Food Network

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

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.

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

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.

Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.

Flavortown Comes Home. Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.

Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

The team behind St. Piggy's Day asks Buddy and his team to make a cake fit for a pig - both outside and in. That means real bacon buttercream, baby.

A pizzeria is turning 110 and they need a cake worthy of the huge milestone. Plus, Buddy's sister takes an order for a cake covered in small flowers.

Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

Ree is full of Christmas spirit and makes delicious small bites for the big day! She cooks peppermint rolls, crispy cauliflower cakes and festive steak bites.

Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Vegetables. Ina turns ordinary vegetables into extraordinary dishes. She puts together amazing cauliflower toasts and wonderful spiced lamb-stuffed eggplants.

Ina shares her easy techniques for taking red wine-braised short ribs to the next level. Plus, she gives incredible tips for wines and liqueurs.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

James explores the Isle of Wight with chef Lenny Carr-Roberts. He cooks up veal steaks topped with burrata, deep-fried courgette flowers and tomatoes.

James Martin explores the vibrant city of Bristol with local chef Romy Gill, who gives him a guided tour. Plus, he makes a beautiful lamb dish.

Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

Ree is full of Christmas spirit and makes delicious small bites for the big day! She cooks peppermint rolls, crispy cauliflower cakes and festive steak bites.

Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Vegetables. Ina turns ordinary vegetables into extraordinary dishes. She puts together amazing cauliflower toasts and wonderful spiced lamb-stuffed eggplants.

Ina shares her easy techniques for taking red wine-braised short ribs to the next level. Plus, she gives incredible tips for wines and liqueurs.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

After leaving California behind, James Martin starts the Texan leg of his tour in San Antonio. Formerly part of Mexico, the city's cuisine carries on that legacy.

James continues his adventure through Texas in Austin. He indulges in a breakfast taco, samples BBQ in nearby Lockhart and checks out some vegan BBQ food.

Home Delivery. Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.

Tastier At Home. Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.

Dinner And Dessert. Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.

Funky Finds In Da House. Guy and Hunter video chat with four DDD alums who share recipes including a funky waffle from Syracuse and gourmet mac 'n' cheese from Cleveland.

Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

Spring has sprung at the bakery and everyone's buzzing. Buddy puts on the pressure while making an Easter bonnet cake for the hat makers' guild.

It's been a rollercoaster at the bakery this week. Buddy is honoured when he's asked to make a cake for Academy Award winners Common and John Legend.

After leaving California behind, James Martin starts the Texan leg of his tour in San Antonio. Formerly part of Mexico, the city's cuisine carries on that legacy.

The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

4 Ways To Start The Day. Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

Only Oranges. It's all about oranges as Ina shares recipes that feature this magic ingredient. She uses them to unleash the flavour in a roast duck breast.

Just Desserts. Ina showcases some of her favourite dessert recipes. She prepares a chocolate cake with mocha frosting and a salted caramel sundae.

The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

James heads for Devon to meet up with Michelin-starred chef Michael Caines. Plus, he cooks up a hearty bramble-infused guinea fowl and bacon stew.

James Martin concludes his British adventure in Cornwall, where his travelling companion is local hero and Padstow-based chef Paul Ainsworth.

The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

4 Ways To Start The Day. Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

Only Oranges. It's all about oranges as Ina shares recipes that feature this magic ingredient. She uses them to unleash the flavour in a roast duck breast.

Just Desserts. Ina showcases some of her favourite dessert recipes. She prepares a chocolate cake with mocha frosting and a salted caramel sundae.

The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

Casey Webb is in Philadelphia for the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, salmon, whitefish, tomatoes and onions.

Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Casey Webb is in Louisville, Kentucky, for epic eats including a booze-infused Southern staple and a spicy popcorn and frozen hot chocolate challenge in Indiana.

Louis, MO. Casey Webb visits St. Louis, Missouri, in search of the city's biggest and best food. He tackles a New York-style pizza so massive he'll need the help of a partner.

Cross-Country Delivery. Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.

Bold Bites. Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.