Food Netwrk+1 Fly fishing & lobster on the lawn, Michel enjoys the high life, cooking up a lamb stew, roast duck, halibut with saffron & sherry & a summer pudding. 2026-04-05 Guy visits a gastropub marrying pork belly with octopus. And in Wyoming, he visits a log cabin-turned restaurant cooking up a banana bread French toast mash-up. 2026-04-05 Guy Fieri checks out spots keeping it in the family. In New York, a sibling spot pickles, smokes, cures and ferments everything from goat necks to pig ears. 2026-04-05 Guy Fieri is homing in on eateries that do things differently. In Hoboken, a Cuban joint is serving salt cured beef and all kinds of classic Cuban appetisers. 2026-04-05 Guy Fieri pulls over for the bounty of the county. A Denver bar creates savoury apple strudel and in Arizona a Pakistani spot serves goat and tandoori Chicken. 2026-04-05 2026-04-05 2026-04-05 2026-04-05 2026-04-05 2026-04-05 2026-04-05 On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing. 2026-04-05 Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad. 2026-04-05 White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa. 2026-04-05 Asian Fish And Ultimate Pork Tacos. Jamie shows how to make Asian fish, miso noodles and crunchy veg. Plus, the ultimate pork tacos, spicy black beans and avocado garden salad. 2026-04-05 Jamie rustles up grilled tuna Niçoise salad. Plus, he makes a quick Thai chicken laksa and mildly-spiced noodle squash broth. 2026-04-05 Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens. Plus, ricotta fritters, fresh tomato sauce and courgette salad. 2026-04-05 With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental. 2026-04-05 At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding. 2026-04-05 There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood. 2026-04-05 Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad. 2026-04-05 The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate. 2026-04-05 Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake. 2026-04-05 Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart. 2026-04-05 Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home. 2026-04-05 In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin. 2026-04-05 Tom showcases the magic properties of eggs. Custard tart is on the menu, and Tom shares how to make foolproof white chocolate and lemon soufflés. 2026-04-05 Tom's menu includes wild boar lasagne, sausage and fennel rigatoni and tiramisu pots. Chef Sarah takes control when a rush of orders hits the kitchen. 2026-04-05 Adam's in Florence tasting iconic foods named after this city, including steak Florentine style and street food called Lampredotto alla Fiorentina. 2026-04-05 Adam is in Milan tasting the most iconic foods named after this city, including an amazing risotto alla Milanese and a delicious minestrone. 2026-04-05 Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchess di Parma. 2026-04-05 Adam is in Venice to taste dishes that are not only named after it but imbibe the soul of the city, from a seafood pasta to the original tiramisu. 2026-04-05 Adam is in Turin tasting the most iconic foods named after this city including an amazing breaded beef cutlet and a veal and tuna favourite. 2026-04-05 Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida. 2026-04-05 Adam's in Bologna tasting the most iconic foods named after this city, including Bolognese sauce and a sweet made with rice and almonds. 2026-04-05 Adam's in Naples tasting iconic foods named after this city, including the classic Napolitina pizza and a pasta dish called spaghetti alle vongole. 2026-04-05 Adam's in Bari tasting the most iconic foods named after this city, including focaccia Barese and a local seafood dish called tiella Barese. 2026-04-05 Adam's in Rome tasting the most iconic foods named after this city, including pasta dish cacio e pepe, and porchetta Romana: suckling pig Rome style. 2026-04-05 Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food. 2026-04-05 Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast. 2026-04-05 Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding. 2026-04-05 In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin. 2026-04-05 Tom brings an all-time favourite dish to his Sunday table: fish and chips. He bakes a beautiful side of salmon in brown butter and makes perfect triple-cooked chips. 2026-04-05 Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles. 2026-04-05 At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding. 2026-04-06 There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood. 2026-04-06 Guy Fieri visits joints taking childhood favourites to a gourmet level. They include a Denver bar cooking up tater tots, pork rinds and a pastrami sandwich. 2026-04-06 Guy Fieri looks at standout veggie and meat dishes. A Phoenix chef puts her spin on a regional pork dish, and a Toronto joint serves up a Canadian staple. 2026-04-06 From Pound Cake To Pot Pie. Guy Fieri pulls in for a mishmash of comfort food. He makes stops in Philadelphia, Leucadia, Cali and Phoenix. 2026-04-06 Guy Fieri finds real deal authentic eats in unusual spots. In St. Louis, he is being served rice and beans, pot stickers, and pulled pork pasta. 2026-04-06 2026-04-06 2026-04-06 2026-04-06 2026-04-06 2026-04-06 2026-04-06 Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad. 2026-04-06 Lamb Tagine And Chicken Caesar Salad. Jamie makes a quick and easy lamb tagine, pan-fried aubergine and cumin crunch. Plus, crispy polenta chicken Caesar salad. 2026-04-06 Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt. 2026-04-06 Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad. 2026-04-06 Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food. 2026-04-06 Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast. 2026-04-06 It's cake week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts. 2026-04-06 The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits. 2026-04-06 The bakers put their stamp on a classic pizza, get in a twist with a classic pastry and tackle a Smörgåstårta, a decorative Danish sandwich cake. 2026-04-06 The bakers take on the sweet bread pan dulce and tackle a Mexican street food staple, before they make a version of the milk-soaked tres leches cake. 2026-04-06 It's dessert week, and the bakers tackle a classic lemon meringue pie, before creating a showstopping sponge cake with a hidden surprise. 2026-04-06 The bakers tackle an apple cake, and a very spooky showstopping piñata. Whose bakes will be eerie-sistible enough to earn them star baker. 2026-04-06 The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau. 2026-04-06 The bakers tackle vol-au-vents, a delicious savoury snack and a 3D pie-scape depicting their favourite childhood story. 2026-04-06 It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final. 2026-04-06