Tom Kerridge's American Feast

Tom Kerridge looks back at his favourite moments of the American culinary road trip. He uses everything he has learned to create his take on the American beef burger.

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

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 cheeses.

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 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.

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 beurre blanc and beachcombs.