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New Orleans: Let the Good Times Roll

Episode | From: Baked

Tom Papa bakes and eats his way through New Orleans, a city well-known for indulgence. He starts by making Doberge cake, a Big Easy cult-classic that's a tower of custard, cake, buttercream and chocolate. Then he heads to Gendusa Bakery to bake French bread for some of the city's best sandwiches, like the fried shrimp po' boy at Zimmer's Seafood. At Cochon Butcher, Tom tries a Cajun pork dog on a pretzel bun, and at SoBou, beignets get a sweet and savory makeover with sweet potato in the batter and coffee ganache glaze on top. Finally, Tom heads to Cafe Reconcile, where they help at-risk kids while serving up a warm, gooey slices of bananas Foster bread pudding.

Something's Fishy

Episode | From: The Shed

It's adventure on the high seas ... or at least in the Gulf ... when Brooke books a catering job aboard a fishing boat for friends visiting from New Zealand. Brad, however, has other business ideas, and uses the downtime on the cruise to set up a Shed pulled pork sandwich concession with Hobson, right there on the beach. While Brooke and crew catch fish (and have a close encounter with a shark), Brad races back and forth to The Shed on his speed boat when he runs out of sandwiches to sell. Back on land, Big Hoss is recruited by his daughter's summer day camp to give a demonstration on barbecue, and the gentle giant in turn recruits Hazel to come and help him out.

Sweet Eats

Episode | From: Sandwich King

Like a man on the hunt for Bigfoot, Jeff Mauro heads to Milwaukee in search of the legendary giant macaron. He finds it in its natural habitat, the pastry kitchen of Chef Andy Schneider at La Reve. Andy takes Jeff to the pastry board and shows him how to wrestle one of these light yet chewy behemoths out of a few simple ingredients. Inspired by all he's seen, Jeff heads back to Chicago to make his own sweet sandwiches, starting with one that uses Andy's giant macaron as the bread of a sandwich stuffed with coconut lime cheesecake filling. Next up is a sweet and savory crepe, starring chocolate hazelnut, banana, and potato straws. Finally, a creamy and sinful spiked Vanilla Malted Milkshake.

Dixie Delights

Episode | From: Sandwich King

The po' boy is one of the greatest members of the sandwich pantheon, and Jeff Mauro knows exactly where to find the real deal in Chicago, so he heads to Poor Phil's to get up close and personal with their blackened catfish po' boy, then heads back to his own kitchen to whip up some down home classics of his own. He stuffs fat shrimp, battered and fried, into a crusty roll slathered with remoulade for his tangy authentic Shrimp Po' Boy, and pairs them with the cheesiest grits you've ever tasted. Then he finishes his tour below the Mason-Dixon with spicy Louisiana Hot Sauce Chicken Sandwich With Cajun Ranch Dressing. It's a show full of sandwiches that'll bring out the Southerner in everyone!

Triple D Nation: Street Food, Sandwiches and Soup

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

This trip, Guy Fieri's headed back to some faves for a funky, festive feast! First, just southwest of Indianapolis, the Cajun cuisine is still killer at this joint, plating a spiced-up shrimp sauté and mind-blowing blackened steak. Then, a breakfast-and-lunch spot in Boston is still slingin' serious sammies like a not-your-everyday eggwich and a righteous roast beef panini pressed to perfection. And a family-run eatery in upstate New York is going strong, dishing out an over-the-top turkey Reuben, plus the-bomb Buffalo chicken wing spin on soup.

Triple D Nation: Sandwiches, Scandinavian and Street Tacos

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

This trip, Guy Fieri's checkin' in with some Triple-D hotspots platin' new faves! A mom-and-pop Scandinavian spot in Chicago is going strong, cookin' up a classic Swedish casserole and churning out spice-and-berry-infused ice creams. In Austin, Texas, a top-tier taqueria is bringing their authentic Mexican flavors to multiple new locations, serving craveable quesabirria and toppin' tortillas with juicy steak and chorizo. Plus, a funky sandwich shop in New Orleans is still mixin' it up with their unique eats, puttin' out pot pie empanadas and an out-of-bounds bologna sandwich.

Fried Egg, Prosciutto, Frisee and Blue Cheese on Ciabatta

Recipe | Courtesy of Bobby Flay

Total Time:: 30 minutes

8 Reviews

Christmas at the Ranch

Episode | From: Guy's Ranch Kitchen

Guy Fieri invites his chef friends to bring some yuletide joy to the ranch. Marc Murphy makes a rich Braised Endive with Chestnuts in Brown Butter and cooks Lobster Americaine with the Christmas spirits of brandy and vermouth. Carl Ruiz makes it a Feliz Navidad with Arena Rue Sandwiches and Fufu, a Cuban delicacy of pork, bacon and plantains. Jonathan Waxman keeps tradition alive with Roasted Root Vegetables and a Steam- and Fire-Roasted Goose with Blood Orange Sauce. Then, he keeps it classy with Red Pepper Pancakes with Smoked Salmon, Caviar and Chive Cream Sauce. Finally, Damaris Phillips takes a traditional dish to the next level with Roasted Sweet Potato Coins with Port Salute cheese, Marcona Almonds and Bourbon-Spiced Cranberries, before finishing off the meal with a Hot Buttered Rum Cake.