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Triple D Nation: A Worldwide Flavorfest

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

This trip, Guy Fieri's checking in with some of his favorite flavors from around the world! First, a Japanese joint just north of Atlanta has expanded to a second location and is still puttin' out killer culinary like their real deal duck ramen and rockin' ribs. Then, a husband-and-wife team in Indianapolis is continuing to crank out top-notch tamales, dynamite chipotle chicken nachos and perfect pork tacos, while in St. Louis, Italian meets Greek in a brothers-run tavern still serving up over-the-top eats like the bomb braised beef roulade in a mighty marinara.

Stanislaus County Fair/Texas Crab Fest

Episode | From: Food Network Specials

In this episode, host Noah Cappe arrives at the Stanislaus County Fair in Turlock, CA. He gets his paws into homemade fries topped with lobster claws and tail meat, and devours a delicious donut ice cream sandwich. Finally, he sizes up an 18" corn dog big enough to feed a family and dips his tongue into Cajun cuisine with Deep Fried Frogs Legs. Then it's down to the Gulf Coast for the Texas Crab Fest. Noah savors a soft shell crab taco, coconut encrusted shrimp and gooey Grasshopper pie while enjoying the hospitality of Crystal Beach, Texas.

Not So Big Easy Fridges

Episode | From: Raid the Fridge

Host Dan Ahdoot kicks off the raid by asking four chefs to make appetizers using the ingredients found in the fridges of four very different people, including a college kid and a bougie foodie. In round two, the three remaining chefs attempt romantic date night dinners, choosing from three fridges containing leftovers from a bachelor party, Mardi Gras and a slumber party. In the final round, it's taco night, as the two remaining chefs go head-to-head making dishes from mystery fridges with very unique complications. Judges Jamika Pessoa and Jordan Andino determine the winner who takes home a fridge full of $10,000.

Getting Lucky

Episode | From: Food Network Specials

Lucky's Puccias in Austin, Texas, is our first course featuring yummy Italian sandwiches like their Hot Pastrami and Puccia Contadina stuffed with turkey provolone, arugula, tomato and a housemade olive tapenade. Then we make a beeline to the Honey Pot truck in Portland, Ore., for some sweet and savory pies. A trip to San Francisco follows where we dine out at the Phat Thai truck, sampling authentic Pad Thai, Som Tum Salad and Pad Kee Mao also known as "Drunken Noodles," a perfect hangover recipe, allegedly. Finally, it's all aboard Puckett's Trolley in Nashville for some Southern-style comfort food. Serving Shrimp and Grits Hush Puppies, Brisket Chimichanga and Catfish Tacos, this is definitely one streetcar named desire.

Disney's Anniversary Blow Out

Episode | From: Behind the Bash

Giada heads to Walt Disney World in Orlando, Florida, to attend a spectacular bash celebrating 50 years of Disney theme park magic. With more than 3,000 VIP’s invited to a 50th anniversary celebration of Walt Disney’s first theme park, the catering team at Walt Disney World kicks into action to make sure it’s a party worthy of the Disney name. On the menu are such delectable treats as Mongolian Beef, Shrimp with Crab Claws, Two Terrific Tacos, and a Butterfinger Cheesecake that would do Mickey proud. But as the clock ticks down to the big event, the team has a lot of challenges to deal with — including a brewing storm that threatens to rain on Mickey’s parade!

Truck Load of Fries

Episode | From: Food Network Specials

First up, in Portland, Ore., we get a taste of sandwiches with a side helping of attitude at the Big Ass Sandwich Truck sampling their Pork Hammer, Beef Dip and Turkey Caesar sandwiches. Then it's bewitching hot dogs in Nashville at the I Dream of Weenie truck, conjuring up tasty dogs like the Hot Southern Mess and the French Toast Weenie. Next we pull up at Lizzie's Lunchbox to get schooled on the finest mix of Texan and Mediterranean dining with fantastical dishes like their Cherry Cola Lamb Kebab and a Bourbon Mango Pulled Pork Sandwich. Finally we knock on the door of The Latin House in Miami, Fla., for some home style cooking including a Muffin Top Burger and a Cabo Wabo Fish Taco.

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.

Franny Goes to Hollywood - Los Angeles, CA

Episode | From: Food Network Specials

Fran Garcia may be a pizza man, but he has always been an actor at heart. So, he heads to L.A. to see if he has what it takes to hang amongst the Brads and Leonardos. Of course, he takes his cousin, best friend, and "agent" Sal Basile along, and no trip with these two would be complete without finding the best food stops the city has to offer. First up, Fran and Sal hit up Guisados in East Los Angeles for tacos filled with homemade braises wrapped in fresh corn tortillas. Next, they visit their friend, film exec, and now bakery owner Lisa at Cake Monkey to thank her for arranging the audition for Fran, and to taste her sinfully sweet treats. Finally, to celebrate a successful trip, the boys head to the famous food trucks of Abbot Kinney to grab a slice at the Urban Oven. Just two New York pizza guys in the glitz and glamour of L.A. looking for fame, fortune, and, of course, great food.