This trip, Guy Fieri's grabbing all kinds of cosmopolitan comfort food. He samples corned beef and cabbage in Portsmouth, New Hampshire, authentic Ethiopian specialties in Los Angeles and over-the-top hot dogs in Minneapolis.
This trip, Guy's picking up everything from burgers to buns to bagels. In Portsmouth, NH, a deli serves up lamb burgers and righteous ribs. In Los Angeles, a Korea town favourite loads up Asian buns and a unique bacon-corn bar dish.
Willie comes to the aid of Rene, co-owner of Barzola Restaurant, who is struggling to make ends meet. Willie's surveillance uncovers the problems that may be dragging the restaurant down.
Danny and his son Danny Jr own the Star Cafe and Star Coaches in Atlanta. They are concerned about missing food in their kitchen and a rise in fuel expenses on their tour buses.
After noticing missing food and merchandise, the owners of Epic Rollertainment in Murrieta, California, contact Charles for help.
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.
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.
Pastry chef Anna Olson demonstrates the versatility of Swiss meringue. She uses this stable meringue to make three delicious sweet treats.
Pastry chef Anna Olson shows us the fundamentals behind making fruit preserves. She then uses her fruit preserves to make three delicious desserts.
Anna prepares substantial finger foods for her guests: potato mushroom bruschetta and rotisserie chicken with four sauces, red lentil dal, tonnato sauce, easy pepper sauce, and lemon hummus.
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.
Ree prepares a care package to send to Alex, who is away at university. Packed alongside ranch photos to cure Alex's homesickness are brownie cookies, homemade cheddar crackers, spicy party mix and crazy chocolate bark.
Ree Drummond is sharing about the other men in her life, like her dad, brother, brother-in-law and father-in-law, and their favourite sweets.
The Pioneer Woman's cooking for her family reunion, a camp out down by the creek. She gets the fixings ready for cheesy bacon hot dogs and campfire quesadillas over the fire.
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.
Anjum Anand meets cooks Nirmal and Louis in Cornwall, where they have been asked to launch a curry night at the local pub and hope to win over the customers by using fish - the region's favourite food - in their dishes.
Anjum tests the new-found skills of her novices as she hosts a garden party. All are challenged to cook an Indian dish for the others to try, with the food writer and chef herself preparing a spiced leg of lamb known in India as a raan.
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.
After a morning spent at an adoption event for homeless animals, Valerie Bertinelli uses new and old family recipes to throw a sparkling cocktail party for her fellow volunteers.
Valerie invites her family over for rugby, fun and lots of food, Cajun-style. She serves her quickest gumbo ever, alongside a fresh spring salad. Then, Valerie pays tribute to her father-in-law with her take on a Sicilian love cake.
It's time for evening meals in Ree's 16-minute frontier fast lane! On the menu are speedy shrimp tacos, pork chops with wine and garlic, zesty lemony green beans, unbeatable pepperoni chicken and crispy grilled cheese sandwiches.
Ree fills the fridge with her kids' favourite foods while they all help out at the Merc. She prepares Paige's quiche, restorative chicken noodle soup and berry yoghurt parfaits.
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.
Paul meets up with his friend, Omar Allibhoy, a native Madrileño who knows all the best places to eat in Madrid. At a bakery set up to supply the Spanish royal family, Paul finds traditional choux pastry treats filled with a sweet cream.
Paul is in Warsaw, discovering a café scene at ‘Odette’ that would out-do even the best Paris can offer. With head chef Jarek Nowakowski, Paul creates a new take on the Polish babka, a sponge flavoured with citrus, honey and coconut.
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.
On the menu is crispy Parma pork, minted courgettes and brown rice, plus grilled mushroom sub, smoky pancetta, melted cheese and pears.
Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans, and prawn cocktail, king prawns and sundried pan bread.
On this trip, Guy's getting down-home eats. In Pleasantville, NJ, he chows down on chicken and waffles, while in Baltimore, he gets coconut cream French toast and crab cake po' boys. Lastly, in Colorado, a 'sloppy pig' sandwich.
If it's piled high, then Guy's looking for it this trip. In Colorado Springs, a funky joint serves their local Pueblo chili burger as a hangover cure, while in DC, a family-run sandwich shop serves up a killer corned beef hoagie.
Four chefs from the same city throw down and in the first round, a mighty midnight snack poses a creative challenge. The chefs who move on to the entrée round get a beer and a bird they should know well.
Josh Denny rolls into Atlanta in search of a titanic Southern trinity. He'll dig into a five-pound muffaletta sandwich piled high with pulled pork, a nine-foot po' boy named The Big Bayou Monster, and loaded two-foot wide pancakes.
Josh cruises through Columbia, SC, sampling the capital city's substantial local favourites including a 14-inch biscuit with gravy, a 12-pound hash brown casserole and a 22-inch wide cinnamon roll.
This trip Guy Fieri is pullin' over for the bounty of the county. In Denver, the throwback bar going gangster on a short rib burger and a savoury apple strudel.
This trip Guy Fieri gets the lowdown on some longstanding traditions. In Philadelphia, the Jamaican joint going all out authentic with the jerk chicken.