Food Network

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.

Guy Fieri discovers great food in surprising places, like the Minneapolis bowling alley serving up bison hash and trout-and-beet salad.

Guy Fieri tracks down classic places serving up international dishes. They include a Mexican restaurant in Utah where the speciality is seven kinds of mole.

In Mobile, Alabama, Adam samples a beloved sausage stuffed burger and a 30-hour smoked pulled pork. Later, he helps a local eat more than 422 oysters in under one hour.

Adam takes a trip along the beautiful Gulf Coast in search of delicious eats. Plus, he coaches a local musician who hopes to defeat the Muffaletta Sandwich Challenge.

Snooki, Super Anthony & A Ship. Buddy visits the Seaport Museum to get inspiration for a nautical-themed cake. Meanwhile, a celebrity stops by to order a yummy cake for her mum.

Sweet Sixteen, Stars & A Sabre Sword. Buddy bakes a cake for celebrations at West Point Naval Academy, and a Hollywood-themed cake for Mauro's daughter's red carpet Sweet 16 soirée.

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.

Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.

Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.

Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with veg and mint sauce and for dessert, a vodka blancmange.

Chef James Martin creates a menu inspired by this love of British pork. He starts by creating a succulent brawn terrine and a classic pea and ham soup.

Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens. John fishes for dinner.

Risk Taking. The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Guy Fieri uncovers three historic joints. An oyster bar unchanged since 1919 serves deep fried oysters, and an old-school cafeteria dishes out peach cobbler.

Guy Fieri pulls up for a sandwich in Salt Lake City, San Diego and Chicago. On the menu is cheesesteak and 30 kinds of burgers - including alligator.

Adam heads to the Florida Keys, where he takes a sorority member along to compete in the Conch Republic Fritter Contest. Vanilla Ice makes a surprise guest appearance.

Adam visits Louisville to back 'Burrito Joe' as he races against the clock to consume 15 scoops of ice cream plus toppings in the Comfy Cow Challenge.

Crazy Chocolate Cake & Carlo's Centennial. The crew mark their 100th anniversary with a memory lane cake and party. Plus, Buddy makes a special announcement about the future.

The Valastros continue their Italian trip with a culture lesson in Rome. They're asked to make a cake inspired by a fresco painting for an art collector.

Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens. John fishes for dinner.

Nigel explores how contrasting temperatures can elevate a dish, from a twist on hot apple pie and ice cream, to fish with a lime and chilli 'vinegar'.

Nigel explores why the most unlikely combinations can sometimes be the best. He creates an extraordinary bread and butter pudding made with exotic spice.

Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.

Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Holiday Brunch. Ina assembles a gorgeous seasonal brunch. On the menu are morning glory muffins, a fresh fruit platter, shakshuka with feta, and a spicy bloody Mary.

Ina Garten shares inventive ways to cook with pork. On the menu are sausage strudels, butternut squash and herbed pork tenderloins.

In Chocolate Week, and the bakers face a deceptively simple traybake signature. There's a chocolate and nut-filled technical and a white chocolate showstopper.

Mary Berry shares her simple but impressive recipes. On the menu is a delicious bacon and avocado salad, breakfast scones and a classic kedgeree.

James is in Virginia to learn the secrets of an all-American classic, the apple pie. Then, he heads to the kitchen to make his own apple crumble cake.

In Washington, James learns how to make the perfect cupcake. Plus, he finds out about a cake so delicious that it has become the official dessert of Maryland.

In Maryland, James heads to a farm to pick fruit for one of the freshest peach cakes in the state. Plus, he puts his own twist on a decadent coffee and rum cake.

In Pennsylvania, James visits an Amish community to learn about shoofly pie. Plus, he makes banoffee pie and a treacle cake with a secret ingredient.

Nigel explores how contrasting temperatures can elevate a dish, from a twist on hot apple pie and ice cream, to fish with a lime and chilli 'vinegar'.

Nigel explores why the most unlikely combinations can sometimes be the best. He creates an extraordinary bread and butter pudding made with exotic spice.

Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.

Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

Holiday Brunch. Ina assembles a gorgeous seasonal brunch. On the menu are morning glory muffins, a fresh fruit platter, shakshuka with feta, and a spicy bloody Mary.

Ina Garten shares inventive ways to cook with pork. On the menu are sausage strudels, butternut squash and herbed pork tenderloins.

In Chocolate Week, and the bakers face a deceptively simple traybake signature. There's a chocolate and nut-filled technical and a white chocolate showstopper.

Mary Berry shares her simple but impressive recipes. On the menu is a delicious bacon and avocado salad, breakfast scones and a classic kedgeree.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens. John fishes for dinner.

Guy Fieri checks out classic meals. In Baltimore, a shack steams crabs with corn on the cob and in Memphis, a woman recreates her mum's Southern favourites.

Guy Fieri visits eateries doing things their own way, from Mexican specialities in a Salt Lake City joint to a Chicago diner serving seafood 16 different ways.