Flavour Network HD

It is Dairy Week and Prue and Paul have set some tricky challenges including a technical one that dates back to Henry VIII and a showstopper usually found at Indian weddings.

The judges set challenges inspired by the Roaring Twenties, including a slapstick signature bake and a tiered showstopper featuring a twist on their favorite tipple.

The final eight competitors must each create two desserts, one heavenly and one devilish, using a shocking forbidden ingredient chosen by their rivals.

Four celebrities join Sandi Toksvig and Matt Lucas in the tent, aiming to impress judges Paul Hollywood and Prue Leith with their baking skills. Only one celebrity in each episode will be awarded with the coveted star baker apron.

Robert and Andrea, a German couple, hope to impress the judges with their traditional Bavarian cuisine.

Four celebrities join Sandi Toksvig and Matt Lucas in the tent, aiming to impress judges Paul Hollywood and Prue Leith with their baking skills. Only one celebrity in each episode will be awarded with the coveted star baker apron.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Guy Fieri's having smoking Southern meats and more; in Mobile, Ala., a family-run barbecue joint is putting out a bomb boss burger with a side of rib candy; in Atlanta, chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri tries a Polish restaurant, a Caribbean restaurant in San Antonio, Texas, and a shrimp restaurant in Brunswick, Ga.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Guy Fieri checks out the Phoenix food scene and visits an Irish pub that incorporates Southwestern style; he explores a family joint that serves smoke and spice wood-fired pizza and a neighborhood taqueria that aims to redefine Mexican street food.

Guy Fieri's diving into killer culinary and cocktails; in San Antonio, TX, a Mexican spot is going over-the-top with scratch-made torta ahogada; a funky spot in Brunswick, GA, is serving up fried chicken and creative cocktails in a hidden speakeasy.

Digging into dishes just like Mama made; an Italian joint in California is bringing real deal flavor with meatballs; an Indianapolis duo is cooking up vegan comfort; a San Antonio taco spot is cranking out a legit veggie taco.

Guy Fieri grabs fistfuls of flavor at a California spot bringing next-level Mediterranean to the West Coast; a New Jersey bistro by the beach slings herbaceous octopus, and an Indianapolis Argentine joint fires up chimichurri chorizo.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Balboa Park December Nights festival; a breakfast Belgian waffle called the Ham I Am; a showdown between the East Coast Lobstah Taco and homegrown Cali Spicy Kaprao Burger; Contra Costa County Fair, where Mexican-American specialties take top prize.

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

Noah Cappe heads to the Arkansas State Fair for the Arkansas Slamwich, the Stuffed Thanksgiving Taco and more; a savory funnel cake called the Chick 'N' Cake, deep-fried rice pudding and other delights.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

Jesse Palmer kicks off the spring equinox by challenging the bakers with a trendy ingredient -- ube; the competitors surprise judges Duff Goldman, Kardea Brown and Nancy Fuller with flower-covered dome cakes that feature floral flavors.

It's awards season, so the bakers are asked to whip up "And the winner is" berry-filled pie envelopes; the bakers team up to present the judges with a social media phenomenon: two-tiered "bubble" cakes inspired by an awards night cocktail.

Jesse Palmer pays homage to Earth's creatures by asking the bakers to create a plated dessert inspired by an insect; the bakers celebrate Earth Day with Duff Goldman, Kardea Brown and Nancy Fuller by making a geographically inspired baked Alaska.

Jesse Palmer prepares for the Indian festival of Holi by challenging the bakers to make colorful doughnuts; the bakers design elephant cakes that transport the judges to Thailand's Songkran Water Festival.

Jesse Palmer is throwing a spring prom, and he tasks the bakers with making macaron corsages; the bakers blend fashion with baking to create tsunami prom dress cakes in hopes that Duff Goldman, Kardea Brown and Nancy Fuller name them prom royalty.

When April showers come, it's time to head indoors for Jesse Palmer's spring tea party, where the bakers make petit fours; the competitors join judges Duff Goldman, Kardea Brown and Nancy Fuller around the maypole with May Day shortcake wreaths.

Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored éclairs.

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

Professional pastry chefs compete in a series of baking challenges in teams. These contestants come from top hotels, restaurants, and businesses around the UK.