Episode list

Guy gives real-deal diners their due, as he visits places serving all-American staples, the great breakfasts and classic comfort food.

Guy Fieri tries classic Greek pierogis, and real Belgian waffles made European-style; Puerto Rican mofongo; curry goat from Trinidad; seafood specialties from El Salvador; Jamaican ox and pig tails.

Highlighting Triple-D all-stars. Included: Greek in Salt Lake City, Utah; creative curry in Denver, Colorado; amazing Asian in Miami, Florida; a taco joint in Des Moines, Iowa; and a drive-in where prime rib is on the menu in Boise, Idaho.

Guy highlights Big Easy eats, including seafood, barbecue, pizza, po'boys, breakfast and desserts, as he visits funky joints in New Orleans, that appeal to both locals and tourists.

Guy puts the spotlight on comfort food, including chicken and waffles, pot roast, noodles, pierogies, and oxtail stew.

Guy sets a course for burger joints, visiting places in California, New Jersey, Minnesota and Oklahoma. Included: he tries a peanut butter version of the all-American classic in Indiana; and sinks his teeth into the "mac attack" during a stop near Boston.

From classic Italian in Anaheim to elk sausage in Idaho, Guy rounds up the ultimate pizza party all over the nation, in this special pie-palooza of pizza joints.

Bacon is served at every meal enjoyed by Guy Fieri, when he travels to New York, California, Texas and Toronto. Highlights include bacon as an ingredient in sandwiches; ice cream; pasta; mac and cheese; and waffles.

Barbecue spots serving pulled pork, chicken and brisket are highlighted, during stops in Texas, Tennessee and North Carolina. Also: ribs and collards in Compton, California; and Southern-style sandwiches in Philadelphia.

Meat dishes are highlighted, beginning with a Jamaican joint in Colorado Springs, Colorado, known for curried goat and jerk chicken. Later, a funky beer bar in Baltimore, Maryland, serves wild boar sliders and pork belly mac and cheese fries; and in Washington, D.C, Guy visits a deli carving up homemade pastrami and a meat-filled Moroccan specialty.

A wife carries on her husband's legacy, serving down-home chicken and waffles in Pleasantville, New Jersey; an inherited Baltimore joint is known for coconut cream French toast and crab cake po'boys.

Sandwiches are highlighted during a trip to Colorado Springs, Colorado, where a Pueblo chili burger is tasted by Guy. Later, he tries a corned beef hoagie and porchetta in Washington, D.C.; and savory tequila shrimp, pork and brisket are eaten at an Atlantic City pub.

Featured: pulled pork and ribs from a barbecue food truck in Baltimore, Maryland; and a seaside shack in Islamorada, Florida, where Guy is served shrimp fritters and his own fresh catch. Also: Guy tries fish dip and a savory specialty of a Key Largo market.

International flavors are highlighted, beginning in Key Largo, Florida, where Guy visits an Italian spot known for its outrageous veal and hearty truffle mac and cheese. Also: a funky food truck in Stockton, California, offers a taste of Southeast Asia, with its homemade rice noodle soup; and a neighborhood San Francisco joint serves Puerto Rican and Cuban fare.

Eclectic foods are highlighted during Guy's travels. Included: pork belly tacos and carne adovada from a Mexican joint in Oakland, California; a local landmark's trademark turtle soup in Islamorada, Florida; and a New Orleans-inspired spot in Stockton, California, serving savory crepes and a saucy twist on traditional beigrets.

Guy takes a bite out of succulent sandwiches when he travels through California and Florida and visits a real-deal butchery, a funky food truck and a seafood staple.

Guy is firing up meaty meals and veggie specialties when he visits a funky spot and a vegan joint in California, then heads to a carnivore's paradise in Florida.

Hot spots in South Beach, Florida, are visited. Stops include a taqueria dishing out scratch-made tortillas and grasshopper tacos; an authentic German joint known for its sauerbraten and currywurst; and paella and homemade linguine served poolside.

Meats that are grilled, smoked and fried are in the spotlight. Included: a Miami charcuterie known for its wild boar sausage and house-cured bacon. Also: a funky joint in Modesta, California, featuring monster tacos and a sweet and savory waffle; and an ex-NFL player who's slinging wings that score with sauce.

The food scene in Cuba is explored by host Guy Fieri, who starts his trip by paying homage to a famous chef, when he prepares coffee lobster and a pork plate. Next up, he stops at a Soviet spot known for Russian ravioli and rich chicken Kiev; and ends his tour at an outdoor "paladar" that has grilled ribs and lamb-stuffed plantains on the menu.

Hot spots in Havana are explored. Included; a neighborhood joint known for house-cured lamb and fresh-caught snapper; a house-turned-restaurant dishing out savory goat stew and Chicken fried rice; and a cigar-lovers' haven featuring specialties like "drunk chicken" and pork with plantains.

Guy checks out some great cooking gear in his travels. Included: an indoor smoker used to make lamb and pork biscuits in San Francisco. Also: a century-old machine in Stockton, California, that turns out Italian ravioli; and meaty pies from a mobile pizza oven in Maui, Hawaii.

Guy embarks of a culinary tour of Maui, Hawaii, with chef Reno Henriques. They start off tasting the regional favorites loco moco and kati ribs. Later, they have St. Louis turit ends and visits a food truck that serves fresh fish served fazz baked and deep-fried.

Flavors from Asia, Africa and India are encountered by Guy during his travels. First stop is a Filipino joint in Los Angeles serving house-made hot dogs and grilled cheese topped with pork adobo. Later, Ethiopian flair is added to chicken jambalaya in San Francisco; and Indian classics tikka masala and naan are found in Minneapolis.

New Orleans gumbo and etouffe are found in Los Angeles; a vegan deli in Minneapolis serves turkey, cheese and Italian "meats"; and a trip to Maui, Hawaii, includes ramen and Vietnamese crepes from a noodle shop.

Pub food is on the menu. Included: a Minneapolis brewery known for its pulled pork and brisket sandwich; a Miami joint serving Southern favorites like hen and dumplings and lamb belly BLT; and an Italian restaurant and bar dishing out mega-meat pizza and wild boar gnocchi.

International flavors are highlighted, starting in Maui, Hawaii, where sushi and ice cream are eaten. Later, Guy has lasagna and pizza at a 70-year-old Italian spot in Los Angeles; and visits a Middle Eastern market, restaurant and Burris factory in Minneapolis.

Guy visits a neighborhood Italian spot in Minneapolis that carries on a family pizza-making tradition; meets a champion chef cooking Haitian classics like greet, snapper and octopus in Miami; and stops at a funky joint in Portsmouth, New Hampshire, known for putting its own spin on street food from around the world.

Cosmopolitan comfort food is featured, beginning with a New England spin on corned beef and cabbage and a fresh take on stroganoff in Portsmouth, New Hampshire. Then, a mother-daughter team in Los Angeles dish out authentic Ethiopian specialties; and in Minneapolis, Guy learns what's good at an over-the-top hot dog spot.

Featured: an amped-up deli in Portsmouth, New Hampshire, known for its lamb burgers and ribs; Asian buns and a unique bacon-corn bar dish served at a Koreatown favorite in Los Angeles; and a bagel shop in Plainsboro, New Jersey, offering a spicy specialty and pork roll.

Guy visits small towns, including Raymond, New Hampshire, where he eats burgers and scratch-made corn dogs. Later, in Vincetown, New Jersey, mile-high meatloaf and triple-decker apple pie French toast are on the menu at a multi-generational diner; and in Rocky Hill, New Jersey, he finds a funky spin on disco fries at a 1700s inn-turned-gastopub.

The best cuisine the Western United States has to offer is highlighted. Stops include a German mash up in Colorado; a classic café in Nevada; a barb breakfast in New Mexico; Philly-style food in the middle of Utah; and authentic Mexican in Arizona.

In Oregon, a Spanish restaurant serves outrageous octopus and an homage to the chef's childhood; a multi-tasking market making polenta sandwiches and biscuits and gravy; in New Hampshire, a modern cantina serves belly tacos and a pig's head platter.

In Princeton, New Jersey, a crepe restaurant has a new take on a turkey club; in Somerworth, New Hampshire, a turkey meatloaf and a haddock sandwich; in Louisville, Kentucky, a restaurant practices a pay-what-you-can business model.

From Boston to San Francisco, Ohio to Omaha, Guy Fieri enjoys Italian plates like pasta, polenta, piccata and pizza; a deli in Arizona, where prosciutto is made the old-fashioned way; regional specialties on a trip to the Italian town of Pinocchio.

Guy Fieri visits a place in Louisville, Kentucky, that serves lamb grits and fried bologna; a burger joint cooks up a pork belly Cuban and killer veggie burger; a diner-restaurant with donut sliders and chicken and waffles, with a kick, in Portland, Oregon.

A butchery with porchetta and a unique style of prosciutto in Portland, Oregon; in Louisville, Kentucky, a barbecue place serves wings and ribs; a café with steak sandwiches and chicken paninis in Hamilton, N.J.

Guy Fieri goes coast to coast, trying everything, from pies to pudding and rolls to frozen desserts, to find the country's most dynamite desserts.