TV Guide Food Network Saturday

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 savors both spicy and sweet eats, starting in St. Simons Island, Georgia, with a bomb bakery's rum cake and sticky buns.

Guy Fieri dives into barbecue fusion, starting at a Dallas-area joint where Texas meets Ethiopia with brisket injera nachos.

Guy Fieri tries out a funky pizza and wings joint in Memphis, Tennessee, before diving into an authentic Mexican spot and a taste of Argentina.

Guy Fieri piles on the meat along with something sweet in Santa Barbara, where a hidden gem serves fried chicken bao buns and Korean paella.

Guy Fieri grabs unique eats across the American south, starting with a fried chicken sandwich by an uncle-nephew duo in Gainesville, Fl.

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 Fieri visits a farm-to-table eatery in Santa Fe, N.M., a Mexican seafood spot in Kansas City, Mo., and a barbecue place in El Paso, Texas.

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.

Kardea makes chicken pot pie, plenty of cheesy country ham grit balls with spicy mayo and some pan-roasted sage and butternut squash, and a pumpkin chai loaf.

Kardea makes a Thanksgiving meal for her Ma and Grandma, with sides like her candied yams, oyster stuffing, sauteed turnip greens, and cranberry custard pie.

To express how much host Kardea Brown appreciates her best friends, she cooks them a Thanksgiving dinner, which includes a moist turkey and side dishes.

Kardea Brown goes big for this Thanksgiving meal, with Chicken-Fried Turkey with Spicy Cranberry Sauce and Old-Fashioned Baked Mac 'n Cheese.

The hosts celebrate Thanksgiving with a Texas Two-Step Turkey, a delicious Antipasti Platter with Little Italy bites and Butterscotch Apple Gooey Butter Cake.

Molly Yeh feeds her hungry crew, who is hard at work harvesting beets, a hearty meal of Pulled Pork Sandwiches with Charred Broccoli Slaw.

Molly Yeh celebrates the golden season with a lunch for the real farm spouses of wheat harvest, in which they enjoy Sausage, Squash, Bean and Chard Soup.

Ree Drummond shares the pasta love with four recipes, including a quick and easy skillet Chuckwagon Pasta, a Pickle-tastic Pasta Salad and more.

Ree prepares a football tailgate feast of strawberry cobbler squares, spicy mango barbeque turkey meatballs, hoagies with quick pepper relish and guacamole.

The hosts share nostalgic bites from their hometowns, like Baked Steak and Gravy, New England Clam Dip, and an Authentic Chicago-Style Pizza Pillow Puff.

The hosts share their favorite dishes for keeping the Thanksgiving menu small but the flavors big, including Spinach Artichoke Dip Stuffed Mushrooms and more.

Wells Adams asks the six empires to channel childhood nostalgia to create holiday showpieces inspired by vintage toys, with a requirement for movement.

Sunny Anderson kicks off the holidays with a Friendsgiving takedown, featuring festive dishes with Damaris Phillips, Jet Tila and Antonia Lofaso.

Three of Bobby Flay's best join Scott Conant in attempting a Turkey Day classic humble casserole, and three chefs bring their best dishes to the table.

Tiffani Faison welcomes her fellow judges to second helpings of competition and mystery ingredients they must transform into Thanksgiving masterpieces.

Jesse Palmer tasks the bakers with making whimsical Mont Blanc desserts with playful flavors and vibrant colors, before suspending a cake in midair.

Host Jesse Palmer tasks the bakers with creating mini-tart mosaics featuring holiday beauty and double-barrel wrapping paper cakes.

The bakers use their imaginations to take latke basics and turn them into latke-inspired desserts and letterboard holiday bars featuring cute sayings.

Jesse Palmer explores the reasons for great holiday traditions while the bakers create Kwanzaa plantain desserts and large-scale edible ornaments.

The final five bakers must create macaron wreathes, stocking-stuffed eclairs and showstopping holiday train cakes for their last challenges.

Jesse Palmer explores the reasons for great holiday traditions while the bakers create Kwanzaa plantain desserts and large-scale edible ornaments.

The final five bakers must create macaron wreathes, stocking-stuffed eclairs and showstopping holiday train cakes for their last challenges.