Food Netwrk+1

The bikers return to New Orleans, where Simon tries to convince Dave that jazz can be enjoyable. Plus, they cook classic local dishes, including jambalaya and gumbo.

The Bikers start their northern road trip in Lancashire. They get breakfast at a food truck in the Trough of Bowland before heading to a gastropub famous for their pies.

New Favorites. Ree Drummond decides it's time for out with the old and in with the new. She makes a flank steak and mouth-watering three-cheese waffle hash browns.

Take Five. Ree Drummond makes four meals with just five ingredients. For breakfast she makes a Mexican classic of chilaquiles and a fabulously fast steak for lunch.

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.

Ina helps serve up a meal for local volunteers. She prepares grilled bread with prosciutto, potato salad, barbecue pork ribs and pear and cranberry crostata.

Ina is demystifying French classics including mussel bisque, apricot butter and apple tarts. Plus, she offers useful tips for cooking French cuisine.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc.

James travels to a region known for its Pinot Noir, Burgundy. He retraces Keith Floyd's visits 30 years ago and stops at the same vineyard for a personal tour.

The Bikers start their northern road trip in Lancashire. They get breakfast at a food truck in the Trough of Bowland before heading to a gastropub famous for their pies.

New Favorites. Ree Drummond decides it's time for out with the old and in with the new. She makes a flank steak and mouth-watering three-cheese waffle hash browns.

Take Five. Ree Drummond makes four meals with just five ingredients. For breakfast she makes a Mexican classic of chilaquiles and a fabulously fast steak for lunch.

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.

Ina helps serve up a meal for local volunteers. She prepares grilled bread with prosciutto, potato salad, barbecue pork ribs and pear and cranberry crostata.

Ina is demystifying French classics including mussel bisque, apricot butter and apple tarts. Plus, she offers useful tips for cooking French cuisine.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

Casey Webb heads to his home state, New Jersey! He samples an iconic Italian hot dog, a Portuguese pork sandwich and takes part in a taco challenge.

Casey Webb's quest takes him to Brooklyn for a barbeque and deli feast. Plus, he samples an Italian seafood staple and takes on a spicy shrimp challenge.

Honest Mistake Or Foul Play? Adam Sobel seeks to publicly humiliate Matt Jennings, and Marjorie Meek-Bradley calls out elite competitor Mei Lin.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

The bikers return to New Orleans, where Simon tries to convince Dave that jazz can be enjoyable. Plus, they cook classic local dishes, including jambalaya and gumbo.

The duo head to Nashville, Tennessee, to learn about the roots of country music. Plus, they cook biscuits and gravy and visit the Grand Ole Opry stage.

Pep Rally, Birthday Treat And Fancy Feet. Buddy gets into the school spirit with a cake for Sofia's school pep rally. Grace takes a special consultation for a 40th birthday cake.

Saudi Arabia and Lobster Tail Feast. Carlo's team takes a cake order for delivery to all the way to Saudi Arabia. Back home a fight is brewing over the bakery's signature pastry.

Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.

Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

Guy Fieri hunts down meaty favourites in Kentucky and North Carolina. He enjoys an Irish pub's cottage pie, Asian-barbecue fusion and pimento-topped burgers.

Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

It's competition time as Ina and her friends, Eli Zabar and David Ziff, cook a Mediterranean-inspired meal. Plus, tasty three-berries pancakes for breakfast.

Ina prepares a fool proof menu for any special occasion. The buffet table includes tarragon potato salad, chunky blue cheese and vegetable coleslaw.

Ina adapts classic dishes by adding new flavours and altering the cooking method. She makes an easy Parmesan risotto and deconstructed strawberry shortcakes.

Ina makes classic comfort foods. Her friend, Mary Giuliani, helps Ina to make miniature grilled cheese sandwich canapés, French toast pudding and a seafood pot pie.

Ina throws Jeffrey a surprise birthday party. On the menu for the celebration is a Greek platter, spinach pie and a delicious raspberry and orange trifle.

Ina enlists the help of a local florist and photographer to create the perfect brunch setup. In the kitchen, she makes baked blintzes with fresh blueberry sauce.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

James starts his British foodie journey in the Scilly Isles, home of world-class seafood. He's joined by Michelin-starred chef, Galton Blackiston.

James returns to one of his favourite places in the UK, Cornwall, with Michelin-starred chef, Galton Blackiston. Dishes include tasty seafood tapas.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

The Bikers cook the perfect meals for when it's cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.

Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.

Adam goes to Tampa, NYC and L.A. to sample the country's best street carts. He tries tacos and waffles before taking on a six-pound burrito with 'Big Dawg' in L.A.

Paul. Adam heads to St Paul, Minnesota where he tastes an authentic pizza pie. Later, he guides Jon through the Lucy Challenge at Tin Cup's, but will he succeed.

Adam ticks 'Yorkshire Pudding in Yorkshire' off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert.

Adam heads to Kent to try a very special sandwich in Sandwich. There, he also tries Whitstable oysters, traditional fish and chips, and a new baked sensation, the cruffin.

Guy Fieri's getting into a killer Cuban sandwich in Baton Rouge, artisan croissants in Gainesville, and outrageous oxtail nachos in Tallahassee.

Guy Fieri's grabbing finger-licking chicken in Gainesville, meatless gorditas in Dallas, and mouthwatering pies in Baton Rouge.

Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Guy is on a mission to try out a variety of delicious treats. First, he heads to Kentucky to try a high-end chef's fresh French bread and then he heads to Minnesota.

Guy visits a family restaurant cooking Italian dishes in California. Then, in North Carolina, he goes to a neighbourhood favourite that serves delicious fish tacos.

In South Carolina, Guy Fieri visits a farmer's market. Plus, in Lackawanna, New York, he tries a lasagne loaded with stuffed peppers at an Italian restaurant.

Guy finds places regulars flock to. In Santa Fe, NM, a little cafe serves El Salvadoran specialties. In Mississippi a joint on stilts makes Creole dishes.

Guy is looking for big flavour. In Tennessee he visits a place serving lamb with Syrian spiced tomato sauce. In Minnesota a café serves wild rice French toast.

Guy takes a southern swing to check out different styles of barbecue, including sweet ribs in Mississippi and tangy pulled pork in New Orleans.

Guy finds places regulars flock to. In Santa Fe, NM, a little cafe serves El Salvadoran specialties. In Mississippi a joint on stilts makes Creole dishes.

Guy Fieri checks out surf and turf eateries from Mississippi to Hawaii. He visits a BBQ joint and a poke palace serving fish caught by the owner.

Guy visits a family restaurant cooking Italian dishes in California. Then, in North Carolina, he goes to a neighbourhood favourite that serves delicious fish tacos.

Adam visits Louisville to back 'Burrito Joe' as he races against the clock to consume 15 scoops of ice cream plus toppings in the Comfy Cow Challenge.

Adam goes to Dallas, Texas, to sample Texas-style bratwurst and BBQ brisket. And a Texan tries to devour five pounds of Vietnamese pho in under 30 minutes.

Adam visits Providence, Rhode Island, for a unique grilled pizza. Later, he coaches a rugby player through 15 fully loaded hot wieners in 45 minutes.

Adam takes a road trip down Route 66, where palatable pit stops include steak and frozen custard. And in Tulsa, OK, a Navy officer aims to eat 23 puffy tacos in 90 minutes.

Adam goes to Tampa, NYC and L.A. to sample the country's best street carts. He tries tacos and waffles before taking on a six-pound burrito with 'Big Dawg' in L.A.

Adam is in Milwaukee, Wisconsin, to sample the city's meats. And, a behemoth eater tries to devour a huge burger, fries and six blazing-hot wings in less than 23 minutes.

Adam is in Savannah, GA, to taste peach-glazed BBQ chicken and a shrimp and crab legs boil. And twin brothers have five minutes to eat a blazing-hot pulled pork sandwich.

Adam recruits Portsmouth local 'Chappy' Chapman to conquer 15 sliders, large fries and milkshake of the Slapshot Challenge, weighing in at over four pounds.

Adam Richman heads to Charleston, South Carolina for oysters served by the shovel, a fried chicken sandwich smothered in sausage gravy, and a spicy tuna sushi challenge.

Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.

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.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

The bikers return to New Orleans, where Simon tries to convince Dave that jazz can be enjoyable. Plus, they cook classic local dishes, including jambalaya and gumbo.

The duo head to Nashville, Tennessee, to learn about the roots of country music. Plus, they cook biscuits and gravy and visit the Grand Ole Opry stage.

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.

Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Guy is on a mission to try out a variety of delicious treats. First, he heads to Kentucky to try a high-end chef's fresh French bread and then he heads to Minnesota.

Casey Webb heads to his home state, New Jersey! He samples an iconic Italian hot dog, a Portuguese pork sandwich and takes part in a taco challenge.

Casey Webb's quest takes him to Brooklyn for a barbeque and deli feast. Plus, he samples an Italian seafood staple and takes on a spicy shrimp challenge.

The next leg of the Bikers' northern tour is along the Yorkshire coast. The duo begin in Scarborough to meet a seaweed farmer before heading to a vineyard in Aike.

Game Food. Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

Jamie travels to the snow-capped Italian Alps to seek out Piedmont's legendary comfort food. Plus, he cooks dumplings with roasted red onions and crispy pancetta.

Ina puts a new twist on fruit classics. She learns about desserts such as French nougatine from chef Laura Donnelly and makes wild rice salad and apple chutney.

Ina recreates a Florentine feast in East Hampton. There's a mozzarella master class, Italian drinks tray, shop-bought hors d'oeuvres and baked fish in parchment.

It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

James indulges in the glitz and glamour of St. Tropez. He explores the local seafood market and, in true St. Tropez style, cooks his first dish aboard a yacht.

James experiences the bustling Provencal port of Marseille. There he discovers local fishermen selling fresh seafood on the back of their boats.

The next leg of the Bikers' northern tour is along the Yorkshire coast. The duo begin in Scarborough to meet a seaweed farmer before heading to a vineyard in Aike.

Game Food. Ree Drummond dishes up great ideas for quick and easy game-day meals. She knocks up a five-cheese pepperoni pizza and then a tasty millionaire shortbread.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

Jamie travels to the snow-capped Italian Alps to seek out Piedmont's legendary comfort food. Plus, he cooks dumplings with roasted red onions and crispy pancetta.

Ina puts a new twist on fruit classics. She learns about desserts such as French nougatine from chef Laura Donnelly and makes wild rice salad and apple chutney.

Ina recreates a Florentine feast in East Hampton. There's a mozzarella master class, Italian drinks tray, shop-bought hors d'oeuvres and baked fish in parchment.

It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

Marcus is on the hunt for the freshest catch on the island. He meets up with chef Bocho for some fresh local oysters and a beer on the beach.

Marcus explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep.