Food Network

In Bakersfield, Guy has some meaty Texas chilli and decadent pumpkin pancakes. Then in Phoenix, he finds a gourmet taco spot mixing up a mean mole.

It's all Bakersfield all the time, as Guy eats the best cuisine the town has to offer, including breath-taking Basque, glorious Greek and tasty Thai.

Guy tours Charlotte with NASCAR driver Clint Bowyer. They have dynamite burgers, a unique spin on shrimp and some smoking hot chicken.

This trip Guy is indulging in some rich recipes. He has a glorious gumbo and a spicy mahi mahi speciality, and then some luscious lamb ragout.

Casey Webb heads to Des Moines, Iowa, where he'll attempt the eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in ten minutes.

Casey Webb travels to Billings, Montana, to tackle a one-hour steak challenge featuring a 78-ounce rib eye and two pounds of mashed potatoes, salad and bread.

Guy's tournament continues as the remaining six celebrity chefs are paired up into teams to navigate through Guy Fieri's most terrifying game yet.

James' adventure takes him to the magical lakeside town of Annecy, where he creates delicious dishes using the local tomatoes, red mullet and lobster.

Ree challenges herself to prepare meals quicker. She makes 30-minute meatball sandwiches, 20-minute Penne Alla Betsy, 10-minute chicken salad and 5-minute enchiladas.

Ree is filling up the freezer with family favourite dishes that are great standbys. She makes sour cream noodle bake, chicken pot pies and creamy carrot soup.

Ree shares her ideas of the best popular dishes. There are comfort classics like tomato soup, grilled cheese, scrambled eggs and yoghurt parfait.

Ree prepares hearty breakfast for the cattle workers. There are all the cowboy favourites: spicy scrambled eggs, pepper and sage biscuits and sausage gravy.

The Bikers tour the Lake District, starting in Dave's hometown Barrow-in-Furness for a trip down memory lane before visiting a bakery loved by the local community.

Si and Dave ride through the North York Moors National Park. They meet the UK's youngest Michelin-star winning chef, an award-winning beekeeper and a local forager.

The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

James heads east to the region of Jura where he barbecues duck and uses the apple and pears of a local orchard. Plus, he visits the home of Comte cheese.

Ree challenges herself to prepare meals quicker. She makes 30-minute meatball sandwiches, 20-minute Penne Alla Betsy, 10-minute chicken salad and 5-minute enchiladas.

Ree is filling up the freezer with family favourite dishes that are great standbys. She makes sour cream noodle bake, chicken pot pies and creamy carrot soup.

Ree shares her ideas of the best popular dishes. There are comfort classics like tomato soup, grilled cheese, scrambled eggs and yoghurt parfait.

Ree prepares hearty breakfast for the cattle workers. There are all the cowboy favourites: spicy scrambled eggs, pepper and sage biscuits and sausage gravy.

The Bikers tour the Lake District, starting in Dave's hometown Barrow-in-Furness for a trip down memory lane before visiting a bakery loved by the local community.

Si and Dave ride through the North York Moors National Park. They meet the UK's youngest Michelin-star winning chef, an award-winning beekeeper and a local forager.

The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

Adam explores the football food culture of Glasgow and Celtic FC. First up is a Stornoway black pudding, then a unique haggis and whisky topped pizza.

Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

James heads east to the region of Jura where he barbecues duck and uses the apple and pears of a local orchard. Plus, he visits the home of Comte cheese.

Guy heads West for barbecue and beyond. In Los Angeles he has homemade chorizo and a Yucatan turkey special. And in Vegas, two funky joints fire up the grill.

Guy hits up some fusion cuisine this trip. He goes to a Korean-Mexican mashup in Los Angeles, before heading to Charlotte for a Serbian pizza place.