TV Guide

The restaurant renovation is scarily behind schedule. When the grill and oven arrive, Ravneet cooks up a steak and ale pie with marrow bone.

Rav Gill and her husband Mattie risk it all as they take on the challenge of opening their own restaurant using only their personal savings.

Guy Fieri checks on Flavortown favourites, like thin crust pies in Chicago, relleno in Minnesota and jackfruit Cubanos in Cambridge, MA.

Guy Fieri returns for big-deal banana coffee bread in Cambridge, MA, scratch-made meatloaf in Chicago, and a legit lamb sandwich in Duluth.

Guy Fieri's filling up on a prime time pitmaster sandwich in Dallas, fully loaded jambalaya in Falmouth, MA, and jerk duck confit near New Orleans.

Guy Fieri's going back for killer meatloaf in Chicago, craveable carnitas taquitos in Cincinnati, and the-bomb boudin grilled cheese in New Orleans.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.

Molly Yeh treats her girlfriends to her best brunch dishes after a night out in Grand Forks. The menu includes mini quiches with peas and bacon and garlic lemon kale.

Molly puts a fresh twist on classic farm lunch staples for a picnic. She serves up garlic and onion Challah bread, home-made hummus, and olive oil blondies.