2024-10-06
Guy Fieri sends his friend Noah Cappe to Tulsa, Oklahoma, with chefs Aarti Sequeira and Joe Sasto to explore the dining scene. The trio tries Italian and Caribbean cuisine, banh mi sandwiches, delicatessen fare, and upgraded cowboy cooking. (Repeat).
Andrew tastes the ancient flavors of Croatia. Dishes include roasted dormice, giant offal kebabs, baked rooster and grilled frog. (Repeat).
Andrew travels to Paris, where he feasts on mushrooms harvested in underground caves, brines ham delivered to the presidential palace and learns the dying art of aging artisanal French cheese.
A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).
Adam goes to Boston to bring to light off-menu dishes and restaurants in unlikely locations. He uncovers authentic Australian pies in an artful shipyard, an "adults only" secret steakhouse and a lobster eatery in a house's garage. (Repeat).
Adam heads to Milwaukee to learn some grilled cheese secrets in Brew City; He visits a spy-themed bar; and an after-hourse ramen spot. (Repeat).
Adam seeks for hidden eateries around Chicago. He exposes a huge mash-up sandwich that contains the whole menu in one roll, a real NOLA Po' Boy at a hot dog business, and Chicago's gnocchi king in a secret cafe in a residential home. (Repeat).
Adam Richman's hunt for secret dishes leads him to the City by the Bay. There, he tries an off-menu Hawaiian-Korean mash-up, a decadent burger/pate hangover cure and Eggs McMahon - down-home soul food served from a curbside window. (Repeat).
Adam Richman goes to Los Angeles to find a spicy, off-menu burger at his favorite Thai joint. Then, he discovers an inside-out grilled cheese, a secret Mexican breakfast dish named after Godzilla, and a burrito that combines flavors from Peru, Korea and Mexico.
In Las Vegas, Adam Richman explores a Chicago mob-inspired speakeasy and their secret dish using Al Capone's original marinara sauce, two mash-up sandwiches, and a NY-style pizza joint hidden inside the Cosmopolitan Casino. (Repeat).
Adam Richman's in Oahu, where he finds the best short ribs he's ever had, modestly served inside a bowling alley. Then, he finds a NY-Hawaiian fusion pizza in an Irish pub in Chinatown and a classic Hawaiian dish off-menu. (Repeat).
Bakers Jane and Sam compete to bring Hannah's pet-centered, medieval cake to life. (Repeat).
Bakers Damion and Kristen compete to create gymnast Paige's gold medal dream cake. (Repeat).
A second-grader loves skateboarding and asks the bakers for a skateboarding skeleton cake. (Repeat).
Chase creates a cake featuring an oversize version of his cat battling a city full of people. (Repeat).
Jane and Umie make a hockey cake. (Repeat).
Seven-year-old Penelope's cake design is a combination of music, butterflies, and the color pink. (Repeat).
The store is evaluated six weeks after the opening, and Mark decides to make menu changes for the store and the restaurants. (Repeat).
Mark creates a cookware line and a cookbook, while his catering team handles a big event. (Repeat).
Mark plans for a fourth restaurant while preparing to cater a charity event. (Repeat).
This series following chef Mark McEwan on special events opens with McEwan catering an event for an art gallery. Dishes include roasted squab.
Alex Guarnaschelli tackles one of Supermarket Stakeout's toughest carts ever, building a bodega-style, to-go breakfast using little more than frozen turkey and cheese puffs. She also creates the ultimate guilty pleasure using only five ingredients.
Alex Guarnaschelli has to use her noodle to figure out how to make a delicious noodle dish using frozen food. She also faces complications when it comes to creating a layered dessert with only five ingredients.
Andrew takes a culinary tour of Alaska's Inside Passage, during which he tastes fresh sea cucumbers and spoiled salmon eggs, as well as roasted fish heads. (Repeat).
A trip to Portland, Ore., finds Andrew encountering different variations of honey and flavored salts. Also: an elk-heart tartar topped with a raw turkey egg; ice cream made with bourbon-smoked cherries and bone marrow; and goose liver paired with cacao. (Repeat).
Food finds in Denver. Included: a trip to the ballpark for Rocky Mountain oysters; a historic restaurant with yak and elk on the menu; and cooking pheasant under the Colorado sky. (Repeat).
Northern California is toured by Andrew, who learns about hunting doves at a ranch and visits a factory that produces wacky-flavored jelly beans. (Repeat).
Kalen Allen checks out the secrets behind beloved food classics, including signature noodles in a cup from Maruchan and iconic beverages from Coca-Cola. Then, he looks at chocolate chip cookies and gourmet pizza that are both handmade in enormous amounts.
Kalen Allen uncovers the secrets behind Jelly Belly's delectable beans and why it takes a week to finish each one. Then, he gets an inside look at Buffalo Wild Wings' sauce, brownie-stuffed cookie dough and popcorn with flavors from classic to crazy.
Kalen Allen checks out all things new and delicious, from Milk Bar truffles to the amazing ice cream at Craig's in Los Angeles. Then, he discovers the crazy secrets behind Maud Borup's amazing cocoa bombs and how regular cheese becomes Moon Cheese.
Kalen Allen looks into how handmade candy is created at Hammond's 100-year-old factory, the magic behind iconic Almond Rocas, how cakes get jarred at a Brooklyn bakery and a chocolate company that infuses the love frequency into each bite, literally. (Repeat).
Kalen Allen takes a brunch break with Noosa's wholesome yogurt from down under, learns how sprouted grains make Alvarado Street's everything bagels and gets the scoop behind long-lasting avocado salsa and high-end jams. (Repeat).
Tom Papa visits local bakeries at Philadelphia, including Termini Brothers, Sarcone's, and Federal Donuts.
Tom Papa heads to New York City to get a slice of the Big Apple's diverse food scene. At The Doughnut Project, he meets up with comedian Jim Gaffigan to make the ultimate New York mashup: a glazed donut covered in everything bagel toppings. Then Tom visits Gian Piero Bakery for an Italian-American classic, rainbow cookies, which consist of colorful layers of cake and jam covered in chocolate. Fina
Tom Papa bakes and eats his way through New Orleans.
Tom Papa visits the cities of Boston and Cambridge to try out their baked goods.
Tom Papa takes a trip to Detroit to visit chefs and bakers helping to revitalize Motor City and its food scene. At Kuzzo's Chicken and Waffles, a former NFL player serves up decadent, cake-like, red velvet waffles with spicy fried chicken. Sister Pie, a sweet corner bakery, whips up roasted banana chess pie topped with mountains of meringue and crumbled cinnamon cookies. Tom heads to Dearborn, Mic