Guy crisscrosses the country to get a taste of international flavours. In Miami, a funky Haitian joint cooks up island favourites like griot, and in Los Angeles, an Italian spot serves up their legendary spins on pizza and lasagna.
Guy hits up Minneapolis for a family pizza-making tradition, Miami for Haitian classics and Portsmouth, New Hampshire, for global-inspired street food.
Willie visits Frank, owner of Michael's Roscommon House in Belleville. Willie soon finds that untrained staff, lack of structure and an unruly chef are only part of Frank's problem.
When Lee, owner of Old Vinings Inn in Atlanta, hears rumours of unauthorised Civil War tours taking place inside his historical restaurant, he contacts Charles to investigate.
Uche, owner of The Anchor Bar and Tattoo in Atlanta, contacts Charles after noticing a drop in food and tattoo sales. Mystery Diners Meagen and Justin go undercover to see if the two problems are related.
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.
Ina Garten's on a cheese adventure with spinach and cheddar soufflé, the ultimate grilled cheese, speedy cheese canapés, and two incredible baked cheese crowd pleasers - baked Brie and baked Fontina.
Ina prepares her incredible make-ahead frozen mocha mousse, shortcut French apple galettes, easy balsamic strawberries, fruit salad with Limoncello, Eton Mess and delicious skillet brownies.
Pastry chef Anna Olson shares her expertise on making a variety of delicious fruit mousses. She demonstrates how fruit mousse can be enjoyed on its own and as part of a grand dessert.
Anna Olson shares three of her favourite recipes for ice cream. She starts simple and finishes with a grand plated ice cream dessert.
Anna gets a head start on the blueberry sticky buns the evening before a lazy brunch, and stops by the Muileboom Greenhouse for fresh tomatoes and cucumber for her fabulous huevos rancheros first thing in the morning.
Ree throws a prairie picnic for friends with chicken Milanese Mediterranean orzo salad, cold roasted veggies with herby yogurt dip, and piña colada tres leches cakes.
While the cowboys work, Ree Drummond makes homemade takeout for lunch, with Tex-Mex fried rice and cowboy chopped salad. For dinner, it's smothered pork chops with smashed red potatoes and sliced tomatoes, a favourite fast supper.
With the house to herself, Ree whips up her favourite eats: overnight oatmeal, lamb chops with mint, sautéed green beans with lemon and blue cheese, baked sweet potato with cream and mint, and dulce de leche coffee.
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.
Valerie Bertinelli hosts her holiday buffet, paying tribute to her mother with Neapolitan holiday cookies. Also on the menu: lasagna alla besciamella, cheesy sausage snacks, and a festive salad with tomatoes, mozzarella and basil.
Last-minute dinner plans never scare Valerie. She shares her tips for a quick and easy meal for friends and serves up her easy quickbread, sliced cauliflower steaks with raisins and pine nuts, and baked salmon with honey mustard sauce.
Food writer and chef Anjum Anand shows luxury Charlton House Hotel cook Elisha Carter how to prepare healthy Indian meals, examining a variety of traditional vegetables and demonstrating how to make stuffed dhosas.
In Essex, Anjum Anand teaches Blue Watch cook Paul Pemberton how to make an authentic Indian dish, before his new-found culinary skills are tested by ten of his hungry firefighter colleagues.
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.
After a harsh bootcamp workout in the park, Valerie invites her friends for a brunch that is all about being healthy with a big dose of indulgence. A kale and quinoa salad, cherry-coconut scuffins, and a veggie frittata are on the table.
It's Valerie's turn to entertain her best friends at this month's meeting of their book club. Her menu includes a cream cheese crab spread with crostini, butter lettuce salad with hazelnuts and bacon bits, all before a spicy arrabiata penne.
Ree Drummond is fixing a warming lunch. There's chunky beef chili, a real cowboy favourite amped up with two kinds of beef, and to top it all off, the cheesiest quesadilla makes a fabulous fixin'.
Ree Drummond is making a spicy food delivery and spilling the hot sauce on the food her family loves. There's her daughter's favourite, Kung Pao chicken, and spicy Sriracha popcorn is a winner with the entire family.
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.
Paul is in Naples – the home of pizza! He also discovers the Neapolitan rum baba – a light yeasted bun in rum syrup, and the multi-layered sfogliatella - filled with fruit and cream. Later he bakes a classic dark chocolate Caprese cake.
In Copenhagen, Paul meets Mette Blomsterberg, a local baker and celebrity. She teaches him how to make kranskake - a tower of delicious almond cookies, that's easy to make, yet impressive enough as a centrepiece for any special occasion.
Josh Denny storms Richmond, a city rich in history and packed with monumental meals. The first stop is The Halligan Bar and Grill, where a former fireman has mastered smoke and fire to make the Flatliner.
Josh Denny cruises through Nashville, the heart of country music, in search of magnificent meals. Headlining the tour is a 17-pound chicken gyro sandwich at Bellevue Diner that's larger than a fiddle.
This time it's fettuccine, smoked trout, asparagus and peas, and black bean beef burgers, noodles and pickle salad.
On the menu is pork Marsala, porcini rice and spring greens, plus koh samui salad, chilli tofu and Thai noodles.
Guy is cruising from east to west for a taste of Asian and American. In Washington DC, he visits a joint serving knockout dumplings and ramen. In Atlantic City, he hits a pizza parlour with cheeseburger pie and chicken vodka.
Meat's the theme of this week's trip, and Guy finds a few spots to call paradise. In Colorado Springs, he has a killer Jamaican goat curry and jammin' jerk chicken. In Baltimore, he goes to a funky beer bar with wild boar sliders.
Casey Webb travels to Chicago for some epic Windy City eats, including a massive triple-threat pork sandwich and a challenge featuring a two-pound (almost 1kg) double bacon cheeseburger with two pounds of "Irish Nacho" cheese fries.
Casey Webb visits Sleepy Hollow, where he tries the massive Headless Horseman Burger and takes on the Dawg House Challenge, in which a roll of the dice chooses 12 insanely topped hot dogs that he must eat in under 30 minutes.
Josh Denny rides into Louisville to try his luck with a trifecta of magnificent meals. First, the Double Southern Belle at Mussel and Burger Bar, which sports fried green tomatoes and a full pound of black angus beef.
Josh Denny rolls into Cincinnati, where local favourites are on the menu. Blue Ash Chili dishes out the No Freakin' Way, two and a half pounds of Cincinnati-style chili on top of two and a half pounds of spaghetti.
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.