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Guy Fieri's headed back to top spots serving up fresh takes! A New Orleans joint is going boat-to-table with boiled crawfish, a California diner is dishing out smoked spam loco moco, and a Chicago beer bar is plating a prime-time pork schnitzel sandwich.

Pressure cookers explode, food deliveries take bizarre turns, and babies create unexpected kitchen chaos as Esther Choi, Joe Sasto, and Kalen Allen react with hilarious commentary, strong opinions, and expert insight.

Chefs Tiffani Faison, Brian Malarkey and Gabe Bertaccini provide commentary and professional insight on viral videos featuring kitchen accidents, unusual deep-fried food and serving mishaps; the segment includes a game where viewers guess the outcome of impending culinary disasters.

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

Guy Fieri's having it wrapped, pied and fried; a funky Latin joint in Mobile, AL, is serving craveable carnitas, while a pizza cart in Cody, WY, is firing up elevated Thai chicken pies; then in Omaha, NE, it's the-bomb brisket and duck confit fries.

Guy Fieri's rolling out with a little holy moly in New Hampshire, where a joint is puttin' out bomb bagels; in North Carolina, a funky spot is adding a Southern spin to egg rolls; a fun Florida chef is goin' prime time with pastrami and pizza.

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

Guy Fieri's finding flavor, starting with a Gainesville, Fla., bagel shop serving carrot-style lox on salted rosemary; then a Baton Rouge, La., joint is chargrilling oysters, and a spot in Naples, Fla., is serving prime-time pastrami.

A pizza covered in gooey penne alla vodka; a fancy Hamptons Dog; the ultimate Italian-American combo, a Cannoli Calzone; the sweet and savory Loaded Churro Fries; the Strawberry Cheese shake and the Food Court Megastick.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

Transform your bath affordably in just one day!

Molly Yeh fires up the outdoor grill to make her favorite tailgating recipes including spicy cheddar juicy lucies with homemade chili potato chips and sesame avocado salsa on the side, and grilled corn on the cob slathered with a tangy kimchi mayo.

Molly Yeh hosts a double-date pizza party on the farm and takes the Italian grilling outside; she makes cheesy fried risotto balls, grilled zucchini pizza with basil mint pesto and a crisp Romaine salad drizzled in bacon fat vinaigrette.

Molly Yeh makes a housewarming dinner of Midwest-Jewish mashups; the menu includes BBQ brisket sandwich with caraway coleslaw on pretzel challah buns, scallion cream cheese grilled corn and rugelach cookie salad for dessert.

For her late-night date night with Nick, Molly Yeh pulls out all the stops with her juicy steak party sub and scrumptious grilled potato salad with zhoug mayo; she makes orange blossom blondie ice cream coated in a white chocolate raspberry shell.

Lasagna; garlic cheese bread; individual fried pies.

Sticky oven roasted barbecue chicken thighs; grilled vegetables with cilantro-yogurt dressing; spicy pasta salad with smoked Gouda, tomatoes and basil; vanilla ice cream with peach syrup.

Ree answers cookout questions from friends and locals; she shares a chicken fajita salad and cilantro lime dressing arranged as a stunning centerpiece, plus pepperoni potato salad and Southern panzanella; Ree also makes grilled sheet pan s'mores.

Ree Drummond makes a Mexican-inspired family dinner on the grill, and Ladd pitches in with the cooking; marinated Carne Asada, teamed up with skewers of juicy chipotle glazed shrimp; corn and squash salad; grilled pineapple with cream.

Geoffrey Zakarian starts off with his grilled hanger steaks with roasted garlic romesco sauce; Katie Lee's spicy pineapple BBQ sauce; Sunny Anderson's nunya business Asian BBQ sauce; Jeff Mauro makes his peach peppadew pork pops.

The hosts cook up big batch dishes for a great summer party; Sunny Anderson makes an easy smokehouse burger; Geoffrey Zakarian whips up his herbed potato salad; Alex Guarnaschelli satisfies the sweet tooth with glazed funnel cakes.

Esther Choi makes her popular Korean Burger recipe with a side of Broccoli with Crumbled Tofu; then, Esther rounds out the meal with Hotteok, a crispy doughnut with a gooey apple center, that can be enjoyed on its own or with a Gochujang Caramel sauce.

Nick DiGiovanni makes the ultimate cozy comfort foods: a perfect, gooey grilled cheese and hearty spaghetti and meatball; Nick demonstrates simple techniques to turn these childhood favorites into gourmet meals.

In Minneapolis, a brewery cooks up dishes like righteous pulled pork and a killer brisket sandwich; in Miami, southern favorites like hen and dumplings and a lamb belly BLT; in Los Angeles, a mega-meat pizza and wild boar gnocchi.

Guy Fieri tries culinary traditions from different cultures; a Mexican joint serves authentic tortillas and tacos in Houston; a spot makes Puerto Rican specialties in Orlando, Fla.; a Jewish deli-on-wheels prepares pastrami and lox.

In Cathedral City, a barbecue joint piles up the meats; in Norfolk, a wing spot goes big with their buffalo and kills it with their Cajun; in Maui, a place dishes out lobster grilled cheese followed by a shaved ice specialty.

Eclectic eats in Los Angeles; In Norfolk, a market and restaurant with Mexican specialties; a farm-to-table food truck in Maui, Hawaii serves up all kinds of global greats.

This trip, Guy Fieri travels the country diving into some meaty masterpieces starting at a spot in Longmont, Colorado, that serves craft beer and primo pub grub like their piled-high poutine burger.

A beer-lover's spot in Seattle serves fish and chips and the bomb beef dip; a local Hawaiian gem dishes out fresh-catch curry and a primo poke burger; a Chinese emporium in San Francisco cooks up lobster, pork buns and even dim sum chicken feet.

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.

Guy Fieri dives into mega meat and a little bit of sweet in Atlanta, Austin, Texas, and Richland, Wash.

A Southwest-Middle Eastern quick stop slinging the shawarma and salmon souvlaki in Santa Fe; a funky joint serving up outrageous Scandinavian specialties in Kansas City; in El Paso, a tortilla factory turning out top-notch tamales and tostadas.

A Boston beer joint uses beer in its crust and tops it with taco fixings; a hard-rock hangout in Santa Fe, N.M., serves up carne asada pizza; a funky spot in Reno, Nev., gives new meaning to apple pie.

Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.

In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.

Guy Fieri digs into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, Wyo.; a funky Cleveland bar makes monster tots; a Vietnamese spot in Anchorage, Alaska, cooks up crêpes.

Guy Fieri's headed on some tasty trips back in time, starting with an old schoolhouse in Ohio that has a comfort food curriculum; former church in Redmond, Ore., puts out heavenly pizza; a retro joint in Stamford, Conn., dishes out diner classics.

Guy Fieri hits up pit stops; a farm-to-table joint in Mobile, Ala., is cooking up killer étouffée; a pizza joint in Greenwich, Conn., is putting out real-deal pie; a Mediterranean spot in Cody, Wyo., is serving up lights-out lamb flatbread.

Guy Fieri goes from the bomb breakfast to a taste of Italy; he hits up a brunch bonanza in Columbus, Ohio, with decadent dulce de leche pancake balls, elevated eats in Boston like rock star rum baba and punchy Parmesan pasta in San Luis Obispo.

A relentless, open-fire barbecue competition where two-person teams push live-fire cooking to the limits in a weeklong battle.

Exploring home-cooked comfort, starting with savory scones in Somerville, Mass.; an Ohio distillery is serving elevated eats like barbacoa nachos; a soul food spot in Indianapolis is plating a killer collard green grilled cheese.

Guy Fieri's hittin' up joints crushin' all kinds of flavor; there's a Malaysian oasis in Cincinnati and a Salvadorian spot in Port Chester, N.Y., each serving their real deal cultural specialties; a bus in Omaha goes Detroit-style with their pizza.

A stacked-up breakfast, unique pot pie and Mexican recipes not found on a typical menu in Taos, N.M.; skate legend Tony Hawk tags along for creative vegan cooking in San Diego.

A relentless, open-fire barbecue competition where two-person teams push live-fire cooking to the limits in a weeklong battle.