Food Netwrk+1

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

James drives into New Orleans in a 1970s Pontiac for his next foodie hit. He cooks in Louis Armstrong Park, enjoys redfish for lunch and samples a po'boy sandwich.

Louisiana's lush plantation country is James's next stop. He samples local speciality, gumbo, at historic Houmas House, and gets spooked on a ghost tour.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

James Martin heads to the City of Angels, where he cooks some Japanese-inspired seafood on Santa Monica beach then has steak cooked by celebrity chef Wolfgang Puck.