Food Network

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.

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.

Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.

Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX.

Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

Guy travels the classic American highway for great food at tasty places. Along the way, he tries German spaetzle and jagerschnitzel and apple smoked salmon.

Guy Fieri travels to three coasts in America in search of the best seaside food. He has fried calms, clam cakes, lobster chow as well as octopus and beach burgers.

Guy Fieri heads to three great diners in Baltimore, Salt Lake City and Minneapolis that viewers have recommended, including a diner run by a CIA-trained chef.

Guy Fieri checks out places serving more than basic bar food. A live music menu makes gumbo and a super-spicy crawfish boil and a dive-bar dishes out Jamaican jerk chilli.

Guy enjoys tasty plates from all over the States. In Kansas City he tries tater tot pizza, he has brunch in California and in Michigan he eats Vietnamese.

Guy chases down some of the best burgers in America. He tries one made with a quarter pound of cheese and steamed with ice, and then a burger made with peanut butter.

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 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 tries a diner in South Carolina where the specialty is the A-Plenty, a meal or sandwich covered in French fries and onion rings.

Guy explores American restaurants serving up unique dishes. In Massachusetts he tries whole belly clams and in Michigan he tucks into chicken gizzards.

Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX.

Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

Guy hits the road to find some of the best local favourites in America. In Seattle he tries delicious chili and he tucks into crab cioppino soup in California.

Guy is on a road trip visiting places that viewers recommended. He visits a Tiki bar in Minneapolis, a 60-year-old joint in Florida and a Hawaiian heaven in Seattle.

Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

Adam tries a monster Burritozilla and competes in a super-spicy challenge: The Special Number Two. He must finish a fiery ramen soup that even the chef won't try.

Adam hunts for delicious and indulgent food in Albuquerque, New Mexico. Later, he recruits locals to take down a monstrous beef and bean burrito challenge.

Adam is on the hunt for authentic flavours and delicious dishes in Tampa, Florida. Later, he recruits a pro-wrestler to take down a scorching hot platter of wings.

Adam chows down on mouth-watering meals in New Haven, Connecticut. Later, he aims to help a college freshman defeat the Caseus Cheese Truck Challenge.

Adam bites into a Reuben pizza covered in Swiss cheese and competes in the Stuffed Pizza Challenge. He must finish 10lbs of pizza or join the Wall of Shame.

Adam bites into a chicken and cheddar biscuit sandwich. And, he has 15 minutes to finish a dozen jumbo wings soaked in super spicy sauce.

Adam visits one of Harlem's most historic soul food joints to try what locals say is the best chicken and waffles in town. And, he helps locals defeat the Squealer Challenge.

Adam's culinary crusade brings him to Nashville, Tennessee. He tries to guide two of the city's newest stars, the LoCash Cowboys, through the Rooster Challenge.

In Tulsa, Adam tries the monstrous Double Okie Burger and one of the city's most legendary steaks. Later, he guides Tulsa's firefighters through a fiery pizza challenge.

James Martin focuses on cakes made for special occasions. He demonstrates many beautiful celebration cakes including the classic black forest gateau.

James Martin, one of Britain's top dessert makers, explores the many varieties of sweet tarts. But, which of his stunning tart recipes will he demonstrate.

James Martin, one of Britain's top dessert makers, presents his fantastic ice cream recipes. But, which of his frozen treats will he demonstrate.

James Martin puts festive desserts under the spotlight. He focuses on the staples - sugar, cream, strawberries and fresh fruit. But, which festive desserts will he make.

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.

It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries.

Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper.

Adam is on the south coast to watch Brighton & Hove Albion. First up are incredible Mexican tacos, then a gourmet monkfish and triple cooked chips.

Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

James heads to North Wales with Stephen Terry. They have a five-star meal at Pale Hall, then James cooks Welsh lamb with gnocchi.

James and Stephen are heading south through Wales en route to Pembrokeshire. They visit Michelin-starred restaurant Ynyshir, run by chef Gareth Ward.

Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX.

Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas.

Guy Fieri visits some great family-owned restaurants around America. He goes to a diner in Massachusetts, a burger joint in Chicago and a Mexican eatery in San Diego.

Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

Nigel explores why spicy flavours work so well with something cooling. He matches a spicy tomato stew with a soothing yoghurt and makes a classic chicken curry.

Nigel explores the contrast between textures in the kitchen and how this contrast can make or break a dish. He then creates a classic savoury pie with puff pastry.

Ree whips up a truly sensational packed lunch for the cowboys on the ranch. She makes pulled pork sandwiches, spicy sweet potato fries and fresh fruit salad.

Brunch Is In The Fridge! Ree has friends over for a boozy brunch. She makes tropical Bellinis to be enjoyed alongside tasty dishes. Her tater tot breakfast casserole is a winner.

Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices.

Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach.

Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones.

Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

It's time for a summer party and Mary's serving up tasty dishes best served cold. She makes salmon fillets with herb sauce, fillet of beef and fiery red rice salad.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.

Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

Nigel explores why spicy flavours work so well with something cooling. He matches a spicy tomato stew with a soothing yoghurt and makes a classic chicken curry.

Nigel explores the contrast between textures in the kitchen and how this contrast can make or break a dish. He then creates a classic savoury pie with puff pastry.

Ree whips up a truly sensational packed lunch for the cowboys on the ranch. She makes pulled pork sandwiches, spicy sweet potato fries and fresh fruit salad.

Brunch Is In The Fridge! Ree has friends over for a boozy brunch. She makes tropical Bellinis to be enjoyed alongside tasty dishes. Her tater tot breakfast casserole is a winner.

Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices.

Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach.

Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones.

Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

It's time for a summer party and Mary's serving up tasty dishes best served cold. She makes salmon fillets with herb sauce, fillet of beef and fiery red rice salad.

Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

Adam is in Manchester to watch the Red Devils play. He gets stuck into an epic seafood boil and a new sweet and savoury take on sourdough pizza.

Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble.

Guy Fieri visits classic joints doing burgers and hot dogs. They include a Minneapolis dive where one of the specialties is called the Hairy Brain.

Guy Fieri discovers local favourites including the Memphis joint dropping whole chickens into the deep fryer, and a Virginia eatery cooking classic crab cakes.