Food Network

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.

Guy Fieri rolls into Hollywood, FL, Portland, OR, and Chicago, IL for serious sandwiches featuring ingredients such as Philly cheese steaks and salt cod with chorizo.

Guy Fieri drives in for fast food done right in Houston, Milwaukee and then Reseda, California. Dishes include burgers topped with mac and cheese.

Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

Buddy creates a cake for the Tribeca Film Festival with a popcorn-flavoured filling. Plus, a long-time customer returns to place a special order.

Buddy learns of Ralph's secret life when he is asked to make a cake of a mythical griffin. Plus, Buddy creates a worldly cake for foreign exchange students.

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

Nigel proves that adventurous cooking doesn't have to be complicated. He uses unusual ingredients like squid and rabbit to create delectable dishes.

Nigel shows how, with a little forward planning, cooking can be stress free. He uses a variety of methods to cut cooking time down massively.

Ree Drummond shares a trio of new Christmas bites. Dishes include: Grilled Chicken Skewers, Fig and Goat Cheese Bruschetta, and Cheesy Mini Peppers.

Ree Drummond shares her top five puff pastry recipes. She makes delicious cheese straws, sausage and Parmesan palmiers, individual beef pot pies and pizza.

This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa. Plus, British burgers, shred salad, pickles and things.

This time Jamie cooks jerk pork, grilled corn and crunchy tortilla salad. Plus, minestrone, poached chicken and salsa verde.

Ina Garten shares her take on Italian classics. She makes crispy chicken with lemon orzo, shrimp and linguine fra diavolo and an Italian cheese board.

Ina Garten prepares a marvellous make-ahead truffled mac and cheese. Plus, she puts a new spin on a bittersweet chocolate cake that everyone adores.

The finalists aim to impress with a set custard and puff pastry signature. With a choccy-nut technical and dessert tower showstopper, who will be crowned winner.

Mary visits a garlic farm to taste some of their dishes and learn about the pungent bulb. Plus, she makes a delicious crème caramel and a tasty butternut squash soup.

Chef Daniel Galmiche joins James Martin in the stunning town of Dinan. They visit a local oyster farm and cook duck garnished with lime and orange.

James Martin and Lawrence Keogh explore the fresh food on offer in the majestic region of Champagne. They cook escalope of chicken with a warm salad.

James Martin and chef Daniel Galmiche visit the food markets in Reims. Later, they cook pan-fried lamb with smoked garlic and Provencal vegetables.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. And, they make pan-fried guinea fowl with mushrooms and baby onions.

Nigel proves that adventurous cooking doesn't have to be complicated. He uses unusual ingredients like squid and rabbit to create delectable dishes.

Nigel shows how, with a little forward planning, cooking can be stress free. He uses a variety of methods to cut cooking time down massively.

Ree Drummond shares a trio of new Christmas bites. Dishes include: Grilled Chicken Skewers, Fig and Goat Cheese Bruschetta, and Cheesy Mini Peppers.

Ree Drummond shares her top five puff pastry recipes. She makes delicious cheese straws, sausage and Parmesan palmiers, individual beef pot pies and pizza.

This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa. Plus, British burgers, shred salad, pickles and things.

This time Jamie cooks jerk pork, grilled corn and crunchy tortilla salad. Plus, minestrone, poached chicken and salsa verde.

Ina Garten shares her take on Italian classics. She makes crispy chicken with lemon orzo, shrimp and linguine fra diavolo and an Italian cheese board.

Ina Garten prepares a marvellous make-ahead truffled mac and cheese. Plus, she puts a new spin on a bittersweet chocolate cake that everyone adores.

The finalists aim to impress with a set custard and puff pastry signature. With a choccy-nut technical and dessert tower showstopper, who will be crowned winner.

Mary visits a garlic farm to taste some of their dishes and learn about the pungent bulb. Plus, she makes a delicious crème caramel and a tasty butternut squash soup.

Yotam Ottolenghi visits Sardinia to learn about the island's unique cuisine. During his trip, he meets locals who share their traditional and delicious recipes.

Nigella focuses on spicy foods. She serves up sticky spare ribs, Indonesian spiced chicken, ice cream with hot chilli syrup, and crab linguine with chilli and watercress.

Nigella goes from the Middle East to the Far East with Za'atar chicken with fattoush salad, grilled figs with cinnamon and mascarpone, and cold soba noodles with sesame seeds.

Guy Fieri checks out three local favourites where the sign says who's cooking! On the menu are pork chops with polenta, onion burgers and Trinidad classics.

Guy Fieri heads from Chicago to California to check out great foreign flavours including Scandinavian, Middle Eastern and authentic Mexican.