Food Network

Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.

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.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers.

James explores Northern Ireland with famous local chef Paul Rankin. James cooks up a delicious dish that celebrates the amazing seafood on offer.

James Martin and Paul Rankin head to Paul's hometown, Belfast. There, he gives James a personal tour of Northern Ireland's capital city.

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.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

Ree makes a selection of dishes for a casual office party. Her menu includes maple bacon dip with apples, Italian cheese sticks and crab Rangoon and fried wontons.

Ree Drummond makes an edible thank you package featuring grape lemonade, old-fashioned chicken stew and a sweet lemon and raspberry cream cake.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.

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.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

Guy Fieri is in Dallas where he samples classic beef brisket and Carolina pork. In Las Vegas, he visits a meat market where he eats fresh sausages.

Guy Fieri is in Buffalo where a Bulgarian tapas bar serves up European comfort food. Then, Guy cooks with the newest crop of culinary talent.

Guy Fieri is in Austin to visit a gourmet sandwich shop that serves duck pastrami sandwiches. In Las Vegas, he tries roast beef po'bo done the Cajun way.

Guy Fieri is looking for food with international influence. In Texas, he visits a Lebanese eatery to sample shawarma, before finding an Asian burger spot.

Casey Webb is in Boise, Idaho to sample their burger celebrations and potato innovations. Plus, he takes on a diabolically spicy challenge known as Demon's Delight.

Casey Webb visits Grand Rapids in Michigan, a city famous for its beer, to indulge in a hot dish, a saucy burrito and a five-pound chilli dog challenge.

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.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

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.

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.

Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

In Bread Week, the bakers face a steamy technical challenge without an oven. Plus, Mel heads to Germany to learn how dumplings saved a small town from the Thirty Years' War.

Just nine bakers remain and for the first time, it's Batter Week, and must get the fryers out for the showstopper - their version of a Spanish classic.

James Martin hits the road in Great Britain, travelling Scotland, England, Wales and Northern Ireland on the ultimate culinary road trip.

James visits Nottingham, where he cooks a forest feast for Michelin award-winning restaurateur Sat Bains. Then, he whips up a tasty venison dish.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Ree uses chicken in four inspired dishes. Her recipes include buffalo chicken burgers, Tex-Mex pulled chicken and balsamic chicken - a great solo supper.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

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.

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.

Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

In Bread Week, the bakers face a steamy technical challenge without an oven. Plus, Mel heads to Germany to learn how dumplings saved a small town from the Thirty Years' War.

Just nine bakers remain and for the first time, it's Batter Week, and must get the fryers out for the showstopper - their version of a Spanish classic.

Yotam's journey starts in Morocco's most vibrant city, Marrakech, where he discovers the secrets of the tagine and explores the delicious street food.

Adam's in Florence tasting iconic foods named after this city, including steak Florentine style and street food called Lampredotto alla Fiorentina.

Adam is in Milan tasting the most iconic foods named after this city, including an amazing risotto alla Milanese and a delicious minestrone.

Guy is looking for truly unique eats. In Honolulu, a Jamaican eatery is serving jerk chicken wings and goat curry. Then, it's potato pancakes stuffed with beef.

Guy explores traditional Italian spots in Florence. First, he goes to a 50-year-old landmark with legendary spaghetti, before going to a popular pizza place.

Guy Fieri is in Charleston to sample chicken fried biscuit and shrimps. In Chicago, he visits a well-loved eatery that serves up German specialities.

Guy Fieri is in Vancouver, Detroit and then Chicago to try America's best surf and turf sandwiches. He has oysters, brisket and meatballs on this whirlwind trip.

Casey Webb travels over the Ozarks to tackle the Goliath, a massive cupcake equal to 22 regular-sized cupcakes.

Casey Webb heads to Tennessee, where he faces his hottest challenge yet - three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

Big Beast, Brownie Blunders & Back To Baking. Buddy goes global when he is asked to make a Merlion, the mythical beast that's half lion, half fish for Singapore's 50th birthday.

Buddy and the guys are feeling rather sophisticated as they make a cake for a couple of expats celebrating the upcoming birth of the royal baby, Charlotte.

Guy Fieri finds an Eastern European joint heating up a hearty hangover soup and meat dish. Then, a Polish eatery serves up potato pancakes with savoury stew.

Guy Fieri is exploring dishes with a personal connection. In Los Angeles, a food truck infuses Singaporean flavours into chili crab cake and lamb burger.

Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

Guy Fieri is in Buffalo where a Bulgarian tapas bar serves up European comfort food. Then, Guy cooks with the newest crop of culinary talent.

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.

Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

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

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

James explores Mid Wales, joined by Michelin-starred chef Gareth Ward. The trip includes Welsh Mountain cider tasting and a decadent Welsh rarebit.

James's trip continues in the stunning scenery of the Peak District. He's joined by cooking legend, Tessa Bramley, and cooks up a tasty beef stew.

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.

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.

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.

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.

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

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

Guy Fieri is on the hunt for decadent dishes. He uncovers a joint that serves up fried chicken and waffles, a spicy pulled pork sandwich, and a daily donut.

Guy Fieri is firing up the grill. In Toronto, a restored diner is cooking up pork belly and a mac and cheese burger. Then, Guy tries Jamaican jerk chicken.

Guy Fieri is in Minneapolis to check out an Italian deli that serves pizza and fresh pasta. In Dallas, he meets Ear Campbell for gumbo and burgers.

Guy Fieri is in Dallas where he samples classic beef brisket and Carolina pork. In Las Vegas, he visits a meat market where he eats fresh sausages.

Guy Fieri drives all over the country to try some of the nation's best joints. In Vancouver, he tries roast beef and Yorkshire pudding with a French dip.

Guy Fieri takes Kid Rock on a culinary tour through Detroit. First, they have mac and cheese in a renovated church. After they try a mammoth sandwich.

Guy is looking for truly unique eats. In Honolulu, a Jamaican eatery is serving jerk chicken wings and goat curry. Then, it's potato pancakes stuffed with beef.

Guy Fieri finds an Eastern European joint heating up a hearty hangover soup and meat dish. Then, a Polish eatery serves up potato pancakes with savoury stew.

Guy Fieri samples Tennessee's holiday traditions. In Hendersonville a barbecue joint serves up shoulder pull and a holiday ham with a fiery finish.

Guy Fieri visits a Burbank chilli spot dating back a century, a Philadelphia gourmet bar food joint cranking out clam chowder and a Toronto smokehouse.

Guy Fieri is exploring dishes with a personal connection. In Los Angeles, a food truck infuses Singaporean flavours into chili crab cake and lamb burger.

Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

Guy Fieri is sampling foods straight off the grill. In Tacoma, the pub grub grill menu includes a take on killer kabobs and homegrown beet salads.

Host Guy Fieri is on the road with a couple of his A-list friends: Matthew McConaughey and fellow foodie Andrew Zimmern.

Guy Fieri is in Dallas to visit a Neapolitan pizza place that serves pizza with bacon jam. Then, in Austin, he samples chicken burgers in a tiny café.

Guy Fieri is in Austin to visit a gourmet sandwich shop that serves duck pastrami sandwiches. In Las Vegas, he tries roast beef po'bo done the Cajun way.

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 is in Los Angeles to take on a massive burrito packed with every ingredient from the kitchen and soaked in a sauce 600 times hotter than a jalapeno.

Casey Webb visits Pittsburgh, Pennsylvania to try the traditional perogies. Plus, he tackles an enormous five-pound sandwich stuffed with meat, fries and coleslaw.

Casey Webb is in Boise, Idaho to sample their burger celebrations and potato innovations. Plus, he takes on a diabolically spicy challenge known as Demon's Delight.

Casey Webb travels over the Ozarks to tackle the Goliath, a massive cupcake equal to 22 regular-sized cupcakes.

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 travels to San Diego, California in search of the city's best food. Plus, he takes on a monster 5.5-pound pancake stack with ham, steak, bacon and sausage.

Casey Webb travels to Daytona Beach, Florida, to take on an epic four-pound surf and turf sandwich, packed with two burgers and six pieces of mahi mahi.

Casey Webb visits Grand Rapids in Michigan, a city famous for its beer, to indulge in a hot dish, a saucy burrito and a five-pound chilli dog challenge.

Casey Webb heads to Tennessee, where he faces his hottest challenge yet - three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

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.

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.

It's cake week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts.

The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

In Wales, Adam tries Glamorgan sausage in Glamorgan. He enjoys Welsh rarebit and wonderful Welsh cakes, and bites into his Polish heritage with pierogis.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.