This trip, Guy's hit the gold mine of surf and turf. In Kaneohe, Oahu, the poke palace serving up over 30 flavours of fresh fish, including tuna and octopus caught by the owner himself.
Guy's going from one end of Massachusetts to the other, filling up the tank with stuffed specialties. In Boston, one corner joint is serving up a seafood feast straight out of Italy.
Robert Irvine is in Fort Bragg, the largest US army installation in the world, where he is on a special mission to breathe new life into one of the only full-service restaurants on the post, the Green Beret Club.
After learning that several petite women have easily completed their grilled cheese eating challenge, Chris, the owner of Cheesie's Pub & Grub in Chicago, contacts Charles to investigate.
After receiving numerous complaints about his delivery service, Danny, the owner of Bella Luna Cafe in Chicago, contacts Charles for help. Mystery diner Mark goes undercover.
Ina's cooking a deeply flavoured filet of beef bourgignon, with a creamy cheese courgette gratin and for dessert a plum tart with a wonderful crumb topping.
Chef Anna Olson proves the holiday season is the best time of year to bring out the impressive desserts, and she shares three of her all-time favourite recipes.
Chef Anna Olson explores the delicious world of lemon cakes. After chocolate and vanilla, lemon cakes are the most popular and Anna shares three delicious recipes.
Giada De Laurentiis and her Aunt Raffy visit the Southern Italian town of Torre Annunziata, where Giada's great-grandparents once owned a pasta factory.
Giada De Laurentiis heads to a local Italian eatery and creates a 'daily special' for the lunch hour.
Nancy is hosting a welcome home party for her nephew and his service buddies.
Nancy and David are hosting a cookout. Nancy heads to town to get delicious chocolate candies for her grilled banana boats dessert.
Ree Drummond and her sister-in-law are throwing a big engagement bash for her friend. There are irresistible appetisers and prime rib on the menu. Then there's glasses of fizz to toast the future Mr. and Mrs.
The boys and their friends fix up a man cave on the ranch, while Ree Drummond feeds them as they remodel. There are chicken bacon ranch paninis for lunch, steak fingers and gravy with a mini chopped salad and crazy brownies for dinner.
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.
There's a new baby on the ranch, so Ree's making a new-mum care package full of dishes she was given and plenty of pampering goodies. She includes brisket, funeral potatoes, angel food cake and fruit salad with honey and thyme.
Mary Alice is a nervous wreck trying to keep an unusual secret - a bride and groom have both ordered surprise cakes for each other on the day of their rehearsal dinner. Ben and Elena work on a huge Humpty Dumpty bridal shower cake.
Big cakes and even bigger events are on order this week. Duff and his buddy Brett make a cake for a Best Buddies International gala hosted by superstar Tom Brady. Ben engineers an evil robot cake that spins, yells and destroys.
Buddy turns engineer when a technology teacher orders a complex cake for her students. And the team makes a leather-looking bake for a client who owns a tannery.
Buddy has some big shoes to fill and he’s filling them with fresh fruit and custard when Carlo’s Bakery gets an order from a local cobbler.
Chef Anna Olson loves the combination of nuts and biscuits - they go hand in hand. She uses nuts to create three different and delicious styles of biscuits.
Chef Anna Olson proves that frosting is the best part of a cake or cookie. She uses frosting in three different ways to make three spectacular desserts.
On the menu is smoked salmon, Yorkshire pud, beets and asparagus, plus gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.
This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, apple and walnut croutes.
To welcome Ree's father and stepmum to the ranch for dinner, Ladd's grilling the steaks, while Ree makes the sauce, salads, sides and dessert. Then everyone's wrapping up warm to sip hot chocolate on the terrace by the glow of the fire pit.
Ree's doubling up on dinner and making one meal for her crew and one for cowboy Josh. There's meatloaf slathered in a spicy tomato topping, twice-baked new potatoes stuffed with cheese, a salad, and for dessert, pecan pie.
Ree Drummond and her daughters are going on a university tour. So, she's stocking the fridge and freezer for the guys with a breakfast burrito kit, pasta alla Ladd, chipotle ranch dressing for raw veggies and cookies and cream cups.
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!
Jamie goes truffle picking and wild boar hunting in the French Pyrenées. He also prepares a classic tarte tatin, Roquefort salad, an old school confit of duck, and a country-style terrine.
Jamie cooks chilli con carne meatballs, plus sticky kicking chicken, watermelon radish salad and crunchy noodles.
On the menu are flashy fish stew, saffron sauce and garlic bread, plus seared Asian beef, best noodle salad and ginger dressing.
It's a fun day of treats for Ree. After she makes Italian chicken soup for lunch and a cherry pie to set aside for dessert, Ree lets Ladd and the kids make a dinner of filet steaks, oven potatoes and roasted asparagus.
Ree's making lunch in the ranch kitchen and recipes include spicy chuck burgers with onion rings, sesame tofu salad, a hearty pan of hot Hawaiian beef sandwiches for hungry kids, and finally, mango chili chicken, just for her.
Guy has travelled across America trying a huge variety of chicken dishes, from Thai-style garlic chicken, Native-American inspired tacos to some incredible wings.
Roger gets blown away by two of the biggest metal-clad rigs he's ever seen. In WI he meets two brothers using a giant cinderblock pit to roast a whole steer, and in CA he meets an engineer with a record-breaking Mega Pit.
Roger goes coast-to-coast to check out some crazy custom contraptions. First he gets to play with a one-of-a-kind 'meat swing set' in Sacramento, CA, before roasting a whole lamb on a five-foot hand-powered rotisserie in NJ.
Guy rolls out to find some watering holes doing a lot more than basic bar food: the Alabama bar serving up live music, home-made gumbo and a super spicy crawfish boil, and the Atlanta dive-bar scratch-making Jamaican jerk chili.
Guy Fieri searches out some classic joints doing America's favourites like the place in Baltimore where they've been making Coney dogs the same way for more than 80 years.
Guy's making stops up and down the east coast for some home cooking. In Massachusetts, he visits the Southern comfort joint serving up all kinds of twists on the classics, like the confit pork belly corn dog.
Guy's diggin' into all kinds of fantastic flavours. In Memphis, he visits a bar-turned-bistro offering low brow favourites like duck fried rice and Jack Daniels bread pudding.