Food Network

Guy Fieri is on a mission to find the best meat restaurants. He visits a poultry diner in Charleston, a Cuban joint in Queens and a sausage specialist in Vancouver.

Guy Fieri is joined by comedian Dennis Miller and singer Brad Paisley and they explore traditional eats alongside newcomers in Santa Barbara, California.

Guy Fieri goes east to west in search of flavour. He visits Astoria, New York for slow-roasted lamb ribs and Geyserville, California for a meatball slider.

Guy Fieri is travelling all around America in search for the taste of the south. In Bradenton, Florida, he visits an authentic Cuban diner and enjoys a picadillo.

Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.

Casey Webb visits Richmond for a lesson on New Zealand-style savoury pies. Plus, he enjoys an elevated Jewish deli experience and a mighty burger challenge.

Casey Webb heads to his home state, New Jersey! He samples an iconic Italian hot dog, a Portuguese pork sandwich and takes part in a taco challenge.

Casey Webb ventures to Roswell, New Mexico for a UFO-inspired Thanksgiving sandwich. Later, he takes on the undefeated 10-98 challenge.

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 quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.

Casey Webb visits Virginia Beach. He enjoys a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a corned beef omelette challenge.

Casey Webb's quest takes him to Brooklyn for a barbeque and deli feast. Plus, he samples an Italian seafood staple and takes on a spicy shrimp challenge.

Casey Webb heads to Boulder, Colorado for a bourbon burger blast and campfire classic. Plus, he samples an insanely hot pizza with three layers of ghost pepper.

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.

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.

The bakers put their stamp on a classic pizza, get in a twist with a classic pastry and tackle a Smörgåstårta, a decorative Danish sandwich cake.

The bakers take on the sweet bread pan dulce and tackle a Mexican street food staple, before they make a version of the milk-soaked tres leches cake.

It's dessert week, and the bakers tackle a classic lemon meringue pie, before creating a showstopping sponge cake with a hidden surprise.

The bakers tackle an apple cake, and a very spooky showstopping piñata. Whose bakes will be eerie-sistible enough to earn them star baker.

Adam has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Adam tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

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.

James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

James's final stop is the beautiful Shetland Islands. He takes a classic car for a spin, visits a community garden and makes paella on the beach.

Guy Fieri is tasting international comfort food. British fish and chips, haggis and toad in the hole are all on the menu in Santa Barbara, California.

Guy Fieri discovers a slice of Irish history in Annapolis. Two brothers serve up traditional food from their home country like Guinness-fried oysters.

Guy Fieri is in Brighton, Colorado, for homemade kraut. In San Antonio, Texas, he tries Moroccan couscous and in Tampa, Florida, he tries classic fish tacos.

Guy Fieri is in Boulder, Colorado where he visits a joint that loves local produce. And, in Chicago he visits a family-run Mexican doing farm-to-table cooking.

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.

Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall.

Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales.

Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich.

Thanksgiving. Ree takes on a Thanksgiving-themed Q and A. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu.

Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion.

Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce.

The pressure is on as Ina Garten makes a breakfast buffet for her foodie friends! Dishes include potato pancetta frittata and overnight Belgian waffles.

Ina Garten's photographer friend is coming for the weekend. She treats him to a menu that includes zucchini and goats cheese tart and tomato carpaccio.

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.

Chef James Martin visits a farm in Sussex that grows two tonnes of asparagus every day. Later, James uses fresh asparagus to cook three tasty meals.

Chef James Martin is in London to visit one of the most popular farmer's markets in the country. Later, he makes chickpea tapas and Andalusian pork.

Chef James Martin visits a farm in Hampshire to learn about the process of making cheese. Back in the kitchen, he whips up three tasty meals with cheese.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall.

Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales.

Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich.

Thanksgiving. Ree takes on a Thanksgiving-themed Q and A. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu.

Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion.

Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce.

The pressure is on as Ina Garten makes a breakfast buffet for her foodie friends! Dishes include potato pancetta frittata and overnight Belgian waffles.

Ina Garten's photographer friend is coming for the weekend. She treats him to a menu that includes zucchini and goats cheese tart and tomato carpaccio.

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.

Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice 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.

Guy Fieri tries old favourites and new specialities from around America. In Detroit, he enjoys Hungarian pancakes with goulash. And, in Vancouver he eats a modern dish.

Guy Fieri travels throughout the country looking for real-deal bar food. In a small bar in Philadelphia, he eats a vegan club sandwich with deep fried tofu.

Guy Fieri is looking for comfort food in New Orleans. He stops by a Po' Boy shop to sample the Big Easy's favourite sandwich.

Guy Fieri heads to Stone Harbor, New Jersey, to sample a Brazilian speciality using Paco Paco fish from the Amazon. Then, he visits a volunteer-run brunch spot.

Casey Webb's tasty travels take him to Newport, RI. He checks out a coastal clam creation and a huge French toast platter in the crazy Go Bananas Challenge.

Casey Webb's food frenzy takes him to New York's Hudson Valley. There's an orchard-to-table treat, an Italian dessert for breakfast and super-hot wings.

A Bride, A Boat, And Bamboozled! Buddy gets an offer he cannot refuse when Bride's Magazine request an exclusive photo spread, but will last minute changes scupper everything.

A Fire, a Fashionista, and Family. Buddy and his team build a fire engine cake complete with working lights, siren and smoke and Buddy recreates his father's trademark cake.

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.

Rick travels to Ayrshire to meet the butchers behind a world-famous bacon. Plus, he reveals his recipe for lamb koftas with yoghurt and salad.

Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces.

Ree Drummond prepares for a party with a tasty selection of low-carb starters. She begins with sausage stuffed mushrooms and zucchini roll ups.

Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths.

Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

Chicken. It's all about chicken as Ina shares her kitchen tips for roasted chicken with radishes. And, a twist on a classic with chicken and spinach Waldorf salad.

Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin.

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.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Rick travels to Ayrshire to meet the butchers behind a world-famous bacon. Plus, he reveals his recipe for lamb koftas with yoghurt and salad.

Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces.

Ree Drummond prepares for a party with a tasty selection of low-carb starters. She begins with sausage stuffed mushrooms and zucchini roll ups.

Ree makes a variety of sweet festive treats! They include cinnamon roll cookies, red velvet crinkle cookies and no-bake cornflake wreaths.

Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

Chicken. It's all about chicken as Ina shares her kitchen tips for roasted chicken with radishes. And, a twist on a classic with chicken and spinach Waldorf salad.

Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin.

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.

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

Resourcefulness. Michael Symon and Esther Choi ask the 11 remaining chefs to create a three-course meal worthy of a black-tie event in 60 minutes.

Guy Fieri is on the look-out for one-of-a-kind meals. He visits a Southern/Jewish fusion restaurant that serves Bubby's brisket with beans and rice.

Guy Fieri is checking out the unexpected. In Sacramento, he visits a former Japanese grill turned diner that serves European classics.