Food Netwrk+1 Guy samples dishes born elsewhere. In Norwalk, CT, a small place makes Venezuelan fast food. In Minneapolis, a Lebanese restaurant serves lamb tongue. 2026-10-17 Guy finds places regulars flock to. In Santa Fe, NM, a little cafe serves El Salvadoran specialties. In Mississippi a joint on stilts makes Creole dishes. 2026-10-17 Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns. 2026-10-17 Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes. 2026-10-17 Buddy and the crew make a giant Cheeseburger Cake in honour of National Hamburger Month and a special cake for the American Cancer Society. 2026-10-17 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. 2026-10-17 2026-10-17 2026-10-17 2026-10-17 2026-10-17 2026-10-17 2026-10-17 Guy checks out some of America's greatest family-run joints, including a Puerto Rican café in Miami and Duff Goldman's favourite joint that specialises in pit beef. 2026-10-17 Guy Fieri heads to three great diners in Baltimore, Salt Lake City and Minneapolis that viewers have recommended, including a diner run by a CIA-trained chef. 2026-10-17 Guy Fieri checks out places serving more than basic bar food. A live music menu makes gumbo and a super-spicy crawfish boil and a dive-bar dishes out Jamaican jerk chilli. 2026-10-17 Guy Fieri visits classic joints doing burgers and hot dogs. They include a Minneapolis dive where one of the specialties is called the Hairy Brain. 2026-10-17 Ina and Jeffrey take a trip to California. For the first meal she cooks chicken with wild mushrooms. Later, she makes baked goat cheese and grilled pork chops. 2026-10-17 For lunch alfresco Ina makes roasted asparagus with prosciutto and Hollandaise. Later, she learns how to make a perfect Porterhouse steak and ends her day with a picnic. 2026-10-17 Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet. 2026-10-17 Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil's signature Torte Au Chocolat. 2026-10-17 For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes. 2026-10-17 Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn. 2026-10-17 Jamie Oliver strips back cooking to its essentials and shares his innovative ways to speed up time in the kitchen, with delicious results. 2026-10-17 Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast. 2026-10-17 James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc. 2026-10-17 James travels to a region known for its Pinot Noir, Burgundy. He retraces Keith Floyd's visits 30 years ago and stops at the same vineyard for a personal tour. 2026-10-17 Mary spends time with two crayfish experts in Oxfordshire. Plus, she cooks a whole seabass with lime and makes refreshing elderflower jellies. 2026-10-17 Mary prepares simple yet scrumptious dishes to satisfy the whole family. Her menu includes a light tuna salad with avocado and lemon mustard dressing. 2026-10-17 Mary prepares delicious meals that can be put together in no time. She rustles up a mouth-watering roasted cauliflower dish with stuffed chicken thighs. 2026-10-17 Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau. 2026-10-17 Mary returns to the city where she learned to cook, Paris. She gets inspiration to make a scrumptious croque monsieur and some irresistible crab blinis. 2026-10-17 Mary sets out on a culinary adventure along the Thames. She starts at the Henley Rowing Club, where she treats the team to some delicious wraps. 2026-10-17 On a trip to Ireland, Mary is thrilled to explore a historic food market. Back in the kitchen, she shares her recipe for a mouth-watering colcannon. 2026-10-17 Mary spends time with a father and daughter team who run a thriving food truck. Then, she stops by a family-run Italian deli that's been in Camden for nearly 40 years. 2026-10-17 Mary begins her culinary exploration of Yorkshire by sampling some classic dishes in the ancient seaport of Whitby. Later, she visits a world-renowned smokehouse. 2026-10-17 Inspired by a visit to the Caledonian Forest in Scotland, Mary makes some hearty meals. She shares her recipes for a warming hotpot and a tasty puff pastry tart. 2026-10-17 Jamie Oliver strips back cooking to its essentials and shares his innovative ways to speed up time in the kitchen, with delicious results. 2026-10-17 Guy Fieri discovers local favourites including the Memphis joint dropping whole chickens into the deep fryer, and a Virginia eatery cooking classic crab cakes. 2026-10-17 Guy Fieri discovers great food in surprising places, like the Minneapolis bowling alley serving up bison hash and trout-and-beet salad. 2026-10-17 Guy Fieri tracks down classic places serving up international dishes. They include a Mexican restaurant in Utah where the speciality is seven kinds of mole. 2026-10-17 What's For Breakfast? Guy Fieri checks out breakfast across the USA. A juice bar in New Orleans makes bagels from scratch and actor Gene Hackman joins him at a New Mexico roadhouse. 2026-10-17 Guy Fieri uncovers three historic joints. An oyster bar unchanged since 1919 serves deep fried oysters, and an old-school cafeteria dishes out peach cobbler. 2026-10-17 Guy Fieri pulls up for a sandwich in Salt Lake City, San Diego and Chicago. On the menu is cheesesteak and 30 kinds of burgers - including alligator. 2026-10-17 Guy Fieri checks out classic meals. In Baltimore, a shack steams crabs with corn on the cob and in Memphis, a woman recreates her mum's Southern favourites. 2026-10-18 Guy Fieri visits eateries doing things their own way, from Mexican specialities in a Salt Lake City joint to a Chicago diner serving seafood 16 different ways. 2026-10-18 Guy Fieri checks out classic Italian joints from Baltimore to San Diego. Classic dishes include lasagne, pizza and family-recipe spaghetti. 2026-10-18 Guy finds outrageous food at unlikely joints. In Austin, TX a diner puts gingerbread in its pancakes. In Albuquerque, NM a little shack makes duck enchiladas. 2026-10-18 Guy Fieri heads to three great diners in Baltimore, Salt Lake City and Minneapolis that viewers have recommended, including a diner run by a CIA-trained chef. 2026-10-18 Guy Fieri checks out places serving more than basic bar food. A live music menu makes gumbo and a super-spicy crawfish boil and a dive-bar dishes out Jamaican jerk chilli. 2026-10-18 2026-10-18 2026-10-18 2026-10-18 2026-10-18 2026-10-18 2026-10-18 Guy Fieri visits eateries recommended by viewers, including a 79-year-old diner in Salt Lake City that serves their famous Mile High biscuits and gravy. 2026-10-18 Guy checks out places locals have loved for decades: In San Francisco, a classic joint has made fresh-carved hot meat sandwiches for more than 60 years. 2026-10-18 Guy samples dishes born elsewhere. In Norwalk, CT, a small place makes Venezuelan fast food. In Minneapolis, a Lebanese restaurant serves lamb tongue. 2026-10-18 Guy finds places regulars flock to. In Santa Fe, NM, a little cafe serves El Salvadoran specialties. In Mississippi a joint on stilts makes Creole dishes. 2026-10-18 Adam heads to New Brunswick, New Jersey, for huge triple-decker deli sandwiches, two-pound Stromboli, and the legendary Fat Sandwich Challenge at a grease truck. 2026-10-18 Adam Richman is off to Hartford, Connecticut for some humongous hot dogs, steamed cheeseburgers, and a ten-pound super-stuffed pizza challenge. 2026-10-18 Adam Richman heads to San Diego, California, for a massive surf-and-turf burrito, tender tri-tip barbecue and a legendary Ironman food challenge. 2026-10-18 Adam Richman journeys to Salt Lake City, Utah, for a unique pastrami-topped cheeseburger, a Belgian sausage sandwich and a diabolically spicy Hellfire Challenge. 2026-10-18 Adam Richman is in Cleveland, Ohio, for a Greek gyro bursting with savoury beef, the state's signature spicy sausage sandwich and a five-pound grilled cheese challenge. 2026-10-18 Food fanatic Adam Richman visits Phoenix, Arizona, for a two-foot-long, fully loaded hot dog and the five-pound Ultimate Slider Challenge. 2026-10-18 Adam Richman takes his food quest to Boulder, Colorado, for mile-high pizza and bacon pancakes. Then, he takes on his biggest wing challenge yet. 2026-10-18 Adam is in San Juan, Puerto Rico, sampling an enormous deep-fried pork chop, a churrasco steak sandwich and his biggest challenge yet: a nine-pound steak platter. 2026-10-18 Adam Richman is in Richmond, Virginia, for saucy smoked spareribs, an enormous 'battleship' sandwich and a spicy challenge you'd have to be stupid to face. 2026-10-18 Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge. 2026-10-18 James indulges in the glitz and glamour of St. Tropez. He explores the local seafood market and, in true St. Tropez style, cooks his first dish aboard a yacht. 2026-10-18 James experiences the bustling Provencal port of Marseille. There he discovers local fishermen selling fresh seafood on the back of their boats. 2026-10-18 In Dessert Week, the six remaining bakers fight for a place in the quarter-final. They are tested on a tricky French dessert and Sue goes to Paris to learn the history of praline. 2026-10-18 The remaining bakers step back in time for the first-ever Tudor Week. The signature challenge is a savoury stuffed pie and the technical challenge wraps the contestants in knots. 2026-10-18 It's the semi-final and the bakers tackle Patisserie Week, and they must achieve the perfect French pastry. Plus, for showstopper the contestants make a multiple mini-cake bake. 2026-10-18 It's the final, and three bakers remain. The theme is Royal Bake Off, with three challenges to impress the Queen, and the signature challenge returns to the dreaded meringues. 2026-10-18 It's cake week and the bakers have a fruity challenge. Prue sets her first technical - a kids' party favourite. Plus, there's a challenging showstopper, with an illusion cake. 2026-10-18 Paul and Prue set the remaining 11 bakers three new challenges for biscuit week. They include a tricky filling, and a showstopper that is not all fun and games. 2026-10-18 Adam Richman heads to Johannesburg, South Africa, to sample off-menu eats. He tries a bacon-wrapped sandwich stuffed with cheese, and a braised lamb shank. 2026-10-18 Adam travels to Cape Town to seek out the city's best off-menu eats. Dishes include South African sausage, freshly caught fish and chips, and springbok loin. 2026-10-18 Adam Richman travels to Manila for the city's best off-menu eats. Dishes include ostrich salpicao, soupless ramen and a 12-course lechon dinner. 2026-10-18 Adam Richman travels to Ho Chi Minh City, Vietnam, for the city's best off-menu eats. Dishes include a hidden bowl of pho, cashew smoked ribs, and a soul music burger. 2026-10-18