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Fusion Of Flavors. Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza. S28, Ep16

Tasty Traditions. Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago. S28, Ep17

Italian, Hawaiian And Colombian. Guy Fieri tries poke and island specialties in Hawaii and homemade pasta in California. In Miami, a Latin joint serves up tasty Colombian specialities. S28, Ep13

East Coast, West Coast. Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina. S28, Ep12

Italian, Hawaiian And Colombian. Guy Fieri tries poke and island specialties in Hawaii and homemade pasta in California. In Miami, a Latin joint serves up tasty Colombian specialities. S28, Ep13

Mom's Kitchen. Guy hits the road for grub with a maternal touch. In Boulder, a mother-son team serves up Chinese specialties. In Columbus, a Jamaican joint dishes out jerk chicken. S28, Ep1

Rollin' In The Dough. Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts. S28, Ep5

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Sweet 'N Savory. Guy goes to a local favourite in Duluth with a grass-fed bison pot roast. Then, in Berkeley, a neighbourhood café seasons pork with a coconut curry. S10, Ep11

Delicious Discoveries. Guy uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas. S28, Ep2

International Intrigue. Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami. S28, Ep6

Grab And Grub. Guy grabs all kinds of grub, including a Chicago-style spot in Tucson, AZ, serving deep-dish pie. In Miami, NFL coach Jon Gruden joins him to check out a Cuban place. S28, Ep10

Pork-A-Palooza. Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered. S1, Ep1

Cheesy Goodness. Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich. S1, Ep3

Fiery Flavors. Adam tries an infamous Triple Habanero Pie and a spicy pulled pork sandwich. Later, he takes on a six-piece spicy tuna roll drenched in a fiery concoction. S1, Ep5

Savory Seafood. Adam samples a half-pound filet of fresh hogfish topped with sauteed mushrooms and melted cheese. Plus, Adam is given an hour to eat 180 raw oysters. S1, Ep8

Classic Comfort Food. Adam tries a huge cinnamon roll and a Belgian waffle topped with barbecue pulled pork. Plus, he is challenged to eat a giant sandwich and a colossal milkshake. S1, Ep10

Beefy Burgers. Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana. S1, Ep2

Juicy Bites. Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter. S1, Ep4

Fried Feasts. Adam stops by a restaurant in Florida to try their foot-long, deep-fried beef hot dog. Later, Adam is challenged to eat 28 pieces of fried catfish. S1, Ep7

BBQ Bliss. Adam is in Tennessee to taste succulent baby back ribs that have been charcoal smoked for 14 hours. And, he is challenged to finish a humongous smoked meat sandwich. S1, Ep9

Sizzlin' Steaks. Adam chows down on an amazing steak sandwich in Lewiston, New York. Later, he takes on a mammoth challenge to eat a total of 74 ounces of steak. S1, Ep11

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows. S1, Ep5

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months. S1, Ep6

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots. S1, Ep7

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries. S1, Ep8

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. S8, Ep3

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. S8, Ep4

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper. S8, Ep5

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. S8, Ep6

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. S8, Ep7

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. S8, Ep8

West Ham. Adam explores the football food culture of East London and West Ham United. He joins Hammers fans for pie and mash and tries an amazing prawn curry. S1, Ep1

Nottingham Forest. Adam enjoys the football food culture around Nottingham Forest. He enjoys a bowl of ramen, then tries a fan favourite, the legendary 'pizza dog'. S1, Ep2

Chicago. Adam Richman visits the Windy City to take on three meat-laden sandwiches, fries and a slaw in under an hour. S1, Ep5

Pittsburgh. Adam heads to Pittsburgh to try out some the best eats the city has to offer. Plus, he takes on six scorchingly hot wings that weigh in at 150,000 Scoville units. S1, Ep6

Blair Castle. James's culinary tour continues in Scotland with a trip to Blair Castle in the Highlands, where he's joined by top Michelin-starred chef Tom Kitchin. S1, Ep3