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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.

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.

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.

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.

Manchester, New Hampshire

Episode | From: Man v. Food

Casey Webb's tasty travels bring him to Manchester, New Hampshire, for an epic portion of barbecue that's served on a shovel at KC's Rib Shack. At local favorite Mr. Mac's Mac and Cheese, he only has eyes for their magnum opus, the Deluxe Cheeseburger Mac. Finally, Casey heads just outside of Manchester to Smoke Shack Southern Barbecue, where he bellies up to the ghost pepper-infused Inferno Burger Challenge.

Triple D Nation: Old Friends, New Flavors

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

On this trip, old friends are whippin' up new flavors. First up, in New York City, Guy Fieri follows a Triple D alum to his new place to check out old-school pizza and a new level of lasagna. Then, in Potterville, Mich., a place known for gizzards is frying everything from burgers to breakfast sandwiches. Plus a Belgian bistro in Cincinnati is serving waffles every which way.

Child's Play

Episode | From: Best In Smoke

The remaining five competitors are thrown when they are told that, instead of cooking up traditional ribs or brisket, they have to grill or smoke a salad and dessert for the judges. In the next round, the pitmasters have to cook up kid-friendly barbecue for a child's birthday party without using old stand-bys like hamburgers and hot dogs. But the competitors better make the kids happy, because the kids' favorite is safe from elimination. Everyone else is at risk of going home. One pitmaster is eliminated at the end of the show.Buckhead BeefBest in SmokeBest BiteChild's PlayVendor WarsTriple Play

A Medieval Hamlet

Episode | From: Bobby and Giada in Italy

Bobby Flay and Giada De Laurentiis drive to the countryside of Tuscany for the second leg of their Italian adventure. They begin in the Siena province, a medieval hamlet that's been converted into the beautiful Monteverdi resort. Here it's all about exploring the local food and traditions: organic farms, an ancient flour mill, Tuscan-style burgers and even a sheep farm, where Bobby and Giada learn hands-on how to make the iconic pecorino cheese.

Talkin' Turkey

Episode | From: Quick Fix Meals with Robin Miller

This week: a round of quick fix meals that won’t break the bank, and they’re all based on the low fat, nutrition packed favorite, ground turkey. We’ll stuff it with blue cheese for tasty burgers, work it into a hearty stew and turn it into Souvlaki sandwiches. With hearty sides and a pretty parfait for dessert–sublime and just too easy!