2024-09-08
Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut, where they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants. (Repeat).
Andrew visits Panama City, Panama, where he eats chicken foot souse and iguana meat and eggs. Also: In his travels, he tries beef lung, aphrodisiac smoothies and Chinese-Panamanian Kosher cheese. (Repeat).
Andrew travels to Dubai in the United Arab Emirates, where he learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ meat mush, and finding manna from heaven at the spice market. (Repeat).
Mark Anderson and Ryan Fey pay a visit to The Original Ninfa's on Navigation, a Tex-Mex joint in Houston that's home to the very first fajita served in America, and they agree this sizzling showstopper is worth its weight in gold. (Repeat).
A cheesesteak with a Korean twist and a sweet and flaky dumpling at Ajumama, a food truck in Columbus, Ohio; a meatball pie at Betty's Pie Whole in Encinitas, Calif.; and a fried chicken sandwich at Chicago's Chicken and Farm Shop. (Repeat).
Ryan Fey and Mark Anderson visit a chocolate bar and bistro Eclipse in San Diego, California. (Repeat).
Grits at the Yolk in Rock Hill, S.C.; a brisket sandwich and potato soup at Brown Bag Deli in Columbus, Ohio; and classic s'mores at the Ms. Cheezious food truck in Miami. (Repeat).
Ryan Fey and Mark Anderson help make a fried veal schnitzel in Ohio. Later, they visit Schmidt's Sausage Haus in Columbus. (Repeat).
Chef Rashad Jones pays a visit to three barbecue pitmasters who make brisket in new and unique ways. In Phoenix, Rashad visits a husband and wife duo creating a sandwich stuffed with brisket meat and other fixings, plus a recipe for smoked pecan pie. Next, he travels to northern California for brisket barbecue egg rolls and burnt end nachos. Rashad's final stop in San Antonio sees a bowl of barbec
Rashad hits the road in search of pit masters who are cooking up unique versions of barbecued ribs. First, Rashad hangs with a rising barbecue star in Atlanta, who's serving tender pork ribs straight from a slow-cooked whole hog with bonus sides passed down from generational recipes. Then, Rashad takes on alligator ribs in St. Louis, along with a towering barbecue smoked burger. Rashad's final sto
Rashad Jones visits three pit masters who are cooking up their versions of barbecue pork.
Umie and Adjoa have to find a way to turn their cakes into Alex's favorite dessert, donuts. (Repeat).
A synchronized swimmer creates a swimming cake. (Repeat).
Trish and Adjoa attempt to bring Ella's very special soccer cake to life for her 11th birthday. (Repeat).
Jaimz designs a birthday cake inspired by his current obsession: Greek Mythology. (Repeat).
Aiden is dreaming up a cake featuring an edible version of himself playing soccer on a trampoline.
Taylor and Lindsay need to shoot for the moon if they want cakes that are truly out of this world.
The store opens in four weeks, and Mark is feeling the pressure of deadlines. Meanwhile, he prepares for an event at the Shops at Don Mills in Toronto.
Mark pushes his staff as the opening deadline approaches; and he's asked to judge a bourbon cocktail event.
Mark judges a cocktail event while trying to meet the deadlines for his grand opening.
The grocery store opens and people line up at the door, but problems arise, including shortages of items. (Repeat).
Alex Guarnaschelli takes on one of the most challenging grocery bags from Supermarket Stakeout, with ingredients that never add up to make a burrito. Then she has to think about bread in all new ways to take on her second challenge. (Repeat).
Alex cooks alongside a chef who has to go back for more groceries. It's sugar and spice and nothing nice when Alex tackles the cinnamon and sugar theme in the final stakeout. (Repeat).
Andrew Zimmern visits Detroit for a taste of iconic soul food, from short ribs to oxtails, and Arab-American eats, including lamb-brain sandwiches.
The host visits West Virginia and dines on fresh deer organs after a hunt. Later, he samples Appalachian cuisine, including groundhog stew, and judges a roadkill cook-off.
Andrew Zimmern checks out the food scene of Charleston, S.C. He gets a taste of wood-coal barbecue in the Lowcountry; samples chitterlings at a soul-food restaurant; and attends a family dinner, where sautéed chicken feet are served.
The host visits Savannah and enjoys a home-cooked Gullah meal on Daufuskie Island. He also goes hunting for marsh hens on the coast and dines in one of the city's finest restaurants with famed drag performer the Lady Chablis.
Rashad Jones hangs out with three BBQ pitmasters who are putting their own creative spins on traditional barbecue.
The dads kick off their delicious road adventure by going on the hunt for over-the-top versions of food their kids absolutely love. In Portland, Ore., they find the Grilled Cheese Grill where everyone's favorite sammie is the star player. At Boise Fry Company, the guys discover crispy French fries, bison poutine and fried mashed potato balls. Finally, they travel to San Francisco's Bacon Bacon for
The road trip continues as the dads search the country for classic comfort dishes fried up into surprising and incredible meals. In San Francisco, they belly up to Capo's for the world's best fried deep-dish pizza. Then, it's on to Seattle where Katsu Burger's Godzilla Attack is a katsu-style monster to devour. Finally, the dads visit Backstreet Grill in Albuquerque, New Mexico, for a fried duck b
The guys hunt for over-the-top breakfast creations.
Classic food with outrageous twists are on the menu as the guys continue their road trip adventure across America.
The guys visit Minneapolis, Minnesota, for a chicken pot pie topped with a homemade, buttery puff pastry dough. Next, they head to Austin, Texas, for a plate of homemade beef chili, served underneath mac and cheese. Finally, they travel to Kansas City, Missouri, for a burnt end brisket bowl, smoked up for 15 hours and served on top of some of BBQ baked beans. (Repeat).
The dads head to Jackson, Wyoming, to try a 40-ounce steak. Next, they visit Seattle, Washington, where they cure and fry up some house-made pork belly and bacon for a BLT sandwich. Finally, they travel to Minneapolis, Minnesota, where they have their green chorizo served on top of black beans with cumin creme fraiche. (Repeat).
The guys head to Boise, Idaho, for a house-rubbed 18-ounce beef rib. Next, they go to Minneapolis, Minnesota, for a breakfast pizza fully loaded with toppings and baked upon a Neapolitan crust. Finally, they head to Denver, Colorado, to try a Mexican hamburger, a mashup burrito stuffed with seared ground beef and covered with green chili and chicharrons. (Repeat).
The guys go to Jackson, Wyoming, to feast on a tender pork shank that's breaded and deep-fried. Next, they head to Austin, Texas, for a take on a Pad Thai that's spiced with Thai flavors and served as tacos. Finally, they visit Portland, Oregon, where they discover a burrito made with Vietnamese beef noodle soup. (Repeat).
The guys continue their road trip hunting for unusual food in unlikely places. First up is the Basque Market in Boise, Idaho, where they make a Spanish rice seafood paella. Next, they travel to Austin, Texas, to a Chinese dumpling house called Wu Chow, where they help make chicken bao buns. Finally, in Seattle, Washington, they have paprika-spiced chicken wings. (Repeat).
Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.
Andrew explores the simple yet stunning dishes of Puglia, Italy.
Adam Richman's in New Orleans reveals secret menu items such as a garlic knot-nachos hybrid called "knot" on the menu of a NY pizzeria operating out of a refurbished warehouse, a BBQ surf and turf po'boy, and redfish on the half shell. (Repeat).
Adam is in Nashville for off-the-menu, deep-fried grilled cheese and an ice cream soda only ordered by a secret tweet. He also finds a hidden three-cheese, chili hot dog, and a sweet and spicy chicken and waffles creation. (Repeat).
The people of Candy Land have things to do and places to be, but there's no mode of transportation! Host Kristin Chenoweth challenges the four remaining teams to build an inventive way for the locals to get around. Whether by land, air or sea, the teams must consider the unique terrain of their assigned lands to help their citizens stay on the go and impress judges Nacho Aguirre and Aarti Sequeira
The history of sushi, including a look at how to order, eat, shop for and prepare the fish, is explored.
A look at vinegar, including how to make it and ways to use it in cooking.