This trip Guy Fieri is pullin' in for a mishmash of comfort food. In Philadelphia, the low country joint dishing out unique North African chicken and sour cream pound cake.
This trip, Guy Fieri is heading to San Diego for some favourites, old and new. In Ocean Beach, California, Guy's hittin' up a legendary surfer spot for some righteous burgers with an old buddy.
A few years ago, Keith and Stephanie's restaurant, Mama E's Wings & Waffles in Oklahoma City, was thriving. But a failed attempt at opening a second location put a strain on their finances. Can Robert Irvine get them talking?
Byron, owner of B-Man's Teriyaki and Burgers in Pasadena, California, becomes suspicious when he notices a drop in customers. Charles sends in Mystery Diners Kiel and Eliot, who uncover a problem with the drive-thru staff.
After noticing lacklustre dinner sales and a dip in bottle service, Freddy and Abdi of Supperclub in LA need help. The Mystery Diners discover that the staff is using a street vendor to line their pockets.
It's a trip down memory lane for Ina who's rustling up a day of fabulous food for Jeffrey. She makes steak sandwiches with sautéed onions and mustard mayo, peanut swirl brownies and eggplant gratin they ate on their first holiday in France.
Ina makes a fabulous breakfast of roasted asparagus with scrambled eggs for Jeffrey. Then some frozen pineapple margaritas, Mexican chicken soup and a delicious chocolate orange fondue.
It's dinner at TR's new waterside fishing shack. There's fish and chips with sliced dill pickles and tartare sauce and for dessert, summer fruit crostata.
Pastry chef Anna Olson shares her secrets behind making delicious mouth-watering flourless cookies. She bakes up three different styles without the use of traditional wheat flour.
Pastry chef Anna Olson loves crackers. She bakes up three different and delicious styles, demonstrating crackers are anything but ordinary.
In this episode, Anna prepares a traditional Alsatian meal to share with friends as they reminisce about their travels. She heads to a local winery to find the perfect pairings for her tarte flambée, choucroute garnie and pain d’épices.
Anna is preparing a classic Italian feast to share with her friends, the Pingues. Featuring a spectacular antipasto platter, osso bucco with acini di pepe pasta and a rocket pineapple salad - it’s all the tastes of Italy right at home.
Ree makes oatmeal bars the night before homeschool Co-Op day, then just before the bell rings she's serving up make-ahead muffin melts for the kids. Afterwards, mums and kids enjoy a cool strawberry jam lesson, mixing science and cooking.
It's chocolate day at the lodge and Ree has challenged herself to shake up three great knock-it-out-of-the-park easy but impressive chocolate recipes for the blog. Let the choc fest begin.
Ladd's mum is taking all the kids and cousins for a fun night out camping. Ree's whipping up delicious food for them to cook over the campfire in the great outdoors. Meanwhile, it's date night with supper for two for Ladd and Ree.
It's potluck Sunday at the church and theres's comfort food to the max. Ree is making three great dishes that are guaranteed to be wiped out first. The next morning, the whole family helps Ree get the food on the table and eat it.
Poh and Jono convert an old claw bath into a mushroom garden. Then, once she perfects mushroom risotto, Poh drives to the Barossa Valley to learn tea-blending techniques before returning home to create a feature wall full of old plates.
We revisit Adelaide's Farmers' Market and discover Poh and her team of foodies have expanded their stall from one tent to five! Their success is achieved by regularly offering new cakes and pastries, but the real winner is Poh's paella.
Buddy makes a cake that toasts marshmallows with real fire and a friend stops by with a request for a high-tech cake wired by phones and a computer.
Buddy and the crew make a replica cake of a client's prize milking cow that actually milks. Meanwhile, Joey and Grace discuss a big decision.
Jamie is in Stockholm where he samples reindeer heart, a fermented herring that smells like a stink bomb, and picks wild mushrooms and blueberries. He also makes pike perch and beetroot.
On the menu this time is squid 'n' prawns spicy vegetable noodle broth, plus veggie chilli, crunchy tortilla and avocado salad.
Jamie shows how to prepare in 15 minutes Asian fish, miso noodles and crunchy veg, and ultimate pork tacos, spicy black beans and avocado garden salad.
Ree holds a slumber party for Paige and her four very best friends. There's cinnamon baked French toast, prairie sushi and kid-friendly pasta salad. Afterwards, they decorate hand cookies, the perfect way to end their day of prairie adventures.
With the family away for the weekend, Ree can cook and eat all the food she really loves. She starts with a gazpacho and pasta with pancetta and leeks. The next day, Ree whips up a real spicy favourite: lazy chiles rellenos.
Ree Drummond shares a trio of new Christmas bites, including grilled chicken skewers, fig and goat cheese bruschetta, and cheesy mini peppers. She adds Yorkshire pudding to her holiday table, and Santa's in for a cookie treat.
Ree shares her top five things to do with puff pastry. Cheese straws, sausage palmiers, individual beef pot pies, a quartet of puffed pastry pizzas and her marvellous mille-feuille are perfect for company or your next party!
Ree makes four of her favourite recipes lighter and healthier in 16 minutes. Try her lighter chicken parmesan, Asian noodle salad, taco skillet and lighter fried pork chops with white beans and spinach.
Ree spends time with her son, Bryce, making beef fajita nachos. The next day, she prepares slow cooker white chicken chili for dinner and orange-vanilla monkey bread as a breakfast treat, while Bryce cooks meat and potato scramble.
For the pre-heat, the five remaining bakers take a light, sweet and utterly harmless dessert - the cream puff - and head to the dark side by creating 'scream puffs.' Next, the bakers make scary mask desserts to spook the judges.
Roger Mooking visits the Jack Mountain Bushcraft School in Masardis, Maine where owner and wilderness guide, Tim Smith, shows him how to create a rustic outdoor kitchen and start a fire without the help of matches or a lighter.
Everyone loves sitting in front of a fireplace, but Roger Mooking loves cooking in one. He visits two places in New England that host delicious fireplace feasts.
This trip, Guy's rolling out for a new take on old favourites.
This trip, Guy's crossing the country for comfort food.
Jamie Oliver and Jimmy Doherty open a pop-up caff, where they serve up - and big up - the best of British food. On the Amalfi coast, Jimmy and Jamie want to see if British puds can beat Italian desserts.
Adam Richman is in Oklahoma City for a presidential T-bone steak.
Adam Richman is in Kansas City, Missouri, for some world-class barbecue.
Guy Fieri is hittin' up some spots putting their heart and soul into everything they do. In Carlsbad, California, the family-owned Italian joint staying true to a long-standing ravioli recipe.
This trip, Guy Fieri is stopping by some joints that are keepin' it fresh. In San Francisco, the Venezuelan joint is servin' up a totally gluten free menu of authentic standbys like arepas and empanadas.