Food Network

James and the Hairy Bikers visit a fabulous food market in Pont-Aven. They demonstrate how to make a tasty risotto and a delicious goat's cheese salad.

James and chef Martin Blunos explore the food on offer in the picturesque town of Vannes. They use local ingredients to make a special monkfish meal.

Ree Drummond is sharing four delicious desserts that can be cooked quickly and easily. She makes great white chocolate pudding and raspberry fool plus more.

Ree celebrates Easter on the ranch. She bakes and takes hot cross buns to her friends, then she makes tortellini primavera and a tasty spinach dip for her basket of crudités.

While everyone is working, Ree fills the freezer with family favourites. She makes all-purpose meatballs, grilled chicken and a big batch of arrabbiata sauce.

Ree shares some of her all-time favourite recipes. From fabulous beef stroganoff, pasta ai quattro formaggi, chicken nuggets and coconut curry shrimp.

Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin.

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.

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.

Make-Ahead Desserts. Ina covers a range of delicious desserts that can be prepared in advance, like apple pie bars and chocolate banana cream pie.

Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

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.

Rick gets a taste of the seafood offerings in Falmouth, Newlyn, Padstow and Penclawdd. The journey inspires him to cook monkfish with crushed potatoes.

Rick Stein travels from Morecambe Bay to Lochinver in search of delicious seafood. In Flookburgh, he sets out on a tractor to go flounder fishing.

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 Drummond is sharing four delicious desserts that can be cooked quickly and easily. She makes great white chocolate pudding and raspberry fool plus more.

Ree celebrates Easter on the ranch. She bakes and takes hot cross buns to her friends, then she makes tortellini primavera and a tasty spinach dip for her basket of crudités.

While everyone is working, Ree fills the freezer with family favourites. She makes all-purpose meatballs, grilled chicken and a big batch of arrabbiata sauce.

Ree shares some of her all-time favourite recipes. From fabulous beef stroganoff, pasta ai quattro formaggi, chicken nuggets and coconut curry shrimp.

Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin.

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.

Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin.

Make-Ahead Desserts. Ina covers a range of delicious desserts that can be prepared in advance, like apple pie bars and chocolate banana cream pie.

Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

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.

Rick gets a taste of the seafood offerings in Falmouth, Newlyn, Padstow and Penclawdd. The journey inspires him to cook monkfish with crushed potatoes.

Rick Stein travels from Morecambe Bay to Lochinver in search of delicious seafood. In Flookburgh, he sets out on a tractor to go flounder fishing.

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.

Guy Fieri seeks out dynamite dishes from the coasts to the Great Lakes. He discovers outrageous octopus tostadas and gourmet grilled cheese sandwiches.

Guy Fieri cruises from Texas to Michigan for cuisine with international flair, including shawarma, brisket banh mi, tequila croissants and old-school sourdough.