Tom Kerridge travels to California's Central Valley, where he bakes a delicious walnut and orange cake and harvests asparagus.

Tom Kerridge travels to Colorado to find out why people who live there are some of the fittest in America, before he makes his own take on traditional Venezuelan arepas.

Tom Kerridge travels to Pittsburgh to sample traditional dishes of the area. He cooks his own version of a meatball sub and learns how to make traditional Polish dumplings.

Tom Kerridge travels to Tucson in Arizona to experience fantastic food. Later, he cooks his own version of beef brisket chilli and harvests cactus fruit.

Tom Kerridge travels to Oakland in California, where he cooks a spiced pumpkin pie and learns to prepare traditional northern noodles.

In the first episode, Tom up the Northern California coastline, where he cooks a nori steamed pollock with a beurre blanc and beachcombs.