Food Netwrk+1

Guy follows the culinary directions given by viewers. In Kentucky, he visits a 1951 drive-in that is still serving the same burger that made it famous.

Guy visits a pub in Philadelphia where they deep-fry handmade empanadas. Plus, he checks out a waterfront lobster eatery in Portland, Maine.

Ree is having a night on the town with Ladd and preps dinner for the kids in advance. She makes a meatballs pasta bake, a kit for making salad and a shortcake.

Ree and her daughter reminisce over afternoon tea. On the menu are divine mini ham and leek quiches, finger sandwiches and delightful lemon raspberry tarts.

Ree makes her sons fruity granola and chocolate chip cookies and then prepares a knockout dinner for them. She cooks Italian sloppy Joes with garlic toast.

Ree tests her new low carb recipes. She cooks grilled pork with bok choy, cauliflower pizza crust with spicy sauce and roasted shrimps with tomato and broccoli.

Ladd joins Ree in the kitchen to cook a special meal together. They whip up shrimp cocktail, spicy fries, grilled corn casserole and Mexican sundaes.

Ree merges Italian and Mexican in a magical Chicken Enchilasagne. Next, she pairs courgette bread waffles with cream cheese syrup for the kids' breakfast.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Jamie kicks off his road trip in London. He helps at a street event where burgers are becoming gourmet cuisine and visits a classic pie and mash shop.

James and his mate Mark Jordan rev up their motorbikes to discover the delights of Guernsey. They sample the local speciality of Gache cake.

James's trip along the south coast continues in Dorset with pal and award-winning chef, Paul Ainsworth. They enjoy a gorgeous beachside barbeque.

Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Rick shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill.

Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy.

Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage.

After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent.

Rick gathers butchers from Smithfield Market to see whether they can taste the difference between organic and non-organic beef. Plus, he cooks beef stroganoff.

Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples.

Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall.

Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.