Food Netwrk+1

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.

Guy visits a gastropub marrying pork belly with octopus. And in Wyoming, he visits a log cabin-turned restaurant cooking up a banana bread French toast mash-up.

Guy Fieri gets a taste of NYC. In Eureka, CA, a Bronx-bred pizza maker brings Neapolitan-style pies. In Queens, a filmmaker-turned-chef serves atomic fireballs.

In New York's East Village, Guy Fieri visits the neighbourhood spot plating up a standout burger. In Eureka, CA a popular hangout serves roasted oysters.

In Miami, Guy visits the Asian fusion spot giving Brussels sprouts a makeover. In Eureka, CA, a soul food spot serves up favourites like jerk fried chicken.

Adam head to Cincinnati, Ohio where he devours some grilled cheese sandwiches. Later, he guides namesake Adam through Reuben Challenge at Izzy's, but will he succeed.

Adam heads to Rochester, New York via a NASCAR race. Later, he guides driver Joey Logano through the Atomic Bomb Challenge, involving a three-pound cheeseburger.

Secret Proposal, Patients And Privacy Please. Buddy gets a visit from Leah, a seven-year-old baker he met in Malaysia. Mauro and Madeline help a young man propose to his sweetheart.

Enduring Love, An Ending And Edited Out. Buddy recreates a 6-tier wedding cake for Lisa's grandparents' anniversary. Plus, Grace ruffles some feathers with a new training video.

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.

The Bikers tour the Lake District, starting in Dave's hometown Barrow-in-Furness for a trip down memory lane before visiting a bakery loved by the local community.

Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Ina shares vegetable ideas for every day of the week. She prepares dishes including spring green risotto with and warm mushroom salad.

Ina and Jeffrey take a trip to California. For the first meal she cooks chicken with wild mushrooms. Later, she makes baked goat cheese and grilled pork chops.

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.

James's adventure takes him to the Camargue. He learns of the fleur de sel, a delicate salty crust which is harvested in the waters of Aigues Mortes.

James journeys to Arles, famous for its Roman architecture and home to Vincent Van Gogh. He cooks a delicious dish using food from the local market stalls.

The Bikers tour the Lake District, starting in Dave's hometown Barrow-in-Furness for a trip down memory lane before visiting a bakery loved by the local community.

Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.

Ree Drummond makes a dinner to-go for a new cowboy on the ranch. The main course is a chicken jalapeno popper casserole followed by pretzel rolls and watermelon.

Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Ina shares vegetable ideas for every day of the week. She prepares dishes including spring green risotto with and warm mushroom salad.

Ina and Jeffrey take a trip to California. For the first meal she cooks chicken with wild mushrooms. Later, she makes baked goat cheese and grilled pork chops.

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.

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 cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Guy Fieri checks out spots keeping it in the family. In New York, a sibling spot pickles, smokes, cures and ferments everything from goat necks to pig ears.

Guy Fieri visits eateries in Key West, FLA, from a funky little shack serving up New England seafood to a tiny food cart cranking out Asian-Caribbean dishes.

Guy Fieri gets into a festival of flavours. In Salt Lake City, a New Jersey native serves up Italian family recipes like the huge ten-ounce meatball.

Guy Fieri seeks comfort food from the slopes to the sea. In Utah, a local boy serves a gourmet chivito club and a ski lodge dishes out crispy pork belly.

Adam heads to Omaha, Nebraska where he samples the famous Godfather sandwich at Amato's Café. Later he guides Matt through the Pig Wing Challenge, but will he succeed.

Adam heads to Oahu, where he tries a Chicago style frank with a Hawaiian twist. Later, he guides Lauren through The Moose Omelette Challenge, but will she succeed.

Holly Jolly Hoboken and Ugly Sweaters. It's the holiday season, and team makes a cake for the New York Botanical Garden train show. Plus, the team creates an 'ugly sweater' cake.

Buddy is challenged to create a piñata cake by two 11-year-old DJs. Plus, two expectant mothers order gender-reveal cakes - will it be pink or blue.

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

Si and Dave ride through the North York Moors National Park. They meet the UK's youngest Michelin-star winning chef, an award-winning beekeeper and a local forager.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Ina sees what professional cooks make at home when they're off duty. Recipes include banana raspberry smoothies and kimchi fried rice with fried egg.

Ina shares restaurant-inspired dishes and secrets from America's best kitchens. On the menu are peas and prosciutto, lemon chicken and skillet brownies.

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.

James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.

Si and Dave ride through the North York Moors National Park. They meet the UK's youngest Michelin-star winning chef, an award-winning beekeeper and a local forager.

Ree Drummond recreates a Tex-Mex dish from a friend's engagement party. She makes crispy cerveza battered fish and prickly pear margaritas.

Ree Drummond showcases her Thanksgiving favourites in fantastic fashion. For the main dish she cooks an amazing glazed ham and for dessert a pumpkin rum cake.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Ina sees what professional cooks make at home when they're off duty. Recipes include banana raspberry smoothies and kimchi fried rice with fried egg.

Ina shares restaurant-inspired dishes and secrets from America's best kitchens. On the menu are peas and prosciutto, lemon chicken and skillet brownies.

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

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

Incredible Bakeries. Paul looks back over his journey around the globe and showcases some of his favourite moments spent with the bakers themselves.

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