In Missouri, Roger visits an old aeroplane that has been transformed into a smoker. Plus, he sees salvaged metal that has been turned into working barbecues.

Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.

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

The seven remaining bakers are challenged to create impressive ice cream cone cupcakes. Who will impress the judges and who will be sent home?

Kardea picnics in the park with friends and provides them with some tasty bites. She makes rotisserie chicken sandwiches with homemade bacon jam plus more!

Kardea's family are all back together and she is hosting! On the menu is her family favourite no-fuss baby back ribs, a four-bean salad and a delicious potato salad.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Guy Fieri tasks the final three duos with the funniest and toughest games ever while making classic DDD dishes! Who will win a spot in the finale?

Four budding chefs compete before a panel of three expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.

Gesine Prado creates some clever ways to bring baking to the grill while hosting an outdoor party to celebrate warm weather and good friends.

Gesine prepares an elegant picnic for her man and every recipe is made with her favourite flaky phyllo dough.

Dessert Wars is the largest desserts festival in America, and the nation's top cake decorators descend on Tampa, Florida, to determine who is the best!

Buddy asks the competitors to create unique engineered cakes. These cakes will need to spin, smoke, move and spark if the contestants want to wow the judges.

Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.

Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.

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 seven remaining bakers make a dessert fusing cranberry and a seasonal flavour. And, they create a sweet treat that pairs coffee with an unusual coffee syrup.

Four bakers battle to have their cake as the centrepiece of a party celebrating SpongeBob SquarePants. Only one talented cake artist will take home $10,000.

The six bakers create a twist on traditional Hanukkah jelly doughnut-inspired desserts. And, they make holiday decorated upside-down cakes.

Guy Fieri tasks the final three duos with the funniest and toughest games ever while making classic DDD dishes! Who will win a spot in the finale?

Four budding chefs compete before a panel of three expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

The six bakers reinvent Michigan's bumpy cake using the featured flavour of cherries. And, they make a Missouri favourite, mini gooey butter cakes.

Buddy asks the competitors to create unique engineered cakes. These cakes will need to spin, smoke, move and spark if the contestants want to wow the judges.

Molly hosts a double-date pizza party and takes the Italian grilling outside. She makes cheesy risotto balls and grilled zucchini pizza with mint pesto.

Molly creates a Mexican food vacation for her husband, Nick. She cooks up tasty roasted salmon tacos wrapped in homemade flour tortillas.

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 seven remaining bakers make a dessert fusing cranberry and a seasonal flavour. And, they create a sweet treat that pairs coffee with an unusual coffee syrup.

Five food experts present fun facts and delicious recipes. From simple dinner ideas to the latest food trends, the hosts cover all things fun in food.

The seven remaining bakers are challenged to create impressive ice cream cone cupcakes. Who will impress the judges and who will be sent home?

Kardea picnics in the park with friends and provides them with some tasty bites. She makes rotisserie chicken sandwiches with homemade bacon jam plus more!

Kardea's family are all back together and she is hosting! On the menu is her family favourite no-fuss baby back ribs, a four-bean salad and a delicious potato salad.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Roger travels across America finding the best cookout spots. He sees old wine barrel smokers that cook oysters, lamb and crabs quickly and perfectly.

Jason French takes Roger to Big Table Farm in Gaston to see a smoker built from a sea buoy. Plus, they cook chicken and pork belly for a sunset feast.

Roger Mooking is in Olympia, Washington, where the Nisqually Tribe teach him two traditional ways of preparing seafood. Plus, he visits Connecticut.

In Oregon, a couple transformed a 55-gallon metal barrel into an everyday, outside oven. Plus, Roger visits Wisconsin to checkout some awesome cookers.

Roger Mooking's first visit to the 50th state promises big fires. He visits a family-run restaurant in Honolulu famous for chickens roasted over fire.