Food Network

This trip, Guy's getting a taste of global flavour. In Cincinnati, Jamaican jerk chicken and spicy snapper, and in Duluth, Thai-style burritos and lamb curry.

Guy hits some small towns with big flavours on this trip. In Wisconsin, he finds a roadside bar serving sandwiches stuffed with brisket and crispy pork belly.

In Cincinnati, Guy finds three restaurants on the same street. First, a pub serving hot dogs, then a Belgian spot with waffles and finally, a Southwestern joint.

On this trip, Guy goes all over the map. He goes to Hawaii for some traditional luau stew, before eating Sicilian-style sandwiches in Chicago.

Jamie and Francine, the owners of California's Sisley Italian Kitchen, believe their bookkeeper may be responsible for a revenue discrepancy.

Patrick, owner of Buster's Beach House in Long Beach, wants to investigate rumours that his executive chef is showing preferential treatment amongst the wait staff.

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival.

Guy Fieri returns to his home town of Ferndale, CA. He checks out a generations-old apple orchard and the place where he first worked in the kitchen.

Guy Fieri takes a seat at the family table! He checks out a sibling-run Vietnamese joint in Utah serving up mum's legendary recipes for authentic dishes.

Just outside Boston, in Allston, two restaurants share one kitchen cooking up totally different menus - Mexican street food and gastropub standouts.

Summer. Ree cooks up four great 16-minute summer meals. On the menu: lime salmon, a selection of light Greek dishes, pasta with pesto and peas and zucchini noodles.

Ree tests recipes for her deli with some help from her friends. She makes two chicken salads, one with grapes and one curried and two quiches to choose from.

Ree cooks a hearty Tex-Mex lunch for Ladd and Cowboy Tim who are out fixing fences. There's grilled steak with quesadillas, spicy beans and ranch salad.

Ree celebrates her dad's retirement by cooking his favourite foods. She makes beef stew, cheese casserole, delicious green beans and mini chocolate-cherry cakes.

Ree demonstrates the benefits of bulk buying by showing how to make three dishes with chicken: slow cooked with broccoli, chicken pie and in Caesar salad.

Ree shares some simple tips for minimal prep food made with basic tools. She makes pizzas, paninis and quesadillas on a waffle maker and salad in a bag.

Gardener Sarah Raven cooks up a stunning dish in Prue's kitchen. Plus, there's a fool proof hack for making a perfect vinaigrette salad dressing.

Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

James visits the Isle of Man during its famous TT warm-up week. He's joined by Michelin-starred chef and fellow petrolhead, Lisa Goodwin-Allen.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

It's spring and Rick Stein's Seafood Restaurant in North Cornwall fills up very quickly. On the menu is Rick's seafood paella with squid and hake with parsley sauce.

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Gardener Sarah Raven cooks up a stunning dish in Prue's kitchen. Plus, there's a fool proof hack for making a perfect vinaigrette salad dressing.

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

Guy Fieri is checking out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food.

Guy Fieri seeks comfort food from the slopes to the sea. In Utah, a local boy serves a gourmet chivito club and a ski lodge dishes out crispy pork belly.

Guy Fieri checks out dishes on both sides of the Pacific. There are platefuls of guilty pleasures in LA and in Monterey, CA, a spot on the pier serves fresh fish.

Guy Fieri visits food joints big on comfort foods. In Chicago a burger place has Asian flair and in Hawaii a gas station joint does kalua pork and mahi mahi.

Guy Fieri slams on the brakes for some enticing eats! In Memphis, a high-end chef takes Southern staples to a new level with dishes like chorizo meatloaf.