Food Netwrk+1 Pastry Week. Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet. S9, Ep6 2026-05-18 Vegan Week. It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper. S9, Ep7 2026-05-18 Danish Week. The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party. S9, Ep8 2026-05-18 Semi Final. The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries. S9, Ep9 2026-05-18 The Final. Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper. S9, Ep10 2026-05-18 Brighton & Hove Albion. Adam is on the south coast to watch Brighton & Hove Albion. First up are incredible Mexican tacos, then a gourmet monkfish and triple cooked chips. S1, Ep5 2026-05-18 Liverpool FC. Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch. S1, Ep6 2026-05-18 New York. Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country. S1, Ep9 2026-05-18 New Orleans. Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge. S1, Ep10 2026-05-18 Snowdonia. James heads to North Wales with Stephen Terry. They have a five-star meal at Pale Hall, then James cooks Welsh lamb with gnocchi. S1, Ep7 2026-05-18 Pembrokeshire. James and Stephen are heading south through Wales en route to Pembrokeshire. They visit Michelin-starred restaurant Ynyshir, run by chef Gareth Ward. S1, Ep8 2026-05-18 Soup, Salad and Sorbet Spins. Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles. S42, Ep4 2026-05-18 Flavortown Flavorfest. Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX. S42, Ep3 2026-05-18 Real Deal Bbq. Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas. S2, Ep5 2026-05-18 Family Owned. Guy Fieri visits some great family-owned restaurants around America. He goes to a diner in Massachusetts, a burger joint in Chicago and a Mexican eatery in San Diego. S2, Ep9 2026-05-18 Teleshopping. 2026-05-18 Teleshopping. 2026-05-18 Teleshopping. 2026-05-18 Teleshopping. 2026-05-18 Teleshopping. 2026-05-18 Teleshopping. 2026-05-18 New York. Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country. S1, Ep9 2026-05-18 New Orleans. Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge. S1, Ep10 2026-05-18 Spicy And Cool. Nigel explores why spicy flavours work so well with something cooling. He matches a spicy tomato stew with a soothing yoghurt and makes a classic chicken curry. S1, Ep3 2026-05-18 Soft And Crisp. Nigel explores the contrast between textures in the kitchen and how this contrast can make or break a dish. He then creates a classic savoury pie with puff pastry. S1, Ep4 2026-05-18 Cowboy Drive-Through. Ree whips up a truly sensational packed lunch for the cowboys on the ranch. She makes pulled pork sandwiches, spicy sweet potato fries and fresh fruit salad. S17, Ep10 2026-05-18 Brunch Is In The Fridge! Ree has friends over for a boozy brunch. She makes tropical Bellinis to be enjoyed alongside tasty dishes. Her tater tot breakfast casserole is a winner. S17, Ep11 2026-05-18 Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices. S1, Ep7 2026-05-18 Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach. S1, Ep8 2026-05-18 Cook Like A Pro Turn: Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones. S17, Ep3 2026-05-18 Like A Pro: Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. S17, Ep4 2026-05-18 In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper. S11, Ep2 2026-05-18 It's time for a summer party and Mary's serving up tasty dishes best served cold. She makes salmon fillets with herb sauce, fillet of beef and fiery red rice salad. S1, Ep6 2026-05-18 James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki. S1, Ep9 2026-05-18 Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe. S1, Ep10 2026-05-18 Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti. S1, Ep1 2026-05-18 Game. Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly. S1, Ep2 2026-05-18 Spicy And Cool. Nigel explores why spicy flavours work so well with something cooling. He matches a spicy tomato stew with a soothing yoghurt and makes a classic chicken curry. S1, Ep3 2026-05-18 Soft And Crisp. Nigel explores the contrast between textures in the kitchen and how this contrast can make or break a dish. He then creates a classic savoury pie with puff pastry. S1, Ep4 2026-05-18 Cowboy Drive-Through. Ree whips up a truly sensational packed lunch for the cowboys on the ranch. She makes pulled pork sandwiches, spicy sweet potato fries and fresh fruit salad. S17, Ep10 2026-05-19 Brunch Is In The Fridge! Ree has friends over for a boozy brunch. She makes tropical Bellinis to be enjoyed alongside tasty dishes. Her tater tot breakfast casserole is a winner. S17, Ep11 2026-05-19 Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices. S1, Ep7 2026-05-19 Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach. S1, Ep8 2026-05-19 Cook Like A Pro Turn: Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones. S17, Ep3 2026-05-19 Like A Pro: Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. S17, Ep4 2026-05-19 In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper. S11, Ep2 2026-05-19 It's time for a summer party and Mary's serving up tasty dishes best served cold. She makes salmon fillets with herb sauce, fillet of beef and fiery red rice salad. S1, Ep6 2026-05-19 Tottenham Hotspur. Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas. S1, Ep7 2026-05-19 Manchester United. Adam is in Manchester to watch the Red Devils play. He gets stuck into an epic seafood boil and a new sweet and savoury take on sourdough pizza. S1, Ep8 2026-05-19 London. Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble. S1, Ep4 2026-05-19