Food Network TV Guide — Sunday, 19 July 2026

Guy Fieri heads out to try dishes with international flavours, including shawarma and salmon souvlaki in Santa Fe, and Scandinavian specialties in Kansas City, Missouri

Guy Fieri heads to Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, Nevada

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up

Guy Fieri sets out to try all kinds of barbecue meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu

Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada

Guy Fieri starts an all-star trip in Kansas City, Missouri, to sample pigskin with coach Andy Reid. Meanwhile, rocker Sammy Hagar tries a crazy burger and French toast

In Ottawa, Canada, Guy Fieri visits two brothers-in-law who carry on a decades-long seafood tradition and father-son team in Nevada fire up the barbecue

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu

In Mobile, Alabama, Adam samples a beloved sausage stuffed burger and a 30-hour smoked pulled pork. Later, he helps a local eat more than 422 oysters in under one hour

Adam Richman's food journey takes him along the Gulf Cost beginning at The Shed in Ocean Springs, Mississippi

Adam Richman takes on more culinary challenges in Florida Keys, the fishing capital of the world

Adam Richman visits a hotel in Louisville, Kentucky, to try the original Hot Brown sandwich

Adam Richman visits Milwaukee, Wisconsin, to sample an Italian combo sandwich in Martino's

Adam Richman travels to Dallas where he visits Kuby's Sausage House for a taste of some authentic German wursts

Adam Richman tries the southern classic peach-glazed BBQ chicken at Sweet Potatoes in Savannah, Georgia

Adam Richman samples a grilled pizza in the capital city of the Ocean State - Providence, Rhode Island

Adam Richman heads to Portsmouth, New Hampshire, where he visits a burger restaurant that has been serving for nearly a century

Adam Richman travels along the historic Route 66 stopping at St Louis, Missouri, for some frozen custards

James is introduced to torrijas in Castile and Leon, learns how to cook a traditional maragoto, meets an asparagus producer and visits a cattle farm producing amazing steak. He also cooks dishes including garlic soup, apple pastry, roast sea bass and meatballs

In Madrid, James samples dishes including garlic prawns, churros and a calamari sandwich, and also meets a blind food critic. Throughout the programme, James also prepares traditional Spanish dishes such as roast pork with caviar lentils, a leg of lamb with chickpeas and chicken in white vermouth

Noel Fielding and Matt Lucas present the semi-final in which the amateurs face a trio of patisserie challenges, including a delicate layered slice signature and a regional French classic in the technical. On day two, they must use all their skill and creativity as they serve up a showstopping entremets display. But who will be going through to the final three? Only Paul Hollywood and Prue Leith know the answer

They came, they saw, they baked - and along the way nine of them were eliminated from the competition. Now only three amateur bakers remain to compete in the final. All they need to do to impress Paul Hollywood and Prue Leith is produce a carrot cake worthy of winning, come out tops in a technical based on a Belgian recipe and rustle up a showstopping banquet fit for the Mad Hatter's Tea Party. Everything is still to play for - and Noel Fielding and Matt Lucas are on hand to lighten the atmosphere if it all gets too tense