Food Network

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.

Guy Fieri is looking for big flavour. In New Orleans, he stops at a restaurant to have a seafood sandwich. In Carmel, Guy is served a Jersey cheese steak.

Guy is looking for some long-time favourites. In California, Guy samples a lamb burger with an African twist, and borscht made from scratch.

Casey Webb's culinary crusade carries him to California's famous wine country. There's a bagel bonanza and the epic Muy Macho Burrito Challenge.

Casey Webb pays a visit to Oakland, CA. He faces a towering banana split, a hot-off-the-grill molcajete and spring roll warfare with the Lumpia Challenge.

Buddy bakes a bi-plane cake for a hospital and a bride makes trouble when she doesn't like her cake. Stretch plots revenge against Buddy.

Buddy is asked to make a zombie cake for a couple of un-dead clients and the team also erects an erotic bachelorette cake for some game girls.

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.

Rick prepares pan-fried John Dory with boulangère potatoes and mushrooms. Later, he visits a farmer who has bounced back from the foot-and-mouth crisis.

It's spring and Rick Stein's Seafood Restaurant in North Cornwall fills up very quickly. On the menu is Rick's seafood paella with squid and hake with parsley sauce.

Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.

Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.

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.

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

Make-Ahead Desserts. Ina covers a range of delicious desserts that can be prepared in advance, like apple pie bars and chocolate banana cream pie.

Chocolate. Ina shares professional tips for chocolate, starting with chocolate ganache cake before moving onto a dazzling chocolate crème brulee.

The bakers make personalised signature biscuits, which must be about a place in the British Isles. Then, there's an iconic technical and a spectacular 3D Showstopper.

The 11 remaining are tested with a crowd-pleasing signature challenge, Prue's first technical challenge, and a chocolate collared Showstopper.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

James Martin and the Hairy Bikers go food shopping in the seaside commune of Concarneau. They cook some fresh langoustines and learn about the local cider.

James Martin and the Hairy Bikers cook some delicious seafood, including John Dory and some spider crabs. Plus, they try some gateau from Brittany.

James and the Hairy Bikers visit a fabulous food market in Pont-Aven. They demonstrate how to make a tasty risotto and a delicious goat's cheese salad.

Rick prepares pan-fried John Dory with boulangère potatoes and mushrooms. Later, he visits a farmer who has bounced back from the foot-and-mouth crisis.

It's spring and Rick Stein's Seafood Restaurant in North Cornwall fills up very quickly. On the menu is Rick's seafood paella with squid and hake with parsley sauce.

Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.

Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.

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.

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

Make-Ahead Desserts. Ina covers a range of delicious desserts that can be prepared in advance, like apple pie bars and chocolate banana cream pie.

Chocolate. Ina shares professional tips for chocolate, starting with chocolate ganache cake before moving onto a dazzling chocolate crème brulee.

The bakers make personalised signature biscuits, which must be about a place in the British Isles. Then, there's an iconic technical and a spectacular 3D Showstopper.

The 11 remaining are tested with a crowd-pleasing signature challenge, Prue's first technical challenge, and a chocolate collared Showstopper.

James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

James Martin and Nick Nairn continue their Scottish adventure in Lossiemouth. James fulfils a childhood dream and Nick takes part in a fitness test.

Guy is traveling the country looking for comfort food. In New Orleans, he discovers a place from the 1890s where they serve jambalaya and green bean casserole.

This trip, Guy is specialising in pork. He tries a chilli with smoked, braised pork. Plus, some fans show Guy their favourite burrito place with pork green chilli sauce.

Host Guy Fieri is heading out for some family cooking. In Kansas City, he visits a soup and sandwich joint that is putting a twist on old favourites.

Guy Fieri is stopping for all time classics. In Maine, a snack shack is using the same recipes since 1956. Plus, in California, Guy checks out authentic pizzas.

Lake Tahoe provides a stunning backdrop as Casey Webb explores the area's best eats. He finds a complete dinner in a bun and a Greek comfort food staple.

Casey Webb heads to Las Vegas, NV. He gambles on grilled cheese, tackles a towering sushi creation and faces the Kasespatzle Challenge at a German beer hall.

Buddy is excited to create an old-school wedding cake - tall, ornate and filled with live birds! A dad-to-be orders a lobster tail pastry for his wife.

The team visit a museum for a prehistoric mammal cake. A Sweet 16 cake proves complicated and Frankie makes and decorates a cake all by himself.

James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites.

Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.

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

Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper.

The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper.

James and chef Martin Blunos explore the food on offer in the picturesque town of Vannes. They use local ingredients to make a special monkfish meal.

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

James Martin continues his food adventure in the beautiful port city of Saint-Malo. He is joined by chef Lawrence Keogh to cook some delicious veal.

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites.

Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta.

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

Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper.

The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper.

In the popular North African holiday destination, Yotam dines on fresh fish, explores the national obsession with fiery harissa paste, and samples spicy merguez sausages.

Adam is in Turin tasting the most iconic foods named after this city including an amazing breaded beef cutlet and a veal and tuna favourite.

Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida.

Guy Fieri is exploring America finding the best joints that combine home cooking with home brewing. First, he's in Chicago and then in Tampa Bay, Florida.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Guy visits a soul food joint in Washington serving saucy chicken wings. Plus, he samples a bacon-wrapped and deep-fried hot dog in Kansas City.

Guy is looking for big flavour. In Tennessee he visits a place serving lamb with Syrian spiced tomato sauce. In Minnesota a café serves wild rice French toast.

In Tampa, Casey Webb devours the ultimate Cuban platter. He stops at a speakeasy with a secret and accepts the 20-minute Cookie Munchers Challenge.

Casey Webb heads to Orlando, FL. He faces a famous footlong and takes part in a team challenge with hometown hero, boyband superstar Joey Fatone.

The team are like kids in a toy store - literally, when they are asked to make a toy shop-themed cake. They also have a beach-themed cake to create.

The team has to make a traditional Chinese dragon cake and are busy preparing cannoli shells for the annual $25 Throw Back Cannoli Day.

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

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.

This trip, Guy is specialising in pork. He tries a chilli with smoked, braised pork. Plus, some fans show Guy their favourite burrito place with pork green 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.

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.

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.

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 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.

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.

The duo are back in Scotland, in beautiful Dumfries and Galloway. It's a place close to their hearts, a rural paradise with a glorious coastline.

The lads explore Dave's home county of Lancashire. They tour a crisp-making potato farm and create a dish celebrating the local spuds.

For their next adventure in the west of Britain, Dave and Si explore Merseyside, an area renowned for its musical heritage and cultural identity.

The Bikers continue their journey in northwest Wales, discovering a host of inspiring local producers celebrating the area's rich diversity.

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 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.

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

Guy is traveling the country looking for comfort food. In New Orleans, he discovers a place from the 1890s where they serve jambalaya and green bean casserole.

In Massachusetts, Guy visits an Italian eatery cooking fresh New England lobster ravioli. In Minnesota a diner serves burger patties stuffed with a range of fillings.

Guy visits a pub in Philadelphia where they deep-fry handmade empanadas. Plus, he checks out a waterfront lobster eatery in Portland, Maine.

Guy follows the culinary directions given by viewers. In Kentucky, he visits a 1951 drive-in that is still serving the same burger that made it famous.

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 exploring America finding the best joints that combine home cooking with home brewing. First, he's in Chicago and then in Tampa Bay, Florida.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

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

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.

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 is on the hunt for signature sandwiches. In Denver, a restaurant serves regional favourites from Southwestern Green Chiliburgers to Maine lobster rolls.

Guy Fieri is looking for big flavour. In New Orleans, he stops at a restaurant to have a seafood sandwich. In Carmel, Guy is served a Jersey cheese steak.

Host Guy Fieri is heading out for some family cooking. In Kansas City, he visits a soup and sandwich joint that is putting a twist on old favourites.

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 treks to Salt Lake City, UT. He pays homage to a pastrami-topped tradition and savours the sweet-and-salty taste of Hawaii.

Casey Webb's culinary crusade carries him to California's famous wine country. There's a bagel bonanza and the epic Muy Macho Burrito Challenge.

Lake Tahoe provides a stunning backdrop as Casey Webb explores the area's best eats. He finds a complete dinner in a bun and a Greek comfort food staple.

In Tampa, Casey Webb devours the ultimate Cuban platter. He stops at a speakeasy with a secret and accepts the 20-minute Cookie Munchers 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.

Casey Webb's travelling taste buds take him to Salem, MA. He samples a sci-fi slice of pizza, a historic treat and the 3-pound Hypernova Scotia Challenge.

Casey Webb pays a visit to Oakland, CA. He faces a towering banana split, a hot-off-the-grill molcajete and spring roll warfare with the Lumpia Challenge.

Casey Webb heads to Las Vegas, NV. He gambles on grilled cheese, tackles a towering sushi creation and faces the Kasespatzle Challenge at a German beer hall.

Casey Webb heads to Orlando, FL. He faces a famous footlong and takes part in a team challenge with hometown hero, boyband superstar Joey Fatone.

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.

The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

The bakers tackle vol-au-vents, a delicious savoury snack and a 3D pie-scape depicting their favourite childhood story.

It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final.

The remaining bakers make a perfect picnic, a summer classic and a baked celebration of our planet. Who will be crowned the winner.

Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.

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.

James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

James Martin and Nick Nairn continue their Scottish adventure in Lossiemouth. James fulfils a childhood dream and Nick takes part in a fitness test.

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.

Guy Fieri heads out to find fresh new takes on old favourites. In Oakland, a neighbourhood joint puts a southern spin on an English breakfast tradition.

Guy is looking for some long-time favourites. In California, Guy samples a lamb burger with an African twist, and borscht made from scratch.

Guy Fieri is stopping for all time classics. In Maine, a snack shack is using the same recipes since 1956. Plus, in California, Guy checks out authentic pizzas.

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.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.

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

Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

Lamb is on the menu as James Martin's food adventure continues in the beautiful market town of Lamballe. James is joined by chef Lawrence Keogh.

Chef Daniel Galmiche joins James Martin in the stunning town of Dinan. They visit a local oyster farm and cook duck garnished with lime and orange.

James Martin and Lawrence Keogh explore the fresh food on offer in the majestic region of Champagne. They cook escalope of chicken with a warm salad.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.

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

Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

Adam explores the football food culture of East London and West Ham United. He joins Hammers fans for pie and mash and tries an amazing prawn curry.

Adam enjoys the football food culture around Nottingham Forest. He enjoys a bowl of ramen, then tries a fan favourite, the legendary 'pizza dog'.

Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.

Guy tries a joint where the Venezuelan sandwich comes loaded with shredded beef, black beans and cheese. Then, some fans show their favourite spot for German bratwurst.

Guy tries a family-run place in Maine where stuffed turkey and stuffed lobster are on the menu. Next, he goes to a Greek joint serving holiday lamb.