Food Network +1

Guy Fieri cooks takeout with four DDD alums via video chat. There's real deal Italian from Scottsdale, AZ, American Indian fare from Denver, gourmet grub out of a Massachusetts lounge and short ribs all the way from Hawaii.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, South Dakota, where a spot is taking chislic to the next level, and he finds the state's first Ethiopian joint. A Midwest-Southern mashup puts their stamp on comfort cooking.

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavour bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, South Dakota, where a market-butcher eatery is serving a culinary extravaganza. In Fargo, North Dakota, a bakery café makes sticky pecan rolls and a savoury French pastry dish.

Guy finds clean eats in Sioux Falls, South Dakota, a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorhead, Minnesota.

Guy heads to Fairbanks for an Alaskan culinary adventure, with authentic German specialities at a super funky food truck. With a food-and-music jam fest, Cuban favourites, and meatball subs.

Guy Fieri makes Triple-D style takeout with DDD alums who join Guy and Hunter via video chat. On this menu, there's killer Cajun coming from Los Angeles, sweet and savoury crêpes out of Las Vegas and empanadas sent from Denver.

Guy Fieri road trips across the country to check out classic greasy spoons. With a new generation of owners and delicious homemade food, these are the kind of places that make America special.

Guy Fieri dives into not-your-everyday recipes, starting in Palm Beach, FL, where a hidden gem is serving up seafood and chow-chow. Plus, a funky Filipino joint in Hawaii is firing up their spin on pig's feet.

Guy Fieri is loading up on tropical flavour, starting in a Florida spot serving up lobster enchiladas and lionfish rolls.

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 sandwich shop serving up tastes of Peru in Hollywood, Fla.; A pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot puttin' their own spin on pies in Fargo, N.D.

A crazy burger creation coming from Phoenix and handmade sausages out of Portland, Ore.; a couple California spots are sending spicy Mexican shrimp and the bomb barbecue.

Guy Fieri and Hunter are joined by DDD alums via video chat to cook up a menu of chicken and biscuits out of Brooklyn and off-the-hook Jamaican oxtail and wings from Cincinnati. Plus, it's a whole new kind of crab cake straight out of Baltimore.

Guy and Hunter Fieri are making recipes sent by DDD alums who join them via video chat. On the menu, there's real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagna from Minneapolis.

Juicy bacon burger of a Southwestern star; six-pound "big ugly burger" challenge.

Adam celebrates the gooey treat that is cheese from Ohio to Illinois featuring all kinds of cheese melted together including a cheese doughnut.

A six-layer meat platter that must be devoured in 15 minutes.

Adam explores the hottest, spiciest food challenges across America from 'Hellfire' sushi to the 'Devil's Dandruff' and a voodoo juice hot sauce.

Adam crosses America exploring the fried and crispy flavours including a catfish challenge in Oklahoma City.

Hogfish and BBQ shrimp; 15 dozen raw oysters in under an hour.

A rack of baby back ribs; juicy pulled pork; a six-pound BBQ sandwich with fries.

Pulled pork and a huge cinnamon roll; the Colossal Challenge including a giant sandwich and a 116 oz. milkshake.

Expert eater Adam Richman chows down on an amazing steak sandwich in Lewiston, New York. Afterwards, he takes on the mammoth challenge of eating a total of 74 whole ounces of steak.

Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

James samples giant tapas in Granada, visits a restaurant with views of the Alhambra, tries pan de Alfacar, and goes to an organic caviar farm while also cooking steak, Moroccan chicken, fish with dressed broccoli and carpaccio with caviar.

James shops at the local market in Murcia and eats exceptional tapas, is shown how to make caldero, heads to an apricot farm and introduces us to paparajotes while also cooking cured tuna, steak, roast lobster and pastry flowers.

It's Custard Week, and the bakers put their twist on floating islands in the Signature, tackle a summer staple in the Technical, and make custard the star and basis of a showstopping set gâteau.

It's Pastry Week, and the bakers are tasked with making vol-au-vents in the Signature and a delicious savoury snack in the Technical, before creating a showstopping 3D pie-scape depicting their favourite childhood story.

It's the semi-final and the perfect time to test the remaining bakers' abilities in pâtisserie. There are mini charlottes in the Signature that demand precision, a vertical challenge in the Technical, and finally an opulent Swedish showstopper.

It's the final, and the last remaining bakers are tasked with making a perfect picnic for the Signature, and for the Technical, a summer classic. And in the final Showstopper, they must create a baked celebration of our planet.

James visits a cherry orchard in the Costa Blanca, meets a fisherman selling Denia shrimp, enjoys a dentón dish in a port restaurant, and we see how turron is made. He then cooks pork with cherries, doughnuts, spiced tuna salad and rice with fish.