Guy Fieri travels to Barcelona, Spain, and digs into everything from top-notch tapas, like prawns and quail, to traditional Catalan specialties like mouthwatering meatballs and even a veal-head stew.
Guy unhinges his jaw for some mega-mouthful meals. In Louisville, a funky seafood spot piles their specialties on top of waffles, and in Portland, a killer barbecue food truck stacks a fully-loaded 'shabamwich'.
Willie Degel rushes to 90 Park to the rescue of owner Antonia. Due to a family illness, Antonia's attention shifted and now she's paying for it. Though a whizz in the kitchen, Antonia is a disaster at staff and finance management.
Vlane, the owner of Action Burger, contacts Mystery Diners to investigate missing comic books at his comic book-themed restaurant. Charles Stiles sends in Jamie, who discovers an employee abusing their powers for evil.
After hearing complaints about her valet service, the owner of Breuckelen Colony contacts Charles Stiles for help. Mystery Diners Daniel and Jamie go undercover, only to discover an unauthorised car washing service.
Ina's friend Valerie has just moved into a new house and Ina is cooking her a housewarming dinner. This will be a delicious home cooked meal served right from the cook top.
Ina makes a Jewish inspired meal for Jeffrey's Friday night home-coming dinner. Recipes include: chopped liver, brisket, spinach with garlic and ruggelach.
Ina makes a French film inspired meal for her movie night including chicken with garlic cloves, Moroccan couscous and for a sweet finish: ice cream bomb.
Ina makes lunch on the porch for Dick Baxter's team of builders. To keep these builders strong, Ina makes mini meatloaves, buttercream mashed potatoes, brussels sprouts and lardons, and Brownie Pie.
Pastry chef Anna Olson loves baking country breads. She shows us how to make three different and delicious styles that will have you baking your own country bread in no time.
Pastry Chef Anna Olson demonstrates the fundamentals of candy making. She shares three different and delicious recipes that will bring out the kid in anyone.
Anna’s good friend is getting married, and for her wedding shower, Anna prepares the perfect ladies' luncheon: beet and buttermilk soup and for dessert, her fabulous ice cream layer cake.
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.
Ree's making lunch in the ranch kitchen and recipes include spicy chuck burgers with onion rings, sesame tofu salad, a hearty pan of hot Hawaiian beef sandwiches for hungry kids, and finally, mango chili chicken, just for her.
Ree hosts a viewer Q&A session starring slow cooker Mexican soup and killer kale salad. More cooking problems are solved with her mum's white bread, and Ree gets the third degree on time, family and her four-legged friends.
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.
MasterChef winner and restaurateur Thomasina Miers travels around Mexico in search of the country's most popular recipes. In the villages of the Oaxaca valley she samples guacamole, a fruity chilli and a sorbet made of raspberries and tequila.
Thomasina visits a street food stall in Mexico City to find out how many ingredients go into the seafood stew, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel.
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.
Valerie kicks off the New Year with a vegetable and egg white breakfast fajita. After a hike with actress Mackenzie Phillips, they prepare a tasty grilled chicken salad. For dinner, it's chicken veggie soup and mini pear compote.
Valerie's husband Tom completes a long list of chores and she rewards him with his favourite foods. The menu includes eggs benedict, prosciutto bruschetta, spicy coconut shrimp soup, and a butterscotch Italian love cake.
Ree makes a big sack lunch for the family as they tackle a fence post project on the ranch. She rustles up delicious strip steak sandwiches and fun cowboy dippers. Then, she makes frozen summer coolers after a hot morning of work.
Alex is home from college, and the cousins are getting together for a street taco feast. Ree prepares all the fixin's, including Texas braised beef, ranch chicken, avocado lime crema, salsa diablo and basic brown beans.
Ree's making a picnic for the family and cowboys, who are working with the spring calves. This hearty meal includes spicy roasted chicken legs and classic cowboy bacon and beans.
Calves, cowboys and kids are all getting fed today at the ranch. For breakfast there are French breakfast puffs, which Ree Drummond prepares the night before.
At London’s historic Cliveden House Hotel, Paul recreates his idea of heavenly baked perfection, the classic afternoon tea. Paul’s scones are light, his sandwiches cut just so, and his beautiful cakes are no bigger than three bites each!
Braving sub zero temperatures, Paul is in St Petersburg, sampling layered honey cake, and vatrushka, a delicate curd tart. Yet it's the Russian pies, with intricate pastry patterns covering sweet and savoury fillings, that steal his heart.
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.
Jamie cooks chorizo and squid with greek-style couscous salad, plus simple spaghetti, tomato, basil and creamy curd salad.
Jamie rustles up lamb meatballs, chop salad and harissa yoghurt, plus incredibly delicious chicken salad.
Guy's digging in to all kinds of meat: out of the smoker, on the grill, and into the fryer when he visits Miami, Florida, and Modesto and Stockton, California.
Guy Fieri goes on an international journey cruising the food scene in Cuba, including a Soviet spot serving authentic Russian fare and an outdoor 'paladar' grilling up lamb-stuffed plantains.
Casey travels to Billings, Montana, to tackle a one-hour steak challenge featuring a 78-ounce (2.2kg) rib eye and two pounds (almost 1kg) of mashed potatoes, salad and bread.
Casey Webb heads to New Orleans to taste the best of the Big Easy, including a mammoth "po' boy" and an ice cream sundae packed with eight large scoops of ice cream, smothered with eight different toppings.
Josh Denny tracks down the biggest meals in C-town, where international cuisine hits the heartland. Shinto Experience creates the Godzilla Roll, a deep-fried monster big enough to wipe out an entire city.
Josh Denny chases down Detroit's most monumental meals. He finds three pounds of bologna at Stache International, a hubcap-sized arepa at Garrido's Bistro and Pastry, and a pizza topped with two pans of lasagne at Pie-Sci Pizza.
Guy's cruisin' the San Francisco coast for a diverse culinary road trip. He swings by the repurposed garage in the Mission District for braised beef short ribs and spicy shrimp and gravy.
This trip, Guy's rollin' out for a festival of flavours. And in San Francisco, the fusion food truck combining Filipino and Latin traditions in adobo buffalo wings and grandpa's recipe for pork tacos.