Willie steps in to assist Sean, the young owner of Smokehouse Barbecue in Somerville. Willie finds that the unprofessional staff may be more than Sean's business can survive.
Guy Fieri is hitting the road heading to joints taking childhood favourites to a gourmet level. In Denver, he visits the old time bar going all out homemade on the tater tots, pork rinds and a pastrami sandwich.
This trip Guy Fieri is hittin' the road for some scratch-made comfort food. In Burbank, California, there's a family-owned chili serving spot with a name dating back a century.
This trip Guy Fieri is checkin' out the combos that make some local hangouts a hit. In Denver the double duty corner bar's smoking pork for its biscuits and topping pizzas with the bounty of the county.
In Philadelphia, fried PB&Js and tacos that start with the head of a pig; in Phoenix, pork sammie, and cooking everything in a wood-fired oven.
Ina hosts a working lunch for her book editor and designer. The menu theme is bite size finger food, including open and closed sandwiches, cold borscht soup in a mug and chocolate and peanut cupcakes.
Ina prepares a feast to eat harbour side on a friend's boat. She's serving rum daiquiris with roasted eggplant dip and a roasted shrimp and orzo salad, finished off with a show-stopping coconut cake.
Ina is preparing a feast at the florist's, starting with red pepper and gorgonzola bruschetta, chicken salad veronique served with herb potato salad and an old fashioned chocolate cake.
Pastry chef Anna Olson bakes up three of her favourite muffin recipes. These range from the simple and healthy to the positively decadent.
Pastry chef Anna Olson dives into the world of waffles. She demonstrates how to make American, Italian and Belgian styles of waffles.
Anna starts the evening off with a fresh vegetable plate and a sweet onion dip. For the main course she prepares a three cheese pasta bake and serves it alongside a maple garlic roasted chicken. For dessert, very vanilla cupcakes.
Anna hosts a dinner and begins with a rosemary roasted rack of lamb with date and pistachio salsa. Next, she prepares a three onion couscous, and parsnips baked with Moroccan spices. For dessert, baked figs with honey and yogurt.
Ree Drummond is making divine chocolate treats for her daughter Paige to share with her school friends, and she's sneaking in a few for her husband, Ladd, while she's at it.
Ree is speeding things up by giving her favourite comfort food recipes the 16-minute treatment. She starts with a deconstructed chicken pot pie for her daughter, Paige, and whips up shrimp and grits in no time.
It's question time on the ranch and Ree is covering topics ranging from recipes and romance, to fashion and ranch favourites. Her answers include three meat, three bean, three chilli chilli, shrimp mango lettuce cups, and linguine with clam sauce.
Ladd's going ranching in Kansas, so Ree Drummond plans ahead with awesome breakfast burritos packed with an all-in-one spicy meat and egg scramble for him to share with the cowboys.
Poh has always dreamed of having an edible garden, so when she and husband Jono decide to speed up the process of converting their house into a home, they start outdoors.
Poh and her best friend Sarah have dreamt about opening their own market food stall since their days together at art school - and now that it's a reality, they are constantly experimenting with new dishes.
Buddy surprises Anthony with a life-size DJ set cake - complete with moving turntables - and delivers a cake to a medevac unit by helicopter!
Buddy creates a giant Bumblebee cake to promote the movie Transformers 3. Meanwhile, Grace is left in charge of the bakery.
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.
Jamie cooks white fish tagine, with carrot, mint and clementine salad, plus spicy Cajun chicken, smashed sweet potato and fresh corn salsa.
On the menu in this episode are beef kofta curry, fluffy rice, beans and peas, plus spring frittata, tomato toasts, watercress and pea salad.
Ree's mum and sister are staying on the ranch for the weekend and the women are conjuring up family recipes and food they love. There's a fabulous pasta dinner with seafood and a casual easy salad lunch the next day.
It's a tale of three breakfasts on the ranch. For breakfast on the run, Ree's making tender scones; to celebrate her father-in-law's birthday, there's eggs Benedict with breakfast potatoes; and finally, hearty breakfast burritos.
Work on Ree's mercantile store is going full steam ahead, so she's cooking to keep the construction wheels in motion. She creates spicy fried chicken sandwiches, a salmon and veggie grain bowl, and scrumptious blondies.
Ree is having a night on the town with Ladd, so she's prepping dinner for the kids in advance. She makes a slam-in-the-oven mini meatballs pasta bake and a kit for make-your-own-salad, with mixed berry shortcake for dessert.
Ree works on great new ideas for cooking low carb! She prepares grilled pork tenderloin with baby bok choy, cauliflower pizza crust and spicy pizza sauce, roasted shrimp with cherry tomatoes and roasted lemon-chili broccoli.
Ree's family is throwing a joint birthday bash, so she's cooking up spicy pulled pork sliders, make-ahead slow cooker baked beans and a three-layer confetti cake for dessert.
In the kick-off pre-heat, eight bakers must show off their decorating skills by creating Halloween candy-filled cookies. For the main heat, it's oozy fun with sublime desserts but bakers must fill their treats with a gooey ingredient.
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.
This trip, Guy's pulling in for real deal bar food and some Salvadoran classics.
This trip, Guy's heading all over the country for comfort food.
Three talented cake designers take on their biggest challenges to date. They make incredible creations like a wearable hat cake for a Dallas garden party and a towering Las Vegas wedding cake covered in 600 sugar flowers.
Talented cake designers create edible masterpieces, including a baby shower cake that defies gravity, a high-fashion cake worthy of a magazine cover, and an over-the-top foodie cake for a Portland blog party.
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.
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.
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.