seafood in New Orleans, is concerned that his manager is more focused on his amateur comedy career than managing the restaurant. The Mystery Diners step in to investigate.
After hearing complaints about a bartender who brings wild animals into the restaurant for entertainment, AJ, the owner of Poppy's The Crazy Lobster in New Orleans, calls Charles for help.
After trying a barbecue sauce from a competing restaurant that tastes exactly like his, Terry, the owner of Cooper's Old Time Pit Barbecue in Texas calls the Mystery Diners to investigate.
When Francesco, owner of Zio Cecio in Dallas, starts hearing rave reviews about Tex-Mex food being served in his Italian restaurant, he calls in Charles to investigate.
After noticing a drop in revenue at Dallas restaurant, Stroker's Ice House, Charles sends in mystery diners Hollie and Justin who discover the problem may be related to a local motorcycle shop.
After hearing complaints that his ex-military manager is being too strict, Keith, the owner of Buttons Restaurant in Texas, asks Charles to investigate.
Jamie and Francine, the owners of California's Sisley Italian Kitchen, believe their bookkeeper may be responsible for a revenue discrepancy, so Charles sends in the mystery diners to investigate.
The owner of Looney's BBQ calls the Mystery Diners crew to investigate if his staff is pranking their customers with extremely hot sauce.
After hearing rumours that customers are being served meat at his vegan restaurant, Mitch, owner of Source contacts Charles Stiles for help.
The owner of Rocco's Cafe in San Francisco calls the Mystery Diners crew when he hears rumours that there are unauthorised promos being given by his new manager.
At a French bistro in San Francisco, the staff is investigated after their boss receives complaints of rude behaviour.
The co-owner of Speisekammer, a German restaurant in Alameda, California, worries that the 'dirndl girls' hired by her ex-husband are more trouble than they're worth.
After noticing that several bottles of expensive wine have gone missing, Michael contacts Charles for help. Mystery Diners Allison, Julie and Benny go undercover.
Josh is in Charleston, SC, sampling the city's biggest bites including a 16-inch tall chicken and waffles sandwich, a mountainous fried shrimp nachos platter and a five-pound burger topped with chili cheese fries.
Josh tackles some of the biggest meals Jacksonville, FL, has to offer including a grilled burrito stuffed with five kinds of seafood and a five-foot long duck banh mi sandwich.
Josh rolls into Sin City on the prowl for its most decadent eats. He battles The Belly of the Beast at Truffles N Bacon, the Triple Gut Buster at Rollin' Smoke Barbecue and a Skyscraper Strawberry Shortcake on the strip.
Josh Denny rides into Phoenix, a desert metropolis where transplants from other regions have had a massive impact on local food and culture.
In this final episode, Dave and Si's challenge is to reinvent the indulgent party treats they adore, creating slimline fairy cakes, a delicious low calorie quiche, a new version of a full fat chilli taco and shedding fat off of paella.
Overwhelmed by the sun and the palm trees, Tony explains the most efficient ways to get to the beach as he covers the various districts of Miami, touring the streets of abandoned hotels still painted from their Miami Vice days.
Willie helps out Melissa, mother and owner of The Pepper Jack Grill in N.Y. Melissa treats her staff like family, and like any family, they bring the dysfunction. If Willie can’t help her, she may soon have no choice but close up shop.