Willie comes to the aid of Rene, co-owner of Barzola Restaurant, who is struggling to make ends meet. Willie's surveillance uncovers the problems that may be dragging the restaurant down.
In Arizona, Guy is at a family place where the beef stew is made from tenderloin, while in San Diego, two brothers insist their way is the only way to do fresh fish right. A dive bar in Chicago is turning out burgers named for rock bands.
Guy Fieri rolls out to great joints making international favourites Triple-D style, like the Sacramento storefront where a French chef is serving home made pâté. In Idaho, Basque specialities are being served at a local place.
Guy Fieri checks out some places doing America's favourites: burgers done every which way at a joint run by culinary school graduates in Dallas, and the Arizona pizza joint where father and son are rolling out the old family recipes.
In Portland, Guy Fieri discovers a breakfast joint where they're making buttermilk biscuits with sweet potatoes and in California, a diner where the BLT comes stacked with softshell crab.
Ina decides to make her friend a beautiful lunch in a box. Her menu includes lobster cobb salad rolls, brown rice, tomatoes and basil and mini orange chocolate chunk cake.
Chef Anna Olson shows how to turn a bar or square into an elegant plated dessert and she bakes up three different and delicious styles.
Chef Anna Olson get nostalgic and bakes up some delicious turnovers. She starts simple and finishes up with a flaky, spectacular treat.
Giada De Laurentiis invites Bobby Flay over for a day of fun in the kitchen.
Giada De Laurentiis prepares a dim sum menu inspired by her recent trip to Hong Kong.
Nancy has invited some of her best friends over to begin a community quilt. They enjoy a celebratory farm lunch of classic rosemary lamb chops, twice baked potatoes, sauteed garlic broccoli rabe and black and white dipped shortbread.
Nancy and her family are hitting the Hudson River, looking to have a picnic on one of the uninhabited islands of the waterways.
Ree Drummond's brother Mike is helping Ladd feed the cattle out on the prairie, while Ree is making a fabulous and comforting Mexican hot chocolate with marshmallows for toasting over the fire.
First stop is India, with Mulligatawny soup for sharing with a friend. Then, for a solo meal, Thai beef with peppers. For dinner with the family, it's off to Italy for chicken piccata and buttery lemon parsley noodles.
The Pioneer Woman's cooking for her family reunion, a camp out down by the creek. She gets the fixings ready for cheesy bacon hot dogs and campfire quesadillas over the fire.
Ree Drummond shares some great ideas for simple, minimal-prep dorm room food made with basic tools.
This week Duff and his team are making a replica of the moon, complete with an astronaut; plus a giant peanut butter cup and a giant sandcastle cake.
Duff creates a snowboard terrain park cake, plus cakes featuring a zombie hand and a portrait wedding cake. Disaster looms as Anna, Katie, Rose and Mary Smith attempt a wedding cake and cupcakes for a friend.
The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game!
A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And Mauro gets melon fever with a cake order for a watermelon festival!
Chef Anna Olson demonstrates the versatility of toffee. She uses the fundamentals of toffee to create three fabulous sweet treats.
Chef Anna Olson explores the fundamentals of pudding. She then makes three different styles of pudding, including individual pudding tarts.
Giada De Laurentiis invites a few couples over to celebrate Valentine's Day around a cozy outdoor fire pit. Gourmet s'mores are on the menu, along with a Spice and Smoke Cocktail and Cocoa Rubbed Flank Steak Sandwiches.
Giada De Laurentiis shows her love of all things chocolate with a chocolate-inspired menu.
Ree Drummond opens up in a fun Q&A about kids, with some of the questions coming from her pint-sized fans. Her answers include an 11-carton cake and ravioli a la Bobbi, named after one of her young questioners.
Ree shares four recipes that can be on the table in less than 40 minutes, including chicken with pesto cream, Cajun veggie pasta, sheet pan shrimp puttanesca and skirt steak with bok choy.
Ree goes over the top taking some of her favourite recipes to the Nth degree, including mac and cheese stuffed peppers, grilled French toast, fried chicken pizza and funnel cake sundaes.
Ree mourns the loss of her mother-in-law by preparing a variety of dishes for the family based on her favourite meals and classic recipes.
Jamie decides to get staff in some of Rotherham's top businesses cooking his healthy food. He wants to persuade local firms to lay on classes for their workers.
In this series, Jamie Oliver takes a culinary journey through the real heart of America, exploring its people and culture through its food, starting in Los Angeles with Mexican cuisine.
Ree's in the kitchen cooking up three comforting make-ahead meals - chicken cordon bleu casserole, Tex-Mex tamale pie with a spicy beef filling, and a big pan of hearty bean and bacon soup.
Spicy sausage dogs, juicy patties with pineapple and more! It’s all about Ree’s indoor grilling favourites from down the years.
Finding the perfect slice isn’t easy, but Guy tries his best. He tries the biggest pizza he’s ever seen, a killer kimchi pizza and turns up the heat with a spicy pie.
The Greek heritage of the bride and her fiancé’s love of the outdoors challenge the wedding cake bakers to combine these two different visions in one cake.
Miami's top cake designers vie for the chance to make a wedding cake for the mayor and his bride. His chosen theme features local landmarks in orange and green.
Buddy has his work cut out when he's asked to make wedding cakes for 14 couples getting hitched in a mass wedding ceremony on Valentine's Day.
Angela, the owner of a Brazilian restaurant, pays a visit to Carlo's to find out if Buddy's team can bake a carnival cake that can match her vibrant parties.
Guy's in Illinois where a dive uses organic ingredients like shiitake mushroom empanadas with homemade queso fresco. In Tampa Bay, brew is used on favourites like meatloaf with homebrewed demi glace.
This trip, Guy tastes Costa Rican classics like chicharron with pico de gallo and Pepito sandwich with steak and black beans, Mexican empanadas and authentic al pastor tacos.