Guy's Big Bite

Guy Fieri celebrates his love of Chinese food with takeout favorites from his childhood. He makes Mu Shu Chicken, loaded with stir-fried veggies and served with homemade, Chinese Crepes With Scallions and a smear of hoisin sauce to taste. Wash it all down with a Briar Patch Mojito, Guy's garden-fresh concoction made with muddled lime, mint, thyme and fresh berries, spiked with citrus infused rum.

You know Guy Fieri loves his Italian food, and he's making it easy with his White Turkey Lasagna — we're taking layers of pasta, ricotta cheese, zucchini, spicy turkey sausage, mushrooms and mozzarella. To go with that, Crispy Zucchini Chips With Parmesan. Covered in herbs and crunchy panko breadcrumbs, they're awesome on their own, and even better dipped in Guy's roasted garlic aioli — bet you can't eat just one!

Guy Fieri always has friends coming over, and today he has a special guest to lend a hand in the kitchen. The two begin with roasted Malibu Oysters and a bubby Ting cocktail. For the main course, an herb-rubbed pork roast with pesto veggies is served alongside Farro Salad with Citrus Vinaigrette. Guy's guest makes his favorite margarita to finish the meal with style.

In honor of family vacation memories, Guy Fieri is cooking up some Mexican food, starting off with his Stuffed Snapper Veracruz. Beautiful pink snapper stuffed with a savory mixture of onions, tomatoes, chilies, capers, olives and oregano. Top it off with crispy tortilla strips and a squeeze of fresh lime, and chase it down with a cold beer ... what more could you want? How about a salad? Guy's making a Red Quinoa and Citrus Salad, packed with orange segments, jicama, red onion and toasted almonds in a cilantro-lime dressing.

Guy Fieri cooks a meal with his favorite kitchen companion, his mom! They're starting off with an Andouille Stuffed Pork Loin Roast with Pan Gravy — what's not to love? To go with that, Guy's Spicy Vegetarian Red Beans and Rice, based on a dish his mom made when he was growing up: It's a little smoky, a little spicy, full of kale and red kidney beans — you could make a meal out of this alone!

Celebrated chef Jonathan Waxman stops by to cook with Guy Fieri. Together they make a Cold Italian Seafood Salad, with tender poached calamari, shrimp and clams in a Venetian vinaigrette on a bed of arugula and fennel. Next, Asparagus Soup — a creamy puree of asparagus, peas and baby spinach, topped with parmesan breadcrumbs, creme fraiche and a swirl of extra virgin olive oil. To snack on, Jonathan improvises, whipping up a batch of mouthwatering Pea and Ricotta Crostini.

Guy Fieri is chillin' in his kitchen with a special guest, Chilli from TLC! They're making Bouillabaisse with seared halibut — we're talking clams, mussels, shrimp and a nice piece of seared halibut, all served in tomato-fennel broth and topped off with a dab of Garlicky Rouille. There's Sundried Tomato Sourdough Toast on the side, and Chilli's cooking up her crab Stuffed Portabellos, topped with parmesan cheese.

Guy Fieri and Dean McDermott are in the kitchen together! They're making Grilled Hanger Steak with flambeed Green Peppercorn Sauce. Next, Dean makes his signature "New Old Fashioned" cocktail, a solid, fresh take on the old classic. Then, Guy shows Dean his Brussels Sprout Gratin: Creamy and cheesy inside, with a nice crunchy top. For dessert, Grilled Caramel Apple Brioche Sundae.

Guy Fieri is cooking with his son, Hunter, teaching him how to smoke a chicken in a roasting pan. Starting off with Smoked Chicken Minestrone soup, a hearty soup loaded with tomatoes, potatoes, zucchini, cabbage, navy beans and chunks of tender smoked chicken. Next, Smoked Chicken Cannelloni: Guy mixes more of that smoked chicken with ricotta, parmesan, spinach and tomatoes, pipes that into tubes of pasta and bakes the whole thing with a creamy roasted red pepper sauce.

It's boys night at the Fieri house as Guy cooks with his sons, nephew and dad. The menu features old favorites with new flavors, like golden Potato Cakes infused with Middle Eastern spices. Up next, baked Pita Wedges, seasoned with herbs, sesame seeds and sumac. To go with those, Cucumber Mint Raita, a cool and refreshing yogurt dip made with sliced cucumber, chopped mint and a hit of lemon. Equally awesome is Guy's Roasted Garlic and Caramelized Onion Jam, sweet and savory, it's a great complement to Spicy Chorizo Meatballs, made from scratch with Guy's own spice blend.

Guy Fieri is recreating a dish that wowed friends and family at a recent holiday dinner: Lobster Ravioli. Guy makes a creamy lobster filling with chunks of wine-poached lobster tail, seals that inside the ravioli and finishes the dish with a brown butter-sage sauce. To serve alongside, Warm Lentil and Acorn Squash Salad: sweet roasted acorn squash and earthy green lentils with caramelized onions and a tangy yogurt vinaigrette.

Guy Fieri invites his sports-expert friend Jay Glazer over for Jay's favorite food: lamb. Guy's making Sicilian Lamb, with bell peppers, onions, mushrooms, capers and olives. To serve on the side, Guy makes a Basmati Rice Pilaf loaded up with prosciutto, garbanzo beans, sweet bell peppers, carrots and orzo. For something sweet, Jay helps Guy make Roasted Apricots topped with whipped Mascarpone cheese and chopped Pistachios.

Guy Fieri is making sandwiches for his friends and family. He's making Waldorf Chicken Salad Panini: warm pressed focaccia sandwiches filled with shredded roast chicken, toasted walnuts, diced apple and red grapes in a creamy herb dressing. To go with that, Sweet Potato Latkes; shredded sweet and russet potatoes fried into golden, crispy pancakes, served with a dollop of sour cream. And to drink, Guy's mixing up a dangerously refreshing Sweet Tea Cocktail, with cucumber, mint, raspberries and lemon.

Guy Fieri is on a mission to add a dish to the menu at his friend's restaurant. He's making Duck Confit Sliders, serving the fork-tender meat on sweet Hawaiian rolls with a heap of Fennel and Celery Root Slaw and a spread of homemade Cranberry Jam. To go alongside, Guy makes Butternut Squash Chips, fried in the leftover duck fat and dusted with a brown sugar-chile spice mix, they're a little sweet, a little spicy, and totally addictive. A meal like this needs a cocktail, and luckily Guy's stirring up a batch of Ginger Negronis, with campari, gin, sweet vermouth and fresh ginger.