Food Netwrk+1 Good Morning Drummond Ranch. Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich. S20, Ep8 2026-04-21 Ask Me Anything: Thanksgiving. Ree takes on a Thanksgiving-themed Q and A. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. S20, Ep9 2026-04-21 Brisket Of Beef. Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion. S1, Ep1 2026-04-21 Roast Shoulder Of Pork. Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce. S1, Ep2 2026-04-21 Big Breakfast Buffet. The pressure is on as Ina Garten makes a breakfast buffet for her foodie friends! Dishes include potato pancetta frittata and overnight Belgian waffles. S12, Ep7 2026-04-21 Weekend Guest. Ina Garten's photographer friend is coming for the weekend. She treats him to a menu that includes zucchini and goats cheese tart and tomato carpaccio. S12, Ep8 2026-04-21 It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper. S8, Ep5 2026-04-21 The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them. S8, Ep6 2026-04-21 Veggie Days. Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast. S1, Ep9 2026-04-21 Classics. Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish. S1, Ep10 2026-04-21 Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland. S1, Ep9 2026-04-21 Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker. S1, Ep10 2026-04-21 Old To New. Guy Fieri tries old favourites and new specialities from around America. In Detroit, he enjoys Hungarian pancakes with goulash. And, in Vancouver he eats a modern dish. S12, Ep13 2026-04-21 Pub Grub And More. Guy Fieri travels throughout the country looking for real-deal bar food. In a small bar in Philadelphia, he eats a vegan club sandwich with deep fried tofu. S11, Ep1 2026-04-21 Po' Boys, Pasta, And Pork. Guy Fieri is looking for comfort food in New Orleans. He stops by a Po' Boy shop to sample the Big Easy's favourite sandwich. S11, Ep2 2026-04-21 Funky Finds. Guy Fieri heads to Stone Harbor, New Jersey, to sample a Brazilian speciality using Paco Paco fish from the Amazon. Then, he visits a volunteer-run brunch spot. S11, Ep3 2026-04-21 Newport Rhode Island. Casey Webb's tasty travels take him to Newport, RI. He checks out a coastal clam creation and a huge French toast platter in the crazy Go Bananas Challenge. S6, Ep1 2026-04-21 Hudson Valley, New York. Casey Webb's food frenzy takes him to New York's Hudson Valley. There's an orchard-to-table treat, an Italian dessert for breakfast and super-hot wings! S6, Ep2 2026-04-21 A Bride, A Boat, And Bamboozled! Buddy gets an offer he cannot refuse when Bride's Magazine request an exclusive photo spread, but will last minute changes scupper everything? S1, Ep1 2026-04-21 A Fire, a Fashionista, and Family. Buddy and his team build a fire engine cake complete with working lights, siren and smoke and Buddy recreates his father's trademark cake. S1, Ep2 2026-04-21 Teleshopping. 2026-04-21 Teleshopping. 2026-04-21 Teleshopping. 2026-04-21 Teleshopping. 2026-04-21 Teleshopping. 2026-04-21 Teleshopping. 2026-04-21 Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland. S1, Ep9 2026-04-21 Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker. S1, Ep10 2026-04-21 Rick travels to Ayrshire to meet the butchers behind a world-famous bacon. Plus, he reveals his recipe for lamb koftas with yoghurt and salad. S2, Ep11 2026-04-21 Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces. S2, Ep12 2026-04-21 Low-Carb Party Bites. Ree Drummond prepares for a party with a tasty selection of low-carb starters. She begins with sausage stuffed mushrooms and zucchini roll ups. S20, Ep10 2026-04-21 Cowboy Cookie Swap. Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths. S20, Ep11 2026-04-21 Salmon. Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie. S1, Ep3 2026-04-21 Roast Chicken. Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings. S1, Ep4 2026-04-21 Cook Like A Pro: Chicken. It's all about chicken as Ina shares her kitchen tips for roasted chicken with radishes. And, a twist on a classic with chicken and spinach Waldorf salad. S13, Ep1 2026-04-21 Cook Like A Pro: Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin. S13, Ep2 2026-04-21 For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent. S8, Ep7 2026-04-21 The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical. S8, Ep8 2026-04-21 Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee. S1, Ep2 2026-04-21 Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish. S1, Ep3 2026-04-21 Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish. S1, Ep4 2026-04-21 Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows. S1, Ep5 2026-04-21 Rick travels to Ayrshire to meet the butchers behind a world-famous bacon. Plus, he reveals his recipe for lamb koftas with yoghurt and salad. S2, Ep11 2026-04-21 Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces. S2, Ep12 2026-04-21 Low-Carb Party Bites. Ree Drummond prepares for a party with a tasty selection of low-carb starters. She begins with sausage stuffed mushrooms and zucchini roll ups. S20, Ep10 2026-04-22 Cowboy Cookie Swap. Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths. S20, Ep11 2026-04-22 Salmon. Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie. S1, Ep3 2026-04-22 Roast Chicken. Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings. S1, Ep4 2026-04-22 Cook Like A Pro: Chicken. It's all about chicken as Ina shares her kitchen tips for roasted chicken with radishes. And, a twist on a classic with chicken and spinach Waldorf salad. S13, Ep1 2026-04-22 Cook Like A Pro: Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin. S13, Ep2 2026-04-22 For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent. S8, Ep7 2026-04-22 The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical. S8, Ep8 2026-04-22 With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget. S1, Ep6 2026-04-22 Shift 3: Resourcefulness. Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes. S2, Ep3 2026-04-22 Quirky Classics. Guy Fieri is on the look-out for one-of-a-kind meals. He visits a Southern/Jewish fusion restaurant that serves Bubby's brisket with beans and rice. S11, Ep4 2026-04-22 A Little Twisted. Guy Fieri is checking out the unexpected. In Sacramento, he visits a former Japanese grill turned diner that serves European classics. S11, Ep5 2026-04-22 Signature Sandwiches. Guy is on the hunt for signature sandwiches. In Denver, a restaurant serves regional favourites from Southwestern Green Chiliburgers to Maine lobster rolls. S11, Ep6 2026-04-22 Favorites With A Twist. Guy Fieri heads out to find fresh new takes on old favourites. In Oakland, a neighbourhood joint puts a southern spin on an English breakfast tradition. S11, Ep7 2026-04-22 Salt Lake City, Utah. Casey Webb treks to Salt Lake City, UT. He pays homage to a pastrami-topped tradition and savours the sweet-and-salty taste of Hawaii. S6, Ep3 2026-04-22 Salem, Massachusetts. Casey Webb's travelling taste buds take him to Salem, MA. He samples a sci-fi slice of pizza, a historic treat and the 3-pound Hypernova Scotia Challenge. S6, Ep4 2026-04-22 Bunny, Birthday, and Burnt Food. It is one of the busiest weeks of the year with orders pouring in for Easter and everyone is nervous when Grace decides to cook Easter dinner. S1, Ep3 2026-04-22 Weddings, Water and Whacked! The team is asked to make a roulette table cake for a local businessman. It is also the start of wedding season and the cake orders are piling up. S1, Ep4 2026-04-22 Teleshopping. 2026-04-22 Teleshopping. 2026-04-22 Teleshopping. 2026-04-22 Teleshopping. 2026-04-22 Teleshopping. 2026-04-22 Teleshopping. 2026-04-22 With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget. S1, Ep6 2026-04-22 A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer. S2, Ep13 2026-04-22 On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales. S2, Ep14 2026-04-22 Easy Comfort. Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich! S20, Ep12 2026-04-22 Healthy-ish! Ree makes almost healthy versions of classics! They include cheeseburger sliders with Portobello mushrooms instead of buns, cauliflower fried rice and zucchini lasagne. S20, Ep13 2026-04-22 Roast Lamb. Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables. S1, Ep5 2026-04-22 Roast Ham Hocks. Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips. S1, Ep6 2026-04-22 Cook Like A Pro: Fearless Food. Ina tackles daunting dishes with easy techniques, like a perfectly risen soufflé. Guest star Jose Andres has an amazing trick for separating eggs. S13, Ep4 2026-04-22 Cook Like A Pro: Eggs. Ina does a master class in how to cook eggs, from soft boiled to using them in a dressing. Chef Jose Andres reveals the secret of his perfectly fried eggs. S13, Ep5 2026-04-22 It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure. S8, Ep9 2026-04-22 It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner? S8, Ep10 2026-04-22 Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months. S1, Ep6 2026-04-22 Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots. S1, Ep7 2026-04-22 Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries. S1, Ep8 2026-04-22 Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes. S1, Ep9 2026-04-22 A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer. S2, Ep13 2026-04-22 On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales. S2, Ep14 2026-04-22 Easy Comfort. Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich! S20, Ep12 2026-04-23