Food Netwrk+1

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Adam Richman heads to capital of Silicon Valley to defeat 12 wings drenched in a fiery habanero pepper sauce with a brutal five-minute waiting period afterwards.

Adam visits the North Carolina Triangle, chowing down on chicken biscuit sandwiches and whole-hog barbecue before tackling a hot dog eating challenge.

Adam's chow-down quest brings him to Sarasota, Florida, where he enjoys deep-fried hot dogs, homemade pies and his first-ever Mystery Challenge.

Adam Richman returns to Durham, North Carolina, for burgers and barbeque, and to recruit a team for the Doughman Challenge: a four-member, food-and-sport relay race.

Adam's food quest takes him to San Antonio, Texas where a three-pound cinnamon roll, a 42-inch pizza, and a burger topped with the spiciest chillies on earth await.

Adam is in Denver to take on the biggest burrito in the West, featuring seven potatoes, a pound of ham, a dozen eggs, a whole onion, cheese and 10 ounces of spicy chilli.

Adam Richman arrives in the Twin Cities, where he takes on a 40-inch-long bratwurst and two sides to earn eternal glory and a boot of beer.

Adam Richman is in Las Vegas, Nevada, for huge breakfasts, some of the hottest crawfish in the US and a massive challenge known as the Big Badass Burrito.

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 visits Alaska for a massive burger, a mountainous breakfast, and a monstrous challenge: the six-pound Kodiak Arrest at Humpy's Alaskan Alehouse.

In Oxford, James is joined by top chef Monica Galetti, who discovers the delights of an organic local distiller. Plus, James visits Raymond Blanc.

James is in South Wales, accompanied by his mate, top chef Stephen Terry. They discover award-winning Welsh wine and organic Welsh chocolate.

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.

Paul and Prue set three challenges that test every aspect of the bakers' skills. After tackling a tough technical, the bakers must create a deceptive picnic basket feast.

The bakers kick off Cake Week by putting their twist on Battenberg cake. They face a turning-out technical challenge and pay tribute to their heroes in the showstopper.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

In Bilbao James visits a huge indoor food market. He takes a funicular to a steak restaurant, sees a winery on a seabed, and cooks Basque cheesecake.

Adam visits the North Carolina Triangle, chowing down on chicken biscuit sandwiches and whole-hog barbecue before tackling a hot dog eating challenge.

Adam Richman arrives in the Twin Cities, where he takes on a 40-inch-long bratwurst and two sides to earn eternal glory and a boot of beer.