TV Guide

Guy Fieri is in Charleston to sample chicken fried biscuit and shrimps. In Chicago, he visits a well-loved eatery that serves up German specialities.

Guy Fieri is in Vancouver, Detroit and then Chicago to try America's best surf and turf sandwiches. He has oysters, brisket and meatballs on this whirlwind trip.

Casey Webb travels over the Ozarks to tackle the Goliath, a massive cupcake equal to 22 regular-sized cupcakes.

Casey Webb heads to Tennessee, where he faces his hottest challenge yet - three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

Buddy goes global when he is asked to make a Merlion, the mythical beast that's half lion, half fish for Singapore's 50th birthday.

Buddy and the guys are feeling rather sophisticated as they make a cake for a couple of expats celebrating the upcoming birth of the royal baby, Charlotte.

Guy Fieri finds an Eastern European joint heating up a hearty hangover soup and meat dish. Then, a Polish eatery serves up potato pancakes with savoury stew.

Guy Fieri is exploring dishes with a personal connection. In Los Angeles, a food truck infuses Singaporean flavours into chili crab cake and lamb burger.

Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

Guy Fieri is in Buffalo where a Bulgarian tapas bar serves up European comfort food. Then, Guy cooks with the newest crop of culinary talent.

Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.