This triple 'D' goes triple 'P' with some standout veggie and meat dishes. In Phoenix, the tattooed chef is putting a spin on chillies and a regional pork dish.
This trip, Guy Fieri is meeting some masters of meat. In Compton, California, he visits a Texas-inspired barbecue joint smokin' pork ribs and putting smoked turkey necks in the collard greens.
Papa C's Eastside Cafe in Fairport might have the most explosive family that chef Robert Irvine has ever faced. Working in close quarters, Sal and his three sons spend more time pointing fingers than doing their jobs.
Danny and his son Danny Jr own the Star Cafe and Star Coaches in Atlanta. They are concerned about missing food in their kitchen and a rise in fuel expenses on their tour buses.
After noticing missing food and merchandise, the owners of Epic Rollertainment in Murrieta, California, contact Charles for help.
It's quality time for Ina and Jeffery who are heading harbour side to eat Californian BLTs plus Provencal scallops with basmati rice.
As a thank-you lunch for the architects who helped Ina build her new kitchen, she makes fun iced shortbread place settings, cool Californian iced tea, grapefruit and avocado salad and lobster paella.
Ina's having a BBQ dinner for an alfresco party. The menu includes delicious East Hampton clam chowder, sizzling blue cheese burgers and make-yourself chocolate and vanilla sundaes.
Pastry chef Anna Olson demonstrates the versatility of Swiss meringue. She uses this stable meringue to make three delicious sweet treats.
Pastry chef Anna Olson shows us the fundamentals behind making fruit preserves. She then uses her fruit preserves to make three delicious desserts.
Anna makes a comfort food meal for her family. She starts with a wholesome pot roast and dumplings, a broccoli and bacon cheddar salad, and for dessert, an apple cranberry crisp – topping off a meal fit for the perfect night in!
An evening alone with Michael gives Anna a chance to prepare a delectable, herb inspired meal. She makes tomato basil tart and seafood with white wine in parchment parcels. For dessert, she prepares individual crème brûlée cheesecakes.
Ree Drummond is honouring some of her favourite mums by making sweet deliveries. She starts with strawberry cheesecake brownies for her stepmum and a blood orange rosemary pound cake to pack up and mail to her mum, Gerre.
As she prepares to open a boarding house, Ree Drummond is road-testing mini bar snacks on the managers. Her first treat is hometown toffee, a mashup of candy, chocolate and trail mix.
Ree plans a cowboys and cowgirls lunch at the lodge. She slams pop pulled-pork in the oven to slow cook and fits in some photography for her blog before putting the final touches on a well-earned lunch for the entire crew.
Ree hasn't been to the store in weeks and she's still got another day to go before she can hit town. Over the next 24 hours, she dips into her trusty staples to whip up some fabulous food from what she can find in her pantry and freezer.
Poh and Jono start building an outdoor wood-fired oven and it is the perfect excuse for Poh to learn to make pizza the Italian way. The pair later escapes to the gorgeous beach at Port Willunga, south of Adelaide.
The garden is nearing completion and Poh and Jono decide to have a party to say thank you to everyone who helped and to christen the new pizza oven. Fast forward three months and Poh is cooking with her first crop of tomatoes.
Buddy creates an actual moving go-cart cake. Later, a friend of the family requests a special birthday cake for someone turning 101 years old!
Buddy and the crew make a giant cheeseburger cake in honour of National Hamburger Month and a special cake for the American Cancer Society.
Jamie travels to Andalucia, where he trains with some young bullfighters, makes paella for a whole village, and cooks rabbit stew with some hunters.
Jamie cooks crab bolognese with crunchy fennel salad, plus Mexican BLT, chillies, guacamole and salad.
Jamie cooks Cajun steak, smoky baked beans and collard greens, plus chicken tikka, lentil, spinach and naan salad.
Ree starts with delicious 'Good Morning' muffins for breakfast. There's a real ranch favourite for lunch: chicken spaghetti with apple, and pecan and blue cheese salad. Ree has a special treat for afters: fabulous and fun frozen pops!
Ree fixes the ranchers glazed doughnuts and later delivers a rib-sticking lunch of ranch chicken sandwiches. After a day of hard work, Ree serves up the perfect refreshment at the pond: raspberry lemonade.
Ree's making mind-blowing sweet treats for her latest blog post. There's super s'mores, stunning marbled dipped apples, deep-fried cheesecake bites with strawberry sauce and amazing hard candy shot glasses topped up with fizz.
While Ree's husband Ladd and his father Chuck dismantle a historic cattle feed storehouse, she cooks them a lunch of juicy steak and eggs benedict piled onto garlic butter English muffins and drizzled in a spicy hollandaise sauce.
Ree is celebrating Friendsgiving frontier-style with a turkey roulade rolled around sausage stuffing and a leek and potato casserole. She also gets adventurous with sides like boozy gravy, goats' cheese and a seasonal cocktail.
Ree Drummond throws a cocktail bash for the crew helping to open her store in town. There's a delicious line-up of make-ahead portable canapes and sweet treats on the menu, plus a Pawhuska Prohibition Punch to toast the team.
For the pre-heat, the six remaining bakers face their fears by using common phobias like insects and ghosts as inspirations for desserts.
Roger Mooking cruises through central California, home to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties and serves barbecue prepared in a deep pit.
Roger Mooking heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm. Then, he's on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge where they've been doing it since 1926.
This trip, Guy's checking out the unexpected.
This trip, Guy's grabbing sandwiches all over the country.
Anjum Anand meets cooks Nirmal and Louis in Cornwall, where they have been asked to launch a curry night at the local pub and hope to win over the customers by using fish - the region's favourite food - in their dishes.
Anjum tests the new-found skills of her novices as she hosts a garden party. All are challenged to cook an Indian dish for the others to try, with the food writer and chef herself preparing a spiced leg of lamb known in India as a raan.
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!
Adam Richman is in Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge at Port Royal Grille.
This trip Guy Fieri is pullin' over for the bounty of the county. In Denver, the throwback bar going gangster on a short rib burger and a savoury apple strudel.
This trip Guy Fieri gets the lowdown on some longstanding traditions. In Philadelphia, the Jamaican joint going all out authentic with the jerk chicken.