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.
Guy cruises Maui with his buddy chef Reno Henriques for real-deal regional favourites, fresh food truck fare and St Louis-style barbecue.
Chef Robert Irvine heads to Burlington in an attempt to save the University Grill. The five-year-old establishment was opened by siblings Eleni, George and Manny to help provide for their parents, but is now facing failure.
When the owners of A La Carts Food Pavilion in Portland hear complaints from their tenants about the new manager, they contact Charles Stiles to investigate. Mystery Diners go undercover to see if the grievances are valid.
Fearing the staff's getting carried away with the digital shorts they produce to promote the restaurant, the owners of Amalfi's in Portland contact Charles Stiles for help. Mystery Diners go undercover to investigate.
Ina enjoys a girls day off with her two closest girlfriends. She prepares a snack before heading to Main Street and then rustles up a light lunch for them to enjoy while comparing purchases.
Ina has the perfect excuse to whip up a classy supper. While she jokes that her LA friends will be dining on boiled water soup and baby greens, she'll really be preparing a fabulous feast.
Ina will be away for the night so she's cooking Jeffrey a great supper and breakfast to keep him well-fed in her absence. She suspects he'll skip main course and go straight for ice cream!
Pound cakes are wonderfully rich, moist and buttery with a lovely golden brown crust. Anna starts with a favourite, classic lemon pound cake, and then moves on to more advanced individual marble bundt cakes with a delicious ganache glaze.
Who can resist these tasty treats served with an ice-cold glass of milk? Anna presents different recipes and creates a variety of drop cookies and drop cookie-inspired desserts, popular with kids and grown-up kids!
Anna begins with a unique dish of horseradish panko crusted salmon served with a lemon dill butter sauce. Next, she prepares her dandelion greens salad with pancetta and apple cider. She finishes with a pumpkin crème brûlée for dessert.
Anna throws a French-inspired dinner party. She prepares an entrée of turkey escalope with citrus haricots vert and crème fraîche and mashed potatoes. Next, a frisée salad with warm camembert, followed by a plum clafoutis for dessert.
Ree Drummond and her daughter Paige prepare a care package full of mouthwatering dishes for Ladd's grandmother, Edna Mae.
Ree throws a surprise birthday lunch for her son Todd, complete with his favourite food: smashed burgers with beer battered onion strings and 'kicked-up' fry sauce, and dark chocolate brownies with strawberry and hot fudge sauces.
Ree throws a prairie picnic for friends with chicken Milanese Mediterranean orzo salad, cold roasted veggies with herby yogurt dip, and piña colada tres leches cakes.
While the cowboys work, Ree Drummond makes homemade takeout for lunch, with Tex-Mex fried rice and cowboy chopped salad. For dinner, it's smothered pork chops with smashed red potatoes and sliced tomatoes, a favourite fast supper.
Theo Randall and Rachel Allen compete in the Bute Agricultural Society's summer show.
Theo Randall and Rachel Allen compete in the Atholl and Breadalbane Agricultural show.
Nancy Fuller and her husband David are having date night, and Nancy is cooking up a meal that harks back to their teenage years.
Nancy is hosting a welcome home party for her nephew and his service buddies.
Jamie cooks grilled tuna, kinda Nicoise salad, Thai chicken laksa and mildly-spiced noodle squash broth.
On the menu today are quick lamb tagine, pan-fried aubergine and cumin crunch, plus crispy polenta chicken caesar salad.
The Pioneer Woman tries her hand at making falafel with a chipotle tahini dip served in a pita. Next she tries chicken and waffles with maple syrup and Bourbon sauce. For dessert, she creates a tart with a store-bought shortcut.
Ree prepares a care package to send to Alex, who is away at university. Packed alongside ranch photos to cure Alex's homesickness are brownie cookies, homemade cheddar crackers, spicy party mix and crazy chocolate bark.
It's a big working day on the Drummond Ranch and that means hungry kids and cowboys at lunch time. Ree will be whipping up a hearty feast of cowboy comfort food.
Three generations of Drummonds are gathering at the lodge for Sunday brunch after church. Ree's planned a spectacular menu featuring a glorious baked glazed ham.
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.
Who will pass "go" and collect $10,000 as Cake Wars celebrates Monopoly? Four bakers will roll the dice before the judges and hope to create the centrepiece for a party celebrating everyone's favourite board game.
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.
Paul is in America’s original seaside resort of Miami. Here he gets the chance to create his own version of the classic favourite, Florida Key lime pie, using a delicious but deceptively simple recipe.
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.
Step in Charleston to find the Big Red Rig, a bright red, double-decker trailer, decked out with two huge smokers cooking traditional pulled pork, ribs and chicken.
Two chefs from Texas who love to get the barbecue going are featured in this episode. First, we meet Tom Spaulding, who serves classic Texas-style barbecue food at his restaurant, Live Oak.
The Grill Dads are on the hunt for over-the-top breakfast creations. The first stop is La Waffleria in Albuquerque, where they take on a ranchero waffle made from scratch with blue corn, spiced up with chilies and covered with smoky sauce.
Classic food with outrageous twists are on the menu as the Grill Dads continue their road trip adventure across America. First stop is Jackson, where the Dads take on cheesy nachos by piling them high with tender elk meat.
Chef Robert Irvine travels to Hagerstown, Maryland, on a mission to save the Georgia Boy Cafe.
Guy hits up three American cities for big international flavours. He visits a funky Filipino joint in LA, samples Ethiopian cuisine in San Francisco and bites into lights-out Indian classics in Minneapolis.
Guy visits a multi-generational joint bringing NOLA to LA, a unique Minneapolis deli serving up meatless 'meats' and a Hawaiian noodle spot dishing out righteous ramen and Vietnamese crepes.