Food Network

Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

Ree Drummond grills a big tailgate lunch after a busy day on the ranch. On the menu is cheesy steak burgers, spicy street corn and salt and pepper drumsticks.

Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Farm Stand. Ina loves taking food from farm-to-table. Her springtime feast includes rosemary rack of lamb with easy tzatziki and Parmesan roasted courgette.

Seafood. Ina shares her seafood secrets. She makes delicious Bay scallops ceviche, salmon and melting cherry tomatoes, as well as warm lobster rolls.

The bakers create a signature bake that draws inspiration from celebrations around the world. Then, they take on a spectacular Indonesian showstopper.

Mary shows how to host a no-fuss traditional tea party. She bakes bite-sized scones for a cream tea, and her granddaughters help her make orange butterfly cakes.

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.

Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

Ree Drummond grills a big tailgate lunch after a busy day on the ranch. On the menu is cheesy steak burgers, spicy street corn and salt and pepper drumsticks.

Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Farm Stand. Ina loves taking food from farm-to-table. Her springtime feast includes rosemary rack of lamb with easy tzatziki and Parmesan roasted courgette.

Seafood. Ina shares her seafood secrets. She makes delicious Bay scallops ceviche, salmon and melting cherry tomatoes, as well as warm lobster rolls.

The bakers create a signature bake that draws inspiration from celebrations around the world. Then, they take on a spectacular Indonesian showstopper.

Mary shows how to host a no-fuss traditional tea party. She bakes bite-sized scones for a cream tea, and her granddaughters help her make orange butterfly cakes.

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.

Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

Guy finds some places that have been drawing the crowds for years. He tries gourmet specials in Maine, amazing ribs in Oklahoma and home-made bread in New York.

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.