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In Richmond is a jammin' Jamaican joint serving outrageous oxtail and fried chicken with true island flavor; in Reno is a sandwich spot going loco with the bird and putting a unique twist on the breakfast burrito.

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis; a neighborhood staple in Boston is serving up lights-out lobster rolls; a Massachusetts gastropub is plating mushroom poutine and onion smash burgers.

In Santa Fe, N.M., a culinary pub serves lights-out lamb neck and tamales; in Kansas City, Mo., a funky tapas joint dishes out duck tongue tacos and braised pork jowl; in El Paso, Texas, a deli makes pupusas and fries from chickpeas.

In Chicago, a saucy spot mashes up Latin and Asian with a unique paella and posole; a comfort food joint in Seattle fires things up with Nashville hot chicken; a place in Kona, Hawaii, mixes island and mainland with guava ribs and tropical pizza.

Land turtle and shark; land creatures and caiman.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

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Ina Garten invites actor, producer and foodie Jennifer Garner to the barn for a chat over Brown Butter Skillet Cornbread; they head into the kitchen for a pizza collaboration, creating the Garner and Garten Pizza and Jen's Pizza Crackers.

Eric Ripert stops by the barn to cook and share his life-changing stories; Ina Garten welcomes him with a French Apple Tart before Eric makes an Seared Tuna with a Ginger Soy Salad.

Molly Yeh is making a garden-themed party for her little girl; juicy pretzel-crusted chicken nugget salad; tomato and mozzarella tart; creamy beet ricotta dip; rainbow cake with Marzipan vegetables and a mini smash cake for the birthday queen.

Chorizo and tot breakfast burritos; giant sausage pasta; shaved fennel salad; beet red-ish velvet cake with cream cheese frosting.

Molly Yeh teaches Nick how to make brown butter buttermilk donuts in exchange for a welding lesson; Molly makes a cozy Midwest dinner of chicken wild rice hotdish, deep fried broccoli and monster cookie bars for dessert.

It's Molly Yeh's turn to host her cookbook club, and this week's theme: Midwest church cookbooks: she puts her own twists on some classics to serve up a Ham and Bean Hotdish, Boozy Gelatin Salad, Midwest Green Salad and Miso Millionaire Bars.

Ree makes a classic cowboy lunch with cheeseburger meatloaf, quick ranch potatoes, spicy green beans, and her chocolate Cow Patty cookies that she wraps to grab and go.

Ree Drummond adds variety and spice to family favorites; she whips up spicy garlic bread sloppy Joes.

Ree Drummond dishes up four incredibly easy meals in under 40 minutes; she prepares chicken with pesto cream, a cajun veggie pasta, a sheet pan shrimp puttanesca and skirt steak with bok choy.

Ree Drummond is getting cheesy; Mascarpone Cheesecake Bars get a cheery cherry topping; Oaxaca cheese and sharp cheddar elevate Cheese Enchiladas, Pepper Jack and Colby Jack team up in Beer Cheese for 2 and more.

The Kitchen is serving up handheld bites perfect for a tailgate or outdoor party; Spiked Lemon Iced Tea, Deviled Chicken Wings, Bacon Bow Tie Crackers and Herb Dip and Carmelitas; guest Tony Shalhoub shares his recipe for Spinach Fatayer.

The Kitchen throws a pizza party; Katie Lee Biegel mashes up a pizza salad, Sunny Anderson serves French bread Hawaiian pizza, Jeff Mauro upgrades any pie with Calabrian pizza ranch and Geoffrey Zakarian makes a flavorful classic white clam pizza.

Chef Maneet Chauhan throws down her gauntlet to win $25,000 against Bobby Flay's Titans; after losing to Maneet twice on Tournament of Champions, Brooke Williamson is ready to defend her home court; chef Charlie Mitchell doles out tough critiques.

Tournament of Champions winner Mei Lin brings her competitive edge and is ready to show that the student can outcook Michael Voltaggio and the rest of the Titans.

Chef Bryan Voltaggio has never beaten his younger brother Michael in competition, so he's desperate to take him down, along with the rest of Bobby Flay's Titans and walk away with $25,000.

In Compton, Calif., ribs and collard greens; in Denver, pie with beer-braised brisket; in Philadelphia, pork belly sandwiches.

In Des Moines, Iowa, a fusion joint serves up burritos alongside bulgogi masa fries; a southern spot cooking up classics, from ribs and red beans and rice to catfish cakes and collards; in Atlantic City, N. J., turkey chops and pig feet.

In Long Beach, Calif., pot roast and scones; in Jackson, Wyo., pies topped with everything from pesto to spicy sausage and marinara; in Monterey, Calif., Parmesan pretzels and short rib grilled cheese.

In Waipahu, lechon special and pork adobo fried rice; in Kailua, red curry fish and Mandarin duck confit; in Kaneohe, pan-fried ono and ahi cakes.

Sampling pork belly tacos and carne adobada in a high-energy marketplace in Oakland; turtle soup in Islamorada, Florida; savory crepes and a saucy twist on traditional beignets in Stockton, California.

A New England spin on corned beef and cabbage; a fresh take on stroganoff; Ethiopian specialties; an over-the-top hot dog spot.

Guy Fieri's headed back to some stellar spots! A prime-time barbecue joint is still smoking in San Antonio, a real-deal Jersey diner is plating veggie-loaded lasagna, and an Irish pub in Syracuse, NY, is serving next-level lamb sliders and potato cakes.

Killer cuisine spanning three different continents; in Denver, a creative take on Indian curry; across town, a Brazilian bistro cooking up croquettes and an abundant seafood specialty; in Atlanta, stacked mega-meat sandwiches.

Guy Fieri digs into regional flavors where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

Guy Fieri's filling up on fresh-and-funky flavors, starting with scratch-made pasta in Chicago; a Missoula, MT, spot is getting creative with a banh mi burger; a pair of brothers is serving up craveable crab cakes and corn fritters in Florida.

In Little Rock, Ark., a gas station-turned-eatery pumps bison into a burrito and piles pork onto cornmeal waffles; in Santa Rosa, Calif., a Vietnamese joint makes pho and barbecue pork; in Sonoma, Calif., a barbecue spot loads up a monster burger.

In Dallas, a funky Thai joint serves up noodles, curry and green papaya salad; in Miami, a Latin place deals in empanadas and a unique plantain sandwich; real Ethiopian favorites in Tucson, Ariz.

Guy Fieri's diving into dumplings from around the world; a Japanese joint in Cincinnati fires up meaty gyozas; a Nepalese spot in Oregon showcases its traditional fare; in Los Angeles, a Lebanese-Armenian oasis puts out a dumpling dish.

A carnivore haven stacking sandwiches with dynamite duck and a pork trifecta; a taco joint loading up out-of-bounds oxtail; a cider house adding their specialty drinks to their kitchen creations, like fiery apple wings and a lamb French dip.

In Norfolk, a two-for-one spot where a butcher stacks sandwiches by day and a chef fire up ramen and sticky wings at night; a German-Swiss joint in the middle of Maui, Hawaii serves rouladen and old-fashioned apple strudel.

A deep-dish pie and twisted-up breadsticks at a Chicago-style spot in Tucson, Ariz.; duck wings and bite-size beef Wellington at a pub in Wilmington, N.C.; in Miami, NFL coach Jon Gruden rides shotgun with Guy to a place with out-of-the-box Cuban.

In Little Rock, Ark., a gas station-turned-eatery pumps bison into a burrito and piles pork onto cornmeal waffles; in Santa Rosa, Calif., a Vietnamese joint makes pho and barbecue pork; in Sonoma, Calif., a barbecue spot loads up a monster burger.

In Dallas, a funky Thai joint serves up noodles, curry and green papaya salad; in Miami, a Latin place deals in empanadas and a unique plantain sandwich; real Ethiopian favorites in Tucson, Ariz.