Food Network

Laurence Llewelyn-Bowen drops in for lunch, and Prue shares her recipe for peppercorn-infused chocolate cake. Plus, tips for perfect homemade pizza.

Nigel uses one of his favourite spices to cook mustard and lemon sausages with carrot mash. Plus, he makes a refreshing jelly for grown-ups.

Nigel makes the most of what's leftover in his fridge by whipping up cheese and thyme puddings. Plus, he cooks crisp herb mushrooms.

Ree whips up grab-and-go breakfasts for the family. She bakes individual ham casseroles and a baked oatmeal served with fruit kebabs and blueberry yoghurt dip.

Ree's family are all working together on the ranch. She makes them steak sandwiches with grilled onions and fried eggs. Plus, mini pecan pies to end the meal.

Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Ina Garten focuses on comforting weeknight dinners. They include all-in-one skillet-roasted chicken and potatoes and seared salmon with spicy red pepper aioli.

Ina Garten makes the dishes that bring her joy. Her delicious menu includes giant crinkled chocolate chip cookies and cheddar and chutney grilled cheese.

It's Dessert Week and the bakers tackle a miniature cheesecake signature. They face a 17th century technical and a showstopping jelly art dessert cake.

Mary shares her delicious but simple recipes and meets a traditional farmer. She takes on classic British dishes like prawn cocktail, onion soup and banoffee pie.

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.

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.

Nigel uses one of his favourite spices to cook mustard and lemon sausages with carrot mash. Plus, he makes a refreshing jelly for grown-ups.

Nigel makes the most of what's leftover in his fridge by whipping up cheese and thyme puddings. Plus, he cooks crisp herb mushrooms.

Ree whips up grab-and-go breakfasts for the family. She bakes individual ham casseroles and a baked oatmeal served with fruit kebabs and blueberry yoghurt dip.

Ree's family are all working together on the ranch. She makes them steak sandwiches with grilled onions and fried eggs. Plus, mini pecan pies to end the meal.

Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Ina Garten focuses on comforting weeknight dinners. They include all-in-one skillet-roasted chicken and potatoes and seared salmon with spicy red pepper aioli.

Ina Garten makes the dishes that bring her joy. Her delicious menu includes giant crinkled chocolate chip cookies and cheddar and chutney grilled cheese.

It's Dessert Week and the bakers tackle a miniature cheesecake signature. They face a 17th century technical and a showstopping jelly art dessert cake.

Mary shares her delicious but simple recipes and meets a traditional farmer. She takes on classic British dishes like prawn cocktail, onion soup and banoffee pie.

Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

Laurence Llewelyn-Bowen drops in for lunch, and Prue shares her recipe for peppercorn-infused chocolate cake. Plus, tips for perfect homemade pizza.

Guy Fieri stops in at eateries serving home cooking. In Arizona, a musician prepares the recipes he learned living in Italy. In New Mexico a diner serves corned beef hash.

Guy Fieri checks out classics across the US, beginning in Fort Worth and ending in Miami. And, actor Martin Sheen samples steak at a spicy roadside joint.

Guy Fieri heads to Phoenix, Seattle and San Francisco for a world of flavour. He visits a family-owned joint serving authentic Mexican tacos, and a Greek eatery.

Guy Fieri visits places keeping the past alive, with a local landmark, old-time lunch counters and a joint serving seafood like their grandparents did in Cuba.

Adam heads to Rochester, New York via a NASCAR race. Later, he guides driver Joey Logano through the Atomic Bomb Challenge, involving a three-pound cheeseburger.

Adam heads to Omaha, Nebraska where he samples the famous Godfather sandwich at Amato's Café. Later he guides Matt through the Pig Wing Challenge, but will he succeed.

Big Beast, Brownie Blunders & Back To Baking. Buddy goes global when he is asked to make a Merlion, the mythical beast that's half lion, half fish for Singapore's 50th birthday.

Buddy and the guys are feeling rather sophisticated as they make a cake for a couple of expats celebrating the upcoming birth of the royal baby, Charlotte.

Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

Nigel makes it his mission to champion food that is often overlooked. He utilises pork belly to make the perfect crackling and a sumptuous cake from beetroot.

Nigel slater creates a week's worth of meals which perfectly balance the healthy and naughty scale. He showcases how to make the perfect chocolate cookies.

Alex Is Home! Alex is back from college and the cousins are coming over for a taco feast. Ree prepares braised beef, ranch chicken and delicious creams and salsas.

Ree Drummond throws a cocktail bash for the crew helping to open her store in town. She makes a delicious line up of make-ahead portable canapes and sweet treats.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

Ina revisits flavours from her past. She makes lamb stew with spring vegetables from her newlywed days and split pea soup with crispy kielbasa from childhood.

Ina Garten serves up a sumptuous seafood spread. She starts with one-pot fresh crab and pea risotto and also makes potato galettes with smoked salmon.

It's Patisserie Week in the semi-final and the bakers' skills are tested in a booze-soaked signature. A delicate showstopper showcases their precision.

Mary visits a fishing expert on the Isle of White before cooking lobster tails with asparagus. Plus, she makes a latte panna cotta that's perfect for special occasions.

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.

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.

Nigel makes it his mission to champion food that is often overlooked. He utilises pork belly to make the perfect crackling and a sumptuous cake from beetroot.

Nigel slater creates a week's worth of meals which perfectly balance the healthy and naughty scale. He showcases how to make the perfect chocolate cookies.

Alex Is Home! Alex is back from college and the cousins are coming over for a taco feast. Ree prepares braised beef, ranch chicken and delicious creams and salsas.

Ree Drummond throws a cocktail bash for the crew helping to open her store in town. She makes a delicious line up of make-ahead portable canapes and sweet treats.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

Ina revisits flavours from her past. She makes lamb stew with spring vegetables from her newlywed days and split pea soup with crispy kielbasa from childhood.

Ina Garten serves up a sumptuous seafood spread. She starts with one-pot fresh crab and pea risotto and also makes potato galettes with smoked salmon.

It's Patisserie Week in the semi-final and the bakers' skills are tested in a booze-soaked signature. A delicate showstopper showcases their precision.

Mary visits a fishing expert on the Isle of White before cooking lobster tails with asparagus. Plus, she makes a latte panna cotta that's perfect for special occasions.

James Martin hits the road in Great Britain, travelling Scotland, England, Wales and Northern Ireland on the ultimate culinary road trip.

James visits Nottingham, where he cooks a forest feast for Michelin award-winning restaurateur Sat Bains. Then, he whips up a tasty venison dish.

Guy Fieri catches some comfort food in Arizona, California and Wisconsin. Dishes include chilli cheddar cornbread and pumpkin oatmeal pancake.

Guy checks out places in Oklahoma City, Dallas and L.A., specialising in food just like mama used to make, from wings and waffles to Polish food like stuffed cabbage.