This trip, Guy goes all animal. In Charleston, South Carolina, the husband and wife duo flying high for all things bird, like a duck club with homemade garlic mayo.
Guy's in Charleston, South Carolina, where Southern heritage meets culinary creativity at this Mom and Pop joint, with favourites like deep fried pork chops with sweet and spicy pepper jelly.
Robert Irvine travels to Mamma Lucrezia's restaurant in Bellefonte which is losing thousands of dollars a month. The restaurant is owned by feuding sisters Maria and Stefania, who are faced with a competing Italian restaurant.
Charles asks Eliot and Domenica to enroll as students at The Real Food Academy in Miami Shores, Florida. The Mystery Diners soon discover the classroom is being used for personal business by the instructors.
Fearing their award-winning burger recipe is being given away, the owners of the Latin House in Miami contact Charles. He sends in Jamie and Estefanie to find out if there are any moles inside their warehouse.
Ina whips up a spectacular in-the-fridge meal. On the menu is a delicious roast loin of pork with fennel stuffing, cauliflower gratin and a pumpkin parfait with ginger biscuits.
Ina's gone under the hammer and been won at the South Fork annual benefit. The auction prize is a Contessa lunch made by Ina herself. The menu includes crunchy noodle salad, asian grilled salmon and lemon yoghurt cake.
Ina embarks on a day of experimentation and tests out some classic recipes on her colleagues. From her strawberry scones, to a hearty wild mushroom lasagna, all her meals have the wow factor!
Anna prepares strawberry cream tarts. Next, she bakes individual apricot orange soufflés and for the ultimate dessert featuring pastry cream, she prepares a classic caramel birthday cake with caramel-flavoured pastry cream.
Anna begins with a simple recipe and bakes empire cookies. She then uses the sablée dough as the base for her delicious pumpkin crème brûlée tarts. Later, Anna bakes a classic fruit tart, peach raspberry custard tart.
Anna starts by preparing a slow roasted prime rib with a rich mushroom and brandy jus. She then makes a warm squash and ricotta salad. She finishes the meal with a honey walnut torte, a classic Viennese birthday cake.
Anna is preparing a traditional Sunday supper. She pairs a whole roasted pork loin in a mustard marmalade glaze with roasted root vegetables in a warm vinaigrette. For dessert, spiced chocolate pear tart.
Ree Drummond is shopping and sharing recipes for ground beef while the guys on the ranch ship cattle. First, she puts together her slow cooker bolognese, a freezer favourite that's perfect over pasta or layered in her polenta lasagna.
It's biscuit day, and Ree Drummond's baking a fantastic foursome to share with friends and family. There are awesome chocolate mint iced biscuits decorated with swirls of snow white royal icing.
Ree Drummond is reclaiming kitchen scraps and transforming them into star dishes. Peels, stems and bones destined for the trash are instead turned into crispy roasted potato peels, stir fried broccoli stems and an awesome chicken broth.
Ree Drummond is cooking mega with big food for the big game. She kicks things off with her bodacious burger, a stacked sandwich with tiers of quick and easy mac and three cheeses, onion strings and terrific toppings.
Judy Joo prepares her favourite Korean inspired seafood dishes, crispy fried fish with kimchi mayonnaise and sesame peas, spicy tuna tartare and prawn pops on sticks. In Korea, Judy explores the fish market in Soraepogu.
Judy Joo concocts some of Korea's famous side dishes with a perilla leaf kimchi, doenjang soup with tofu and vegetables and egg custards with shrimp. In Korea, she guides us through Korean styles of eating, and samples fermented fish.
Buddy is selected to be the Grand Marshall of Hoboken's St Patrick's day parade. Plus, a couple orders an intricate second anniversary themed cake.
Buddy attempts his most difficult cake build to date, crafting giant cake houses to feed 4,000 employees at Century 21's 40th anniversary.
Jamie decides to get staff in some of Rotherham's top businesses cooking his healthy food. He wants to persuade local firms to lay on classes for their workers.
Jamie makes glazed pork fillet, cajun-style pepper rice and barbecue sauce, tapas bruschetta, and golden grilled sardines.
On the menu this time is lamb kofte, pitta and greek salad, and Keralan veggie curry, poppadoms, rice and minty yoghurt.
It's Ladd's birthday and while it's business as usual on the ranch, Ree's conjuring up a fabulous birthday dinner with all of his favourite foods.
Ree's swapping kids for a sleepover with her best friend Hyacinth. The girls go to Hyacinth's and the boys come to Ree's where it's a boy-friendly breakfast for dinner and a dinner for breakfast.
Ree cooks up four sensational 16-minute meals for summer. On the menu is coriander lime salmon, a Greek feast to-go, perfect pasta with pesto and peas, and super-fast courgette noodles for a solo summertime supper.
Ree cooks up a storm with chicken, chicken and more chicken! She demonstrates the benefits of bulk buying with three fantastic dishes: slow cooker chicken and broccoli, chicken pie and chicken kale caesar salad.
Ree and her daughter Paige reminisce over an afternoon tea for two. On the menu are divine ham and leek mini quiches, garden spread finger sandwiches, lemon raspberry tarts, mini doughnut muffins and fancy hot chocolate.
It's boxing night, so Ree's running her sons to town for practice. She bakes them fruity granola chocolate chip cookies and prepares a knockout dinner of Italian sloppy joes, garlic toast and a fabulous lemon meringue pie.
As his time in Rotherham draws to a close, Jamie needs to make sure his campaign will work without him. He wants his new recruits to hold Pass It On street parties.
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.
Guy hits up Minneapolis for a family pizza-making tradition, Miami for Haitian classics and Portsmouth, New Hampshire, for global-inspired street food.
This trip, Guy Fieri's grabbing all kinds of cosmopolitan comfort food. He samples corned beef and cabbage in Portsmouth, New Hampshire, authentic Ethiopian specialties in Los Angeles and over-the-top hot dogs in Minneapolis.
Jamie Oliver hits the road for a culinary expedition across Europe and into North Africa. In the first programme, he's in Marrakesh dodging snake charmers and cooking tagine.
In New York, Paul discovers how doughnuts have been recreated with fresh, innovative flavours. He also meets Jim, an internet sensation for inventing a new way of baking bread at home that's so simple, Paul can hardly believe it works.
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.
In Vancouver, Guy checks out the Chinese joint hand-pulling noodles and using ages-old family recipes for dishes like beef rolls. In New York, a team of brothers kick traditional bar food up a notch.
Guy finds a slice of history all over the country. In California, he visits the neighbourhood deli that's a favourite with locals and celebrities for its pastrami served all kinds of ways.