Food Network

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

Ree puts a spin on four dinners. She makes sensational sausage kale strata, wild rice pancakes, breakfast quesadillas and potato hash with fried eggs.

Ree's daughter Alex and her best friend are heading to college. As they prepare for the change, she preps a delicious Tex-Mex meal including spicy taco potatoes.

The guys are away so Ree and the girls enjoy some tasty meals. For dinner she makes petite filets with wasabi and coriander cream and lobster mac-and-cheese.

Ree makes a birthday meal for Ladd. She cooks chilli cheeseburgers served with inspired sides. And, she bakes a yellow cake with chocolate buttercream frosting.

Chocolate. Ina shares professional tips for chocolate, starting with chocolate ganache cake before moving onto a dazzling chocolate crème brulee.

Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

Desserts are good, but tipsy desserts are even better. Ina makes a decadent Bourbon Honey Cake, a Chocolate Rum Pudding, and Campari and Orange Granita.

Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

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.

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.

Rick explores Northern Ireland's seafood culture as he travels from Lough Neagh to Strangford Lough. He stir-fries silver eels with black beans.

Rick explores different seafood delights in King's Lynn, Cromer and Lowestoft. He enjoys a memorable experience fishing for crabs at dawn.

James Martin continues his food adventure in the beautiful port city of Saint-Malo. He is joined by chef Lawrence Keogh to cook some delicious veal.

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

Ree puts a spin on four dinners. She makes sensational sausage kale strata, wild rice pancakes, breakfast quesadillas and potato hash with fried eggs.

Ree's daughter Alex and her best friend are heading to college. As they prepare for the change, she preps a delicious Tex-Mex meal including spicy taco potatoes.

The guys are away so Ree and the girls enjoy some tasty meals. For dinner she makes petite filets with wasabi and coriander cream and lobster mac-and-cheese.

Ree makes a birthday meal for Ladd. She cooks chilli cheeseburgers served with inspired sides. And, she bakes a yellow cake with chocolate buttercream frosting.

Chocolate. Ina shares professional tips for chocolate, starting with chocolate ganache cake before moving onto a dazzling chocolate crème brulee.

Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

Chocolate. Ina shares professional tips for chocolate, starting with chocolate ganache cake before moving onto a dazzling chocolate crème brulee.

Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

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.

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.

Rick explores Northern Ireland's seafood culture as he travels from Lough Neagh to Strangford Lough. He stir-fries silver eels with black beans.

Rick explores different seafood delights in King's Lynn, Cromer and Lowestoft. He enjoys a memorable experience fishing for crabs at dawn.

James Martin continues his food adventure in the beautiful port city of Saint-Malo. He is joined by chef Lawrence Keogh to cook some delicious veal.

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

Guy Fieri hunts down standout sandwiches. He tries a primo pork burger in Longmont, CO, and some serious spice with fiery Thai specialties in Los Angeles.

Guy Fieri heads to college towns for top grade cuisine. In Columbus, OH, he finds a pierogi paradise and in Boulder, CO, a Thai joint serves knockout noodles.