Guy Fieri is checking out some of the greatest carnivorous creations on the road, including a bomb butchery in Portland, Oregon, a righteous barbecue joint in Kentucky, and a cafe serving a killer steak sandwich in Hamilton, New Jersey.
Guy Fieri crosses the Atlantic to dive into the many different cuisines of Barcelona, Spain. Here he samples Galician-style octopus and soup, traditional sausage and old-school Catalan cooking.
Dena opened BlonDee's Bistro & Bar as a way to support her three children, but she now spends all of her time at the restaurant, away from her kids. Willie discovers a crippling lack of delegation.
Luca asks Charles for help after his customers find food inside the factory-sealed appliances they just purchased. Mystery Diner Jamie goes undercover and discovers a large-scale operation.
Nirav, owner of Smokin' Barrel, contacts Charles Stiles to investigate after noticing a decline in sales every holiday season. Mystery Diners go undercover and discover a suspicious sidewalk solicitor.
It's eggs all the way in an incredible master class taught by Ina. Recipes include Caesar salad with blue cheese and bacon, a pavlova fruit tart and eggs Benedict with an easy hollandaise sauce.
Ina cuts straight to sweet with delicious make-ahead and very professional fruit desserts. Recipes include apple pie bars, chocolate banana cream pie, stewed rhubarb and red berries, and a sparkling grapefruit granita.
Ina shares professional tips for chocolate. Recipes include chocolate ganache cake, chocolate crème brûlée, peanut rocky road bark and frozen hot chocolate.
Ina, the queen of roasted vegetables, spills the beans on how to roast like a pro. Recipes include butternut squash hummus, roasted vegetable paella, roast potato and fennel soup, and Parmesan roasted cauliflower.
Pastry Chef Anna Olson guides us through the world of soufflés. She shares her tips and techniques on how to make a fluffy soufflé with confidence.
Pastry Chef Anna Olson demonstrates how to make three different styles of this impressive dessert. She starts simple and finishes off with grand bakeshop style dessert.
Eat to the Beat breast cancer fundraiser event is all about healthy foods like Anna’s blueberry muffins, and elegant hors d’oeuvres like turkey and trimming pinwheels, and squash and cheddar soufflés.
Ree's sons are American football crazy, so when their friends come over to compare fantasy teams, Ree's on hand to cook their favourite foods: kicked-up spicy wings, make-ahead sandwich rolls, a potato skins bar and salted pretzel brownies.
Ree gives the lowdown on how her life and food change during different seasons on the ranch. She makes red wine pot roast, chicken tacos with strawberry salsa, roasted beet and goat cheese salad, and carrot and squash curry soup.
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.
It's poker night at Valerie and Tom's house and their friends Michael Burger, Duff Goldman and Jenny Johnson come over ready to play. Valerie's menu includes southwestern egg rolls, teriyaki rumaki, and apple-ham cheddar sliders.
Valerie and her best pals are getting together to give thanks for each other. Valerie's got the perfect menu with a deep-fried turkey, sweet and salty pepitas, acorn squash with baby bitter greens, and pumpkin pie.
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.
Jamie makes glazed pork fillet, cajun-style pepper rice and barbecue sauce, tapas bruschetta, and golden grilled sardines.
On the menu this time is lamb kofte, pitta and greek salad, and Keralan veggie curry, poppadoms, rice and minty yoghurt.
For their birthdays this year, Valerie is surprising her girlfriends with a home-cooked meal. The menu includes mixed baby greens with polenta croutons, peppered beef tenderloin with horseradish panna cotta and a blueberry tart.
Valerie creates a five-star Italian dinner for French chef Ludo Lefebvre and his wife. On the menu are panzanella, corn and cauliflower with Bourbon-infused butter, branzino with gremolata and butter-infused bourbon manhattans.
Ree prepares a slap-up cowboy spread for her husband, Ladd, and his father. On the menu are juicy breakfast steaks, cheesy breakfast grits with bacon and a pan of sticky sweetness in the form of classic apple dumplings.
Ree whips up grab-and-go breakfasts for the kids, including Amish baked oatmeal, apple granola stackers and individual ham casseroles.
Ree's investment club is gathering for the first time in 10 years. Her Mexican-inspired menu has fabulous blackberry margaritas to get the party started.
Ree's throwing a 'welcome home' dinner for some friends moving back to her town. She is making peppercorn roasted beef tenderloin with fabulous roasted garlic mash.
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.
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.
Jamie cooks white fish tagine, with carrot, mint and clementine salad, plus spicy Cajun chicken, smashed sweet potato and fresh corn salsa.
On the menu in this episode are beef kofta curry, fluffy rice, beans and peas, plus spring frittata, tomato toasts, watercress and pea salad.
Guy is firing up meaty meals and veggie specialties when he visits a funky spot and a vegan joint in California, then heads to a carnivore's paradise in Florida.
Guy's hitting culinary hot spots in South Beach, Florida, like a real-deal taqueria, an authentic German joint and a poolside oasis.
This trip, Guy Fieri's caught up in a whirlwind of flavours. In Norfolk, VA, he finds a two-for-one spot where a butcher stacks sandwiches by day and a chef fires up ramen and sticky wings by night.
This trip, Guy Fieri's discovering adventurous flavour. In Norfolk, VA, he visits a market and restaurant that serves Mexican specialities that you probably haven't seen before.
Josh Denny two-steps into Tucson, AZ, in search of the Southwest's most monumental meals. BOCA Tacos y Tequila serves up the Titanic Taco Dog, a five-pound taco piled high with pinto beans, cactus salsa and bacon-wrapped hot dogs.
Josh Denny hits the steel city with his ironclad love of massive meals. At Emporio, they roll out The Six Pack, a gut-busting sandwich made from a full loaf of ciabatta packed with half a dozen huge meatballs.
Guy's traveling up and down the west coast searching for funky joints. In Portland, a husband and wife team are cranking out good ol' Americana with dishes like corned beef hash and chipped beef.
Guy's signing up for a meat-crazed masterclass. In Portland, the craft-cooking family joint with a chef who butchers, cures, preserves and smokes everything in-house.