Ree Drummond and Eddie Jackson challenge four of the best cookie makers around to imagine a Christmas movie of their own and decorate a cookie poster for it.
Cookie makers who came just short of victory their first time around return for another chance with cookies that recall forgotten Christmas traditions.
Five of the most talented cookie makers in the world flip the script on Christmas designs and 3-D board game that are actually playable as well as edible.
Jesse Palmer asks the teams to create over-the-top holiday wreath desserts, and the team who won the prior challenge gets to pick a naughty or nice advantage.
In front of the Knight Bus, James and Oliver Phelps ask the remaining six teams to make transportation-inspired showpieces that incorporate classic desserts.
Guy visits a restaurant-market in Vancouver, Canada, a local fresh-catch institution in Kauai, Hawaii, and a bar in Chico, Calif., that cooks Thai and Korean.
Guy goes to a Puerto Rican place in San Antonio that has a unique take on nachos, then he visits a gangster grill in New Orleans that serves pork knuckles.
Guy Fieri visits a 70-year-old Chinese icon in Portland, Ore., a place in Oklahoma City that serves chicken and biscuits, also a sandwich shop in Philadelphia.
Guy visits a Norwegian food truck in Portland, Ore., then has authentic Iranian cuisine in Sunrise, Fla., and goes to Oklahoma City for Buffalo sriracha.
The shows' 50th state is South Dakota, where Sioux Falls has a regional specialty called chislic; the state's first Ethiopian joint; comfort food in Garretson.
A shop in Hollywood, Fla., serves sandwiches, a place in Philadelphia makes pierogi, and a pizza spot in Fargo, N.D., puts a Mediterranean twist into meatballs.
A bar and restaurant in Laramie, Wyo. provides a pile of nachos and their specialty burgers before Guy heads to a place with a vegetarian spin on meatloaf.
Guy enjoys chicken and steak arepas in Puerto Rico, award-winning wings from a food truck in Wyoming, an ice cream cake combination and a raclette-ramen fusion.
Guy travels California in search of local wonders and finds a rooftop oasis serving pork belly pizza, a funky joint in San Diego and a sweet breakfast spot.
Guy Fieri digs into heart helpings of pupusas and an extra-meaty burger in LA, before heading to a food cart in an Oregon parking lot serving authentic Indian.
Guy Fieri's headed on a tasty tour of the Southeast, starting at a joint in Port Allen, La., servin' up killer Cajun, before moving on to gourmet grub.
Fieri's going global, beginning with out-of-bounds Filipino island adobo in Calgary; a food truck in Austin serves brisket with a turmeric-and-tahini twist.
Guy Fieri grabs flavor combinations that really pack a punch, starting with Greek grub in Naples, Fla., before moving on to over-the-top pork belly lollipops.
Fieri's going global, beginning with out-of-bounds Filipino island adobo in Calgary; a food truck in Austin serves brisket with a turmeric-and-tahini twist.
Guy Fieri grabs flavor combinations that really pack a punch, starting with Greek grub in Naples, Fla., before moving on to over-the-top pork belly lollipops.
Guy Fieri's headed on a tasty tour of the Southeast, starting at a joint in Port Allen, La., servin' up killer Cajun, before moving on to gourmet grub.
Guy enjoys English fish and chips and Yorkshire Pudding in Wilmington, Del., then he tries a Hawaiian classic in Kauai and visits a Mexican place in San Diego.
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