Food Network

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

A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer.

On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales.

Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich.

Healthy-ish! Ree makes almost healthy versions of classics! They include cheeseburger sliders with Portobello mushrooms instead of buns, cauliflower fried rice and zucchini lasagne.

Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

Fearless Food. Ina tackles daunting dishes with easy techniques, like a perfectly risen soufflé. Guest star Jose Andres has an amazing trick for separating eggs.

Eggs. Ina does a master class in how to cook eggs, from soft boiled to using them in a dressing. Chef Jose Andres reveals the secret of his perfectly fried eggs.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer.

On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales.

Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich.

Healthy-ish! Ree makes almost healthy versions of classics! They include cheeseburger sliders with Portobello mushrooms instead of buns, cauliflower fried rice and zucchini lasagne.

Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

Fearless Food. Ina tackles daunting dishes with easy techniques, like a perfectly risen soufflé. Guest star Jose Andres has an amazing trick for separating eggs.

Eggs. Ina does a master class in how to cook eggs, from soft boiled to using them in a dressing. Chef Jose Andres reveals the secret of his perfectly fried eggs.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner.

Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

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

Guy Fieri is crossing the country for comfort food. In Pineville, he finds a tavern in an 18th century farmhouse that serves snapping turtle soup.

Guy Fieri heads to Boulder to taste a butter rum caramel cake. In Rego Park, New Jersey, a Jewish deli cooks up stuffed cabbage and kreplach.