A former stay-at-home mum used her late husband's life insurance policy to open up a restaurant. Robert has just two days to give the well-intentioned but naive family the tools and skills to run a successful business.
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.
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.
Guy's cruising down the path less travelled. In Dallas, he turns Tex-Mex into Mex-Tex, with savoury soups. In Baltimore, local baker Duff Goldman stops by to seek out the secrets of the square pizza.
Ina is working on an article about brunch. Local florist Michael Grimm creates a flower display, and there's baked blintzes with blueberry sauce, apricot butter, roasted hazelnut granola and a fruit platter.
It's school today for Ina as she plays both teacher and student. First there's a cookery class, with banana cake to frost and blueberry muffins to bake. Ina then asks the International Culinary Institute in NYC three cooking questions.
Ina makes dinner to celebrate the arrival of her friend's son. There's a delicious nursery food menu that includes truffle popcorn with drinks, followed by spicy turkey meatballs, strawberry rhubarb crisp and s'mores around the fire pit.
Ina is testing the perfect Thanksgiving dinner for two for a magazine article. On the menu are savoury palmiers, golden Cornish hens filled with cornbread stuffing, mashed turnips with delicious crispy shallots and sautéed broccolini.
Ree's in the kitchen cooking up three comforting make-ahead meals - chicken cordon bleu casserole, Tex-Mex tamale pie with a spicy beef filling, and a big pan of hearty bean and bacon soup.
There's a new baby on the ranch, so Ree's making a new-mum care package full of dishes she was given and plenty of pampering goodies. She includes brisket, funeral potatoes, angel food cake and fruit salad with honey and thyme.
Ree's making lunch in the ranch kitchen and recipes include spicy chuck burgers with onion rings, sesame tofu salad, a hearty pan of hot Hawaiian beef sandwiches for hungry kids, and finally, mango chili chicken, just for her.
Ree hosts a viewer Q&A session starring slow cooker Mexican soup and killer kale salad. More cooking problems are solved with her mum's white bread, and Ree gets the third degree on time, family and her four-legged friends.
This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa, and British burgers, shred salad, pickles and things.
Jamie's making jerk pork, grilled corn and crunchy tortilla salad, plus minestrone, poached chicken and salsa verde.
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.
The Kitchen gang shows time-saving food prep hacks and share two meals cooked on sheet trays. Recipes include thyme chicken with veggies, a tri-tip salad, Coca-Cola carnitas, an easy chocolate sauce and the perfect gin and tonic.
Guy is cruising from east to west for a taste of Asian and American. In Washington DC, he visits a joint serving knockout dumplings and ramen. In Atlantic City, he hits a pizza parlour with cheeseburger pie and chicken vodka.
Meat's the theme of this week's trip, and Guy finds a few spots to call paradise. In Colorado Springs, he has a killer Jamaican goat curry and jammin' jerk chicken. In Baltimore, he goes to a funky beer bar with wild boar sliders.
On this trip, Guy's getting down-home eats. In Pleasantville, NJ, he chows down on chicken and waffles, while in Baltimore, he gets coconut cream French toast and crab cake po' boys. Lastly, in Colorado, a 'sloppy pig' sandwich.
If it's piled high, then Guy's looking for it this trip. In Colorado Springs, a funky joint serves their local Pueblo chili burger as a hangover cure, while in DC, a family-run sandwich shop serves up a killer corned beef hoagie.
This trip, Guy's digging into a food truck that dishes out killer pulled pork in Baltimore, a seaside shack with shrimp fritters and Guy's own fresh catch in Islamorada, FL and a restaurant smokin' up fish dip in Key Largo.
This trip, Guy's checkin' out a real-deal Italian joint cookin' up veal in Key Largo, FL, a food truck dishin' out Southeast Asian noodle soup in Stockton, CA, and a local legend servin' up Puerto Rican favourites in San Francisco.
From California to Florida, Guy is crossing the country to eat an eclectic mix of dishes from a real-deal Mexican joint, a local landmark and a New Orleans-inspired spot.
Guy takes a bite out of succulent sandwiches when he travels through California and Florida and visits a real-deal butchery, a funky food truck and a seafood staple.
Guy is firing up meaty meals and veggie specialties when he visits a funky spot and a vegan joint in California, then heads to a carnivore's paradise in Florida.
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.
Guy Fieri goes on an international journey cruising the food scene in Cuba, including a Soviet spot serving authentic Russian fare and an outdoor 'paladar' grilling up lamb-stuffed plantains.
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.
Donal discovers why Poland's traditional recipes are still going strong, from its city street food to its countryside grub. Donal makes perogis, a Polish food favourite, before heading 125 metres underground to a salt mine.
In Stockholm, Donal finds out it's not all about healthy living, the locals have a sweet tooth too! From fika, which is daily coffee and cake, to making his own decadent choccies, Donal discovers the culinary delights of Sweden.
Kristy and Sarah from Moviesets in New Orleans are concerned about theft at their event centre. Charles sends in Mystery Diners Rob and Ingrid to book a wedding reception, and they discover that more than one event is taking place.
Roland, owner of Marigny Brasserie in New Orleans, has noticed an influx of rowdy tourists at his 'locals' bar'. He contacts Charles to investigate who is profiting from the new customers.
Willie comes to the aid of a family-run eatery, Gus's Franklin Park Restaurant. Willie discovers that an overly generous manager may be the root of the restaurant's problems.