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This trip is a classic, comfort-filled joy ride for Guy Fieri. He finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, WA, homestyle fried chicken and grits in Draper, UT, and stellar meatless chorizo at a vegan spot in Nashville. (Repeat).

Comfort food is highlighted, beginning with spicy oxtail and ragu served by a former law student in Miami. Also: a chivito club and chicken bowl with rice in Park City, Utah; and a mom-and-pop ski lodge known for its osso buco, vegetarian mushroom stroganoff, and crispy pork belly. (Repeat).

Guy Fieri's takin' it global, starting with killer croquettes and birria in New Jersey. A Cambridge, MA, joint is mashin' it up with Turkish dumplings and Korean crab mac, and an Indianapolis soul food spot is firin' up dynamite chicken and dumplings. (Repeat).

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 hits the road to meet chefs putting their roots into their menus. In Logan, Utah, a joint is serving Louisiana specialties like blackened chicken pasta and a marrow butter burger. In Portland, Oregon, a spot putting a vegan spin on Israeli flavors. (Repeat).

Guy puts the spotlight on local landmarks, beginning in Des Moines, Iowa, where he visits a drive-in known for its nearly 100-year-old chili recipe. Also: a seaside joint in Leeds Point, N.J., which has been serving fresh catch since the 1930s; and an old-school butcher in Brigantine, N.J., where homemade sausage and jerky are sold. (Repeat).

Guy Fieri is going crazy over Phoenix-area cuisine. Irish pub cuisine meets Southwest flair with superb corned beef and cabbage taquitos, a family restaurant adds smoke and spice to wood-fired pizza, and a local taqueria reinvents Mexican street food. (Repeat).

Explore diverse and authentic cuisine across America, from Phoenix's indigenous fry bread to Boulder's Argentine specialties and Memphis's Ethiopian marinated meats. (Repeat).

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Joanna recalls her honeymoon with Chip in Maine, where she prepared delectable Lobster Rolls, a Wedge Salad with Blue Cheese Dressing, Hush Puppies with Homemade Tartar Sauce, and a delicious Cherry Jubilee for dessert. (Repeat).

Kardea Brown invites her fast-food loving friend over for homemade versions with a lighter touch. The menu includes a double patty veggie burger with a special sauce that goes perfectly with oven-baked onion rings and baked apple hand pies for dessert. (Repeat).

The hosts recreate take-out staples with Katie Lee Biegel's Summer Shrimp Pad Thai-Inspired Noodles, Jeff Mauro's Chicago-Style Steak Burrito, Geoffrey Zakarian's Green Melon Margarita and Sunny Anderson's Nutty Upside Down Cinnamon Rolls. (Repeat).

Molly Yeh celebrates her new book release by serving a few favorites. She selects Rotisserie Chicken Fattoush with Sumac Vinaigrette, Classic Beef Tot Hotdish and Honey Cupcakes with Salted Honey Frosting. (Repeat).

Molly Yeh makes a Midwest-Italian inspired feast for Nick's brass ensemble. The meal includes Spaghetti and Juicy Lucy Meatballs and Charred Broccolini on creamy Homemade Ricotta; Italian Bakery Cookies with raspberry jam. (Repeat).

Ree Drummond puts her all into fall with Pecan Crusted Pork Chops with Whiskey Cream Sauce, Slow Cooker Sunday Stew with Buttery Parsley Lemon Noodles, and Chicken Rice Soup. Then, she sweetens up Pumpkin Pie Snacking Granola and Glazed Apple Dumplings. (New).

Ree Drummond shares inspirational ideas for dinner parties. (Repeat).

Jeff Mauro shares The Kitchen's heartiest, meatiest dishes of all time! Alex Guarnaschelli stacks a Triple Decker Burger, Sunny Anderson goes classic with '70s Easy Beef Stroganoff and Geoffrey Zakarian packs flavor into his Pork Tenderloin. (New).

Molly Yeeah packs the beet farmers a hearty meal of pulled pork sandwiches with charred broccoli slaw and a side of beet chips with French onion yogurt. (Repeat).

Molly Yeh makes hearty foods to keep her family warm. The cozy menu includes comforting Chicken and Dumpling Soup with decadent No-Knead Salami Bread and zippy Citrus and Greens Salad. (Repeat).

Season 19 kicks off with Guy cruising around his hometown of Ferndale, Cal., visiting places that hold a special place in his heart. His tour includes an apple orchard and a local watering hole, plus he spends time with an old-school butcher and an artisan cheesemaker. (Repeat).

Comfort food is featured during a stop in Philadelphia, where Guy tastes North African chicken and sour cream pound cake; and he orders from an organic taco truck in Leucadia, Cal. Also: a boxing gym/restaurant in Phoenix known for its mac-and-cheese muffins and chicken potpie. (Repeat).

Meat is on the menu when Guy visits a family restaurant in Portland, Ore., where the chef butchers, cures, preserves and smokes everything in-house. Specialties include headcheese and their great-grandmother's fried chicken. Later, a neighborhood joint in San Carlos, Cal., known for its signature pastrami sandwiches, burgers and cheesesteaks. (Repeat).

Carnivore creations are in the spotlight. Included: a butchery in Portland, Ore., known for its porchetta and unique style of prosciutto; wings and ribs at a barbecue joint in Louisville; and a café in Hamilton, N.J., serving its own spin on a steak sandwich and a chicken panini. (Repeat).

This trip, Guy Fieri is takes a culinary trip filled with adventurous flavor. In Los Angeles, he visits a funky spot all about filling bowls with eclectic eats. In Norfolk, Virginia, he stops at a market and restaurant with Mexican specialties. Plus, there is a farm-to-table food truck in Maui, Hawaii serving up all kinds of global greats. (Repeat).

Guy visits small towns, including Raymond, N.H., where he eats burgers and scratch-made corn dogs. Later, in Vincetown, N.J., mile-high meatloaf and triple-decker apple pie French toast are on the menu at a multigenerational diner; and in Rocky Hill, N.J., he finds a funky spin on disco fries at a 1700s inn-turned-gastropub. (Repeat).

Guy Fieri samples traditional Hawaiian dishes, like laulau stew, at a general store on the island of Oahu. He then heads to Chicago for a taste of Sicilian sandwiches made from scratch, before indulging in French toast with a twist at an underground cafe in Hernando, Miss. (Repeat).

A gastropub in Long Beach has pork belly, octopus and short ribs on the menu; a neighborhood spot in Monterey, Cal., is known for its apple pancakes and three-pork pancetta; and Guy visits a log cabin-turned restaurant in Wilson, Wyo., where he eats French toast made with banana bread and a classic beef stroganoff. (Repeat).

Guy visits an Argentinian joint in Denver known for it's beef empanadas and veggie tarta; and a family-run barbecue restaurant in Bayport, Minn., where he's served a brisket sandwich and pulled pork. Also: He tastes a loaded chicken dish and Tex-Mex breakfast in Falmouth, Mass. (Repeat).

Jesse Palmer challenges the bakers to create a holiday high tea. Then, it's all about the rom-com as bakers get inspired by a holiday movie trope to create a dessert that's dripping with festive decorations. (Repeat).