Food Netwrk+1

Guy and his son, Hunter, take a trip to Juneau, Alaska. They taste reindeer pie from a wood-fired pizza wagon and some Latin-Asian fusion in a funky basement spot.

In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

Ina is making dinner for the anniversary of a local florist's. To start, red pepper and gorgonzola bruschetta, followed by a retro chicken salad Veronique.

As a thank you to Miguel for taking pictures for her, Ina makes him lemon fusilli with arugula followed by panacotta with balsamic strawberries for lunch.

Ina has a friend staying the night, so for breakfast the next day she makes a feast of bread pudding, garlic herb tomatoes and maple roasted bacon.

Ina surprises Jeffrey with a beach barbecue with his closest friends for his birthday. On the menu is grilled butterflied chicken and some broccoli kebabs.

Ina prepares a lunch for the architects who designed her new kitchen. The menu includes Californian iced tea, grapefruit and avocado salad, and lobster paella.

Ina and Jeffrey head out harbourside to eat Californian BLTs and buy ingredients for a supper of Provencal scallops with basmati rice, followed by creamy panna cotta.

Jamie Oliver shares his secrets for making simple and delicious recipes with just five ingredients, saving time and money but that are big on flavour.

After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.

James visits Santiago De Compostela where he meets pilgrims, visits a bakery to try Tarta de Santiago, and takes a mussel boat tour.

James visits Vigo, home to Europe's biggest fish market. He tries Galician octopus, cooks fish in mojo sauce, and flatbread with seafood and pork.

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.

Jamie Oliver shares his secrets for making simple and delicious recipes with just five ingredients, saving time and money but that are big on flavour.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

Guy Fieri is checking out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food.

Guy Fieri is on the lookout for worldwide flavours. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos.