LifeStyle Food

Protein-rich beans have always been the heavy lifters of the vegetable world. Maeve discovers the secrets of a classic falafel with founder of a Middle Eastern food empire, Faysal El-Abd, and tastes a falafel roll.

Gino's train journey takes him on a star-studded line up of Tuscan cities, starting off in Pisa, the city famed for its leaning tower.

Jamie makes glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, and apple and walnut croutes.

This is indulgence at its best with Mary's mouth-watering dishes that give the everyday a lift with lashings of naughtiness.

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.

Paul gets his best of British pies and puds well and truly spiced up with the irrepressible Levi Roots, before returning the favour with his own amazing Caribbean banana tarte tatin.

This episode goes inside Subway to reveal how a US sandwich shop became the most ubiquitous fast food brand on the high street, with more outlets across the UK than McDonald's.

Paul starts off in Baja California, gaining a global reputation for its hi-end cuisine.

This is indulgence at its best with Mary's mouth-watering dishes that give the everyday a lift with lashings of naughtiness.

Jamie makes glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, and apple and walnut croutes.

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.

This episode goes inside Subway to reveal how a US sandwich shop became the most ubiquitous fast food brand on the high street, with more outlets across the UK than McDonald's.

Gino's train journey takes him on a star-studded line up of Tuscan cities, starting off in Pisa, the city famed for its leaning tower.

It is the last of the semi-finals, which has seen the final six chefs split into two groups.

In Italy Gregg Wallace visits a frozen pizza factory producing 400,000 pizzas a day, each stretched, sized and pricked to perfection.

It's the calm after the baking storm, and Paul Hollywood and Mary Berry take over the Bake Off tent to show us how the technical challenges should be done.

The remaining bakers get fancy for Patisserie Week and the last chance to make it to the finale.

Two top chefs from the North West go head-to-head and cook their six-course menus. Bestselling author of The Gruffalo, Julia Donaldson, is guest judge and helps decide a winner.

Gregg Wallace tours Britain's biggest brewery in Burton upon Trent, where 3 million pints of lager are made each day from barley to can.

Courtney is joined by Andy as they team up to create black pepper prawns. Michael takes charge and cooks his chilli and tomato mussel spaghetti. Michael prepares a brown rice and miso congee.

In this episode, Donna demonstrates just how easy it is to make perfectly sticky pork ribs together with the ultimate chocolate fudge cake.

Jamie's rustling up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

It's finals week, and the strongest four chefs remain. The pressure is on, as they take on two tasks requiring skills of the highest order.

It's Earth week! Our remaining amateur bakers go sustainable and celebrate the Earth with Raw Cakes, Beetroot Tarts and Edible Terrariums.

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 episode goes inside Subway to reveal how a US sandwich shop became the most ubiquitous fast food brand on the high street, with more outlets across the UK than McDonald's.

Rick's chasing chickens again in Chatsworth, before he heads to Wales for lamb, mussels, and black beef.

On the north Atlantic coast, Rick heads out to sea to go fishing for lobsters with celebrity chef Nathan Outlaw, and learns about a revolutionary new conservation program making lobster fishing sustainable.

Maeve explores the world of herbs and spices, the plant kingdom's biggest gift to mankind.

Maeve O'Meara explores the marvellous abundance of summer vegetables and fruits in dishes from around the world.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

Jamie's rustling up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

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.

Paul celebrates British pies and puds during a day with the ladies of Chippenham Truck Stop, and creates a bacon and egg pie inspired by their surprisingly healthy roadside fare.

Prue Leith and her husband, John, offer easy-to-cook recipes, tips and handy culinary hacks.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

Jamie's rustling up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.

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.

Prue Leith and her husband, John, offer easy-to-cook recipes, tips and handy culinary hacks.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

It's finals week, and the strongest four chefs remain. The pressure is on, as they take on two tasks requiring skills of the highest order.

Gregg Wallace tours Britain's biggest brewery in Burton upon Trent, where 3 million pints of lager are made each day from barley to can.

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.

The Bake Off Finalists step into the tent to determine who will win "The Great Canadian Baking Show."

Four chefs compete for the North West with canapes, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

Gregg Wallace visits a German pencil factory producing 600,000 pencils daily, discovering graphite not lead is the key material.

Andy is joined by guest Darren to create a mouthwatering dish of Avocado Hummus, combining the creamy goodness of avocados with the rich flavours of hummus.

Donna divulges her secrets for a crowd-pleaser: the simple way to make delicious butterflied chicken. Learn the perfect combo for a salt and pepper spice mix and how to take the basic recipe and transform it.

If you think you haven't got time to cook, then think again. On the menu are spiced chicken, bacon, asparagus and spinach lentils, plus falafel wraps, grilled veg and salsa.

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.

The last episode of the series sees Gino taking a railway adventure to picturesque Lake Iseo. Often overshadowed by its big sisters, Garda and Como, Lake Iseo is a real hidden gem.

It's finals week, and just three incredible chefs remain. They embark on the trip of a lifetime to Copenhagen, Denmark.

It's Patisserie Week as our remaining bakers compete for a spot in the finale, creating an En Croute, a Spiced Charlotte Russe and Modern Viennoiserie.

With the tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which signature bakes they would have chosen if they'd been in the bakers' shoes.

Prue Leith and her husband, John, offer easy-to-cook recipes, tips and handy culinary hacks.

Rick heads for the Highlands where he visits a cattle farm, an oyster farm, and a haggis shop, and in Tyne he marvels at the salmon making their way upstream.

At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, Britain's queen of comedy, who has made Cornwall her home.

Maeve explores flower-based dishes around the world, visiting saffron growers in Tasmania for the world's most expensive spice.

This episode explores the concept of vegetable parcels, the delights of stuffing, wrapping and rolling vegetables for taste, texture and presentation.

The last episode of the series sees Gino taking a railway adventure to picturesque Lake Iseo. Often overshadowed by its big sisters, Garda and Como, Lake Iseo is a real hidden gem.

If you think you haven't got time to cook, then think again. On the menu are spiced chicken, bacon, asparagus and spinach lentils, plus falafel wraps, grilled veg and salsa.

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.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

Paul is joined by Rachel Allen as they celebrate the best of family pies and puds. Rachel cooks her own children's favourite raspberry and coconut pudding, and Paul creates his own family's treat.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

For his final week in Mexico, Paul's concentrating on learning all about drinks, and that includes booze, soft drinks, soup, sauces, and anything that doesn't need chewing on the way down.

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.

If you think you haven't got time to cook, then think again. On the menu are spiced chicken, bacon, asparagus and spinach lentils, plus falafel wraps, grilled veg and salsa.

This episode reveals the secrets of this iconic fast-food chain, featuring access behind the scenes of Burger King itself.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

The last episode of the series sees Gino taking a railway adventure to picturesque Lake Iseo. Often overshadowed by its big sisters, Garda and Como, Lake Iseo is a real hidden gem.

It's finals week, and just three incredible chefs remain. They embark on the trip of a lifetime to Copenhagen, Denmark.

Gregg Wallace visits a German pencil factory producing 600,000 pencils daily, discovering graphite not lead is the key material.

With the tent all to themselves, Mary Berry and Paul Hollywood show us, for the first time ever, which signature bakes they would have chosen if they'd been in the bakers' shoes.

Ten of Canada's amateur bakers arrive at the Baking Tent to start their quest for the cake plate.

Maeve O'Meara explores how fire and coals create some of the world's classic recipes - Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and South African braais.

Justine goes ocean rafting at Whitehaven Beach where she prepares whole coral trout in banana leaf. She visits Rusty's market and has Nick Holloway prepare her a wonderful Crunchy Salad.

Celebrated pastry chef and chocolatier Kirsten Tibballs presents an array of incredibly clever and innovative tricks, tips and cheats to bring the wow factor to home baking.

Join Courtney for her Mexican beef and corn salad. Michael will be cooking up his grilled broccoli and miso noodle salad, and Andy will show you his whole roasted cauliflower with anchovy and mustard.

Ben explains how to prepare your pork belly with help from Andrew Stephenson.

Ellie and Liam welcome patisserie teams tackling demanding challenges set by experts Benoit Blin and Cherish Finden as the search for exceptional pastry begins.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

A lighthearted spin-off show for The Great British Bake Off presented by Jo Brand.

Tom heads to eastern Scotland to get stuck into a tough day at sea, make smoked haddock kedgeree, and create the ultimate carrot cake.

Travelling from the frozen south to the tropical north, Jimmy Doherty explores New Zealand.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Jamie shares budget-friendly meals with big flavour, including a freezer-friendly fish pie, spicy one-pan chicken, Minestrone with pesto bread, and a quick chocolaty microwave pudding.

Jamie roasts a shoulder of lamb and then turns his leftover lamb into stunning Moroccan-style crispy pastillas. He knocks up a panzanella salad, a brilliant way to turn bread past its best into a delicious meal.

Rick Stein visits Vienna - the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash.

Rick journeys across the Mediterranean, visiting places which radiate a vibrant sense of individuality through their spirit, history and food. He begins by catching the ferry to Bastia.

James and his wingman, top chef Mark Jordan, hop aboard their motorbikes again to discover the wonderful island of Guernsey.

Cameron Daddo and Holly Nicholson embark on an epic journey, exploring both sides of the Pacific Ocean, from the glittering seaside of Los Cabos, Mexico, to the shores of Japan and South Korea.

Nigella's grandmother provides the inspiration for the first recipe, caramel custard, which reminds her of the creme caramel she loved as a child.

Jamie shares budget-friendly meals with big flavour, including a freezer-friendly fish pie, spicy one-pan chicken, Minestrone with pesto bread, and a quick chocolaty microwave pudding.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

Prue Leith and her husband, John, offer easy-to-cook recipes, tips and handy culinary hacks.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Gordon Ramsay delivers a bombshell that the team competition is now over! Which means as of tonight, it's every chef for themselves. They can no longer rely on their teammates to save them from elimination.

James Martin invites us back into his kitchen at home, where he explores the traditional tastes and flavours of his childhood holidays in the UK and spices things up with some exotic treats from further afield.

Jamie shares budget-friendly meals with big flavour, including a freezer-friendly fish pie, spicy one-pan chicken, Minestrone with pesto bread, and a quick chocolaty microwave pudding.

Ainsley's journey takes him to Wollongong, for the hustle and bustle of the Friday Foragers Market. There's an emphasis on organic food, and before long a juicy watermelon catches Ainsley's eye.

Justine goes ocean rafting at Whitehaven Beach where she prepares whole coral trout in banana leaf. She visits Rusty's market and has Nick Holloway prepare her a wonderful Crunchy Salad.

Rick Stein visits Vienna - the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Maeve O'Meara explores how fire and coals create some of the world's classic recipes - Turkish kebabs, Portuguese sardines, marinated Chilean pork belly and South African braais.

Join Courtney for her Mexican beef and corn salad. Michael will be cooking up his grilled broccoli and miso noodle salad, and Andy will show you his whole roasted cauliflower with anchovy and mustard.

This week, Matt finds out how much meat is in your sausage, Kate investigates how orange wine gets its colour; and Amanda finds the solution to cutting a slice of millionaire's shortbread.