Food Netwrk+1

Risk and reward collide when the final five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore.

Guy Fieri's picking up gourmet tacos in Phoenix, a signature mac cheesy pizza in Boston, and out-of-bounds oxtails in Texas.

Guy Fieri's checking in with a s'mores French toast tower in Boston, braised bison in Duluth, and outrageous sausage gravy burgers in Indiana.

Guy Fieri's getting saucy with gourmet pizza in Minneapolis, lights-out lobster rolls in Boston, and mouthwatering mushroom poutine in Massachusetts.

Guy Fieri finds funky flavour with waffles in Syracuse, NY, mushroom asada in Allston, MA, and queso and mojo pork-topped tots in Minneapolis.

Charles Stiles and his team risk it all to bust the boss! For the first time, the sting is conducted from inside the restaurant to see if the accusations are true.

Adam hunts for delicious and indulgent food in Albuquerque, New Mexico. Later, he recruits locals to take down a monstrous beef and bean burrito challenge.

Dinosaurs, Brush Strokes and Edible Art. The crew makes a Hadrosaurus cake for a Dinosaur theme park. And, for the first time since the '80s, Danny has his moustache shaved off.

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game.

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Kardea treats her mum and aunt to a spa day followed by a decadent dinner! She makes creamy lobster and corn pappardelle and chocolate martinis.

Ribs, Pretzels And Tailgating! Kardea cooks for a tailgate at the high school stadium. She serves up St. Louis-style ribs, beer cheese and soft pretzel bites.

Glazed Pork Fillet And Tapas Bruschetta. Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce. Plus, tapas bruschetta, and golden grilled sardines.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Ina shows how to make two tasty main-course ideas quickly. The perfect ideas for dinner parties; roasted salmon with green herbs and chicken with shallots.

Ina enjoys a day of cooking her favourite French meals, including an omelette and veal chops with Roquefort butter and potato basil purée.

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.

Mary explores the bustling food markets in Marrakech, Morocco. Back in the kitchen, she prepares lamb tagine, a spicy carrot hummus and a fresh summer salad.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. And, they make pan-fried guinea fowl with mushrooms and baby onions.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

James Martin's food adventure continues with a trip to Aix-en-Othe. He is joined by chef Lawrence Keogh to cook pan-fried pork with anise squash.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Glazed Pork Fillet And Tapas Bruschetta. Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce. Plus, tapas bruschetta, and golden grilled sardines.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Mom Knows Best. Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

Tale Of 4 Dinners. Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. And, they make pan-fried guinea fowl with mushrooms and baby onions.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

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.

Mary explores the bustling food markets in Marrakech, Morocco. Back in the kitchen, she prepares lamb tagine, a spicy carrot hummus and a fresh summer salad.

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

Jamie cooks a trusty midweek traybake of roast veg and Camembert fondue. Plus, he serves up a surprising, delicious dish of mango chutney fish bites.

Guy Fieri's catching up with a top taco spot in Phoenix, a real-deal Italian joint in Boston, and a 'meatless' butcher in Minneapolis.

Guy Fieri's stopping in for lamb shank in Minneapolis, signature BBQ fusion in Venice, CA, and a rocking roast beef sandwich in Falmouth, MA.

Guy Fieri checks on Flavortown favourites, like thin crust pies in Chicago, relleno in Minnesota and jackfruit Cubanos in Cambridge, MA.

Guy Fieri returns for big-deal banana coffee bread in Cambridge, MA, scratch-made meatloaf in Chicago, and a legit lamb sandwich in Duluth.

Adam visits one of Harlem's most historic soul food joints to try what locals say is the best chicken and waffles in town. And, he helps locals defeat the Squealer Challenge.

Adam is on the hunt for authentic flavours and delicious dishes in Tampa, Florida. Later, he recruits a pro-wrestler to take down a scorching hot platter of wings.

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival.

The sky's the limit! Buddy creates a beautiful butterfly cake for a local zoo. Meanwhile, the team gets an order for the US Air Force. Will it take off.

After picnicking by the River Rhone, Michel makes the perfect finger food for Summer, poached chicken in musketeer sauce! Plus, he visits the Morin chocolate factory.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

Molly Yeh makes a special brunch for the family to celebrate her anniversary. The menu features shakshuka with feta and Brussels sprouts and bacon hash.

Molly honours her early days on the farm with her most memorable suppers. Dishes include chicken hot pot, sweet cookie 'salad' and sausage and broccolini pizza pockets.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

Ina makes burgers with a twist. She gives the sides a makeover with a buttermilk ranch dressing on bibb lettuce and sweet potato chips.

Ina bakes a double delicious treat - chocolate chunk blondies and cookies using one easy batter. Plus, Patti Page shows Ina how to make animal cookies.

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.

Mary boards one of the Royal Navy's mightiest warships, the HMS Defender. As the crew take part in a war training exercise, Mary helps out the hard-working kitchen team.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

James sails into the French port of Marseilles in search of the famous fish stew, bouillabaisse. He explores its North African quarter and cooks a lamb tagine.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

Dinner Start To Finish. Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

Take-Along. Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

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.

Mary boards one of the Royal Navy's mightiest warships, the HMS Defender. As the crew take part in a war training exercise, Mary helps out the hard-working kitchen team.

It's seafood delivery day and Michel splashes out on all sorts of delicious ingredients to make a seafood platter. Plus, he harvests asparagus at his local organic farm.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.