Food Network +1

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.

Guy Fieri's heading back for some gangster global grub, starting with high-octane Thai in Phoenix. Then, a Syracuse, NY, spot is still serving up legit Lebanese, and Triple-D's first Druze restaurant is thriving in New York City.

Fieri's checking in with some DDD faves! Funky Philly cheesesteak egg roll is rocking in Memphis, the island flavours of mango jerk chicken are going strong in Plymouth, MA, and a Greek joint in New Jersey is dishing out off-the-hook octopus salad.

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies, and a Texas spot still going strong with African-inspired cuisine.

Guy Fieri's checking in with some top-notch Triple-D spots, starting with a s'mores French toast tower in Boston. A Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis. Plus, a neighbourhood staple in Boston is serving up lights-out lobster rolls, and a Massachusetts gastropub is plating mouthwatering mushroom poutine and onion smash burgers.

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.

Guy Fieri's catching up with lights-out lengua at a mom-and-pop taco spot in Phoenix and next-level aubergine parm in Boston. Plus, a meatless butcher in Minneapolis is putting their plant-based stamp on a huli-huli rib panini.

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.

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.

A Ferndale, Califirnia poke truck; a Palm Desert breakfast spot with frosted pastries and a banger benny; a diner that serves sliders and sandwichesin Hackensack, New Jersey.

Fieri's circling back to some hot home-cooking hangouts! A spot in Austin, TX, is doing a salsa-chicken pie from scratch, a New Orleans joint is firing up country-fried chicken, and a brother-sister team in Chicago is serving Seoul-style dumplings.

Guy Fieri's heading back for some gangster global grub, starting with high-octane Thai in Phoenix. Then, a Syracuse, NY, spot is still serving up legit Lebanese, and Triple-D's first Druze restaurant is thriving in New York City.

Fieri's checking in with some DDD faves! Funky Philly cheesesteak egg roll is rocking in Memphis, the island flavours of mango jerk chicken are going strong in Plymouth, MA, and a Greek joint in New Jersey is dishing out off-the-hook octopus salad.

Adam samples the fare of Pittsburgh, Pennsylvania, including Deluca's breakfast burrito. He also takes on the Quaker Steak and Lube's Atomic Hot Wings Challenge.

Adam Richman visits Atlanta, Georgia. His first stop is Chicken and Waffles, opened by music legends Ron Winans and Gladys Knight in 1997. Then it's on to his old haunt, The Vortex Bar and Grill.

The next stop on Adam Richman's culinary tour of the United States is Boston, where he encounters the giant Eagle's Challenge Burger. Does it come with a giant soda?

Adam takes on the famed hottest curry in the country, Phaal Curry; 1-lb sandwich at Katz's Delicatessen.

Adam Richman heads to New Orleans, where he takes on a plate of 15 dozen oysters at Acme's Oyster House. Did he remember to bring a knife?

In Portland, Oregon, Adam takes on the 'Great Balls of Fire' challenge of five habanero chilli cheese fritters drenched in habanero hot sauce.

Adam Richman's journey brings him to Seattle, Washington, and Red Mill Burgers, which serves onion rings that are voted the best in the country. Then it's on to The Crab Pot for a huge plate of seafood.

Adam travels to St Louis, where he faces his frostiest challenge yet at Crown Candy Kitchen: nearly a full gallon of ice-cold malted milkshake.

Adam Richman samples a French dip, roasted pork tortillas and a spicy ramen made with 10 different chillies in Los Angeles.

Adam must eat 12 of San Jose's hottest hot wings without taking a drink - for five minutes after the food is gone.

James Martin is one of Britain's premier pastry and pudding makers, here he presents some classic French desserts - crème brûlée, banana tarte tatin and gâteau St Honoré.

James Martin is one of Britain's premier pastry and pudding makers, here he focuses on what's known, for obvious reasons, as comfort food - apple pie, rhubarb crumble and custard, spotted dick and sticky toffee pudding.

It is a chocoholic's dream with chocolate cake, brownies and a chocolate box with truffles.

Chef James Martin prepares cakes for special occasions - Black Forest gâteau and a white chocolate celebration cake.

The semi-finalists are challenged to make signature baklava, a German Schichttorte, and for the Showstopper Challenge, two elegant entremets.

The finalists head to the tent to tackle their last three challenges. Each one is a worthy winner, but who will be crowned winner of "The Great British Bake Off" 2014?

Once again 12 new bakers don their aprons and head for the iconic tent in the heart of the British Countryside. The bakers' first signature challenge is to make a Madeira cake and their first showstopper is the classic Black Forest gâteau.

There are 11 bakers left in the tent, and they face the signature challenge of creating 24 biscotti. The technical challenge is arlettes and the showstopper is an edible biscuit box of 36 biscuits of a different flavour.

It's bread week in the tent and the bakers must create quick breads for the signature challenge. The technical challenge is baguettes and for the showstopper, the bakers must make edible 3D bread sculptures.

There are nine bakers left in the tent and the signature challenge is French classic crème brûlée. The technical challenge tasks the bakers with making a Spanish Windtorte and the showstopper calls for a stack of tiered cheesecakes.

Adam Richman eats his way around America. He attempts the Ludicrous Wings challenge: that means guzzling 12 super spicy hot wings in fifteen minutes or less.

Adam Richman eats his way around America. In Syracuse, he takes on the Frittata Challenge, a breakfast mountain weighing in at over 6-lbs.