The finest dishes from around the world are given an African twist. What special tricks and ingredients can be used to add some flair to these iconic meals?

Roy Choi takes Giada on an adventure through LA's Koreatown. At home, Giada makes Korean Barbecue Beef, Kimchi Pancakes, and Sesame Bok Choy.

Three champions set out to take down judge Scott Conant. The first-round basket contains canned shrimp, popcorn gelato and mortadella.

Three chefs compete for a chance to take on judge Tiffani Faison. In the first round, they must cook a dish using carrot cake soda and water spinach.

Three champions come back to take on judge Amanda Freitag. It soon proves a challenge when they find chicken gizzards and fish heads in the first basket.

Three champions are on a mission to beat judge Marc Murphy. The chefs get escargot in the first basket, and a spicy surprise awaits them in the entree basket.

Previous winners return to take on judge Maneet Chauhan. Cereal and odd meatballs make for a tough round one, and an edible centrepiece is in the next basket.

Roger enjoys a South Carolina-style surf-and-turf spread that includes a whole hog, 30 racks of pork ribs and clusters of locally harvested oysters.

Roger is in Georgia visiting self-taught pit-masters who smoke Texas-style barbecue. In Atlanta, he loads a rotisserie smoker with briskets and bologna.

Roger fires up Latin-inspired feasts in Florida and Georgia. He meets a maker of Argentinian grills, and they roast whole lambs together before making empanadas.

Roger fans the flames of a surf-and-turf extravaganza. He smokes fish for seafood chowder and then visits a farm with a wood-fired outdoor kitchen.

Roger Mooking loads a brick pit with 300 pounds of pork in Arizona and hangs Mediterranean spiced-rubbed legs of lamb on a rig in Las Vegas.

Roger joins pit master Christopher Prieto to season and smoke a whole hog. Next, he meets cookbook author Tuffy Stone and they hang whole spiced and buttered chickens.

In Memphis, Roger loads racks of St. Louis-style ribs and learns how to make Barbecue Spaghetti. In Lexington, he tries a local favourite smoked pork sandwich.

Roger Mooking heads to the South to visit two family-run barbecue joints: Smokin' Joe's Bar-B-Que in Tennessee, and Shack in the Back BBQ in Kentucky.

In Tennessee, Roger hangs meat, fish and veggies on a rig with chef Trey Cioccia and checks out a converted swing set rig with the Porter Road butchers.

In Fort Worth, Texas, Roger helps slow-roast whole hogs and make cobbler crisps. Next, in Houston, he loads pork butts and chicken thighs on spits for tacos.

Sunny Anderson's fresh, uncomplicated approach to classic comfort foods brings a bright style to delicious, country cooking dishes.

Sunny Anderson's fresh, uncomplicated approach to classic comfort foods brings a bright style to delicious, country cooking dishes.

Christian Petroni takes on Maneet Chauhan, and commentators Justin Warner and Simon Majundar throw down once and for all to see who's the better chef.

Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

Nancy Fuller makes a special treat for her grandkids: breakfast for dinner! On the menu are cinnamon buns, sausage pancakes and strawberry and banana milk.

Nancy and her grandkids host a Father's Day golf event! The menu includes spicy lobster cakes with mango salsa, porterhouse steak and loaded baked potatoes.

The competitors create intricate pet designs in round one. Then, judges Lerome Campbell, Maureen McCormick and Gesine Prado decide which of the four bakers wins!

The competition heats up as Duff challenges Buddy to create elegant plated desserts. And, the cake-off sees the chefs create a cake for a celebrity bridal fitting.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

The four remaining teams are challenged to make their version of Nashville's hot chicken - without the chicken. Plus, they must create their own self-promotion.

The final two pitmasters compete to be Master of 'Cue. Bobby Flay and Michael Symon transform from mentors to sous chefs in a battle for the ages.

Robert Irvine travels to The Amigo Cafe on Arizona's Navajo Reservation where owner Julene's struggle to make a profit has taken a toll on her health.

Guest judge David Alan Grier dives into some breakfast tacos. Then, things get romantic when two chefs get hitched before one chef gets taken for a ride.

One chef makes gumbo by tossing their ingredients from a balcony. Next, some white chocolate macadamia drives everybody nuts.

First there's toad in the hole and then it's up and down for two chefs cooking on a see-saw. Next, one chef's plan for a perfect Napoleon is blown apart.

The chefs make wraps that only a mummy could love. Then, a ghoul-ash challenge turns gruesome. Finally, one chef slams the front door on another.

A chef draws a sword during a Monte Cristo challenge. Then, it's not exactly the lab of luxury for one chef. Finally, rocky road really lives up to its name.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Guy Fieri hunts down standout sandwiches. He tries a primo pork burger in Longmont, CO, and some serious spice with fiery Thai specialties in Los Angeles.

Guy Fieri heads to college towns for top grade cuisine. In Columbus, OH, he finds a pierogi paradise and in Boulder, CO, a Thai joint serves knockout noodles.

Guy Fieri digs into a late-night joint serving breakfast in LA and a barbecue spot smoking up pork belly dumplings in Phoenix.

Guy is on the hunt for some meaty masterpieces! He checks out a poutine burger in Colorado, potato chip pie in Texas and killer clay-pot chicken in Arizona.

Guy hits the road for grub with a maternal touch. In Boulder, a mother-son team serves up Chinese specialties. In Columbus, a Jamaican joint dishes out jerk chicken.

Guy uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.

Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.

Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.