Food Netwrk+1

Si and Dave ride through the North York Moors National Park. They meet the UK's youngest Michelin-star winning chef, an award-winning beekeeper and a local forager.

Jamie cooks up a Korean-inspired Gochujang chicken traybake, shares eight ways to use salmon fillets and tops it all off with a banoffee fro-yo tart.

The bakers celebrate 85 years of the Wizard of Oz! They make melted witch desserts to appease the spirits as well as the judges.

Four cookie baking masters decorate half-face makeup cookies and make life-size oozing zombie parts using gooey ingredients.

The remaining bakers make their own versions of hearty British pies. Then judges Mary Berry and Paul Hollywood will decide who will be the final three to go through to the final.

It is the Grand Final and the three surviving contestants must bake for the afternoon tea party. Who will be crowned the Great British Bake Off's Best Amateur Baker.

Prue welcomes award winning chef, Tommy Banks to her kitchen. She makes two-tone soup and husband John joins her for a goat's curd and tomato galette.

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Guy Fieri checks out classics across the US, beginning in Fort Worth and ending in Miami. And, actor Martin Sheen samples steak at a spicy roadside joint.

Guy Fieri heads to Phoenix, Seattle and San Francisco for a world of flavour. He visits a family-owned joint serving authentic Mexican tacos, and a Greek eatery.

Guy Fieri visits places keeping the past alive, with a local landmark, old-time lunch counters and a joint serving seafood like their grandparents did in Cuba.

Guy Fieri catches some comfort food in Arizona, California and Wisconsin. Dishes include chilli cheddar cornbread and pumpkin oatmeal pancake.

Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

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.

A young couple asks Buddy to make them a cake for their Gender Reveal Baby Shower. And will Buddy finally reveal his secret vow renewal plans to Lisa.

Buddy makes a wedding cake to feature in a film and the guys through Maurizio a huge party for his 21st birthday, complete with a drink-serving volcano.

Guy visits eateries that feel like they've been there forever. They include a San Diego coffee shop serving classics like chicken and dumplings for 60 years.

Guy takes an eastward tour of Route 66. In Albuquerque, NM, an old gas station-turned-diner makes classics like chicken-fried ahi tuna.

Guy travels the US for top barbeque dishes. His finds include a former railroad car BBQ shack in Northern California making Philly cheese steaks with their brisket.

Guy Fieri checks out what the locals love. In Pittsburgh, a mall joint makes Polish haluski and Italian polenta and in Albuquerque tasty burritos are on the menu.

Ina learns from New York's food greatest by taking smoked salmon and bagel masterclass at a Jewish store and a steak lesson from a legendary butcher.

Ina makes a Southern-style breakfast of grits with ham and gravy at Seersucker Restaurant. Later, at Bien Cuit Bakery, she bakes perfect baguettes.

At home Ina makes cinnamon-baked doughnuts and coffee inspired by her trip to New York. Whilst in the city she visits The Meatball Shop and Café Select.

Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.

Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

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.

James's adventure takes him to the Camargue. He learns of the fleur de sel, a delicate salty crust which is harvested in the waters of Aigues Mortes.

James journeys to Arles, famous for its Roman architecture and home to Vincent Van Gogh. He cooks a delicious dish using food from the local market stalls.

Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

Mary is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.

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.

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.

Mary visits London's West End to discover the secrets to feeding busy commuters and demanding tourists. Her first stop is to try traditional pastries at a famous bakery.

Mary is given special access to see how Heathrow Airport's restaurants feed the millions of busy passengers who pass through the terminals each year.

Mary shares recipes using ingredients from the garden, such as aubergine caponata. Plus, she meets an allotment legend in the Rhondda Valley.

Mary explores new ways to cook and eat. She makes a tasty Nordic seeded loaf, a pan-fried prawn dish and a contemporary take on a passion fruit tart.

Mary meets those who get great pleasure out of cooking for a crowd. She makes crowd-pleasing dishes, including a lamb rogan curry and profiteroles.

Mary steps out with her daughter Annabel, who shares her love of cooking in the open, whilst rustling up her best comfort food recipes.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Guy Fieri takes a seat at the family table. In Arizona, a German eatery makes sauerbraten from scratch and in Northern California an old saloon serves lamb shanks.

Guy Fieri looks at fast food done right in New Mexico, Nebraska and Connecticut. He checks out green chilli cheeseburgers and deep-fried tacos.

Guy Fieri visits funky joints across the US. In Texas a gas station makes duck l'orange and in Seattle, former circus performers serve home-made pasta with elk.

Guy meets cooks doing things their way. In Arizona he visits a place known for its beef stew and in Chicago a bar serves nearly two dozen burgers named for rock bands.

Guy Fieri visits eateries making international favourites, from Basque specialities in Idaho to a converted truck in Florida serving Latin-infused dishes.

A Burger, A Bowl, And A Slice. Guy Fieri visits places serving up America's favourites, from burgers in a joint run by culinary school grads in Dallas to a Seattle chilli shack.

Guy Fieri samples scratch cooking, from an Oregon eatery's buttermilk biscuits with sweet potatoes to a California diner serving BLT with soft-shell crab.

Who'd A Thunk It? Guy Fieri finds unexpected eateries the locals love. They include an Idaho drive-in where you order prime rib on the speaker box and a Jamaican favourite in Texas.

Guy Fieri checks out beloved local places. In California a Puerto Rican restaurant serves an adobo steak sandwich and a kind of lasagne made with plantains.

Guy Fieri stops in at eateries serving home cooking. In Arizona, a musician prepares the recipes he learned living in Italy. In New Mexico a diner serves corned beef hash.

Guy takes an eastward tour of Route 66. In Albuquerque, NM, an old gas station-turned-diner makes classics like chicken-fried ahi tuna.

Guy travels the US for top barbeque dishes. His finds include a former railroad car BBQ shack in Northern California making Philly cheese steaks with their brisket.

Guy Fieri checks out classics across the US, beginning in Fort Worth and ending in Miami. And, actor Martin Sheen samples steak at a spicy roadside joint.

Guy Fieri heads to Phoenix, Seattle and San Francisco for a world of flavour. He visits a family-owned joint serving authentic Mexican tacos, and a Greek eatery.

Guy Fieri visits places keeping the past alive, with a local landmark, old-time lunch counters and a joint serving seafood like their grandparents did in Cuba.

Guy Fieri catches some comfort food in Arizona, California and Wisconsin. Dishes include chilli cheddar cornbread and pumpkin oatmeal pancake.

Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Adam Richman is in Kansas City for some world-class barbecue, some of the best pan-fried chicken in the USA and the six-pound Ultimate Destroyer sandwich.

Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Adam Richman is in Des Moines, Iowa, for some Midwestern comfort food, unique sandwich-inspired pizza and the five-pound Adam Emmenecker sandwich challenge.

James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.

James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

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.

Adam Richman visits Hong Kong to find off-menu eats. Dishes include a giant tomahawk steak, and a hidden tea room's signature soup and wings.

Adam sleuths out London's tastiest eats, like a speakeasy disguised as a detective agency, a sundae that requires customers to dance and a barbecue sandwich.

Adam heads to Argentina in search of secret eats. He samples French toast from a steampunk speakeasy and an off-menu Mendozan stew served in a pumpkin.

Adam is on the hunt for secret eats in Mexico City. He finds an off-the-menu barbecue brisket sandwich and tacos in a secret speakeasy.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

Prue welcomes award winning chef, Tommy Banks to her kitchen. She makes two-tone soup and husband John joins her for a goat's curd and tomato galette.

Guy travels the US for top barbeque dishes. His finds include a former railroad car BBQ shack in Northern California making Philly cheese steaks with their brisket.

Guy Fieri checks out what the locals love. In Pittsburgh, a mall joint makes Polish haluski and Italian polenta and in Albuquerque tasty burritos are on the menu.

Guy Fieri takes a seat at the family table. In Arizona, a German eatery makes sauerbraten from scratch and in Northern California an old saloon serves lamb shanks.

Guy Fieri looks at fast food done right in New Mexico, Nebraska and Connecticut. He checks out green chilli cheeseburgers and deep-fried tacos.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick Stein returns to Goa where he cooks a shark vindaloo and dhal with lentils. Plus, he travels to America and cooks Hangtown fry.

The Bikers continue their tour in West Yorkshire. They cook a full English shakshuka with some blueberry muffins, as well as curried crab cakes.

Molly Yeh and her husband host a hockey party for their sports-loving friends. She makes fried chicken sandwiches, homemade noodles and chocolate mint cookies.

Molly Yeh makes a romantic meal for a date night with her husband. She serves up a menu including cheesy garlic muffins and a Valentine's Day box filled with nougats.

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.

It's all about brunch, baking and cocktail shaking for Ina. The menu is breakfast ricotta with berries, jalapeno cheddar crackers and blood orange cosmos.

Baking and blooms are on the menu as Ina shares the secrets of pie making with her florist friend Michael in exchange for some table centrepiece pointers.

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.

James visits his adopted home county of Hampshire. The countryside inspires him to cook up a hearty game dish with produce from the forest.

James explores the county of Kent with chef and restaurateur Mark Sargeant. He makes grilled herring and bread and butter pudding.

The Bikers continue their tour in West Yorkshire. They cook a full English shakshuka with some blueberry muffins, as well as curried crab cakes.

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.

The bakers use a spirts' monstrous X-rays as templates for build-a-spirit desserts and create portal entremets that reveal an otherworldly creature.

Slice & Bake And 3D Mirror. Four bakers tackle tricky slice and bake cookies and get cracking on 3D haunted mirrors with something spooky trapped inside.

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.

Chef Andrew Wong reveals the secrets that have made his eatery the first Chinese restaurant outside Asia to be awarded two Michelin stars.

At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

At his Michelin-starred pub, the Coach, Tom and his head chef Sarah reveal the secrets behind the famous Coach Burger, a tasty towering construction.

Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.