Food Netwrk+1

Guy Fieri's bathing in flavourful finds, including fried rice burritos in California, real deal Jamaican in Vegas and lobster meatballs in Florida.

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.

Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

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.

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.

Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.

Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.

Casey Webb visits Richmond for a lesson on New Zealand-style savoury pies. Plus, he enjoys an elevated Jewish deli experience and a mighty burger challenge.

Casey Webb visits Virginia Beach. He enjoys a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a corned beef omelette challenge.

Casey Webb heads to his home state, New Jersey! He samples an iconic Italian hot dog, a Portuguese pork sandwich and takes part in a taco challenge.

Casey Webb's quest takes him to Brooklyn for a barbeque and deli feast. Plus, he samples an Italian seafood staple and takes on a spicy shrimp challenge.

Casey Webb ventures to Roswell, New Mexico for a UFO-inspired Thanksgiving sandwich. Later, he takes on the undefeated 10-98 challenge.

James Martin serves up puddings with a sophisticated twist. He creates poached pears with cinnamon and goat's milk sauce. Plus, Sherry trifle with raspberries.

James Martin presents affordable, easy-to-make desserts. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding.

James Martin presents fun and easy recipes for children. He demonstrates how he makes chocolate and ginger flapjacks, chocolate cornflake cakes and jam shortbread.

James Martin explores a variety of delicious French desserts. He creates a classic crème brulee, a tasty banana tarte tatin and a beautiful gateau St Honore.

12 of the UK's best amateur bakers compete to be crowned the Great British Bake Off champion. The technical challenge sees them all making a coffee and walnut Battenberg cake.

The bakers start with a signature bake: a quiche. Next is the technical challenge where they must bake a tarte au citron. Finally, they have to deliver 24 sweet miniature tarts.

Ten bakers remain and their bread making skills are put to the test. Judges Paul Hollywood and Mary Berry keep a close eye on the bakers who face three more difficult challenges.

The showstopper challenge sees the remaining bakers attempt to bake and present a macaroon display that tastes as good as it looks. Who will be eliminated from the competition.

The seven remaining bakers are challenged to make a selection of pies - including the pastry! Who will be named Star Baker and who will leave The Great British Bake Off.

The remaining five bakers have to impress judges Mary Berry and Paul Hollywood with their dessert skills. Who will have what it takes to book a place in the semi-finals.

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.

Adam Richman visits Tucson, Arizona for a hot dog wrapped in bacon and covered in all the trimmings, a huge platter of Mexican eats and the massive O.M.G Burger Challenge.

Adam heads to New Brunswick, New Jersey, for huge triple-decker deli sandwiches, two-pound Stromboli, and the legendary Fat Sandwich Challenge at a grease truck.

Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.

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.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Marcus looks for lunch ingredients in the market in Palma. He makes chilled tomato soup, then chop chop salad with watermelon, pickled rind, and feta.

Marcus visits a chef who cooks everything on his outside BBQ using wood grown on his farm. Inspired, Marcus fires up his BBQ to make pork chops.

Dave and Si continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fusion restaurant.

Kardea Brown makes a Mediterranean-inspired lunch that includes a chicken shawarma gyro and a delicious couscous and chickpea salad.

Kardea Brown cooks up classic Southern dishes that are mouthwatering and light, including a veggie soup bunch and pecan and panko crusted baked fish.

Jamie Oliver cooks a super-speedy smoked salmon pasta, a loaded beef burger with sweet red peppers, pickles and mustard, and toffee apple buns.

Jamie cooks an aubergine burger, a sesame-seared salmon supper, and a chickpea and squash casserole that can be turned into a host of tasty dishes.

Ina demonstrates how to make delicious French food at home. She prepares a roasted butternut squash salad with warm cider vinaigrette and an apple tart.

Ina experiments in the kitchen by testing recipes with and without their magic ingredient. She makes chicken salad sandwiches and chocolate ganache cupcakes.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

James visits the Isle of Man during its famous TT warm-up week. He's joined by Michelin-starred chef and fellow petrolhead, Lisa Goodwin-Allen.

Dave and Si continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fusion restaurant.

Jamie Oliver cooks a super-speedy smoked salmon pasta, a loaded beef burger with sweet red peppers, pickles and mustard, and toffee apple buns.

Jamie cooks an aubergine burger, a sesame-seared salmon supper, and a chickpea and squash casserole that can be turned into a host of tasty dishes.

Ree Drummond tackles a busy morning of ranching and get-ahead cooking. She creates the ultimate meatball and polenta casserole and hasselback chicken.

Ree Drummond celebrates the opening of her new sweet shop. She makes an incredible jewelled divinity and two over-the-top ice cream sundaes.

James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.