Guy's traveling up and down the west coast searching for funky joints. In Portland, a husband and wife team are cranking out good ol' Americana with dishes like corned beef hash and chipped beef.
Guy's signing up for a meat-crazed masterclass. In Portland, the craft-cooking family joint with a chef who butchers, cures, preserves and smokes everything in-house.
Through the financial help of their parents, brothers Gabe and Javier own the Knife and Fork Gastropub in San Antonio. Although it appears wildly successful, the restaurant is being run into the ground.
Before investing his life savings in a new Russian restaurant, an aspiring restauranteur asks Charles to investigate his potential chef and business partner. The Mystery Diners go undercover and discover an elaborate con.
After receiving several customer complaints about her meal delivery service, Cynthia contacts Charles Stiles for help. He sends in Mystery Diners Patrick and Hal, who uncover a bigger problem inside her kitchen.
Ina's friend Susan's coming to dinner so Ina's conjuring up a dazzling meal of blinis with smoked salmon, followed by stilton, pears and sauternes. Guaranteed to wow any guest - whoever they are.
It's a tale of two breakfasts as Ina cooks up an omelette for two and chunky banana bran muffins as well as peach raspberry yoghurt and bagels with smoked salmon to take to a friend.
It's Halloween for grown ups with espresso martinis, juicy loin of pork with fennel, and a ghoulish chocolate ganache sheet cake with orange butter cream frosting to get everyone in the mood.
Pastry chef Anna Olson shows us how to make a basic crème Anglaise - a sauce every pastry chef must know. She then uses crème Anglaise to make three delicious desserts.
Pastry chef Anna Olson demonstrates the versatility of pancakes. She whips up three different styles and proves pancakes aren't just for breakfast.
Anna is preparing a meal of traditional Spanish tapas. She uses a variety of flavours and textures to make dishes such as Spanish pinxos, potato tortilla with chorizo sausage, San Sebastian crab tarts and gambas a la plancha.
Anna prepares for a night of fun, food and friends as she hosts a games night. Using local ingredients, she makes plenty of snack foods like quesadillas with bacon, vegetable chowder, confetti cornbread and caramel peanut popcorn.
It's Ladd's birthday and while it's business as usual on the ranch, Ree's conjuring up a fabulous birthday dinner with all of his favourite foods.
Ree's swapping kids for a sleepover with her best friend Hyacinth. The girls go to Hyacinth's and the boys come to Ree's where it's a boy-friendly breakfast for dinner and a dinner for breakfast.
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.
Jono calls on Antony to help him build a funky glass house. Poh offers creative advice that only drives the boys crazy, so she cooks them lunch and goes fishing. Then it's over to Mum's house to learn the secrets of her famous Asam Laksa.
Poh and Sara develop three unique ice cream flavours and attempt to break into the ice cream business. Back home, Poh whips up a batch of butter chicken and leaves it on the doorstep of her neighbours Anthony and Liz, who are new parents.
Buddy creates an edible chandelier cake that must hang upside down! Meanwhile, he pulls out all the stops to make Baby Carlo's Christening special.
A couple getting married in a museum request a giant dinosaur cake and Buddy marks his tenth wedding anniversary by proposing to Lisa again.
Jamie is in Venice, getting away from the tourist traps and cooking up some spaghetti vongole, an amazing risotto, and a perfect Venetian tiramisu.
This time the meals cooked up in a quarter of an hour are sausage gnocchi, warm kale and bean salad, plus Mexican chicken, wicked mole sauce, veg and rice.
Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens, plus chorizo carbonara and Catalan market salad.
It's fiesta time on the ranch, where Ree's creating a truly classic Mexican feast with tequila lime chicken, refried black beans, Mexican rice casserole and all the yummy fixings.
With the boys away, it's quality time for the cowgirls! There's a beautiful veggie-packed pasta primavera for lunch. Dinner is a Drummond crowd-pleaser, perfect bacon cheeseburgers and perfect French fries.
Ree Drummond has money-saving ideas for transforming random cuts of beef into four delicious dishes, including slow cooker Sunday stew, teriyaki beef stir-fry, meat pies and grilled beef salad.
Ree cooks up some crazy and fun ideas for game night food. She prepares pull-apart pizza rolls, over-the-top Hawaiian burgers, taco quesadillas and supersized husky bark inspired by the team's colours.
Ree shares the epic tale of opening day at The Mercantile while making three get-ahead dinners. She cooks up butternut mac and cheese, Tuscan bean soup and ready-to-go chili packets to turn into a trio of delicious standbys.
Ree shares the good stuff with the chocolate lovers in her life, starting with a triple chocolate tiramisu for her best friend. Then, with her son's help, she makes crispy chocolate dippers to use in a crazy chocolate shake.
In the pre-heat, the four remaining bakers attempt to make desserts that taste like their favourite candy bars. For the main heat, the bakers face death by chocolate and must create a dessert that combines chocolate with odd ingredients.
Roger Mooking meets two people in New England who love to play with fire. Paula Marcoux's garden is filled with cooking contraptions, while David Adamson rents out do-it-yourself pig roast kits.
Richard McCallister of Marksbury Farm Market invites Roger Mooking to his annual spring celebration in Lancaster, Kentucky. Richard and Roger season a flock of spring chickens and cook them in a custom-made grill.
This trip, Guy's rolling out for a little bit of everything.
This trip, Guy's pulling in for some big flavour.
Jamie travels to Andalucia, where he trains with some young bullfighters, makes paella for a whole village, and cooks rabbit stew with some hunters.
For the first time ever, Hollywood goes to Hollywood as Paul explores baking in Los Angeles. In this city, known for its crazy health fads and celebrity culture, Paul discovers that it's also rich in incredible bakes.
Guy's cruisin' the San Francisco coast for a diverse culinary road trip. He swings by the repurposed garage in the Mission District for braised beef short ribs and spicy shrimp and gravy.
This trip, Guy's rollin' out for a festival of flavours. And in San Francisco, the fusion food truck combining Filipino and Latin traditions in adobo buffalo wings and grandpa's recipe for pork tacos.