Food Netwrk+1

Jamie Oliver strips back cooking to its essentials and shares his innovative ways to speed up time in the kitchen, with delicious results.

Guy Fieri tracks down classic places serving up international dishes. They include a Mexican restaurant in Utah where the speciality is seven kinds of mole.

What's For Breakfast? Guy Fieri checks out breakfast across the USA. A juice bar in New Orleans makes bagels from scratch and actor Gene Hackman joins him at a New Mexico roadhouse.

Guy Fieri uncovers three historic joints. An oyster bar unchanged since 1919 serves deep fried oysters, and an old-school cafeteria dishes out peach cobbler.

Guy Fieri pulls up for a sandwich in Salt Lake City, San Diego and Chicago. On the menu is cheesesteak and 30 kinds of burgers - including alligator.

Adam samples a half-pound filet of fresh hogfish topped with sauteed mushrooms and melted cheese. Plus, Adam is given an hour to eat 180 raw oysters.

Adam is in Tennessee to taste succulent baby back ribs that have been charcoal smoked for 14 hours. And, he is challenged to finish a humongous smoked meat sandwich.

A Big Bumblebee And A Bossy Grace. Buddy creates a giant Bumblebee cake to promote the movie Transformers 3. Meanwhile, Grace is left in charge of the bakery.

Buddy's bowling themed cake leads to a boys vs. girls bowling match. Plus, Buddy bakes a first communion cake for Sophia.

Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

Molly Yeh is determined to keep her neighbouring farmers fully energised as the wheat harvest begins. She creates the ultimate ham, spinach and potato pizza.

Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.

Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.

Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.

The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

Mary travels to Scotland to enjoy recipes inspired by her own Scots heritage. And, she shares the joys of venison cooked on a barbecue.

James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

James Martin and Nick Nairn continue their Scottish adventure in Lossiemouth. James fulfils a childhood dream and Nick takes part in a fitness test.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Ree Drummond scores big with easy game day eats! The sumptuous menu includes pizza dip with garlic toast, hamburger potato skins and portable cookie sundaes.

Ree Drummond refreshes some of her favourite dishes. She makes delicious skirt steak and sweet potato fries and rustles up a Tex-Mex chicken pot pie.

James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

Mary travels to Scotland to enjoy recipes inspired by her own Scots heritage. And, she shares the joys of venison cooked on a barbecue.

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

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