Food Network

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.