Boy Meets Grill

Influenced by San Diego taco cuisine, Bobby Flay celebrates and perfects the famous fish taco with orata, a flaky white fish. He also makes cooked tomato salsa and a tequila cocktail with pineapple, crushed ice and mint.

Bobby Flay's menu has a Caribbean twist that includes jerk chicken thighs, grilled clams, butterflied lobster and rum lemonade.

It's everything Mediterranean as Bobby Flay makes saffron-flavored rice with vegetables, grilled clams, Mediterranean sea bass and bronzini. He also makes white peach sangria with white wine and pureed fruit.

Bobby Flay cooks an Italian feast for a New York City firehouse. He shops and cooks up some hot firehouse favorites, including pizza, antipasto with mozzarella, tomatoes and grilled peppers and 18 Porterhouse steaks.

Bobby Flay builds an Argentinian feast that includes chimichurri, quail with black and white pepper, grilled potato salad with watercress, green onions and blue cheese, sliced water melon with lime and honey and a rose sangria.

Bobby Flay and his friend Eddie Rodriguez recreate traditional Cuban flavor in guava-glazed pork tenderloin, avocado and tomato salad, grilled corn topped with crumbled cotija cheese and, to drink, minty mojitos.

Bobby Flay and his friend, Chef Patricia Yeo, shop and work together to create a Chinese meal. The menu includes shrimp on skewers, fresh noodle salad, rotisserie duck served with moo shu pancakes and fresh scallion.

Bobby Flay wants something light and refreshing, so he prepares a Greek-inspired menu of grilled lamb chops with garlic oil and thyme, grilled lemons, flatbread, cold cucumber salad and grilled snapper.

Bobby Flay uses the grill, a few bricks and a rotisserie to make squid with tamarind and mint vinaigrette, tandoori-style Cornish hens and basmati rice and, to drink, mango-mint iced tea.

Brunch is Bobby Flay's favorite meal, and his menu includes corn muffins topped with blueberry butter, grilled pineapple with mascarpone, larger-than-life ham steaks and a slab of coconut cake.

Bobby Flay and Chef Gail Arnold make a vegetarian feast with Parmesan-crusted portobello mushrooms, vinaigrette-topped artichokes, grilled asparagus, quinoa and goat cheese plus grilled nectarines for dessert.

Bobby Flay cooks Southwestern food with an unequaled passion. Today's menu includes chipotle-basted rotisserie lamb tacos, salsa cruda with tomatoes, charred corn guacamole and white peach margaritas.