Guy tries pies with totally homemade toppings, a unique crepe-filled lasagna, citrus orange glazed pancakes and innovative benedicts and melt-in-your-mouth pork belly sandwiches.
Guy's on a taste trip with Hungarian pancakes with goulash and chicken salad sandwiches. He also tries old favourites like beef tenderloin and homemade pulled pork with slaw.
After 14 years in business, Dawn's restaurant, the Liberty Bar and Grill, is struggling. Willie soon discovers that Dawn's management style has created some serious personnel issues that threaten to bring the business to its knees.
After learning that several petite women have easily completed their grilled cheese eating challenge, Chris, the owner of Cheesie's Pub & Grub in Chicago, contacts Charles to investigate.
After receiving numerous complaints about his delivery service, Danny, the owner of Bella Luna Cafe in Chicago, contacts Charles for help. Mystery diner Mark goes undercover.
Ina is cooking with legendary chef Daniel Boulud at his flagship restaurant in New York. They'll be cooking one of his signature French dishes, then it's back to East Hampton for delicious French recipes with ideas and tips in Ask Ina.
Ina is sharing her secrets and professional know-how on getting superb cooking results at home. There's a Barefoot classic lemon chicken breast dish, and a sticky toffee date cake made by local chef Laura Donnelly.
Ina loves an easy dessert. She shows off her fruit filled cranberry and apple cake, before a dessert master class from patisserie chef Claudia Fleming, who shares her recipe for lemon cream napoleon.
Pastry chef Anna Olson shares her secrets behind making delicious mouth-watering flourless cookies. She bakes up three different styles without the use of traditional wheat flour.
Pastry chef Anna Olson loves crackers. She bakes up three different and delicious styles, demonstrating crackers are anything but ordinary.
Anna Olson brings some funk in the fries and some jazz in the jam with a theme dinner with tasty takes on 50’s flavours. She makes buttermilk fried chicken, fluffy biscuits, courgette lemon slaw, and peanut butter and jam bread pudding.
Anna Olson hosts a Bon Voyage party where she sends some of her friends to Tuscany in style: ribollita, a vegetable soup, tortellini with fennel cream, rosemary roasted pork with mushroom ragù, and sienna pan forte.
Ree's handing out granola bars to the kids as they set off on horse back for a riding lesson. To say thank you to Lee, Ree's making a care package with a seriously good homemade ready-meal, sloppy joes and a tasty carrot cake for dessert.
It's all about family, frontier fun and favourite foods, when Ree's brother Mike visits the ranch for the day. She makes simple perfect enchiladas, delicious garlic coriander lime rice and root beer Floats.
Alex is turning 15 and the Drummonds are celebrating with Iny's prune cake with buttermilk icing. Then, Ree's hosting a dinner party with personalised New York style chopped salad, rosemary focaccia and the cutest flower pot desserts.
It's Ree's annual high school reunion and she's got 15 friends coming over. On the menu: salsa with cheese nachos and sundried tomato stuffed mushrooms. For dinner, spicy lemon garlic shrimp followed by a fabulous raspberry tiramisu.
Theo Randall and Rachel Allen compete in the Keith Show in the Scottish Highlands.
Theo Randall and Rachel Allen compete in the Kington Horse and Agricultural Society Show.
Nancy and David are back at the country club where they first met, where David is competing in a golf tournament and Nancy is catering.
Students from Nancy's local school have been hard at work on a school garden and Nancy's daughter Lorinda, a school principal in North Carolina, is in town to see how they accomplished this feat.
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.
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.
It's a tale of two dinners at the Drummond Ranch - one for the kids and one for the grown-ups. The kids are tucking into baked ziti, while Ree makes rib eye steaks with cowboy butter.
Ree's making chicken fried steak, mashed potatoes with gravy and a city girl tomato salad on the side, as well as Cowboy Breakfast sandwiches and Sunrise punch. It's going to be a mouthwatering feast of fabulous food and fun.
It's Todd's seventh birthday and the baby cowboy gets treated to lemon blueberry pancakes for breakfast, then it's a day of keeping mum as Ree conjures up a country birthday feast of macaroni cheese and juicy sliders with a toppings bar.
Theo Randall and Rachel Allen compete in the Ludlow Food Festival.
Aldo Zilli and Silvena Rowe compete in the Nevern Agricultural and Horticultural Show.
Four bakers compete in an epic challenge, creating Star Wars-themed cakes for a huge bash celebrating Disney's Star Wars video game. Vice President of Development for Disney Infinity, John Vignocchi, is the guest judge.
For the first time ever, Hollywood goes to Hollywood as Paul explores baking in Los Angeles. In this city, known for its crazy health fads and celebrity culture, Paul discovers that it's also rich in incredible bakes.
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.
It's all about Roger Mooking's favourite animal - the pig. He's hamming it up at some of the country's best suppliers of cured, smoked and aged pork.
Roger Mooking heads to North and South Carolina to visit a couple of old school restaurants that have upheld a long tradition of mouthwatering barbecue for several generations.
It's a jungle of fun as Freed's Bakery fills an order for a willowy tall tree cake with exotic birds and edible pets. Then a 13-year-old celebrates her birthday with a smashing volleyball cake.
The team at Freed's Bakery creates an edible village of fairies with details so fine that fondant artist Aubrie Virgin needs a magnifying glass to paint them. The ultimate University of Oregon fan gets the perfect cake for her birthday.
Chef Robert Irvine's saving the Sweet Tea's Restaurant and Catering.
This trip, Guy's going for surf and turf between the slices. In Vancouver, British Columbia, a food truck shuckin' and frying oysters for a po boy and topping crispy fries with a mean seafood chowder.
Guy's all over the nation for some real deal eats. In Florida, chili and burgers are the long-standing stars at a roadside shack and Guy invents a half pounder for the menu - the Triple D Triple Play.