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Triple D Nation: Wrapped, Stacked and Sliced

Episode | From: Diners, Drive-Ins and Dives: Triple D Nation

On this trip down memory lane, Guy Fieri's wrapping 'em up and stacking 'em high. First up, a Filipino-fusion joint relocated to California's Inland Empire, but their lumpia and spicy pork fries are worth the commute. Then in Santa Monica, an oldie but goodie is still making out-of-bounds burgers, while a staple in Boulder, Colo., is celebrating a century with their college-town classics.

All-American

Episode | From: Spice & Easy

Janet recreates the quintessential American meal cooking up Outside-In Burgers with Spicy Adobo Ketchup served alongside sweet and spicy Maple Pepper Sweet Potato Wedges. For an incredible treat, Janet whips up a Strawberry and Vanilla Milkshake made with real vanilla beans. If that’s not delicious enough, Janet prepares unforgettable Donuts with Chocolate Sauce, made with two types of cocoa and decadent cinnamon sugar.

Where's the Beef

Episode | From: Quick Fix Meals with Robin Miller

Eaten one too many burgers? If you think beyond the bun, you can create quick and easy dinners for the week using ground beef as your base. We’ll kick things off with a simple Beef and Cheese Lasagna, followed by some tasty Tacos. Midway through the week, move onto some super easy Sloppy Joes and sides. Be sure to save room for dessert?

Brooklyn

Episode | From: Food Network Specials

G heads straight to Brooklyn to see what makes this vibrant borough to visit a southern restaurant free of frills and pretension. Pies 'N' Thighs owners put their Carolina roots to the test and Sarah Buck makes the pies that have earned half the name. She gives G the scoop on how she makes her sour cherry pear pie pie. He also gets a taste of the fried chicken and all the fixings. He stops by the Burger Bistro to meet with chef and owner John. Together they make John's ossobucco burger and G makes his own Brooklyn-worthy creation. New York City loves a good drink, so much that some residents make it themselves. Brad Estabrooke of the Breukelen Distillery uses fresh grain from upstate to make delicious gin. This warehouse does everything from start to finish and Brad walks G through the process.

The Big Top

Episode | From: Food Network Specials

If Jim hadn't become a chef, he likely would have run away to the circus. He loves circuses and freak shows and was even the front man for a clown rock band. Now he's visiting a three-ringed circus of offbeat places that bring a carnival-like atmosphere to their approach to food. At Unicorn in Seattle, Jim revels in their circus-like decor and heads to the kitchen to cook carnival-inspired dishes including fancy corndogs and a stuffed "fire-eater burger." At Straw in San Francisco, Jim experiences their elevated spin on fair favorites: fried chicken and waffle Monte Cristo, the Ringmaster donut burger and fresh watermelon cotton candy. And at barbecue and juke joint White Tiger Gourmet in Athens, Ga., Jim cooks some fantastic barbecue fit for a singing clown: the Barberella, a barbecue and grilled mozzarella sandwich with White Tiger sauce and the Clown Car tofu tacos.

Eat Up, Sports Fans

Episode | From: Daphne Dishes

Daphne Brogdon's got a special game-day menu that is sure to win over the crowd, without stressing out the cook! She kicks off the party with her signature Guacamole and Fried Wonton Chips and then it's Butter Burger Sliders with two sauces, Sweet Russian and Arugula Pesto. Plus, she whips up a Spicy Cabbage Salad on the side. And Daphne's got a special crowd-pleasing cocktail, her Kick-a-Rita.