Guy samples grilled cheese sandwiches with a twist, made-from-scratch sausages and specialties straight out of Switzerland.
Guy Fieri hunts down all kinds of meaty favourites, starting with an Irish pub's cottage pie in Louisville. Then he grabs Asian-barbecue fusion and burgers with toppings like pimento cheese at two stops in North Carolina.
Though a successful businesswoman, Donna's first try at running a restaurant is proving to be poor. Bad reviews and plummeting profits mean that without Willie's help, this once promising establishment will close its doors for good.
Concerned about vandalism at his new restaurant location, the owner of the Spanish Potato Grill, reaches out to Mystery Diners. Charles sends in his team, who learn the restaurant is being sabotaged from the inside.
Brother-sister owners have noticed a discrepancy in their lobster supply at Langosta Lounge. With the help of Charles Stiles and his undercover Mystery Diners, they'll discover where the lobsters are going.
Ina proves easy recipes can look and taste elegant. She pulls together an impressive dinner of courgette vichyssoise, asian grilled salmon and pear clafoutti in record time.
It's a non-stop cooking day for Ina, with recipes for croque monsieur, cassis a l'eau, toasted coconut marshmallows, tuna salad and vegetable soup.
Ina's friend Tess and her mother are coming to lunch, and Tess will be helping Ina make delicious crab cakes. Then lemon tart is turned into a meringue masterpiece.
Ina shares recipes for French onion soup with croutons, goat cheese tarts, tomato and fennel salad and chocolate orange mousse.
Pastry Chef Anna Olson shows us how to make some classic icing and glazes. She then showcases icing and glazes in three delicious recipes.
Pastry Chef Anna Olson bakes up three different loaf cakes. These moist sweet cakes are sure to become family favourites.
Anna is catering a vegetarian meal. She begins with vegetable salad rolls, then a roasted garlic vegetable tart. For dessert, she makes a delectable honey yogurt cheesecake.
Ree hosts a dinner for friends who helped her stock her new store. She starts with quinoa salad, then serves cheesy cauliflower soup with chunks of gooey jalapeno cheese bread. Dessert is salted caramel cheesecake squares.
It's tequila all the way as Ree makes a meal using a whole bottle of tequila. On the menu is queso fundido con tequila, shrimp tortilla soup with a shot of the good stuff and berries with tequila cream. And a cocktail, of course.
It's a fun day of treats for Ree. After she makes Italian chicken soup for lunch and a cherry pie to set aside for dessert, Ree lets Ladd and the kids make a dinner of filet steaks, oven potatoes and roasted asparagus.
Ree's prepping four get-ahead meal kits, portioned and ready to go. For time-saving dinners, she prepares barbecue chicken pizza with spicy slaw, spicy veggie stir fry, spinach Alfredo pasta bake and stuffed bell peppers.
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.
Thomasina visits Mexico City's eatery known for its extensive breakfast menu, where she discovers inventive ways to prepare eggs. She also meets Navarro women - experts at making quesadilla - and searches for ingredients for a fruit salad.
Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup. She also examines Mexico's answer to the club sandwich and makes a simple dessert of poached plums in rose syrup.
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.
Valerie prepares a couch-friendly menu for a night of marathon TV-watching with her friend, actress Faith Ford. On the menu there's cucumber salad, slow-cooked red beans and rice with homemade crackers, and frosted brownies.
Valerie and Tom create a Sunday meal for friends with food already in their fridge or pantry. The menu includes pot roast with veggies and potatoes, green beans with shallots, stuffed mushrooms and an apricot clafouti for dessert.
Ree Drummond throws a cocktail bash for the crew helping to open her store in town. There's a delicious line-up of make-ahead portable canapes and sweet treats on the menu, plus a Pawhuska Prohibition Punch to toast the team.
Ree Drummond shares a trio of new Christmas bites, including grilled chicken skewers, fig and goat cheese bruschetta, and cheesy mini peppers. She adds Yorkshire pudding to her holiday table, and Santa's in for a cookie treat.
Ree makes a lunch box for a site meeting at an old building that the family is renovating. Everyone will be getting a colossal club sandwich, and a portion of Greek salad.
Ree and her friends are celebrating the end of the school year with a delicious summery menu. Ree's making fresh herb pizza and a fabulous summer chicken salad.
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 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.
Jamie cooks crab bolognese with crunchy fennel salad, plus Mexican BLT, chillies, guacamole and salad.
Jamie cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.
Guy Fieri's hitting up the hot spots in Havana, Cuba, including a neighbourhood joint cooking house-cured lamb, a house-turned-restaurant dishing out savoury goat stew, and a cigar-lovers' haven serving pork with plantains.
Guy Fieri is grabbing grub cooked with some great gear, including a place firin' up lamb in indoor smokers, an Italian deli making ravioli on a century-old machine, and a pizza oven in Hawaii creating island twists on meaty pies.
Four chefs are stumped by pasta in the first round and a chocolate-covered ingredient in round two. Finally, the two chefs who move on to dessert must make the most of a tropical fruit and a super-savoury jarred product.
Josh Denny hunts down the most massive meals in New Orleans. He finds an exotic hot dog trio at Dat Dog, a monstrous poor boy sandwich at Parkway Bakery and Tavern, and a roast beef and mac and cheese sandwich at The Big Cheezy.
Josh Denny cruises into Baton Rouge, Louisiana, in search of the bayou's tastiest, hugest meals. He finds a ten-pound muffuletta burger at Fat Cow Burgers, a three-foot seafood roll at Roux 61 and a whole hog sandwich at City Pork.
This trip, Guy's hittin' up some joints that are authentic to the bone. In Portland, Oregon, the noodle house cranking out mum's recipes for all kinds of authentic Chinese dishes like won ton soup.
Guy's in Santa Fe, New Mexico, at the cafe where a native Kenyan in the kitchen is serving up totally fresh fish, like island spiced banana leaf mahi mahi and a killer Caribbean goat stew.