Food Netwrk+1

Si and Dave prove that homemade can beat shop-bought with their DIY recipes. They make gravlax, jam doughnuts, their own corned beef and an Indian favourite, paneer.

Ree is on the ranch where there is never, ever enough pasta. From Greek spaghetti and meatballs to fried ravioli with chocolate, she plays with pasta all ways.

Ree Drummond and her crew cook up football tailgate food. Her strawberry cobbler squares and spicy mango barbeque turkey meatballs make up her winning spread.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

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.

Casey Webb travels to historic Boston, Massachusetts, for some epic New England eats and a 4.5-pound Irish breakfast challenge at Flann O'Brien's Pub.

Casey Webb travels to the small town of Burlington, Vermont, for some mammoth eats, including a beer-infused bagel feast and a 3.5-pound breakfast sandwich challenge.

Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

One of the best football clubs in the world, F.C Internazionale Milano, made it to Hoboken! Buddy is excited and wants to welcome them with a beautiful cake.

Leather, Lace And A Princess Cake. Buddy creates a leather-and-lace look cake for an all-female motorcycle club. Plus, Madeleine gives Buddy a crash course in home economics.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Perfect Pastry. Ina offers tips and creative ideas for cooking with sweet and savoury pastry. She makes fig tart, spinach in puff pastry and warm goat's cheese in filo.

Portable Food. Ina shares her useful and easy recipes for portable food. She makes some of her favourite like lemon poppy seed cake and a tasty Provencal sandwich.

Good Grilling. Ina shares her top grilling and barbecuing tips. She makes Tuscan-style grilled chicken, ribs in her special BBQ sauce and her smoky aubergine dip.

Herbs All Ways. Ina cooks with her favourite herbs and shares useful tips for adding flavour. She uses rosemary, oregano and mint in her delicious pork souvlaki.

Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

Paul Hollywood is in Florida's bustling seaside city - Miami. He creates his own version of the Floridian classic Key lime pie with a deceptively easy recipe.

Paul Hollywood is in Munich to discover traditional German baking. He learns the secret behind Munich's pretzels, he tries Baumkuchen and makes a dampfnudel dessert.

From babka and Caprese cake to empanada pie and cheesecake brownie, Paul Hollywood looks back over some of his favourite City Bakes he created on his visits.

Amazing Bakers. Paul Hollywood showcases some of the most inspirational characters that opened his eyes to the depth of baking heritage.

James goes full-on cowboy in Fort Worth as he tries out cattle roping and line dancing. He turns up the heat with a pulled pork dish and meets a legendary pit master.

James is in Dallas. He visits the Texas State Fair and takes a trip to Southfork, the ranch made famous in the iconic TV series, where he makes a classic breakfast dish.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Rick shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill.

Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy.

Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage.

After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent.

Adam is in Portland, Oregon, searching for a massive off-menu burger and a legendary grilled cheese restaurant that has their dining room in a school bus.

Adam's in Nashville for off-the-menu deep fried grilled cheese and a sweet ice cream soda science experiment you can only order with a secret tweet.

Adam's in New Orleans, revealing secret menu items including a garlic knot-nachos hybrid that isn't on the menu of a pizzeria in a renovated warehouse.

Adam visits a wacky joint with a secret beer-filled burger, a restaurant in an old bank, and a donut shop with off-menu glazed fried chicken.

Guy Fieri grabs all kinds of flavour, starting in Wyoming, where a restaurant is piling up nachos, and a long-time spot is cooking vegetarian banh mi.

Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

James drives into New Orleans in a 1970s Pontiac for his next foodie hit. He cooks in Louis Armstrong Park, enjoys redfish for lunch and samples a po'boy sandwich.

Louisiana's lush plantation country is James's next stop. He samples local speciality, gumbo, at historic Houmas House, and gets spooked on a ghost tour.

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.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

James Martin heads to the City of Angels, where he cooks some Japanese-inspired seafood on Santa Monica beach then has steak cooked by celebrity chef Wolfgang Puck.