LifeStyle Food

Jo Brand narrates the story of the very cold war between our beloved ice cream brands, from the early innovations of Wall's, to the sophistication of Mars and the high-end luxury of Haagen-Dazs.

This challenge sees the chefs cook outside of the kitchen for the first time, where they will be heading to the heart of industrial East London to open the MasterChef: The Professionals Pop-Up.

The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

Jamie Laing, Kadeena Cox and Tom Davis join Jo Brand to chew over Biscuit Week. Tom Allen judges the audience bakes. Plus, unseen footage from the tent.

Gregg Wallace is in Stoke-on-Trent at an enormous cherry bakewell factory where they produce 250,000 little tarts every day. He follows the production of cherry bakewells, from the arrival through to dispatch.

Rick starts his journey in San Francisco, tasting dishes like the hangtown fry, or oyster pancake, a dish that can trace its origins to the California gold rush, which created the most famous Chinatown in the world.

Rick starts off on home ground, Cornwall. He finds out how a pasty should be made, goes on a pigeon shoot, and then fishes for mackerel off the coast of Falmouth.

Gordon's cookery course continues as he shows how to cook with spices. Recipes include a gutsy slow cooked fiery lamb, a curry spiced sweetcorn soup, and a simple but delicious aromatic rice pudding.

Sato fires up the barbecue at the picturesque Lake Tanuki to show Justine his trout chan chanyaki.

As Mary and her husband reach their 50th wedding anniversary, it's time to push the boat out. Mary shares her secrets to easy showstoppers, re-creates canapes from the 1960s, and finishes the series with sparkle.

This round is all about passion and skill, and the chefs have 1 hour and 45 minutes to combine all their best culinary attributes and technical ability skills, and deliver a special culinary experience.

In the nation's favourite tent, four more celebrities bake signature decorative tarts, a savoury technical and show-stopping spirit animal cakes.

It's Bread Week, and the bakers put their stamp on a classic pizza in the Signature and get in a twist with a classic pastry in the Technical.

Jo Brand narrates the story of the very cold war between our beloved ice cream brands, from the early innovations of Wall's, to the sophistication of Mars and the high-end luxury of Haagen-Dazs.

Matt Moran explores Australia to discover unique food producers and cook with the amazing ingredients. Matt milks a salmon for his caviar dish, visits a snail farm, and cooks roast pork on a spit.

It's the last challenge of the semifinals and the six remaining amateurs must cook-off to win a coveted place in the prestigious finals.

Rick Stein shares more of his favourite seafood recipes. He returns to France and travels by barge on the Canal du Midi from Bordeaux to Marseilles in search of the best food and wine the area has to offer.

Gordon's cookery course continues as he shows how to cook with spices. Recipes include a gutsy slow cooked fiery lamb, a curry spiced sweetcorn soup, and a simple but delicious aromatic rice pudding.

Jamie cooks a fresh and delicious Caesar salad from a whole roast chicken made with all the trimmings. He looks back at past recipes, sharing a spicy peri-peri pork belly and cod wrapped in smoky pancetta.

As Mary and her husband reach their 50th wedding anniversary, it's time to push the boat out. Mary shares her secrets to easy showstoppers, re-creates canapes from the 1960s, and finishes the series with sparkle.

Rick Stein continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams, Los Angeles.

Gregg and Chris are with a family in Leicestershire. Mum Lindsey bakes a cake every day for her family. Her baking obsession and love of brands means that their food shop is over three times the average.

If you've ever wanted to know how to make the technical challenges from the series, then this is your chance. Mary Berry and Paul Hollywood are back in the tent to show us exactly how to tackle the remaining recipes.

It's Bread Week, and the bakers put their stamp on a classic pizza in the Signature and get in a twist with a classic pastry in the Technical.

Chef Ramsay brings back two favorites with the sauciest Blind Taste Test Challenge ever, and a world-class Charity Dinner Service for a host of VIPs.

Eight finalists, from across the UK, compete to have their starter chosen for the banquet celebrating children's literature.

Jamie cooks a fresh and delicious Caesar salad from a whole roast chicken made with all the trimmings. He looks back at past recipes, sharing a spicy peri-peri pork belly and cod wrapped in smoky pancetta.

Matt jumps on his Ducati and rides into the glorious High Country, where he faces his allergy to bees, rummages for mushrooms, and gets a lesson in fishing before cooking a tasty dish with his foraged produce.

If you've ever wanted to know how to make the technical challenges from the series, then this is your chance. Mary Berry and Paul Hollywood are back in the tent to show us exactly how to tackle the remaining recipes.

This round is all about passion and skill, and the chefs have 1 hour and 45 minutes to combine all their best culinary attributes and technical ability skills, and deliver a special culinary experience.

It's Bread Week, and the bakers put their stamp on a classic pizza in the Signature and get in a twist with a classic pastry in the Technical.

Richard Osman and Bake Off's Matt Lucas join Jo Brand to tuck into Bread Week. Tom Allen judges the audience bakes. Plus: unseen footage from the tent.

Gregg Wallace is in south Shields at a clothing factory where they produce 650 waxed jackets a day. He follows the production of water-resistant jackets from the arrival through to dispatch.

Rick Stein continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams, Los Angeles.

Rick journeys through southern England. He takes in the rather pungent Garlic festival on the Isle of Wight, visits a chilli fiesta, and tastes the once extinct Blue Vinny cheese.

Justine is inspired by a green tea ceremony. Chef Toru cooks Wagyu with a green tea crust and makes green tea eclairs. Justine prepares matcha crepes.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

The most talented chefs battle for a chance to cook at one of the year's most prestigious culinary gatherings, the infamous Chef's Table.

Four more celebrities battle it out in the Bake Off tent. The bakers are making vegetable slices, attempting a royal technical and baking a selfie.

It's Mexican week, and Prue and Paul have set the bakers three challenges exploring authentic Mexican bakes.

If you've ever wanted to know how to make the technical challenges from the series, then this is your chance. Mary Berry and Paul Hollywood are back in the tent to show us exactly how to tackle the remaining recipes.

Matt jumps on his Ducati and rides into the glorious High Country, where he faces his allergy to bees, rummages for mushrooms, and gets a lesson in fishing before cooking a tasty dish with his foraged produce.

The finalists face some incredible challenges, testing their ambition, creativity, skill and perseverance to the max as they go all-out to impress, and raise their cooking to a level they never dreamed possible.

Gordon shows how to make dream food on a budget. Recipes include sausage rice, roasted mackerel with garlic and paprika, and unforgettable lamb with fried bread.

Jamie makes a spicy veggie curry and shares recipes from the past. He re-creates favourite garlicky chicken and makes leftovers special with his crispy pork tacos.

Mary buys cheese for her own version of a croque monsieur, visits a creperie to hone her crepe making technique, and makes brioche and apple frangipane tart to serve with a slow roast leg of lamb.

Rick enjoys a hearty steak and eggs and bids a fond farewell to his Mustang as he heads across what is reputed to be the busiest border crossing in the world - San Diego to Tijuana - to begin his Mexican adventures.

Gregg and Chris have a challenge on their hands with the Haynes family in Hampshire. Their different tastes mean that they are eating different dinners, causing lots of waste and their food bills to spiral.

Buddy's hitting up two iconic spots that don't skimp on the meat: first, Damon's Steakhouse in Glendale, California, then the Peg Leg Porker in Nashville, Tennessee.

Buddy heads to two small restaurants with huge reputations. First up, it's DiFara Pizza in Brooklyn, New York, then, he's off to visit Mini Kabob, in Glendale, California.

It's Mexican week, and Prue and Paul have set the bakers three challenges exploring authentic Mexican bakes.

The chefs compete in three unique cooking challenges to receive a Black Jacket. Not all are able to prove they have what it takes to wear the coveted jacket.

Bestselling author Malorie Blackman helps choose the winning fish dish for a banquet celebrating children's literature.

Jamie makes a spicy veggie curry and shares recipes from the past. He re-creates favourite garlicky chicken and makes leftovers special with his crispy pork tacos.

Matt dumps the Ducati to discover the delicious region of Daylesford. He gets down and dirty in the soil in search of truffles, gets a lesson in parsnip harvesting, and visits his favourite cheese farm.

Buddy's hitting up two iconic spots that don't skimp on the meat: first, Damon's Steakhouse in Glendale, California, then the Peg Leg Porker in Nashville, Tennessee.

Buddy heads to two small restaurants with huge reputations. First up, it's DiFara Pizza in Brooklyn, New York, then, he's off to visit Mini Kabob, in Glendale, California.

The most talented chefs battle for a chance to cook at one of the year's most prestigious culinary gatherings, the infamous Chef's Table.

It's Mexican week, and Prue and Paul have set the bakers three challenges exploring authentic Mexican bakes.

Join Jo Brand and Tom Allen.

Gregg Wallace is in France at an enormous croissant factory where they produce 336,000 of the flaky pastries every day.

Rick enjoys a hearty steak and eggs and bids a fond farewell to his Mustang as he heads across what is reputed to be the busiest border crossing in the world - San Diego to Tijuana - to begin his Mexican adventures.

Rick investigates London's Borough market, samples Eel Pie, visits a free-range goose farm in Leicester, and had a pint or two at a brewery in Scotland.

Gordon shows how to make dream food on a budget. Recipes include sausage rice, roasted mackerel with garlic and paprika, and unforgettable lamb with fried bread.

Justine visits Meijiya Soy Sauce factory and makes her own soy sauce. Aoki teaches her the art of making wagashi.

At Henley Rowing Club, Mary makes delicious mixed bean and butternut squash wraps. She is then ferried to the famed Waterside Inn. She is inspired by a river community to make Thai salmon, chicken and dill salad.

The final three chefs have something unique and special and they have one last challenge to show it: cooking their greatest three-course meal.

Four more celebrities showcase their baking skills. They're asked to make cocktail-flavoured fondant fancies, and test their pastry skills.

It's week five of the season and it's time for Dessert Week.

Buddy's hitting up two iconic spots that don't skimp on the meat: first, Damon's Steakhouse in Glendale, California, then the Peg Leg Porker in Nashville, Tennessee.

Buddy heads to two small restaurants with huge reputations. First up, it's DiFara Pizza in Brooklyn, New York, then, he's off to visit Mini Kabob, in Glendale, California.

Matt dumps the Ducati to discover the delicious region of Daylesford. He gets down and dirty in the soil in search of truffles, gets a lesson in parsnip harvesting, and visits his favourite cheese farm.

It's the finals and in this penultimate show, the final four amateur cooks face just one challenge to earn a place in the final three and a chance to take part in a challenge of a lifetime.

Gordon shows how to make dream food on a budget. Recipes include sausage rice, roasted mackerel with garlic and paprika, and unforgettable lamb with fried bread.

Jamie shares his recipe for veggie steamed dumplings and throws the baton to his mate, Jimmy Doherty, who makes the ultimate rare beef leftovers sandwich.

At Henley Rowing Club, Mary makes delicious mixed bean and butternut squash wraps. She is then ferried to the famed Waterside Inn. She is inspired by a river community to make Thai salmon, chicken and dill salad.

Leaving the Baja Peninsula, Rick explores the western mainland. He lands in Guadalajara, the town that placed tequila on the world map and the metropolis that gave us mariachis and dishes like chilli con carne.

Chris and Gregg meet the Hoyland family. Dad Derek, who is coeliac, hasn't eaten the same meal as his family for nearly six years. Mum, Clair, is brand-obsessed, filling the trolley with frozen convenience food.

Nine of Britain's best young cooks press pause on their day jobs to put their kitchen skills to the test. Judging their every move is Michelin-trained social media sensation Poppy O'Toole and YouTube food star Big Has.

It's week five of the season and it's time for Dessert Week.

The black jacket chefs are challenged to cook dishes with ingredients from different cities, to be judged by Chef Michael Cimirusti, and then the fab final five struggle to work together.

Bestselling writer Anthony Horowitz helps choose the winner for the main course final; a Harry Potter actor pops into the kitchen to taste a real-life Hogwart's feast.

Gordon shows how to make dream food on a budget. Recipes include sausage rice, roasted mackerel with garlic and paprika, and unforgettable lamb with fried bread.

Matt heads south to discover the Great Ocean Road, Bellarine Peninsula and Otway Forest, where he faces his fear of sharks to dive for abalone and cooks ostrich for the first time.

Nine of Britain's best young cooks press pause on their day jobs to put their kitchen skills to the test. Judging their every move is Michelin-trained social media sensation Poppy O'Toole and YouTube food star Big Has.

The final three chefs have something unique and special and they have one last challenge to show it: cooking their greatest three-course meal.