Food Netwrk+1

Adam Richman visits Detroit, Michigan for the massive Triple Threat Pork sandwich, two duelling Coney Dog joints, and the world's biggest burger.

Adam heads to Philadelphia, Pennsylvania for an Italian roast pork sandwich, a mega ice cream concoction known as Mt. Vesuvius, and the Ultimate Cheesesteak Challenge.

After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.

In Girona James visits an anchovy producer and meets an award-winning chocolatier. He cooks anchovy topped tortilla and walnut and orange cake.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

In Valencia, the bikers explore the Moorish influence on the cuisine of Spain before heading to Torremolinos to try some of the country's best tapas.

For their next adventure in the west of Britain, Dave and Si explore Merseyside, an area renowned for its musical heritage and cultural identity.

Kardea and her aunt TC cook a feast for church volunteers. They make BBQ smoked turkey wings, creamed corn casserole and lemon pudding pound cake.

Kardea makes some fun treats for a softball game with friends. She cooks up hot dogs, potato salad French onion and leek dip and vanilla snack cakes.

Cheese And Beans And Lamb Biryani. Jamie Oliver cooks up spicy, smoky BBQ baked beans with sweet potatoes and cheesy croutons. And, he creates a lamb biryani using leftovers.

Jamie Oliver makes a piri piri pork belly with crispy crackling. He also shows how to make three simple dressings and serves up roast celeriac.

Ina shares her secrets on how to throw an easy breakfast party. She makes buttermilk Cheddar biscuits and strawberry jam, plus tasty scrambled eggs.

Ina shows her friend how to host the perfect cocktail party. She has three foolproof appetizer recipes, including shrimp cocktail and blue cheese crackers.

In Dessert Week, the six remaining bakers fight for a place in the quarter-final. They are tested on a tricky French dessert and Sue goes to Paris to learn the history of praline.

The remaining bakers step back in time for the first-ever Tudor Week. The signature challenge is a savoury stuffed pie and the technical challenge wraps the contestants in knots.

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.

For their next adventure in the west of Britain, Dave and Si explore Merseyside, an area renowned for its musical heritage and cultural identity.

Cheese And Beans And Lamb Biryani. Jamie Oliver cooks up spicy, smoky BBQ baked beans with sweet potatoes and cheesy croutons. And, he creates a lamb biryani using leftovers.

Jamie Oliver makes a piri piri pork belly with crispy crackling. He also shows how to make three simple dressings and serves up roast celeriac.

Ree makes lunch for her husband, Ladd, and his dad. She starts with her father-in-law's favourite shrimp brochettes and then the ultimate quesadillas.

Ree Drummond prepares canapes and cocktails for a painting class. On the menu is mini Hawaiian chicken skewers, courgette caprese sliders and lots more.

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.

In Dessert Week, the six remaining bakers fight for a place in the quarter-final. They are tested on a tricky French dessert and Sue goes to Paris to learn the history of praline.

The remaining bakers step back in time for the first-ever Tudor Week. The signature challenge is a savoury stuffed pie and the technical challenge wraps the contestants in knots.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.