2024-06-23
Guy eats some home cooking and hearty comfort classics during his travels. (Repeat).
Guy Fieri's searching out super-stacked sandwiches from Memphis to Miami, West Coast to the Southwest. He's digging into everything from pork belly to pastrami and American favorites to international flavors. Plus, places serving up seafood, sausage and even a sloppy Joe. (Repeat).
This trip, Guy Fieri's bellying up for some big-time meaty masterpieces. All across the country, he sinks his teeth into everything, from the bomb beef to killer barbecue, stacked-up sandwiches, sizzling steaks and smoking sausage. (Repeat).
The Fieris are taking Chef Antonia Lofaso on an amazing culinary journey from South Dakota to Wyoming. They begin their tour with an indigenous feast, authentic ramen, a dude ranch hoedown, and a delicious BBQ meal for the troops. (Repeat).
The Fieri caravan continues its journey through the American West with next-level burgers at a polo match, a Father's Day steak supper, an archery event, and a visit to a freeze-dried food plant that evolves into an epic cooking competition. (New).
Guy Fieri checks out some chicken and dives into some pie on this trip. In Portland, Oregon, a Southern transplant serves up a killer chicken sandwich and hush puppies, and three sisters in Oklahoma City put their own funky spin on pizza. (Repeat).
Guy Fieri and his family combine cooking at home and great restaurant food with some Triple-D style takeout. Four DDD alums send ingredients for their most off-the-hook recipes. (Repeat).
Guy Fieri does takeout Triple-D style, combining cooking at home with great restaurant food. Four DDD alums send ingredients for their most off-the-hook recipes, then join Guy and Hunter via video chat to cook up all that flavor. (Repeat).
Guy Fieri and his son Hunter cook up some Triple-D style takeout with four chefs over video chat. There's authentic Mexican from Phoenix, kolaches from Salt Lake City, Baltimore pit beef and pork belly all the way from Maui. (Repeat).
The Fieri caravan continues its journey through the American West with next-level burgers at a polo match, a Father's Day steak supper, an archery event, and a visit to a freeze-dried food plant that evolves into an epic cooking competition. (Repeat).
Guy Fieri checks out some chicken and dives into some pie on this trip. In Portland, Oregon, a Southern transplant serves up a killer chicken sandwich and hush puppies, and three sisters in Oklahoma City put their own funky spin on pizza. (Repeat).
Guy Fieri and his family combine cooking at home and great restaurant food with some Triple-D style takeout. Four DDD alums send ingredients for their most off-the-hook recipes. (Repeat).
Guy highlights pizza joints in the U.S. Included: classic style in Anaheim; and an elk sausage version in Idaho. Also: curry in Kansas City; Mediterranean in Arizona; a monster pie in Denver; and funky chicken in Jackson, Wyo. (Repeat).
Barbecue spots serving pulled pork, chicken and brisket are highlighted during stops in Texas, Tennessee and North Carolina. Also: ribs and collards in Compton, Cal.; and Southern-style sandwiches in Philadelphia. (Repeat).
Guy Fieri cooks takeout with DDD alumni via video chat. (Repeat).
Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, SD, where a spot is taking chislic to the next level, and he finds the state's first Ethiopian joint. Plus, a Midwest-Southern mashup is putting their own stamp on comfort cooking. (Repeat).
Kalen Allen and Anne Burrell help chefs Paolo Calamai and Angelo Competiello show "Roberto" Flay how Tuscan cuisine is done in the old country. (Repeat).
Scott Conant and Damaris Phillips pull out all the stops -- including a full-on dance number -- to help contenders Hari Pulapaka and Denis Radovic finish big against Bobby Flay. (Repeat).
John checks out Bloomfield, ON and checks mouth-watering flame-grilled meats off his bucket list with a jaw-dropping 50oz Côte de Boeuf. John jets to Boston, MA for a masterclass in Thai street food and dives into the creamy crab curry. (Repeat).
John flies to Courtenay, BC to dive into the spectacular seafood on offer and dip his spoon into their signature seafood chowder. In Boston, MA, John gets his brunch on and chows down on some avocado toast with a Mexican twist. (Repeat).
John arrives in Portsmouth, New Hampshire, just in time for a taquito stuffed with braised pig's head. John jets off to the East Coast to meet the St. John's, Newfoundland and Labrador, chef making mouth-watering fried rice. (Repeat).
John heads to Boston, Massachusetts, favorite Italian restaurant to try their signature raviolo filled with a whole egg yolk. John spends an unforgettable day in Peggy's Cove, Nova Scotia, to learn the art of the lobster roll from the master of Maritime seafood himself. (Repeat).
John orders spaghetti at the Black Skirt in Toronto; has brunch at L'Avenue in Montreal; and explores the Latin cuisine offered at El Camino's in Vancouver. (Repeat).
Highlights include Indian curry; a Southern smokehouse; and burgers from the Big Orange Lunchbox in Charlottetown, P.E.I. (Repeat).
On the menu: a "dirty bourbon burger"; eggplant Parmesan; and top-notch pizza crust. (Repeat).
Bacon-wrapped meatloaf and a spud islander pizza are among the dishes eaten by John in his travels. Also: He checks out the variety of Vietnamese sandwiches available at DD Mau in Vancouver. (Repeat).
Kardea Brown and African American historian Kevin Mitchell debate the significance and impact of Juneteenth over chicken and sausage gumbo, NOLA-style potato salad, marinated watermelon salad, and red velvet Swiss roll with cream cheese frosting. (New).
Giada De Laurentiis makes four summertime recipes that play on repeat in her home. Her Insalata di Riso; mixed Caprese; easy pantry chicken; and chocolate peanut butter cookie sandwiches are a home run every time. (Repeat).
Molly Yeh is making a slew of colorful dishes for a painting party. The menu includes her Pork Meatball Banh Mi Sandwiches, Crispy Rice Salad with Kale and succulent Ham Summer Rolls. For dessert, there's a Terrazzo Jelly Cake to draw then devour. (Repeat).
Ina Garten's close friends, director Rob Marshall and producer John DeLuca, visit her at home, where she makes them all refreshing Watermelon Cosmopolitans. Then John takes over in the kitchen to make Salmon Burgers topped with his mom's Simplest Slaw. (Repeat).
Joanna and her mom share stories of their Korean heritage through dishes like bulgogi and cucumber kimchi salad. Joanna's kids, Emmie and Duke, get in on the fun by making mochi and a side of hot dogs and rice. (Repeat).
Joanna shares her night-in favorites by making beef tenderloin, prosciutto-wrapped apples, Brussels sprouts and mocha trifle cups. (Repeat).
Authentic Italian nonnas meet the 11 remaining cooks in Lecce, Italy, and show them how to produce homemade pasta shapes. Alex Guarnaschelli and Gabe Bertaccini challenge the cooks to a three-dish pasta challenge, which proves devastating for one team. (Repeat).
The ten remaining chefs visit a real Italian bakery, where judges Alex Guarnaschelli and Gabe Bertaccini challenge them to prepare a menu that includes bread in every dish. One team captain's leadership approach irritates the other chefs. (Repeat).
The nine remaining chefs travel to Otranto, Italy, where they purchase fresh seafood right from the docks. Then, judges Alex Guarnaschelli and Gabe Bertaccini task the chefs with their most difficult challenge yet. (Repeat).
Two team captains choose one teammate each to visit an Italian butcher shop that goes back generations. Then, judges Alex Guarnaschelli and Gabe Bertaccini challenge the chefs to create a menu using the grill as their only heat source. (Repeat).