In Annapolis, Maryland, two Irish brothers serving up food from their homeland with a twist, like Guinness fried oysters with homemade coleslaw.
This trip, Guy's teaming up with local legends. Outside Baltimore, Guy and Super Bowl champ Joe Theismann head to the kitchen for all types of tacos.
Robert Irvine is in South Padre Island to help the Padre Rita Grill. The grill has both food and music, but neither are doing very well. Robert must overhaul the tacky decor and get the owners focused on the bottom line.
Charles sends in Patrick and Tina to see how uninvited guests are gaining access to a free happy hour at Moreno's Cuba Cafe in Miami Beach, Florida.
Charles discovers a bigger problem inside the dining room while investigating complaints about non-members playing for free at Emerald Hills Golf Course in Hollywood, Florida.
It's a pre-party tasting and planning meeting for the son of Ina's friend's rehearsal dinner. There's tarragon potato salad, chunky blue cheese dressing, vegetable coleslaw and guacamole to pair up with local takeaway specialties.
Ina's making over classic dishes, daring to be different and turning up the volume with new ingredients and cooking methods. There's easy Parmesan risotto, deconstructed strawberry shortcakes, and a new take on breakfast, eggs Columbian.
It's all about comfort food as Ina cooks up modern day comfort classics. Helping her is New York caterer Mary Giuliani, famous for her miniature grilled cheese sandwich canapés, plus there's French toast bread pudding and seafood pot pie.
Ina surprises Jeffrey with a birthday party at a surprise location, historic building 'Home Sweet Home'.
Ree's sons are American football crazy, so when their friends come over to compare fantasy teams, Ree's on hand to cook their favourite foods: kicked-up spicy wings, make-ahead sandwich rolls, a potato skins bar and salted pretzel brownies.
Ree gives the lowdown on how her life and food change during different seasons on the ranch. She makes red wine pot roast, chicken tacos with strawberry salsa, roasted beet and goat cheese salad, and carrot and squash curry soup.
Ree whips up the most decadent chocolate treats from white chocolate all the way down to dark. There's white chocolate raspberry cheesecake, dipped and decorated waffle cones, milk chocolate mousse and a chocolate orange martini.
Ree packs some fun treats for a late afternoon picnic with the younger kids. She makes animal crackers, crunchy cereal chicken fingers, cucumber finger sandwiches, salad on a stick and mini watermelon wedges.
Jamie makes his best fish baps, mushy peas and tartare sauce. Later, he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.
Jamie cooks lamb lollipops, curry sauce and rice and peas, plus prawn linguini and Sicilian shaved fennel salad.
On the menu this time is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce, plus crackin' crab briks, couscous salad and salsa.
Jamie shows how to cook crispy duck and hoi sin lettuce parcels, and chicken cacciatore, spaghetti and smoky tomato sauce.
Anna is in Thailand, and meets up with Chef Ian Kittichai at his restaurant where he shares some Thai dishes with complex flavours. Inspired by Chef Ian’s skills, Anna heads back to her kitchen where she prepares Thai-inspired dishes.
Anna learns some classic Filipino dishes from celebrated chef Margarita Fores. Anna takes inspiration from the sweet and sour ingredients and makes her own Filipino-inspired dishes back home.
The Kitchen gang shares new ways to organise for the new school year using common household items. Recipes include Aglio e Olio, cereal snacks, on-the-go breakfasts, English muffin pizzas, and an Appletini.
Adam Richman heads to Detroit, Michigan. His first stop is Slows Bar BQ, home to some of the city's best barbecue. The Triple Threat Pork sandwich is a towering trifecta of ham, bacon and pulled pork.
Adam heads to Philadelphia, Pennsylvania. Adam's first stop is the Reading Terminal Market, where he finds Dinic's Roast Pork and Beef, home to one of the best Italian roast pork sandwiches in Philly.
Adam heads to Tucson, Arizona. His first stop is at El Guero Canelo. Their most popular staple is the Sonoran hot dog, a frankfurter wrapped in bacon and topped with a mass of Southwestern spices.
Adam heads to New Brunswick, New Jersey. His first stop is at Harold's New York Deli. They've got monstrous two-foot tall layer cakes but Adam tackles their famous 12-inch tall triple-decker sandwiches.
Adam heads to Hartford, Connecticut, which is known for its high population of hot dog joints. He visits Woody's for the Deputy Dog: a foot-long hot dog topped with pulled pork, cheese, and BBQ sauce.
Adam heads to San Diego, home to some of the most authentic taquerias in the country. There he heads to Lucha Libre Gourmet Taco Shop for a one-of-a-kind french-fry-stuffed surf and turf burrito.
Adam heads to Salt Lake City, Utah. Adam visits Crown Burgers, where he samples a delicious double cheeseburger topped with juicy pastrami. It's a unique burger that has become a city staple.
Adam heads to Cleveland, Ohio, where he visits the Westside Market's standout food stand, Steve's Gyros. The gyros are bursting with over two pounds of savoury spiced lamb and beef.
Adam Richman visits Phoenix, Arizona, for a two-foot-long, fully loaded hot dog.
Adam heads to Boulder, Colorado. He stops into Beau Jo's Pizza for a true Colorado original, Mountain Pie. With its mile-high crust and an avalanche of delicious toppings, this is pizza with altitude.
Adam heads to San Juan, Puerto Rico for some Caribbean cuisine. Adam visits Restaurante Raices for chuleta kan kan, an enormous pork chop that is marinated in Caribbean spices and deep-fried to perfection.
Adam heads to Richmond, Virginia. He visits Buz and Ned's for the best BBQ Richmond has to offer, then visits the Black Sheep where the sandwiches are so big, they're not subs – they're battleships!
In the culinary world of signature meals, nothing compares to the sensory experience of steak. Roger Mooking searches the country for the top 15 finest cuts, and the most perfect intersections of meat, seasoning and fire.
Deep in the heart of Texas, Sandra Julian preserves the tradition of cowboy cuisine in her rustic chuck wagon, where she cooks her famous chicken fried steak.
In Lexington, Texas, folks line up early on Saturday mornings for Snow's BBQ. Later, we meet 77-year-old Tootsie Tomanetz who is a serious pit master on Friday nights.
Nico, owner of Capo's Speakeasy in Las Vegas, contacts Charles to help him again, but this time with a personal problem at home. Rob and Kiel go undercover to see if Nico's private chef is cooking up trouble.
Cara is concerned about unhealthy competition between her two New Orleans restaurants, Toast and Tartine. Mystery Diners Shelby and Nicole go undercover and discover one employee was busted by Charles at another location.
Willie comes to the aid of Danny, owner of the struggling Danny's Steakhouse in Red Bank. Willie discovers that not only are the staff incompetent, but there may be a thief in their midst.