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From Pork to Tofu

Episode | From: Diners, Drive-Ins and Dives

This trip Guy's pulling in for real deal bar food and some Salvadoran classics. In Sacramento, Calif., a pub where the chef's doing a pork sausage pizza his way -- hold the cheese, hold the sauce. In Washington, DC, a Mexican-Salvadoran joint where the big seller is a Salvadoran papusa -- scratch made dough stuffed with shredded pork and cheese. And in Philadelphia, a neighborhood beer bar serving a vegan club sandwich with deep fried tofu and smoked coconut.

Old Standards, New Styles

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's hittin' up some spots serving comfort food kicked up a notch. In Long Beach, Calif., the old school diner with a new school chef, cooking up home-style favorites like pot roast and scones with a twist. In Jackson, Wyo., the pizza joint slicing up mouthwatering pies topped with everything from pesto and chicken to spicy sausage and marinara. And in Monterey, Calif., the brewhouse crankin' out big time bar food like parmesan pretzels and short rib grilled cheese.

Dough-lightful Dishes

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's diggin' into dishes that all start with great dough. There's a husband-and-wife team bringing legit Mexican eats to Minneapolis with their savory venison sopes, homemade tortillas and over-the-top pork. In Missoula, Mont., a pizza spot is slingin' award-winning artisan pies like meatball verde and savory, sweet sausage and cherry. Plus, a funky joint is cranking out inventive flavor combos while keepin' it vegan, like blueberry-basil doughnuts and a fully loaded cauliflower burrito.

A-Z: D for Doughnut Delirium

Episode | From: Diners, Drive-Ins and Dives

The 30-Inch Pizza

Episode | From: Outrageous Food

First up on this outrageous tour, Tom Pizzica heads to Fort Collins, CO for a pizza so big it takes three people to get it in the oven and we challenge teams of two to finish it in an hour. Then he heads to Philadelphia, PA to visit Smokin' Betty's where they're servin' up a burger inspired by that Thanksgiving classic, the Turducken. Lastly, he checks out Palazzolo's in Fennville, MI where they're making 600 kinds of gelato with fresh ingredients from durian to sausage.

No Carb Left Behind

Episode | From: The Kitchen

The Kitchen is having a celebration fully loaded with everyone's favorite carbs. Sunny Anderson kicks it off with an Easy Sausage and Mushroom Rigatoni Pie, and Katie Lee takes on a bread basic, Sundried Tomato and Rosemary Focaccia. Food blogger Bev Weidner makes cheesy Roasted Pizza Potatoes, and Chef Jet Tila serves up Bacon and Egg Fried Rice. Jeff Mauro tops off the party with a decadent Chocolate Cinnamon Bread on Bread Pudding, and the hosts take a look at the internet's craziest carb-loaded creations.

Spring Brunch

Episode | From: Semi-Homemade Cooking

Sandra is cooking up an unusual Sunday brunch and her nephew Bryce is dropping by to lend a hand! The morning eye opener is Breakfast Pizza that's versatile enough for any time of day. Sandra also grills up some delicious Grand Marnier French Toast with strawberry syrup. Then some traditional breakfast meats get a fun new twist with her Sausage and Bacon Kebobs brushed with barbeque sauce. Finally, an indulgent Chocolate Dipped Strawberry Coffee will get the day started right.