Old to New
Season 12, Episode 13
Stops include a Polish eatery in Detroit for goulash and Hungarian pancakes; a café in Virginia Beach for homemade favorites, including chicken-salad sandwiches and beef tenderloin; and an innovative diner in Vancouver for pulled pork with slaw.
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Guy Fieri samples pizzas with homemade toppings and crepe-filled lasagna in Detroit; citrus-glazed pancakes in Virginia Beach; and massive pork-belly sandwiches in Chicago.
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The host eats pfannkuchen and bacon-filled waffles for breakfast in San Antonio. For lunch, he heads to Tampa Bay for a taste of Mexican street food served out of a bus. And he hits a popular seafood joint in Virginia beach for dinner.
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International comfort foods are sampled in San Antonio (Puerto Rican mofongo); Virginia Beach (Italian focaccia and stuffed meatballs) and Chicago (Cajun meat loaf and chicken-fried chicken).
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Guy Fieri samples sandwiches all over the country, including burnt BBQ ends on a bun in Virginia Beach; fried puffy tacos in San Antonio; and bison burgers with blueberry BBQ sauce in Chicago.
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Latin eateries in Chicago, San Antonio and Queens, N.Y., are visited. Featured eats include pepito sandwiches with steak and black beans; a modern take on Mexican empanadas; and al pastor tacos on homemade masa tortillas.
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Guy Fieri samples shiitake-mushroom empanadas and flautas with homemade queso fresco at a Mexican joint in Chicago; New Orleans favorites, like jambalaya and blackened catfish, in Mooresville, Ind.; at meat loaf with homemade demi-glace in Tampa Bay, Fla.
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A look at farm-to-table cooking in Boulder, Chicago and Norfolk.
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Southern favorites are sampled all over the country. Included: Po'boys are served at a San Francisco whiskey bar; homemade peach cobbler and gumbo with cornbread are dished up in Denver; and a Cuban eatery in Bradenton, Fla., prepares a classic holiday roast stuffed with chorizo.
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Barbecue foods with a twist are spotlighted across the country. Included: a 60-year-old drive-in spices up burgers and brisket with Thai heat in San Antonio; a Native American joint in Denver serves blueberry BBQ ribs; Texas hash is made at a decades-old general store in St. Petersburg, Fla.
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Guy Fieri visits a fusion eatery in San Francisco that serves Korean spicy-pork burritos with homemade kimchee. Other stops include a Mexican joint in Indianapolis; and a Belizean restaurant in Chicago.
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Global eats are sampled in Brighton, Colo., San Antonio and Tampa. Included: homemade German kraut; Moroccan couscous; Baja fish tacos.
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Guy Fieri visits a dive bar in Astoria, N.Y., where slow-roasted lamb ribs are served with fresh tzatziki. Other stops include a third-generation Italian eatery in Geyersville, Cal.; and an Indianapolis restaurant serving tomato bonbons.
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