A tavola con Guy

Guy Fieri rolls out for ice cream, Triple D-style, stopping at an Arizona creamery making Italian gelato. He also hits a New Orleans favorite making huge sundaes and homemade ice cream in more than 400 flavors.

Guy Fieri heads for three great diners that viewers e-mailed to recommend.

Guy Fieri rolls out to find some watering holes doing a lot more than basic bar food.

Guy visits classic joints doing burgers and dogs, including a Baltimore spot for Coney dogs from an 80-year-old recipe and a Minneapolis dive where one of the specialties is called the Hairy Brain.

Guy discovers local favorites: a Memphis joint where whole chickens are deep fried; in Virginia, near the Chesapeake, a place where a former boat captain serves classic crab cakes and in Omaha, a casual joint with serious food.

Guy Fieri discovers great food at places you'd never expect to find it, like the Minneapolis bowling alley serving up bison hash and trout-and-beet salad.

Guy Fieri tracks down classic places serving up international dishes done Triple-D style.

Guy Fieri rolls out to longtime local favorites that keep the crowds coming back.

Guy hunts down some seriously good food from all over the country.

Guy Fieri uncovers three joints that put a piece of history on the table.

Guy Fieri tries sandwiches: In Salt Lake City, an old pottery school makes homemade meatball subs and a cheesesteak done Philly-style; in San Diego, 30 kinds of burgers including alligator; and in Chicago, a Mexican sandwich.

Guy Fieri rolls in for classic meals done right.

Guy uncovers joints doin' things their own unique way, from a retro joint making Mexican specialties in Salt Lake City to a Chicago diner serving fresh seafood sixteen different ways.