Food Network

Guy Fieri returns to some of his favourite diners, drive-ins and dives. Whether they've opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.

Fieri's going back for a mess of meat and Mexican! A Chicago deli is putting out killer corned beef hash, a Cincinnati taco joint is serving sizzling stuffed poblanos, and a New Orleans smokehouse is mixing it up with the-bomb boudin grilled cheese.

Fieri's going global with some Triple-D faves! A Nepalese-Tibetan spot in Ohio is serving up mighty momos, an Asian-Latin mashup in Chicago is plating prime-time pork pho, and an Italian spot in Los Angeles is knocking out big-deal veal saltimbocca.

Guy Fieri's headed back to top spots serving up fresh takes! A New Orleans joint is going boat-to-table with boiled crayfish, a California diner is dishing out smoked spam loco moco.

Adam cheers on the Lo Cash Cowboys in the Rooster Challenge at Roosters Texas Style BBQ; inferno hot-fried chicken.

Adam visits his alma mater in New Haven, Conn., to find the origin of hamburgers; the Cheese Truck Challenge.

Buddy and the team make a giant cake to mark the release of a rescued sea turtle back into the wild. Meanwhile, Grace delivers a cake on roller skates.

Buddy and the guys build a giant hula dancer cake for his niece's Sweet 16 party. Plus, a pet store owner wants a tiny cake that is fit for a tiny recipient, a hamster.

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.

Prue welcomes her good friend Sandi Toksvig into her Cotswold Kitchen - history buff Sandi cooks two dishes from the 1920s that were printed in pamphlets put together by women across the country to fundraise.

Si and Dave cook dishes for when the temperature drops and the weather calls for sugar and spice and good hearty cooking. This means oxtail soup with herby dumplings, a vegetarian chestnut and mushroom pie and a new take on an old favourite, treacle sponge.

Molly makes a delicious buffet spread for her sister-in-law's baby shower. Her menu features meatless meatball sliders, 'walking' fish tacos and baked doughnuts.

Molly makes a range of family recipes to celebrate a visit from her dad. Dishes include spring onion pancakes with maple carrot slaw and sprinkles cake.

Chorizo and squid with Greek-style couscous salad, plus simple spaghetti, tomato, basil and creamy curd salad.

Jamie rustles up lamb meatballs, chop salad and harissa yoghurt, plus a delicious chicken salad.

Ina shares her favourite candy recipes, perfect for giving as gifts for all ages, with pillowy marshmallows and white chocolate bark. She also makes winter squash soup.

For cocktail time, Ina is preparing three incredibly easy canapés that are special enough for Christmas and all year round.

This week it's time to bake bread, and the remaining bakers have a lot to prove. They put their own twist on a classic Italian focaccia in the Signature and head slightly further east in the technical, making a Greek-inspired snack.

Mary is out for a day, and a night, on the town. London's busy West End attracts millions of visitors every year, and Mary is joining them as she seeks out the secrets of getting busy people fed quickly and well. She will discover the art of high speed wok cooking in Chinatown,...

Experience wonderful sights and food as James explores Gaeta on Italy's Lazio coast. He tastes local olives and serves up veal escalope with olive tapenade.

James Martin continues his Med odyssey, visiting Elounda in Crete. He discovers local baking traditions, before serving up olive-crusted lamb pancakes.

James' food adventure reaches the birthplace of paella, Valencia. He discovers the secret to this dish before cooking a butternut squash and almond soup.

Join James Martin as he sails around the Med in search of stunning views and spectacular food. In Chania in Crete, he serves up his take on chicken souvlaki.

Si and Dave cook dishes for when the temperature drops and the weather calls for sugar and spice and good hearty cooking. This means oxtail soup with herby dumplings, a vegetarian chestnut and mushroom pie and a new take on an old favourite, treacle sponge.

Chorizo and squid with Greek-style couscous salad, plus simple spaghetti, tomato, basil and creamy curd salad.

Jamie rustles up lamb meatballs, chop salad and harissa yoghurt, plus a delicious chicken salad.

Ree Drummond cooks food for her kid crew to take home after a busy day of filming. She makes Alex's Veggie Packed Burritos, Mauricio's Tortilla Soup, Paige's S'mores Brownies and Stu's Baked BBQ Ribs.

The sun is shining, and Ree Drummond is doing some California-style cooking. She makes Wine-Roasted Chicken with Pistachio Pesto Pasta, vibrant Cauliflower Tacos with Avocado Crema and divine Roasted Grape and Ricotta Toasts.

Experience wonderful sights and food as James explores Gaeta on Italy's Lazio coast. He tastes local olives and serves up veal escalope with olive tapenade.

James Martin continues his Med odyssey, visiting Elounda in Crete. He discovers local baking traditions, before serving up olive-crusted lamb pancakes.

This week it's time to bake bread, and the remaining bakers have a lot to prove. They put their own twist on a classic Italian focaccia in the Signature and head slightly further east in the technical, making a Greek-inspired snack.

Mary is out for a day, and a night, on the town. London's busy West End attracts millions of visitors every year, and Mary is joining them as she seeks out the secrets of getting busy people fed quickly and well. She will discover the art of high speed wok cooking in Chinatown,...

Prue cooks a range of recipes perfect for entertaining guests before welcoming Alison Hammond into her kitchen as the pair make something sweet together.

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.

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.