Food Network

James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.

Ree throws an engagement party for a friend. On the menu are Brie-stuffed mushrooms, bacon-wrapped shrimp with chilli butter plus prime rib and Horseradish.

While the guys are busy creating a man cave, Ree makes tasty dishes for them. She makes chicken and bacon ranch paninis for lunch followed by steak fingers with gravy.

Ree and the family dog, Charlie, have been invited to a special event. She brings along roasted lemon chicken legs, Mexican macaroni salad and watermelon pico de gallo.

Comfort Food. Ree spills the beans on her favourite comfort foods. Including chicken and dumplings, quesadillas with shrimp and peppers and a creamy pasta dish.

Ina Garten and Bobby Flay discuss their culinary careers while enjoying cherry pistachio biscotti, sweet coffee, and fresh pasta.

Ina invites journalist Frank Bruni to the barn. They enjoy parmesan thyme crackers and Ina gives him a fool-proof gruyere and herb omelette lesson.

Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer.

On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales.

James arrives in the tiny village of Giverny, known for its food and art. He explores Monet's kitchen and cooks up an autumnal treat of apple doughnuts.

Ree throws an engagement party for a friend. On the menu are Brie-stuffed mushrooms, bacon-wrapped shrimp with chilli butter plus prime rib and Horseradish.

While the guys are busy creating a man cave, Ree makes tasty dishes for them. She makes chicken and bacon ranch paninis for lunch followed by steak fingers with gravy.

Ree and the family dog, Charlie, have been invited to a special event. She brings along roasted lemon chicken legs, Mexican macaroni salad and watermelon pico de gallo.

Comfort Food. Ree spills the beans on her favourite comfort foods. Including chicken and dumplings, quesadillas with shrimp and peppers and a creamy pasta dish.

Ina Garten and actor Jennifer Garner chat about love and life while creating brown butter skillet cornbread and the ultimate pizza collaboration.

Culinary entrepreneur Danny Meyer joins Ina at the barn for conversation, croissants and smoked salmon, coffee and even a pasta lesson.

Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer.

On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales.

James arrives in the tiny village of Giverny, known for its food and art. He explores Monet's kitchen and cooks up an autumnal treat of apple doughnuts.

Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis.