Food Network

Guy Fieri visits America's most interesting and unique restaurants. Guy tries old favourites in Portland with the old-time lunch counter with great grilled cheese and in Miami Cuban style seafood.

Guy Fieri visits America's most interesting and unique restaurants. Guy finds comfort food in Arizona with ham steak with red eye gravy, and in San Francisco, it's pumpkin oatmeal pancakes.

Adam Richman eats his way around America. Adam takes on the Fried Catfish Challenge, attempting to eat 29 catfish fillets.

Adam Richman eats his way around America. Adam attempts the Ultimate Destroyer Challenge at Papa Bob's Bar-B-Que in Kansas City.

Adam Richman eats his way around America. This time, he attempts the Big Ugly Burger Challenge at Bub's Burger Ice Cream in Indianapolis.

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.

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.

Adam Richman chomps his way across America. He takes on the Jumbolie Challenge, attempting to eat a five pound Stromboli in less than an hour.

Adam Richman travels across the United States to find the country's best traditional food, while undertaking tough eating challenges along the way.

In Des Moines, Adam takes on the Adam Emmenecker Challenge at Jethro's BBQ: 15 minutes to finish a mammoth sandwich.

James's journey brings him to the adopted home of his hero Keith Floyd - the riverside town of L'Isle sur la Sorgue, where Floyd once had a restaurant.

James's journey takes him to Pegasus Bridge - famous for the D-Day landings. In one of Normandy's many apple orchards, James prepares a dish of artichokes with hollandaise.

The bakers are instructed to make 12 teacakes in the signature challenge. For the technical challenge, the bakers are tasked to make a cottage loaf. For the showstopper challenge, the bakers are required to make a multicoloured bread sculpture.

For the first signature challenge, the bakers are required to produce 18 identical millionaire shortbread bars. Prue Leith tasks the bakers with making 12 stroopwafels. For the final showstopper challenge, the bakers make a caramel cake.

For the signature challenge, the eight remaining bakers bake a steamed school pudding. Paul Hollywood asks the bakers to bake six molten chocolate puddings with peanut butter filling. For the showstopper, the bakers bake an ornamental trifle terrine.

In the signature challenge, the bakers produce four decorative savoury pies. Paul asks the bakers to prepare 12 pastéis de nata. For the final showstopper, the bakers are required to make a family-sized hand-raised pie with a savoury filling.

The bakers are given two and a half hours to make the required 18 Sicilian Cannoli. Prue Leith tasks the bakers with making Pizza Margherita with a thin crispy base. For the showstopper, the bakers need to make twenty-four Sfogliatelle.

The bakers are required to make four Bedfordshire Clangers. Paul Hollywood asks the bakers to make a traditional Cumberland Rum Nicky. For the historic showstopper, the bakers have three and a half hours to make a Victorian Savoy cake.

Adam is on the hunt for secret eats in Hong Kong, including a giant off-menu tomahawk steak at a hard-to-spot pub, a hidden tearoom's signature soup and wings at a secret speakeasy hidden inside a stamp shop.

Adam sleuths out London's tastiest secret eats, like a speakeasy disguised as a detective agency, a sundae that requires customers to dance, a limited-supply barbecue sandwich and a restaurant hidden inside an antique market.

Adam heads to Argentina in search of secret eats. He samples French toast from a steampunk speakeasy, an off-menu Mendozan stew served in a pumpkin and lamb loin from a secret closed-door restaurant inside a chef's flat.

Adam is on the hunt for secret eats in Mexico City. He finds an off-the-menu barbecue brisket sandwich and tacos in a secret speakeasy. He even finds lamb barbacoa cooked underground at a restaurant hidden in an ancient cave.

Paul visits San Francisco, home to one of America's most iconic bakes, the sourdough. Inspired by a visit to a historic focaccia bakery, Paul creates savoury bread and butter pudding, and cheese and olive bread.