The Michelin-starred chef samples the nation's best dishes and creates new recipes. In the first episode, Tom travels up the Northern California coastline, where he cooks a nori steamed pollock with a burre blanc and beachcombs.

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

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

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

Tom Kerridge travels to Vermont to experience the local cuisine. He makes his own version of maple and bourbon-glazed chicken wings and samples the states maple syrup

Tom Kerridge travels to Washington DC to sample local dishes, and he puts his own spin on mac and cheese, using luxurious truffles and four kinds of cheese.

Tom Kerridge travels to the Florida Keys to sample tropical cuisine. Later, he cooks a blackened spice sea bass with coconut rice and pineapple salsa.