Food Netwrk+1

Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

Ree Drummond grills a big tailgate lunch after a busy day on the ranch. On the menu is cheesy steak burgers, spicy street corn and salt and pepper drumsticks.

Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Farm Stand. Ina loves taking food from farm-to-table. Her springtime feast includes rosemary rack of lamb with easy tzatziki and Parmesan roasted courgette.

Seafood. Ina shares her seafood secrets. She makes delicious Bay scallops ceviche, salmon and melting cherry tomatoes, as well as warm lobster rolls.

The bakers create a signature bake that draws inspiration from celebrations around the world. Then, they take on a spectacular Indonesian showstopper.

Mary shows how to host a no-fuss traditional tea party. She bakes bite-sized scones for a cream tea, and her granddaughters help her make orange butterfly cakes.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

Ree Drummond grills a big tailgate lunch after a busy day on the ranch. On the menu is cheesy steak burgers, spicy street corn and salt and pepper drumsticks.

Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Farm Stand. Ina loves taking food from farm-to-table. Her springtime feast includes rosemary rack of lamb with easy tzatziki and Parmesan roasted courgette.

Seafood. Ina shares her seafood secrets. She makes delicious Bay scallops ceviche, salmon and melting cherry tomatoes, as well as warm lobster rolls.

The bakers create a signature bake that draws inspiration from celebrations around the world. Then, they take on a spectacular Indonesian showstopper.

Mary shows how to host a no-fuss traditional tea party. She bakes bite-sized scones for a cream tea, and her granddaughters help her make orange butterfly cakes.

Adam is on the south coast to watch Brighton & Hove Albion. First up are incredible Mexican tacos, then a gourmet monkfish and triple cooked chips.

Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

Guy finds some places that have been drawing the crowds for years. He tries gourmet specials in Maine, amazing ribs in Oklahoma and home-made bread in New York.

Guy chases down some of the best burgers in America. He tries one made with a quarter pound of cheese and steamed with ice, and then a burger made with peanut butter.

Guy Fieri stops in for some fantastic house specials, like the twenty kinds of pie in a New Hampshire diner, and the signature 'Hobo Scramble' in a Seattle café.

Guy Fieri rolls out to some legendary joints where time has stayed still, like the Californian '40s take-out burger joint or the Portland café with '50s style red vinyl booths.

Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

Adam bites into a Reuben pizza covered in Swiss cheese and competes in the Stuffed Pizza Challenge. He must finish 10lbs of pizza or join the Wall of Shame.

Peppermint & A Polar Bear Plunge. Buddy bakes a yummy cake for the Coney Island Polar Bear Club and is invited to take an icy winter swim with them. But will he take the plunge.

Tournament Of Knights & A Tasty Tiramisu. The team are asked to make a cake for the King of Medieval Times and Buddy channels his father when he makes an old-school tiramisu.

Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

Nigel Slater showcases some of the more unusual recipes in his repertoire. He creates the ultimate ricotta beef burger and a sesame seed salmon with mirin.

Nigel Slater highlights that simple food with quality ingredients is a recipe for success. He whips up a sumptuous chicken and leek pie and a mushroom medley.

Ree Drummond is updating classic pizza recipes; she prepares cauliflower pizzas, chicken Caesar salad pizza and then a watermelon pizza - perfect for kids.

Ree shares her top tips for putting a care package together for her child at college. She bakes a tempting lemon and raspberry cake, and some healthier snacks.

Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Ina loves Tex-Mex-inspired dishes and she shares some of her favourite recipes. She makes a light and airy tres leches cake and a crowd-pleasing pork posole.

Cook With A Pro. Ina has a cooking masterclass with three amazing chefs - Natasha Pickowicz, Marie-Aude Rose and Missy Robbins. They make delicious recipes together.

The remaining bakers put their knowledge of pastry to the test! They are challenged to a multi-layered Moroccan technical and a towering showstopper.

Mary cooks dishes to impress guests at a dinner party. She makes two delicious canapés, a salmon-and-asparagus starter, and a main course of guinea fowl.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

Nigel Slater showcases some of the more unusual recipes in his repertoire. He creates the ultimate ricotta beef burger and a sesame seed salmon with mirin.

Nigel Slater highlights that simple food with quality ingredients is a recipe for success. He whips up a sumptuous chicken and leek pie and a mushroom medley.

Ree Drummond is updating classic pizza recipes; she prepares cauliflower pizzas, chicken Caesar salad pizza and then a watermelon pizza - perfect for kids.

Ree shares her top tips for putting a care package together for her child at college. She bakes a tempting lemon and raspberry cake, and some healthier snacks.

Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Ina loves Tex-Mex-inspired dishes and she shares some of her favourite recipes. She makes a light and airy tres leches cake and a crowd-pleasing pork posole.

Cook With A Pro. Ina has a cooking masterclass with three amazing chefs - Natasha Pickowicz, Marie-Aude Rose and Missy Robbins. They make delicious recipes together.

The remaining bakers put their knowledge of pastry to the test! They are challenged to a multi-layered Moroccan technical and a towering showstopper.

Mary cooks dishes to impress guests at a dinner party. She makes two delicious canapés, a salmon-and-asparagus starter, and a main course of guinea fowl.

Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.

Teamwork. In hour 16, the eight remaining chefs work in teams while handling three culinary curveballs to impress judges Carlos Anthony and Brian Malarkey.

Guy goes to some places off the beaten track with food worth travelling for, like the chorizo scramble and salmon hash on Bainbridge Island.

Guy Fieri tries a diner in South Carolina where the specialty is the A-Plenty, a meal or sandwich covered in French fries and onion rings.

Guy checks out a diner in Rockford with incredible beef and egg noodles, then goes to a place in St. Paul where amazing Italian food is brought to the car.

Guy enjoys fried food from all over the States. In Philadelphia, he meets a French-trained chef who is frying specialties like spring rolls with confit duck.

Adam tries a monster Burritozilla and competes in a super-spicy challenge: The Special Number Two. He must finish a fiery ramen soup that even the chef won't try.

Adam bites into a chicken and cheddar biscuit sandwich. And, he has 15 minutes to finish a dozen jumbo wings soaked in super spicy sauce.

6-Foot Sub Sandwich, Zeppoles & A Sick Mauro. There is a hero at the bakery and it's not Buddy, but rather a mega Six-Foot Hero Sandwich Cake for a local deli's 100th birthday party.

War breaks out when Buddy and the Carlo gang are challenged to show off their shooting skills in order to make a scrummy paintball cake.

Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.

Nigel Slater is the king of making simple but delicious dishes with easy to come by ingredients. He creates a herby artichoke stew and a delectable compost crumble.

Nigel Slater demonstrates the best way to get the very most out of all the ingredients from the weekly shop. He uses leftover ribs to a make the ultimate ragout.

Hay There! The family are working hard hauling hay in the heat, so Ree makes them a refreshing strawberry, cherry lemonade. Plus, she uses her slow cooker to make hearty lasagne.

Ree Drummond makes some of her favourite recipes. First, she cooks stuffed crust pizza, then she bakes divine muffins. Plus, she whips up a culinary revelation.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

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.

Patisserie Week. The bakers show off their patisserie skills with a delicate domed signature dish and a showstopper that features its own edible display case.

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin.

James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

James's final stop is the beautiful Shetland Islands. He takes a classic car for a spin, visits a community garden and makes paella on the beach.

Nigel Slater is the king of making simple but delicious dishes with easy to come by ingredients. He creates a herby artichoke stew and a delectable compost crumble.

Nigel Slater demonstrates the best way to get the very most out of all the ingredients from the weekly shop. He uses leftover ribs to a make the ultimate ragout.

Hay There! The family are working hard hauling hay in the heat, so Ree makes them a refreshing strawberry, cherry lemonade. Plus, she uses her slow cooker to make hearty lasagne.

Ree Drummond makes some of her favourite recipes. First, she cooks stuffed crust pizza, then she bakes divine muffins. Plus, she whips up a culinary revelation.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

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.

Patisserie Week. The bakers show off their patisserie skills with a delicate domed signature dish and a showstopper that features its own edible display case.

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.