Food Network

Guy Fieri's sampling Northeastern takes on nationwide flavours. A funky joint in Fairfield, Connecticut, is serving Californian hot dogs. And a Philadelphia tavern is making serious strombolis.

A Vietnamese spot in Orlando is plating up pan-fried noodles, a renovated diner in Philadelphia is doing eggrolls with a twist, and a BBQ joint in Memphis is smoking beef brisket.

Guy Fieri's having a turf-and-surf soiree: a Brazilian fusion place in Orlando serves savoury steak, a soul-food spot in Memphis dishes out a fierce sandwich, and a waterfront joint in Tiverton, Rhode Island, brings killer flavour to chowders.

Guy Fieri's headed back for sweet, spicy and savoury favourites! He finds top-tier tenderloin and honey biscuits in Memphis, killer coconut curry goat stew in Boston, and prime-time Parmesan chicken with potato croquettes in New York.

Brother-sister owners of Langosta Lounge in Asbury Park, New Jersey, contact Charles Stiles after noticing a discrepancy in their lobster supply.

Tony, the owner of Rivoli's in Tom's River, NJ, begins to believe that his new meat purveyor is selling him stolen goods.

Buddy and the team make an erupting volcano cake for a science camp. Also, there's a movie-themed cake with a projection screen inside!

The guys reflect on the life of Momma Mary and her legacy. While the family grieves, they also celebrate her triumphant life and vivacious personality.

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 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 gets saucy with a smothered Sloppy Joe in Orlando, drenched fries in Philadelphia and sauced-up gnocchi in East Providence.

Guy Fieri's sampling Northeastern takes on nationwide flavours. A funky joint in Fairfield, Connecticut, is serving Californian hot dogs. And a Philadelphia tavern is making serious strombolis.

A Vietnamese spot in Orlando is plating up pan-fried noodles, a renovated diner in Philadelphia is doing eggrolls with a twist, and a BBQ joint in Memphis is smoking beef brisket.

Nothing turns up the volume more in cooking than herbs. Ina is sharing her top herbs and how to use them in Greek lamb with a yogurt mint sauce and oregano, feta and tomato salad.

Ina is writing an article about eating local and she's challenged herself to make a meal entirely from Hamptons ingredients, including an eggplant caponata with produce from a farm in Water Mill.

Ina is taking a trip down memory lane and updating classic recipes with a modern take. First up there's meatloaf, then she's updating an appetiser classic - smoked salmon devilled eggs.

Today is all about desserts in Ina's hall of fame. She makes an incredible frozen mocha mousse, easy French apple galettes and balsamic strawberries.

Lunch with Ina is up for auction. The winning bidders can look forward to a delicious lunch of chilled cucumber soup with shrimp, lobster and shells salad, along with Eton Mess.

It's Friday night and Ina is cooking up a delicious steak dinner for Jeffrey. This time Jeffrey's making his own supper on the grill. There's herbed ricotta bruschetta, grilled steak and arugula.

Jamie Oliver prepares a Korean-inspired gochujang chicken traybake. He presents eight ways to use salmon fillets, makes a quesadilla toastie with store-cupboard staples, and a simple no-cook banoffee fro-yo tart.

After picnicking by the River Rhone, Michel makes the perfect finger food for summer: poached chicken in musketeer sauce. Plus, he visits the chocolatiers at the Morin chocolate factory.

James Martin prepares chicken with flageolet beans and fennel, sea bass with summer herbs and basil oil tuna, and discusses different types of olives with his regular supplier.

James Martin uses honey to create dishes such as cod with honey onions, apple tart with honey and walnut ice cream and saffron and honey pears, then he dons a bee suit to enter a hive.

James prepares asparagus tart, poached egg with asparagus, char grilled asparagus with red pepper and visits a local grower.

Time for chick pea and spinach tapas, Andalusian pork, charred tuna romesco and Iberian ham salad. Then James pays a visit to Borough market in London to track down the best Spanish ingredients.

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce.

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

Tom Kerridge and Sarah Hayward show what goes into preparing the Coach burger, a stacked gourmet treat that draws foodies from faraway places to their Michelin-starred pub in Marlow.

Tom Kerridge underscores the efficacy of fresh ingredients and unveils new recipes such as a sea bass delicacy and an appetiser of courgettes and chèvre.

Tom Kerridge prepares his favourite 'double acts' dishes in which two ingredients blend like a match made in heaven. His pub's menu features quite a few such recipes, including steak and ale pie.

Tom Kerridge creates various dishes, bursting with flavours and visual appeal. He also spills what goes into making his signature starter dish, duck liver parfait.

Jamie Oliver prepares a Korean-inspired gochujang chicken traybake. He presents eight ways to use salmon fillets, makes a quesadilla toastie with store-cupboard staples, and a simple no-cook banoffee fro-yo tart.

Fieri's getting into a big-time brisket burger with a Triple-G alum in Tampa. Plus, a family-run spot in Rogers, AR, is plating funkalicious shawarma and kebabs, and a fishmonger-turned-restaurateur is making legit lobster ravioli in Bentonville, AR.

Guy Fieri's getting into finger-licking karaage chicken in Rogers, AR, killer carnitas in Seattle, and a smoked French dip in Bentonville, AR.

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.