Guy's hitting culinary hot spots in South Beach, Florida, like a real-deal taqueria, an authentic German joint and a poolside oasis.
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.
Chef Robert Irvine heads to Memphis to save a failing barbecue restaurant that's experiencing growing pains after upgrading from a takeout operation to a giant eat-in restaurant only four months earlier.
After noticing a discrepancy in supplies, the owners of Dar Salam in Portland, fear a new Iraqi food cart that's competing with their restaurant is related to the problem. Charles Stiles sends in Mystery Diners to investigate.
Kent, owner of Uptown Billiards in Portland, believes the social media expert he hired to promote his restaurant isn't doing an adequate job. Charles sends in Mystery Diner Amber and discovers the customers are being hustled.
Ina takes inspiration from the fabulous food found in the Hamptons to create new recipes in a piece for her Barefoot blog. She makes salmon and guacamole sandwiches, salted caramel brownies and balsamic roasted beet salad.
It's all about learning from New York's food greats today. After a smoked salmon and bagel masterclass at a Jewish store, and the scoop on an amazing coffee roastery, it's back home for grilled double New York strip with spice rub.
Ina makes a Southern-style breakfast of Carolina grits with country ham and red eye gravy, she learns the secrets to baking perfect baguettes and makes sugar snap peas, pancetta and parmesan salad.
Ina's checking out the hot spots everyone's talking about, starting at The Meatball Shop, where she makes their signature smash meatball sandwich. Back home, she makes cinnamon donuts and coffee.
Ree Drummond is fixing a warming lunch. There's chunky beef chili, a real cowboy favourite amped up with two kinds of beef, and to top it all off, the cheesiest quesadilla makes a fabulous fixin'.
Ree Drummond is making a spicy food delivery and spilling the hot sauce on the food her family loves. There's her daughter's favourite, Kung Pao chicken, and spicy Sriracha popcorn is a winner with the entire family.
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.
Jamie cooks Swedish meatballs, celeriac and spinach rice, plus pasta pesto, garlic and rosemary chicken.
On the menu in this edition are green tea salmon, coconut rice and miso greens, plus modern greek salad and spinach, chickpea and feta parcels.
This edition's recipes are grilled steak, ratatouille and saffron rice, plus blackened chicken, and San Fran quinoa salad.
Jamie rustles up pork steaks, Hungarian pepper sauce and rice, plus killer kedgeree, beans, greens and chilli yoghurt.
On the menu are rosemary chicken, grilled polenta and porcini tomato sauce, plus Happy Cow Burgers, old-school coleslaw and corn on the cob.
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.
Adam Richman heads to Ann Arbor, Michigan, home of the Michigan Wolverines.
Adam arrives in Memphis, Tennessee, where he samples the fare at Gus's Fried Chicken and devours pork ribs at the world-famous Charlie Vergos' Rendezvous.
Adam Richman travels to Columbus, Ohio, to chow down on burgers, bratwurst, and the biggest sandwich in town.
Adam’s at Round Rock Donuts, near Austin, Texas, where owner Dale Cohrs created the Texas Donut back in 1978. It’s huge, weighing two pounds and with a fourteen-inch diameter.
Adam Richman visits Coyote Bluff in Amarillo, Texas, a joint known for a burger so spicy it's dubbed the Burger From Hell.
Adam Richman comes to the Windy City to chow down on Italian beef, sandwiches, and deep-dish pizza.
Adam samples the fare of Pittsburgh, Pennsylvania, including Deluca's breakfast burrito, and takes on the Quaker steak and Lube’s Atomic Hot Wings Challenge.
Adam Richman visits Atlanta, Georgia. His first stop is Chicken & Waffles, opened by music legends Ron Winans and Gladys Knight in 1997. Then on to his old haunt, The Vortex Bar and Grill.
Adam heads to Beantown for the East Coast Grill's Hell Night, a super-spicy feast where they serve some of the hottest foods on earth.
Adam’s quest takes him to New York City to take on the offerings of Katz’s Delicatessen, then it’s on to Sylvia’s Restaurant and its world famous fried chicken and waffles.
Adam arrives at Mother’s Restaurant in New Orleans to tackle the Ferdi, a massive sub sandwich loaded with ham, roast beef and a special ingredient called debris.
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.
Mexican food is a favourite of Roger Mooking because of its complex, earthy flavours and tradition of cooking over a wood fire. Roger meets chef Johnny Hernandez in San Antonio and cooks regional Mexican dishes.
Texas is famous for American barbecue, but Roger Mooking is making his way through the Lone Star state for live-fire Latin American cooking and to savour the flavours of smoked European-style sausages.
We know French fries are fried, but are they French? Can Italians really claim pizza as their own? And was the fortune cookie really invented in China? We uncover the hidden origin stories of our beloved foreign favourites.
Did frozen dinners save the world in World War II? Were hamburgers invented on the battlefield? Did the South lose the Civil War because of salt? We discover how our appetites have shaped the world's most critical battles.
After noticing an unusually low haul in crab claws, Luis, owner of Garcia's Seafood in Miami, contacts Charles for help. Mystery diners Harry and Carlos discover where the seafood is going missing.
When UJ, owner of the family-run R&O's Restaurant in New Orleans, becomes fed up with the lack of respect he's receiving from his employees, he contacts Charles for help.
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.