Robert Irvine heads to Sapori D'Italia, where the family running the restaurant needs his help.
Guy uncovers some unexpected joints the locals love. In Idaho, there's a drive-in where you can order on the speaker box, and there's all kinds of authentic Jamaican cooking in Fort Worth, at a place the locals have fallen in love with.
Guy Fieri checks out some beloved local places: in California, a Puerto Rican restaurant serving an adobo steak sandwich, and in Portland, a family-owned meat market and deli where they're making hot dogs from scratch.
Guy Fieri stops in Seattle, where a Southern chef brings fried chicken and fried green tomatoes to the Northwest. In Arizona, a classical musician serves up the recipes he learned while living in Italy.
Guy Fieri checks out some classics from coast to coast. In Portland, a neighbourhood restaurant makes Southern-style biscuits with everything on them. In Texas, a roadside joint puts some heat in their standards like their chipotle rib eye.
Ina shares her favourite recipes perfect for gifting. There's pillowy marshmallows and white chocolate bark. Then Ina's making a squash soup as a thank you gift to top candy queen Dylan Lauren.
It's cocktail time. Ina is preparing salmon tartare, sopresatta with cheese in puff pastry and chipotle and rosemary roasted nuts. Then its all about cocktails and canapés in Ask Ina.
Ina is making dinner for her friend Miguel who is photographing the garden. He creates a table setting for her while she makes panko crusted salmon, warm French lentils, and chicken noodle soup for Miguel's journey back to the city.
It's a drill dinner for local fire fighters. After a practice fire drill, Ina pitches in and serves them a delicious dinner consisting of beef barley soup, firefighter Scott Elley's sloppy joes, and make-your-own pecan caramel sundaes.
It's a Drummond sleepover at the lodge and Ree's making a finger food feast of crispy chicken strips, sweet potato fries, honey mustard dip and fruit pizzas.
Ree's investment club is gathering for the first time in 10 years. Her Mexican-inspired menu has fabulous blackberry margaritas to get the party started.
Cowboy Josh is taking Alex on as his ranch apprentice, and they're going to be ready for a stick to your ribs lunch. So Ree is fixing some supreme pizza burgers, a fabulous quick Italian salad, and frozen fruit pops.
The guys are out cutting down cedar trees and having a stone skimming masterclass with Ladd down at the creek. So Ree's rustling up a casual lunch of delicious rigatoni with chicken thighs.
Ree Drummond is making non-stop all-in-one wonders! There's a simple chicken and dressing sheet pan supper, lemon, basil and shrimp risotto in a skillet, the easiest ramen pho and a layered portable Greek salad in a jar.
Ree Drummond is fixing a warming lunch. There's chunky beef chili, a real cowboy favourite amped up with two kinds of beef, and to top it all off, the cheesiest quesadilla makes a fabulous fixin'.
The final stop on Jamie's tour is a Navajo Indian reservation in Arizona, where he encounters America's oldest cuisine and explores Navajo rituals and traditions.
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.
At London’s historic Cliveden House Hotel, Paul recreates his idea of heavenly baked perfection, the classic afternoon tea. Paul’s scones are light, his sandwiches cut just so, and his beautiful cakes are no bigger than three bites each!
Braving sub zero temperatures, Paul is in St Petersburg, sampling layered honey cake, and vatrushka, a delicate curd tart. Yet it's the Russian pies, with intricate pastry patterns covering sweet and savoury fillings, that steal his heart.
Guy Fieri pulls up for a sandwich: in Salt Lake City, he visits an old pottery school where folks go for homemade meatball subs and a cheesesteak done Philly-style.
Guy Fieri rolls in for classic meals done right: in Baltimore, a shack steamin' crabs with corn on the cob and in Memphis, the little place where one woman's doing her mum's classic southern favourites.
Guy Fieri uncovers joints doin' things their own unique way: near Salt Lake City, a retro joint makin' Mexican specialities like shark tacos and in Chicago, a diner doing fresh seafood 16 different ways.
Guy Fieri checks out breakfast from east to southwest: in New Orleans, a juice bar makin' bagels from scratch - and home made lox plus a New Mexico roadhouse mixin' Philly food with Southwestern favourites.
Guy checks out classic Italian joints from coast to coast: in Baltimore, a deli's making lasagna from scratch, starting with the noodles and in San Diego, there's a pizza joint where the dough's hand tossed.
Guy discovers outrageous food at some unlikely joints: in Austin, a diner's putting gingerbread in their pancakes and stuffing peppers with jambalaya. In Albuquerque, a little shack's making duck enchiladas and dried cherry butter.
Guy Fieri hits the joints you told us to check out: in Salt Lake City, a 79-year-old diner servin' their famous Mile High biscuits and gravy and in New Orleans, a neighbourhood dive puttin' out their own version of a roast beef po' boy.
Guy Fieri checks out places locals have been loving for decades: in San Francisco, a classic joint that's made fresh-carved hot meat sandwiches for more than 60 years.
Guy Fieri discovers real deal dishes born elsewhere: in Norwalk, Connecticut, a small place making authentic Venezuelan fast food and in Minneapolis, a Lebanese restaurant serving all of mum's favourites.
Guy Fieri uncovers some places the regulars keep piling into: on the Mississippi coast, a joint up on stilts where they're doing Creole favourites and stuffing flounder with crab.
Guy Fieri rolls back the clock at some joints that feel like they've been there forever: in San Diego, an overgrown coffee shop serving classics like chicken and dumplings for 60 years.
Guy Fieri takes an eastward tour of Route 66. In Flagstaff, Arizona, a family style restaurant serving scratch made southwest favourites; and in Chicago, a joint that's been serving fried chicken on Route 66 since the 1930s.
In Baltimore, Ali Khan comes face-to-face with bacon-infused pancakes fit for "the king", then channels his inner Neanderthal for his first taste of Maryland pit beef.
Ali Khan's expedition for the best deals in Bozeman begins with farm-to-table fresh Benedict and summer sausage before hunting down a made-from-scratch elk burger. Then he discovers a celebrity-approved huckleberry bar.
Roger checks out some of the most delicious sausages, pork ribs, crawfish, spice-rubbed chicken and meaty baked beans at barbecue smokehouses in Nashville.
Roger puts the pedal to the metal on a 'Rotisserie Bike' in Great Barrington, MA, and cooks up a Filipino-Mexican feast on a lean mean chicken machine in San Francisco.
After hearing complaints that his ex-military manager is being too strict, Keith, the owner of Buttons Restaurant in Texas, asks Charles to investigate.
Jamie and Francine, the owners of California's Sisley Italian Kitchen, believe their bookkeeper may be responsible for a revenue discrepancy, so Charles sends in the mystery diners to investigate.
Charles and his team go behind the scenes at Red Balls Rock-and-Roll Pizza in Moorpark, California, to investigate inventory discrepancies.
The owner of Encore Dinner Theatre calls in Charles Stiles and his team. The Mystery Diners investigate if a relationship involving a waiter and an actress is creating drama.