Food Netwrk+1

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.

Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchess di Parma.

Adam is in Venice to taste dishes that are not only named after it but imbibe the soul of the city, from a seafood pasta to the original tiramisu.

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad.

The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate.

Guy Fieri dives into hearty helpings of comfort food. He starts with an eatery that serves up Southern seafood and fried chicken in Atlanta.

Guy Fieri is taking a tasty tour of New Orleans, Louisiana. He stops at a seafood restaurant that serves up creative dishes and tries potato salad with a twist.

Guy Fieri is on the hunt for sandwiches. In Austin, a rock-n-roll brunch bar serves meatloaf with a special touch, and a Texas joint adds hip hop to their food.

Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

Adam Richman's food quest takes him to Springfield, Illinois. He samples a local favourite and takes the Firebrand Chili Challenge.

Adam Richman visits three baseball stadiums known for serving up the most delicious and unique ballpark grub in the USA.

A Blindfold, a Bikini and Breathing Fire. Buddy is asked to make a tiki cake that spits fire and, on top of that, Mauro challenges him to ice a cake blindfolded.

Buddy has to create a leaning Tower of Pisa wedding cake. Then, he gets into hot water when he must bake a show stopping lobsterbake-themed cake.

Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchess di Parma.

Adam is in Venice to taste dishes that are not only named after it but imbibe the soul of the city, from a seafood pasta to the original tiramisu.

Dave and Si go fishing on the Big Piney River in Missouri, before cooking up blackened fish and dirty corn. Plus, they visit a soul food joint in Oklahoma.

Tale Of 4 Dinners. Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Dinner Start To Finish. Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

From grilled Indonesian swordfish packed with flavour to a BBQ skirt steak recipe from chef Joe Realmuto, Ina has some simple grilling recipes for any occasion.

Local baker Kathleen King shares recipes for double chocolate almond cookies, an easy-bake Irish Soda Bread and an easy shortcut for savoury palmiers.

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.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Dave and Si go fishing on the Big Piney River in Missouri, before cooking up blackened fish and dirty corn. Plus, they visit a soul food joint in Oklahoma.

Tale Of 4 Dinners. Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

Dinner Start To Finish. Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

From grilled Indonesian swordfish packed with flavour to a BBQ skirt steak recipe from chef Joe Realmuto, Ina has some simple grilling recipes for any occasion.

Local baker Kathleen King shares recipes for double chocolate almond cookies, an easy-bake Irish Soda Bread and an easy shortcut for savoury palmiers.

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.

The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

Mary visits a garlic farm to taste some of their dishes and learn about the pungent bulb. Plus, she makes a delicious crème caramel and a tasty butternut squash soup.

Guy Fieri dives into meat and a little bit of sweet. In Atlanta, a Korean-taqueria serves up unique flavours in their chicken tacos and bulgogi fries.

Guy Fieri is in Atlanta to visit an Asian eatery that serves up pork belly and wok-fried chicken. Then, a diner in Vancouver dishes out duck pancakes.

Guy Fieri is in Chico, California, to celebrate the town's food scene as residents and restaurant owners recover from the recent devastating wildfires.

Guy Fieri is going from breakfast to burgers. In Vancouver, a pie shop is serving both sweet and savoury sensations. Then, it's French toast with potatoes.

Adam Richman visits Boise, Idaho for Frisbee-sized burgers, spicy habanero pizza, and the massive Johnny B. Goode challenge at Rockies Diner.

Adam Richman visits Little Rock, Arkansas for the mammoth Quadruple Hubcap Burger, a huge community barbecue, and the Shut Up Juice spicy pulled pork challenge.

A family business asks the team to make a cake featuring fireworks for their father and Buddy attends his son's 'Bring Your Dad to School Day'.

Painters, Pool & Pink! The competitors pair up to create a huge themed cake, but when Buddy presents the immunity challenge, will the camaraderie crumble.

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad.

The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate.

Dave and Si are on the trail of Oklahoma's famous beef. They try a classic T-Bone steak in Oklahoma City and make delicious sweet potato brownies.

Take-Along. Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.

Chorizo And Squid, And Simple Spaghetti. Jamie cooks chorizo and squid with Greek-style couscous salad. Plus, simple spaghetti, tomato, basil and creamy curd salad.

Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

This time, Italian restaurant quality food at home. Chef Joe Realmuto shares his recipes for penne alla Vecchia Bettola and rum raisin tiramisu.

Ina prepares lasagne with a Greek twist and serves it with an arugula and watermelon feta salad for a surprise dinner date with Jeffrey.

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.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

James Martin is in Hampshire to fish for ingredients in the River Test. Later, he cooks smoked trout salad and tea smoked trout with celeriac remoulade.

Chef James Martin seeks out the best ingredients to make classic Italian dishes. Then, he cooks penne carbonara, smoked haddock risotto and tiramisu.

Dave and Si are on the trail of Oklahoma's famous beef. They try a classic T-Bone steak in Oklahoma City and make delicious sweet potato brownies.

Take-Along. Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

Ree Drummond makes warming dishes that are perfect for a cosy winter. She cooks Italian wedding casserole, braised beef and red chillies with a rich red sauce.

Chorizo And Squid, And Simple Spaghetti. Jamie cooks chorizo and squid with Greek-style couscous salad. Plus, simple spaghetti, tomato, basil and creamy curd salad.

Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

This time, Italian restaurant quality food at home. Chef Joe Realmuto shares his recipes for penne alla Vecchia Bettola and rum raisin tiramisu.

Ina prepares lasagne with a Greek twist and serves it with an arugula and watermelon feta salad for a surprise dinner date with Jeffrey.

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.

Jamie travels to the island of Sicily in search of sensational home-cooked recipes. Plus, he is inspired to cook an epic tuna, prawn and pistachio spaghetti.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Adam's in Parma tasting iconic foods named after the city, including tortelli di Parma, prosciutto and a local cake called la torta Duchess di Parma.

Adam is in Venice to taste dishes that are not only named after it but imbibe the soul of the city, from a seafood pasta to the original tiramisu.

Guy Fieri hits the road for out-of-the-ordinary eats. He starts with fried chicken bao in Chico and ends with a duck banh mi and sweet potato lasagne.

Guy hits the road for grub with a maternal touch. In Boulder, a mother-son team serves up Chinese specialties. In Columbus, a Jamaican joint dishes out jerk chicken.

Guy uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.

Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.

Adam Richman's search for the best grub in the USA takes him to Baltimore, Maryland, for some pit beef, blue crabs, and the Great Steak Challenge.

Adam travels to Washington D.C. for a famed chilli half-smoke, a jumbo fish sandwich, and a giant milkshake-sandwich combo known as the Colossal Challenge.

A customer wants to propose to his girlfriend at the bakery and asks Buddy to make an engagement ring box cake.

The team are surrounded by temptation when they are asked to make a cake for Dylan's candy bar and the sisters debate hiring an assistant for Buddy.

Jamie travels to the island of Sicily in search of sensational home-cooked recipes. Plus, he is inspired to cook an epic tuna, prawn and pistachio spaghetti.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Dave and Si ride to Palo Duro Canyon, where they cook chili con carne before visiting a ghost town. They explore Santa Fé and serve carnitas with mac and cheese.

Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.

Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.

Jamie cooks a delicious crab Bolognese with crunchy fennel salad. Plus, a Mexican BLT with hot chillies, cool guacamole and salad.

Jamie cooks Cajun steak, smoky baked beans and collard greens. Plus, a quick and easy chicken tikka, lentil, spinach and naan salad.

Ina uses ingredients from the garden for her capellini with tomatoes and basil. She makes a tea party menu with oatmeal cookies and smoked salmon sandwiches.

Ina goes simple for Thanksgiving potluck parties with a no-stress turkey roulade, oven-roasted vegetables, cranberry fruit conserve and homemade gravy.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner.

James Martin hunts for the finest mushrooms in the New Forest. Later, he cooks pasta with cepes, chilli mushrooms, and a coffee and mushroom dessert.

James Martin travels to the Isle of Wight to learn about the process of growing garlic. After his trip, he demonstrates how to make dauphinoise potatoes.

James Martin searches for fresh ingredients at a farmer's market in Aldershot. Later, he cooks some mouth-watering barbeque ribs and roast pork belly.

James Martin is in London to learn from one of the best bakers in the country. Then, he makes olive oil focaccia, anchovy pizza and poppy seed snap.

Dave and Si ride to Palo Duro Canyon, where they cook chili con carne before visiting a ghost town. They explore Santa Fé and serve carnitas with mac and cheese.

Ree Drummond celebrates the holidays with special seasonal eats. For brunch, there's smoked salmon Benedict, and an elegant creamy mushroom soup.

Ree Drummond makes wintry one-pan dishes. Dishes include creamy Italian one-pan pasta, baked pancetta and butternut risotto, and white lasagne soup.

Jamie cooks a delicious crab Bolognese with crunchy fennel salad. Plus, a Mexican BLT with hot chillies, cool guacamole and salad.

Jamie cooks Cajun steak, smoky baked beans and collard greens. Plus, a quick and easy chicken tikka, lentil, spinach and naan salad.

Ina uses ingredients from the garden for her capellini with tomatoes and basil. She makes a tea party menu with oatmeal cookies and smoked salmon sandwiches.

Ina goes simple for Thanksgiving potluck parties with a no-stress turkey roulade, oven-roasted vegetables, cranberry fruit conserve and homemade gravy.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner.

The next leg of James's trip sees him in Devon, joined by Michelin-starred chef, Simon Hulstone. They check out delicious local mushrooms and cheeses.

James heads to Jersey, where he's joined by pal and award-winning chef, Mark Jordan. They hit the road on mini motorbikes and learn to shuck oysters.