Food Netwrk+1

James visits his adopted home county of Hampshire. The countryside inspires him to cook up a hearty game dish with produce from the forest.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Mary Berry shares her simple but impressive recipes. On the menu is a delicious bacon and avocado salad, breakfast scones and a classic kedgeree.

Ree is testing which recipe is best on a trio of cowboys. She makes two types of chicken fried steaks with gravy, then two different chocolate pies for dessert.

Ree shares her top tips for freezer-friendly food. She demonstrates delicious recipes like butternut squash soup, spicy chicken spaghetti and roasted tomatillo sauce.

Sizzling Beef Steak And Mighty Mackerel. On the menu is sizzling beef steak, hoi sin prawn and noodle bowls. And, mighty mackerel, and mixed tomato and quinoa salad.

Steak, Liver And Bacon And Mexican Tomato Soup. Jamie cooks steak, liver and bacon, bubble and squeak mash and red onion gravy. Plus, Mexican tomato soup and chilli nachos.

Journalist Michael Barbaro joins Ina Garten at the barn for a conversation about his podcast and to cook an updated chicken Marbella.

Hoda Kotb joins Ina Garten to talk about memories and game-changing moments. Then, Ina shows Hoda how to make the best fried chicken sandwiches.

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.

Lime Yogurt Cake And Toffee Pudding. Rachel prepares a fragrant lime yogurt cake with rosewater and pistachios. And the cookery school students learn to make sticky toffee pudding.

James Martin explores the vibrant city of Bristol with local chef Romy Gill, who gives him a guided tour. Plus, he makes a beautiful lamb dish.

James heads for Devon to meet up with Michelin-starred chef Michael Caines. Plus, he cooks up a hearty bramble-infused guinea fowl and bacon stew.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Mary Berry shares her simple but impressive recipes. On the menu is a delicious bacon and avocado salad, breakfast scones and a classic kedgeree.

Ree is testing which recipe is best on a trio of cowboys. She makes two types of chicken fried steaks with gravy, then two different chocolate pies for dessert.

Ree shares her top tips for freezer-friendly food. She demonstrates delicious recipes like butternut squash soup, spicy chicken spaghetti and roasted tomatillo sauce.

Sizzling Beef Steak And Mighty Mackerel. On the menu is sizzling beef steak, hoi sin prawn and noodle bowls. And, mighty mackerel, and mixed tomato and quinoa salad.

Steak, Liver And Bacon And Mexican Tomato Soup. Jamie cooks steak, liver and bacon, bubble and squeak mash and red onion gravy. Plus, Mexican tomato soup and chilli nachos.

Hollywood power couple Rob Marshall and John DeLuca stop by Ina Garten's house to chat, enjoy salmon burgers, and put Ina's dancing skills to the test.

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.

Lime Yogurt Cake And Toffee Pudding. Rachel prepares a fragrant lime yogurt cake with rosewater and pistachios. And the cookery school students learn to make sticky toffee pudding.

Hugh heads to Yorkshire in search of the finest northern tea experience. Plus, will he find the definitive recipe for curried goat in Birmingham.

Nadiya Hussain shares four of her favourite feel-good dishes with a spicy twist. From a turmeric-infused seafood broth to a cinnamon cheesecake.

Nadiya delivers home-cooked treats to rival people's favourite takeaways, including a smoky aubergine pizza and a speedy chicken jalfrezi.

Guy goes to a local favourite in Duluth with a grass-fed bison pot roast. Then, in Berkeley, a neighbourhood café seasons pork with a coconut curry.

It's all about chicken, as Guy tries a Mexican joint tossing wings with their adobo sauce. Next, he goes to a sports bar doing a roasted garlic chicken pizza.

In Minneapolis, Guy goes to a lunch spot serving meatloaf sandwiches topped with cranberry compote, before heading to Spokane for a spin on the Reuben.

Guy Fieri travels throughout the country looking for real-deal bar food. In a small bar in Philadelphia, he eats a vegan club sandwich with deep fried tofu.

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

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 Fieri's digging into lights-out lamb curry in Black Mountain, NC, beef barbacoa in San Jose, CA, and chicken oysters in Boynton Beach, FL.

Guy Fieri's savouring crazy cookies in Sacramento, CA, gangster gator sausage in West Palm Beach, FL, and an out-of-bounds Italian sandwich in Tampa.

Guy follows the culinary directions given by viewers. In Kentucky, he visits a 1951 drive-in that is still serving the same burger that made it famous.

Guy visits a pub in Philadelphia where they deep-fry handmade empanadas. Plus, he checks out a waterfront lobster eatery in Portland, Maine.

Ree is having a night on the town with Ladd and preps dinner for the kids in advance. She makes a meatballs pasta bake, a kit for making salad and a shortcake.

Ree and her daughter reminisce over afternoon tea. On the menu are divine mini ham and leek quiches, finger sandwiches and delightful lemon raspberry tarts.

Ree makes her sons fruity granola and chocolate chip cookies and then prepares a knockout dinner for them. She cooks Italian sloppy Joes with garlic toast.

Ree tests her new low carb recipes. She cooks grilled pork with bok choy, cauliflower pizza crust with spicy sauce and roasted shrimps with tomato and broccoli.

Ladd joins Ree in the kitchen to cook a special meal together. They whip up shrimp cocktail, spicy fries, grilled corn casserole and Mexican sundaes.

Ree merges Italian and Mexican in a magical Chicken Enchilasagne. Next, she pairs courgette bread waffles with cream cheese syrup for the kids' breakfast.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Jamie kicks off his road trip in London. He helps at a street event where burgers are becoming gourmet cuisine and visits a classic pie and mash shop.

James and his mate Mark Jordan rev up their motorbikes to discover the delights of Guernsey. They sample the local speciality of Gache cake.

James's trip along the south coast continues in Dorset with pal and award-winning chef, Paul Ainsworth. They enjoy a gorgeous beachside barbeque.

Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Rick shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill.

Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy.

Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage.

After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent.

Rick gathers butchers from Smithfield Market to see whether they can taste the difference between organic and non-organic beef. Plus, he cooks beef stroganoff.

Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples.

Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall.

Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

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.

Guy Fieri is looking for comfort food in New Orleans. He stops by a Po' Boy shop to sample the Big Easy's favourite sandwich.

Guy Fieri heads to Stone Harbor, New Jersey, to sample a Brazilian speciality using Paco Paco fish from the Amazon. Then, he visits a volunteer-run brunch spot.

It's all about chicken, as Guy tries a Mexican joint tossing wings with their adobo sauce. Next, he goes to a sports bar doing a roasted garlic chicken pizza.

Guy is going from farms to the ocean to find big flavours. In Washington DC, he visits a restaurant that specialises in ping pong and pizza.

Guy Fieri's savouring crazy cookies in Sacramento, CA, gangster gator sausage in West Palm Beach, FL, and an out-of-bounds Italian sandwich in Tampa.

Guy Fieri's digging into lights-out lamb curry in Black Mountain, NC, beef barbacoa in San Jose, CA, and chicken oysters in Boynton Beach, FL.

In Nashville, Guy checks out an award-winning restaurant where they have mastered a southern classic. Plus, he heads to a barbecue eatery in Georgia.

Guy follows the culinary directions given by viewers. In Kentucky, he visits a 1951 drive-in that is still serving the same burger that made it famous.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

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.