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Taco Night and Movie Night

Episode | From: Amy Schumer Learns to Cook

Amy and Chris get ready for taco night. First on the menu, Chris teaches Amy how to make Tempura-Battered Fish Tacos, with Guacamole and Pea Shoots and Rice, while Amy sets out to make a Paloma. Amy and Chris both agree that every night is movie night during quarantine. Chris teaches Amy how to make movie night noshes, including Crispy Potatoes, Lamb Sliders and a very inventive Greek Salad Dip, while Amy makes a Martini to accompany.

South of the Border

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy's headed south of the border to Cabo San Lucas, Mexico. On the town's main drag, the taco joint that's turning out totally fresh octopus tacos and Guadalajaran-inspired sauces that'll knock your socks off. On the marina, the all day spot dishin' up stuffed fish with lobster sauce and a unique spin on French toast. And down the dock, another marina favorite serving up a taquito trifecta alongside super fresh sushi with Mexican flair.

Flavortown Faves

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's hittin' up all sorts of favorites straight outta Flavortown. These are the off-the-chain joints filled with killer cuisine and crazy characters, like a double-wide bus cranking out supersized hot dogs in West Virginia, ping pong mixed with pizza in D.C., and a fish extravaganza with all kinds of aloha spirit in Hawaii. There's real deal diners, funky fusion, global greats and standout sandwiches, all packed into one flavorful hour of DDD favorites.

Triple D Nation: Pork, Poke and Pollo

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri hits the road for a Triple "P" Party! In Houston, he's checking in on a Greek diner where the machinery is as impressive as the food -- like a rotisserie spinning off-the-hook pork. Then, a poke place in Kahului, Hawaii, is dishin' out fresh fish and turning up the heat on tako. And in San Francisco, a real-deal Mexican joint is scratch-makin' it all, from the pozole to the caldo tlalpeño con pollo.

Triple D Nation: Fried and Smoked

Episode | From: Diners, Drive-Ins and Dives

Sometimes it's not what you're cooking but how you're cooking it. Outside San Antonio, Guy Fieri checks in on the O.G. Triple D, and she's blowin' his mind with her new fried food. Things are smoking in Miami, Fla., with an appetizer made with smoked fish, and a chef in Des Moines is servin' up smoked duck. Plus, in Omaha, Guy pays tribute to a chef who will always be part of the Triple D Nation.

Dread and Breakfast

Episode | From: Chopped

The usual rounds are replaced today by breakfast, lunch and dinner. In round one, the chefs attempt to make a glorious morning meal from coffee cake and cream-filled chocolate eggs. Then in the second round, three young, very energetic chefs race to create delicious fish dishes for lunch. But one competitor's recklessness leads to an emergency situation. And the judges are excited to see what the two finalists can do with a divine dinner basket.

Chopped Liver

Episode | From: Chopped

Hate it or love it, liver is the centerpiece of the appetizer dishes. And the first chef chopped expresses strong disappointment at the judges' decision. For the Entrée Round the contestants have some trouble with pasta sheets and an intensely flavored fish. How forgiving will the judges be? Then the finalists get a little "desert" in the Dessert Round, in the form of cactus pears, plus another mystery ingredient that is guaranteed to make their dishes pop.

Leap of Faith

Episode | From: Chopped

A priest, a nun-in-training, a rabbi, and a pastor compete in the Chopped Kitchen! In the first round, the judges are surprised to find out that one of the cooks has never worked with fish before, but salmon is in the basket. Fruit and wine are two of the mystery basket items that must make it to the faithful cooks' entree dishes, then the two finalists draw on their heritage to make yummy fig desserts.

Teen Tournament: Part Four

Episode | From: Chopped

Four more very skilled teen chefs fight it out in the Chopped Kitchen for the last remaining place in the Grand Finale. In the appetizer round, salsa verde is a very fresh surprise. Then in an intense entree round, the competitors do their best with couscous and buffalo, and one teen chef must stay strong to finish the round after a big setback. And popcorn balls and gummy fish are paired up in a sweet dessert round.

Cook Your Butt Off!

Episode | From: Chopped

Four chefs with incredible weight-loss stories charge into the Chopped Kitchen to compete. In the first mystery basket they find a fatty protein that challenges them to stick to their healthier-food philosophies. In the entree round, there's a fish to breakdown and a snack food to transform. And when the final two physically fit competitors dash into the dessert round, the judges watch eagerly to see if their angel food cake creations will be heavenly.