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.
It's one of the most touching episodes of Restaurant Impossible as Robert Irvine visits Abudanza in western Massachusetts. He meets owners Luis and June, a couple who will change your perspective on family, love and sacrifice.
When Lee, owner of Old Vinings Inn in Atlanta, hears rumours of unauthorised Civil War tours taking place inside his historical restaurant, he contacts Charles to investigate.
Uche, owner of The Anchor Bar and Tattoo in Atlanta, contacts Charles after noticing a drop in food and tattoo sales. Mystery Diners Meagen and Justin go undercover to see if the two problems are related.
Ina welcomes her friend with a cheese and fruit board with homemade parmesan and black pepper crackers for late night snacking. The next morning she prepares a spread of breakfast bread pudding.
Just when Jeffrey thought his birthday surprise was a romantic walk along the beach, Ina surprises him with a beach BBQ with his closest friends!
Miguel is documenting Ina's garden through the changing seasons on film. In return for the pictures, Ina is making lemon fusilli with rocket and panacotta with balsamic strawberries.
Pastry chef Anna Olson shares her expertise on making a variety of delicious fruit mousses. She demonstrates how fruit mousse can be enjoyed on its own and as part of a grand dessert.
Anna Olson shares three of her favourite recipes for ice cream. She starts simple and finishes with a grand plated ice cream dessert.
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 is hosting a cooking and eating get-together with her gal friends. They're teaming up to cook a great menu of white spinach artichoke lasagna with a butternut and kale salad - two easy dishes perfect for effortless entertaining.
Ree Drummond is sharing a trio of dinners for two - for her daughter, Paige, for the freezer and for her other half, Ladd. Ree's mother-daughter dinner is an all-in-one chicken sheet pan supper. Next, her layered loaf pan lasagna for two.
There's a flurry of activity on the ranch, so Ree Drummond is preparing a well-deserved lunch for the cowboy crew. She makes a ranch favourite, chicken fried steak sliders piled on beautiful, warm buttermilk biscuits and served with gravy.
Ree is whipping up four 16-minute Tex-Mex marvels for breakfast, lunch, dinner and a snack. She makes fried egg-topped breakfast tostadas for a speedy and satisfying start to the day. Then she whips up chicken tacos for a lunch date.
Poh learns how to make Chinese zong dumplings from her mother Christina, visits a biodynamic farm and finds out what it's like to work a shift in the kitchen of Andre Ursini's busy restaurant.
The front yard is ready for planting at last. Poh and Jono choose a big range of plants at the nursery, meet an adventurous young chef and get some help from their friends and neighbours.
Buddy's bowling-themed cake leads to a boys vs girls bowling match. Plus, Buddy bakes a first communion cake for Sophia.
Buddy is asked to make a cake with real insects as the ingredients, but he won't let bugs into his kitchen! He also makes a cake for a friend in need.
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.
Jamie cooks chorizo and squid with greek-style couscous salad, plus simple spaghetti, tomato, basil and creamy curd salad.
Jamie rustles up lamb meatballs, chop salad and harissa yoghurt, plus incredibly delicious chicken salad.
To welcome Ree's father and stepmum to the ranch for dinner, Ladd's grilling the steaks, while Ree makes the sauce, salads, sides and dessert. Then everyone's wrapping up warm to sip hot chocolate on the terrace by the glow of the fire pit.
Ree's doubling up on dinner and making one meal for her crew and one for cowboy Josh. There's meatloaf slathered in a spicy tomato topping, twice-baked new potatoes stuffed with cheese, a salad, and for dessert, pecan pie.
It's dinner for two with Ree and her husband, Ladd, who's turning into a cowboy cook in the kitchen! They whip up fried shrimp with cocktail sauce, spicy curly fries, grilled corn casserole and Mexican chocolate sundaes.
It's mash-up mania on the ranch, and Ree proves two is better than one! She merges Italian and Mexican in chicken enchilasagne, then creates courgette bread waffles, potato chip and chocolate chip cookies, and a cheeseburger salad.
Ree is asking a trio of Osage's finest for feedback on some test recipes for her new deli. There are rival chicken fried steaks, two kinds of biscuits and two double-chocolate pies in the battle of the desserts.
Ree shares her best tips and tricks on everything freezer-friendly, including recipes like one dough that can be used for two types of cookies, butternut squash soup, spicy chicken spaghetti and a roasted tomatillo sauce.
In the pre-heat, the seven remaining bakers must make witches' fingers and toes and create a sauce to dip them in. The witch theme goes a step further in the main heat when the bakers must create desserts that look like witches.
Roger Mooking searches the Gulf States for tasty foods kissed with smoke and fire that deliver big flavours. Then he savours a cup and also learns how they use coffee in Texas barbecue.
Roger Mooking heads to New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens.
This trip, Guy discovers some hidden gems.
This trip, Guy's pulling up for some one-of-a-kind meals.
Adam’s at Round Rock Donuts, near Austin, Texas, where owner Dale Cohrs created the Texas Donut back in 1978. It’s huge, weighing two pounds and with a fourteen-inch diameter.
Adam Richman visits Coyote Bluff in Amarillo, Texas, a joint known for a burger so spicy it's dubbed the Burger From Hell.
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.
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.