Food Network +1

In Santa Fe, N.M., Guy Fieri checks in on an African joint to taste their oxtail; a cafe in New Jersey is pressing paninis and stuffing sandwiches; a Brooklyn, N.Y., spot is serving traditional Southern sides in Super Bowl-sized portions.

In Santa Fe, N.M., Guy goes bananas over banana curry; a Las Vegas trio has tripled its real estate thanks to pineapple pizza; New Jersey crab cakes create all kinds of buzz.

It's a full-blown meat-fest when Guy Fieri stops to check out a Las Vegas BBQ joint that's doin' meatloaf in a different way. In New Jersey, a Mexi-Cali must-stop is stuffin' street tacos, and there's burgers and fries you can't find anywhere else!

Guy Fieri explores comfort food at an Austin deli serving pastrami and a Calgary restaurant offering brisket and ribs.

Guy Fieri travels to three coasts in America in search of the best seaside food. He has fried clams, clam cakes, lobster chow as well as octopus and beach burgers.

Fieri's diving into a world of flavour! In Calgary, Alberta, a family-run spot is dishing delectable duck confit Monte Cristo, a Reno, NV, joint is perfecting pork for a serious stir-fry, and an Asheville, NC, kitchen is serving out-of-bounds arepas.

Guy's tasting high-octane hot dogs, Buffalo knots, and noodle bowls.

Guy's getting funky with jerk chicken, duck confit banh mi, and more.

Fieri's digging into prime-time pork dumplings from a husband-and-wife team in Sacramento, CA. Plus, a Palm Beach Gardens, FL, bistro is mixing up a mighty meat sauce, and a mom-and-pop shop in San Jose, CA, is serving up the-bomb black bean burger.

Fieri's kicking it Cajun, Asian, and more, starting at a Los Gatos, CA, eatery with their gangster gumbo. Then, a sushi spot in Riviera Beach, FL, is plating the-bomb basil shrimp, and a joint in Sacramento, CA, is firing up big-deal brisket ramen.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Guy travels the classic American highway for great places to stop for tasty food. Along Route 66, he tries German Spätzle and Jägerschnitzel and some homemade apple smoked salmon.

Guy explores American restaurants serving up unique dishes. In Massachusetts, he tries whole belly clams and in Michigan, he tucks into chicken gizzards.

Guy hits the road to find some of the best local favourites in America. In Seattle, he tries delicious chilli, and he tucks into crab cioppino soup in California.

Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas.

In Denver, Adam tackles a giant breakfast burrito containing seven potatoes, a pound of ham and 12 eggs.

Adam visits Raleigh, Durham, and Chapel Hill in North Carolina. He sets aim on the Roast Grill record by eating 17 hot dogs covered in mustard and homemade chilli.

Adam heads to Minneapolis to face the Juicy Lucy, a burger stuffed with cheese. Then Adam chows down on a roasted suckling pig with a special surprise guest.

Adam's chow-down quest brings him to Sarasota, Florida, where he'll enjoy beaches, boats, and beer-battered, deep-fried hot dogs at The Old Salty Dog, a seaside English-style eatery in the sunshine state.

Adam samples huge breakfasts, some of the hottest crayfish in the country and a big burrito challenge in Las Vegas.

In Durham, North Carolina, Adam competes in the Doughman, a charity relay race that gives a whole new meaning to 'eat and run'.

In Charleston, South Carolina, Adam gets a big serving of Southern charm and an even bigger helping of low country cuisine.

In the Lone Star State, Adam enjoys some mouth-watering, Texas-sized grub. Can he put away a 48 ounce steak?

In Alaska Adam's belt-busting challenges include a seven-course meal that must be devoured in ninety minutes.

Adam Richman's quest for the greatest grub in America brings him to the beautiful ocean side paradise of Honolulu, Hawaii. A monster pancake challenge soon awaits him.

James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. He turns up the heat with a steak cooked on a barbecue in the blazing sunshine.

James's travels around France take him to Charente, where he meets a miller who still uses traditional methods to make award-winning brioche loaves.

For alternative ingredients week, the bakers must bake without sugar, gluten or dairy. The signature challenge requires sugar-free cakes, the technical challenge is gluten-free pittas and the showstopper calls for dairy-free ice cream rolls.

It's pastry week and the bakers begin with frangipane tarts for the signature challenge. The technical challenge calls for the flaouna, a traditional cheese-filled pastry from Cyprus. The showstopper is the classic 70s canapé, vol-au-vents.

In a 'Bake Off' first, the entire episode is devoted to the period of history that gave birth to modern baking, the Victorians. The signature challenge is a stalwart of the Victorian dinner table, Game Pie.

The bakers have to be tested on Pâtisserie and what better time to do it than the quarter-finals? The five remaining bakers must work their way through a wide range of childhood favourites, delicate French fancies and a mountainous choux pastry masterpiece.

The pressure is on as the remaining bakers must get to grips with the one of the most difficult ingredients, chocolate.

Only three of the original twelve bakers remain. They've made it to the final. Over 27 challenges, they've worked their way through every baking discipline Mary and Paul have thrown at them from cakes to bread, pastry to puddings, and biscuits to chocolate.

The ever-hungry Adam Richman chomps his way across America. In Portland, he attempts the Manimal Challenge in which he must eat a 4lb meal in 20 minutes or less.

Adam Richman eats his way across America. He heads to Niagara Falls for an Italian food challenge involving 10 plates and 7lb worth of food in 90 minutes.