2024-09-28
Guy Fieri's checking in on flavors packing a punch! An Atlanta franchise is serving up Korean-Mexican fusion, a Thai spot in Dallas is dishing out their authentic chicken platter, and real-deal Italian is going strong in Phoenix with squid ink pasta. (Repeat).
Guy Fieri's digging into a world of flavor with flair, starting in Bend, OR, where a funky spot is stuffin' their buns with unexpected flavors. A Puerto Rican oasis in Utah is cooking real deal mofongo, and a Nashville joint is servin' coal-fired pizza. (Repeat).
Guy Fieri's checkin' out all kinds of culinary, like a Las Vegas food truck smokin' up sandwiches and California comfort spot putting out primo pot pie. Plus, a Mediterranean joint knocks it out of the park with beef skewers and tandoori chicken. (Repeat).
Guy Fieri digs into a fusion of flavors across the country. Included: a unique spin on paella and posole in Chicago; and Nashville hot chicken in Seattle. (Repeat).
Guy Fieri's digging dishes from across the map. He checks out scratch-made Italian in Buffalo, Wyoming, a gluten-free Venezuelan spot in Calgary, Alberta, and a Southern-Caribbean mashup serving oxtail with extra spice in Memphis, Tennessee. (Repeat).
Guy Fieri dives into joints where people can literally grab all kinds of grub. Included: a Chicago-style spot in Tucson, Arizona, firing up deep-dish pie and twisted-up breadsticks; and a funky pub in Wilmington, North Carolina, spicin' up duck wings. (Repeat).
Guy grabs some unique eats in Santa Fe and Reno, including a not-your-everyday Indian spot and a deli offering a fresh take on sandwiches. (Repeat).
Guy Fieri's diving into all kinds of 'cue on this trip. Included: a funky chicken joint in Ottawa, Canada, cranking the rotisserie and firing up the ribs; in Burlington, Vermont, a place smokin' their wings and mashin' up their bomb BBQ with righteous ramen. (Repeat).
Guy Fieri's digging into hearty handfuls of major flavor. He grabs pizza at a funky joint in Memphis, TN; tacos at an authentic Mexican spot in Calgary, Alberta; and empanadas at an Argentinian place in St. Simons Island, GA. (Repeat).
Guy Fieri explores dumplings from around the world. A Japanese restaurant in Cincinnati serves meaty gyozas, while a Nepalese restaurant in Oregon serves genuine Nepalese dishes. A Lebanese-Armenian refuge in Los Angeles serves a delectable dumpling meal. (Repeat).
Kardea Brown isserving a winning menu of Chopped Cheese Sandwiches, Colossal Onion Rings, Hot Carolina Chicken Fingers, and Apple Pie Hand Pies with Apple Cider Glaze to her local college football team. (Repeat).
Kardea invites notoriously frugal Aunt TC over for a dinner that looks like a million bucks but won't break the bank. For their fancy meal at home, Kardea makes molasses salmon; mushroom and pea risotto; and wilted bok choy. (Repeat).
Jeff Mauro shares The Kitchen's ultimate recipes for celebrating carbs. He revisits his Old World Chicago-Style Thin Crust Pizza, Katie Lee Biegel's Garlic and Herb Pull-Apart Bread, Sunny Anderson's Easy Loaded Nacho Skins and two decadent desserts! (Repeat).
Molly Yeh and her husband Nick celebrate wheat harvest with a tractor tailgate party on the farm. Molly makes colorful Sheet Pan Ratatouille Pizza, succulent Grilled Ribeye Steak on Feta Farro with Garden Veggies, and tangy Rhubarb Bars for dessert. (Repeat).
Molly Yeh hosts an Asian-inspired baseball tailgate on the farm. Her dishes include creamy Bok Choy Peanut Noodles, juicy Lion's Head Meatball Burgers with fried eggs, and crisp Asian Coleslaw. Her ooey-gooey Mochi Cookies are a hit for dessert. (Repeat).
Ree Drummond grills a whole meal over the flames with a little help from some indoor prep. There's surf and turf with spectacular Herby Grilled Shrimp and Scallop Skewers and juicy marinated Savory Grilled Steak Skewers. On the side, there's an amazing Charred Broccoli and Cauliflower Salad, plus great Grilled Yukon Gold Potatoes with a spicy butter. Finally, Ree combines hot and cold with Coconut
Ree Drummond and her crew cook up football tailgate eats, kicking off with Strawberry Cobbler Squares and Spicy Mango BBQ Turkey Meatballs. There are winning Hoagies with Quick Pepper Relish, and Ree tastes victory with her Game Day Guacamole. (Repeat).
The Kitchen kicks off winning recipes that are a touchdown for the taste buds. Sunny Anderson rises and shines with Tex-Mex Desayuno Potato Bites, and Katie Lee Biegel gets an early start on her make-ahead Cheesy Dill Pickle Dip. Then, Jeff Mauro and Geoffrey Zakarian get creative with Greek-Style and Italian-Style Nachos, and Geoffrey mixes up a Grapefruit Tequila Sunrise while the crew shares th
New flavors are explored, starting with Sunny Anderson's Bruschetta Burger and Katie Lee's Barbecue Salmon Cobb Salad. Creating fresh, seasonal dishes is easy with a Field Guide to Greens and new ways to use leftover lemons. Marcela Valladolid starts the Kitchen's herb garden, and chef Angie Mar shares her tips for grilling rib-eye steaks. Geoffrey Zakarian serves up a Green Bloody Mary. (Repeat).
The bakers dig deep to make buried alive trifles honoring the carnival's escape artist who went to an early grave. Then, John Henson shows the bakers the carnival's wind chimes, which look eerily like some of the missing family members' heads, and asks them to make shrunken head pies for judges Carla Hall, Stephanie Boswell and Zac Young. (Repeat).
After hearing John Henson's harrowing tale of the Human Ice Pop, the bakers create treats that melt. The bakers then pay tribute to the sword swallower by creating a dish that swallowed another dessert in order to wow judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).
John Henson challenges the bakers to honor the carnival's matriarch by creating torta della nonna. Later, a Strong Man's smashed act inspires the bakers to display their desserts to judges Carla Hall, Stephanie Boswell, and Zac Young. (Repeat).
John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts. Then, the bakers craft new carnival attractions for the grand re-opening, where Carla Hall, Stephanie Boswell, and Zac Young will name the winner. (Repeat).
Host Tituss Burgess puts eight chefs to work making a welcome bite for VIP guest Marcus Samuelsson. After one chef is eliminated, the remaining chefs are divided into teams and tasked with making either beef Wellington or cassoulet. (Repeat).
Classic comfort foods are featured when Guy travels to Kansas City and tastes one chef's versions of steamed mussels and chicken potpie. Later, in Franklin, Tenn., Southern favorites, including jambalaya, char-grilled oysters and hot chicken; and a Nashville food truck-turned-deli specializing in homemade soups and salads. (Repeat).
Guy eats Mexican food, including savory chicken sopes and posole, in Jackson, Wyo.; and is accompanied by G. Garvin when visiting an authentic Italian joint known for its tricolor cannelloni and fresh seafood cioppino in Carmel, Cal. Also: An artistic chef in Long Beach serves signature vegetable sandwiches and puts a spin on pigs and grits. (Repeat).
Guy Fieri's got Asian flavors, an American classic and some mashups in between. In Anchorage, AK, there's a Korean-Mexican joint rolling out kimchi burritos, and a funky fusion spot in Albuquerque, NM, heads off the charts with the bomb pork belly. (Repeat).