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S42 E6 Gettin' Funky in Flavortown Guy Fieri's grabbing all kinds of funky flavour, starting in Laramie, WY, where a restaurant-bar is pilin' up their nachos, and a longtime spot is cooking up a vegetarian banh mi. Then, a Mexican joint in Alaska is serving dynamite duck tacos.

S42 E12 Plating Up Puerto Rico Guy Fieri's travelling with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they're diggin' into a chicken-trifongo combo; a spot in Juncos is servin' up plantain-picadillo lasagna and a stew made with pig's feet.

S43 E3 From Chicken to Chiles Guy Fieri finds all kinds of unexpected flavour, starting with next-level sandwiches in Cleveland with Chef Michael Symon. A NJ joint is amping up bar bites, and a chef in La Quinta, CA, reinvents her mum's chilaquiles and a green chile Monte Cristo.

S43 E9 From Chicken to Cheesesteak Guy Fieri's diggin' into chicken and some crazy creations. In Palm Springs, CA, a crepe spot is all about the savoury, while a funky joint's cookin' real deal Mexican pollo. An Egyptian food truck in Nashville is firing up wings and a falafel waffle.

S41 E1 Regional Flavors Guy Fieri digs into righteous regional flavours where you may not expect to find them, like Cajun jambalaya in Bend, Ore.; Pakistani oxtail in Chehalis, Wash.; a tiki joint in Houston serves elevated dumplings and honey butter chicken biscuits.

S41 E3 Meat and Heat Guy Fieri rolls into a tucked-away panini paradise in Chehalis, Wash.; a Korean spot in Brentwood, Tenn., gets spicy with their chicken and bulgogi; in Houston, a barbecue joint throws Tex-Mex into the mix with brisket tacos and jalapeno sausage.

S40 E6 Mouthwatering Meat Brisket and burgers at a butcher shop-restaurant in Palm Beach, Fla; Latin-style pork belly and Caribbean oxtails in Houston, Texas.

S42 E7 From Italian to Asian Guy Fieri's diving into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, NM, that's servin' up out-of-bounds banh mi. Plus, in Anchorage, AK, a real deal Italian deli is adding magic to their sandwiches.

S42 E9 Pickin' Up and Chowin' Down Guy Fieri's diggin' into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, WY. Then, a funky Cleveland bar is making monster tots, and a Vietnamese spot in Anchorage, AK, is cookin' up crepes.

S42 E11 Food Network Super Chefs Guy Fieri's hitting up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville. Then, in Cleveland, Guy joins Michael Symon, firing up pork belly at his barbecue spot.

S42 E14 Chicken, Steak and Cake Guy Fieri's doubling up with sweet and savoury, both hot and cold. There are chicken and steak arepas in San Juan, Puerto Rico, winning wings from a funky food truck in Laramie, WY, and an ice cream-cake combo; a raclette-ramen mashup in Cleveland.

S43 E5 Cruisin' Coast to Coast Guy's hitting up a taco joint going above and beyond with their Ahogada Torta and a quesadilla-taco-au jus mashup; a Thai spot is piling up the pork and dynamite dumplings; a funky food truck is loading up monster sandwiches.

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.

S42 E9 Pickin' Up and Chowin' Down Guy Fieri's diggin' into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, WY. Then, a funky Cleveland bar is making monster tots, and a Vietnamese spot in Anchorage, AK, is cookin' up crepes.

S42 E15 Flavor Expedition Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings. He also grabs tandoori chicken and samosas in Middleton, NJ, and next-level Filipino dishes in Cleveland.

S43 E6 Stellar Sandwiches and Big-Time Burgers Guy Fieri's unhinging the jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli is piling up the porchetta; a burger joint is adding over-the-top twists. In Nashville, a Vietnamese spot is making the bomb banh mi.

S39 E5 Pasta, Potatoes and Pescatarian 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.

S1 E12 Sensational Sausages 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.

S1 E14 Best Breakfast Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

S1 E16 Best of the Sea Adam is in Portland, where is going to sample an elegant lobster roll sandwich. Later on, he is given the challenge of eating his way through a seven-pound seafood bounty in one hour.

S1 E18 Meaty Mouthfuls Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

S1 E20 Q for You In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

S1 E13 Spectacular Sandwiches Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

S1 E15 Burger Bonanza Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

S1 E17 King Beef Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later on, he takes on the challenge of eating five burger patties topped with American cheese and tortilla chips.

S1 E19 Hot Diggity Dog Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

S1 E21 Sandwich Shop Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

S1 E11 New Orleans James Martin drives into New Orleans in a 1970s Pontiac as he continues his American Adventure. He's in for a massive foodie hit in the city known as `The Big Easy'. After delving into a roadside seafood market, James cooks in the famous Louis Armstrong Park and meets singer Robin Barnes, who is nicknamed `The Songbird of New Orleans'.

S1 E12 Plantation Country Louisiana's lush plantation country is the next stop on James Martin's American Adventure. Famous for its sugar production, the area boasts beautiful plantation houses that are rich in history. James arrives in style in a red Mustang and visits historic Houmas House, where he cooks in the house's beautiful gardens, before sampling the local speciality of gumbo at the hands of the house's resident chef.

S8 E3 Bread Week 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 multi-coloured bread sculpture.

S8 E4 Caramel Week 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.

S8 E5 Pudding Week 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.

S8 E6 Pastry Week In the signature challenge, the bakers produce four decorative savoury pies. Paul asks the bakers to produce 12 pastéis de nata. For the final showstopper, the bakers were required to produce a family-sized hand-raised pie with a savoury filling.

S8 E7 Italian Week 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.

S8 E8 Forgotten Bakes Week 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.