Willie meets Anthony and Toby, owners of struggling eatery Hot Rods Real Pit BBQ in Wharton. Willie soon finds that bad attitudes and a significant lack of training are among Hot Rod's problems.
Guy Fieri checks out three local favourites where you know who's cooking just by looking at the sign. Rick's in Idaho, famous for his pork chops with polenta and wings with slaw. Nic's in Oklahoma City is a local legend for onion burgers.
Guy rolls out for great foreign flavours. He finds Scandinavian cooking at a place in Chicago, from meatballs with lingonberries to house-cured gravlax. And there are some Middle Eastern favourites in Texas, from falafel to pilaf.
Guy Fieri checks out joints doing one of a kind favourites from coast to coast. In Portland, a BBQ place is smoking trout and lamb ribs, while in Florida, a beach town pub's doing a new twist on oysters Rockefeller.
Guy heads out for some great places viewers asked him to visit. In Oklahoma, a restaurant has been serving fried chicken the same way for more than 40 years. A viewer's favourite in LA, a Mexican joint, is doing 500 hand made tamales a day.
Ina shares her foolproof cocktail party recipes as she hosts a fundraiser. Recipes include caramelised bacon, potato basil frittata squares, and roasted shrimp with green goddess dressing.
Ina hosts an Italian-themed dinner party. There's parmesan crisps, Rossinis, white bean and rocket salad, balsamic roasted beef, parmesan fennel gratin and for dessert, Limoncello and ice cream.
Ina's throwing a housewarming party for a new colleague. There's corn and avocado salad, roasted summer vegetables and tequila citrus chicken as well as tips for putting together a cheese platter.
It's Ina and Jeffrey's wedding anniversary and Ina serves up crispy mustard chicken, creamy cheddar grits, crispy roasted kale and chocolate peanut butter globs.
For a dessert to be a trifle, it must have layers of cake, cream and fruit, and that leaves plenty of room for creativity. Anna creates an English sherry trifle, a lemon blueberry and coconut trifle, and triple chocolate cherry trifle.
Exactly as they sound, cake biscuits are soft and moist like a cake, but are baked on a tray like a traditional biscuit. Anna demonstrates the cake-like batter and how to achieve the best, fluffiest results.
The annual regatta is in town and everyone's in need of energy food to keep up the pace! Join Anna as she delivers her granola bars, potato vegetable samosas and tofu skewers with walnut pesto to her friend Katherine, and a group of rowers.
Ree Drummond's father-in-law, Chuck, is spearheading a big fence fixing project on the ranch, so Ree's saying thank you by delivering him and his crew a rib-sticking Tex-Mex lunch.
Ree Drummond's knocking out hearty breakfast biscuits that her husband and son are coming to collect on their way to feed the cattle.
Ree Drummond is sharing four vibrant recipes to celebrate the colours of summer.
Ree Drummond's daughter Paige and her friend Stanton request Chinese food for their sleepover dinner, so Ree whips up an Asian inspired feast that's perfect for a fun-filled slumber party.
Giada De Laurentiis cooks one delicious chicken and turns it into a handful of elegant dishes that you can enjoy any night of the week.
Giada De Laurentiis puts her spin on traditional bar food with a fun game day menu.
Anjum teaches Londoner Jonathon Readman how to cook fried spicy aubergines, authentic vindaloo and stuffed sea bass in an effort to impress his mother-in-law, who is from Goa. Along the way he also learns the secrets of dry-roasting spices.
Anjum travels to Bradford, where she teaches a volunteer chef on the Yorkshire Dales steam railway how to cook a selection of Kashmiri dishes. On the menu are rogan josh with pilaf rice in a seasoned broth, stuffed peppers and vermicelli.
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.
After a long photo shoot, Valerie Bertinelli kicks back and cooks for her best friend and husband, Tom Vitale, an Italian meal of bruschetta, herb-roasted baby beets, chicken cutlets with rocket and lemon dressing.
Valerie Bertinelli invites her 'Hot in Cleveland' co-stars Betty White, Jane Leeves and Wendie Malick to her house for some girl talk and a cozy lunch including quiche, tuna salad and grilled romaine with balsamic dressing.
It's comfort from start to finish and Ree's spelling it out in an old-fashioned, feel-good way. She cooks up tuna noodle casserole, meatballs in sweet and sour sauce, glazed apple dumplings and Welsh rarebit.
It's a tale of three lunches, all ready to go! Ree makes beef noodle salad bowls with peanut sauce, kale pasta Mason jar salad and a cowboy bento box packed with chicken wings in BBQ sauce and creamy lemon basil potato salad.
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.
In New York, Paul discovers how doughnuts have been recreated with fresh, innovative flavours. He also meets Jim, an internet sensation for inventing a new way of baking bread at home that's so simple, Paul can hardly believe it works.
Paul is excited to visit Paris for the first time, and sees the classic croissant and baguette baked in the city that invented them. He also turns the classic éclair into a 'Choux Eiffel Tower' to create a stunning special occasion bake.
Adam Richman heads to Springfield, Illinois. At D'Arcy's Pint, he gets to sample a local favourite called the 'Horseshoe', a huge sandwich covered in French fries and drenched in melted cheese.
Adam Richman combines his love of food with America's other great pastime: baseball. He visits GCS Stadium in Sauget, Illinois, where there's no greater ballpark feast than the bacon cheeseburger-donut combo.
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.
On this trip, Guy Fieri visits Atlanta, Minneapolis and Massachusetts to find grub that doesn't require a knife and fork.
On this trip, Guy Fieri is living it up in London and digging into a real-deal regional feast.
The last chef standing runs the three-round gauntlet against legendary Iron Chefs Bobby Flay, Masaharu Morimoto and Michael Symon. Judges Anya Fernald and Ludo Lefebvre decide if the finalist becomes an Iron Chef.
Josh hits his hometown, Philadelphia, on a hunt for the city's most ginormous foods. First up is a 14-pound bagel with smoked salmon, then a nine-pound superhero sandwich and a trolley-shaped loaf of French toast to top it off.
Josh blazes through Baltimore to discover Charm City's record-busting meals. First on the list is a seven-pound Seafood UFO, next is the biggest pizza pie in the entire state and last is a 30-pound heaping stack of pancakes.
Guy Fieri is hitting the road heading to joints taking childhood favourites to a gourmet level. In Denver, he visits the old time bar going all out homemade on the tater tots, pork rinds and a pastrami sandwich.
This trip Guy Fieri is hittin' the road for some scratch-made comfort food. In Burbank, California, there's a family-owned chili serving spot with a name dating back a century.