Food Network

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.

Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

Guy Fieri is checking out some unique combos. In Los Angeles's Korea Town, a craft beer joint is putting duck in the fries and in the French dip.

Host Guy Fieri is in Texas, where a tiny trailer serves up sandwiches to the bar next door. Then, Guy focuses on one of his favourite foods: burgers.

Guy Fieri is in Santa Rosa where he visits an eatery that serves up a twist on Asian, Mexican and Italian food. Then, Guy checks out an epic hot dog joint.

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 visits Hartford, Connecticut for a sweet and savoury burger with a surprising mix of toppings! Plus, he takes on a spicy taco challenge.

Casey Webb's journey takes him to New York for a nostalgic twist on the classic buffalo wing! Later, he samples a crispy and melt-in-the-mouth chocolate delicacy.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Ina's sharing potluck party secrets. There's tomato soup with cheese croutons and a master class in grilled lemon chicken with broccoli and bow tie pasta.

The eight remaining bakers face Pastry Week and are tested on three different types of pastry. Who will be crowned Star Baker after a bite-size showstopper - and who will go home.

Mary and Paul set the seven remaining bakers three challenges inspired by nature for Botanical Week. They start with a signature challenge that requires sharp citrus flavours.

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.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Ina's sharing potluck party secrets. There's tomato soup with cheese croutons and a master class in grilled lemon chicken with broccoli and bow tie pasta.

The eight remaining bakers face Pastry Week and are tested on three different types of pastry. Who will be crowned Star Baker after a bite-size showstopper - and who will go home.

Mary and Paul set the seven remaining bakers three challenges inspired by nature for Botanical Week. They start with a signature challenge that requires sharp citrus flavours.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their famous red prawns and gets a masterclass in ham in the market.

Marcus discovers Mallorcan breakfasts including tomato toast and the island's iconic pastry, ensaimadas. He cooks baked eggs with spinach and chorizo.

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.

Guy Fieri is on the hunt for the taste of the south. In Charleston, a local football legend produces seriously good comfort food like deep-fried hot dogs.

Guy Fieri is travelling from east to west. He starts in Manhattan, enjoys a diner in Vancouver and authentic Mexican food in Santa Barbara.