Food Network

Ina is making dinner for the anniversary of a local florist's. To start, red pepper and gorgonzola bruschetta, followed by a retro chicken salad Veronique.

As a thank you to Miguel for taking pictures for her, Ina makes him lemon fusilli with arugula followed by panacotta with balsamic strawberries for lunch.

Ina has a friend staying the night, so for breakfast the next day she makes a feast of bread pudding, garlic herb tomatoes and maple roasted bacon.

Ina surprises Jeffrey with a beach barbecue with his closest friends for his birthday. On the menu is grilled butterflied chicken and some broccoli kebabs.

Ina prepares a lunch for the architects who designed her new kitchen. The menu includes Californian iced tea, grapefruit and avocado salad, and lobster paella.

Ina and Jeffrey head out harbourside to eat Californian BLTs and buy ingredients for a supper of Provencal scallops with basmati rice, followed by creamy panna cotta.

Jamie Oliver shares his secrets for making simple and delicious recipes with just five ingredients, saving time and money but that are big on flavour.

After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.

James visits Santiago De Compostela where he meets pilgrims, visits a bakery to try Tarta de Santiago, and takes a mussel boat tour.

James visits Vigo, home to Europe's biggest fish market. He tries Galician octopus, cooks fish in mojo sauce, and flatbread with seafood and pork.

Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Rick shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill.

Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy.

Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage.

After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent.

Rick gathers butchers from Smithfield Market to see whether they can taste the difference between organic and non-organic beef. Plus, he cooks beef stroganoff.

Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples.

Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall.

Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales.

Jamie Oliver shares his secrets for making simple and delicious recipes with just five ingredients, saving time and money but that are big on flavour.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

Guy Fieri is checking out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food.

Guy Fieri is on the lookout for worldwide flavours. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos.

Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Guy Fieri digs into some surprising ingredients. In Santa Fe, a culinary pub serves lamb neck, and a Kansas City tapas joint dishes out duck tongue tacos.

Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

Savory With A Side Of Sweet. Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

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.

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.

Adam is in Milwaukee, Wisconsin, to sample the city's meats. And, a behemoth eater tries to devour a huge burger, fries and six blazing-hot wings in less than 23 minutes.

Adam goes to Dallas, Texas, to sample Texas-style bratwurst and BBQ brisket. And a Texan tries to devour five pounds of Vietnamese pho in under 30 minutes.

Adam is in Savannah, GA, to taste peach-glazed BBQ chicken and a shrimp and crab legs boil. And twin brothers have five minutes to eat a blazing-hot pulled pork sandwich.

Adam visits Providence, Rhode Island, for a unique grilled pizza. Later, he coaches a rugby player through 15 fully loaded hot wieners in 45 minutes.

Adam recruits Portsmouth local 'Chappy' Chapman to conquer 15 sliders, large fries and milkshake of the Slapshot Challenge, weighing in at over four pounds.

Adam takes a road trip down Route 66, where palatable pit stops include steak and frozen custard. And in Tulsa, OK, a Navy officer aims to eat 23 puffy tacos in 90 minutes.

In Castile and León, James is introduced to Torrijas, learns to cook traditional maragato, and visits a cattle farm producing amazing steak.

In Madrid James tries a calamari sandwich, samples garlic prawns, tastes churros, and tastes Vermouth. He cooks calamari, roast pork and leg of lamb.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

It's cake week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts.

The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

In The Costa Del Sol James sees how huge paella is made and visits the lost village of El Acebuchal. Plus, he cooks Andalusian rice with fried fish.

Adam Richman's food quest takes him to Springfield, Illinois. He samples a local favourite and takes the Firebrand Chili Challenge.

Adam Richman visits three baseball stadiums known for serving up the most delicious and unique ballpark grub in the USA.

After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.

James tours Cordoba on an Eco Tuk Tuk. He eats oxtail at a Michelin Star restaurant, helps judge a Salmorejo competition and cooks aubergine two ways.

Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

The bikers begin in the south of Corsica. They taste sausage figatelli, veal and olive stew, and stuffed mussels with courgette gratin.

The duo follow in the footsteps of music legends and sample traditional Tennessean dishes at a classic diner. Next, they visit Elvis Presley's mansion in Memphis.

Prue welcomes award winning chef, Tommy Banks to her kitchen. She makes two-tone soup and husband John joins her for a goat's curd and tomato galette.

Jamie seeks out family recipes in Naples, the pizza capital of Italy. And, he tries a seriously naughty street-food snack that is said to predate the modern pizza.

Jamie Oliver searches for old-school Italian recipes in the breath-taking region of Basilicata. Plus, he cooks a delicious spicy sausage and sweet pepper pasta.

With a friend bringing a showbiz mystery guest to dinner, Ina makes a dazzling dinner of smoked salmon blinis and parmesan chicken with lemon vinaigrette.

Ina cooks an omelette and banana bran muffins at home, before having peach raspberry yogurt and bagels with cream cheese and smoked salmon with a friend.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

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.

James Martin makes eggs the key component to his desserts. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska.

James Martin focuses on traditional Italian desserts. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo.

The duo follow in the footsteps of music legends and sample traditional Tennessean dishes at a classic diner. Next, they visit Elvis Presley's mansion in Memphis.

Queen of the kitchen, Nigella Lawson, shares the recipes that remind her of her childhood. These are classic, family-favourite meals that are easy to make and very tasty.

Nigella shares the recipes she loves to enjoy on the weekend. She makes roasted pork, shredded lamb, mint and pomegranate and a scrumptious sticky toffee pudding.

Prue welcomes award winning chef, Tommy Banks to her kitchen. She makes two-tone soup and husband John joins her for a goat's curd and tomato galette.

With a friend bringing a showbiz mystery guest to dinner, Ina makes a dazzling dinner of smoked salmon blinis and parmesan chicken with lemon vinaigrette.

Ina cooks an omelette and banana bran muffins at home, before having peach raspberry yogurt and bagels with cream cheese and smoked salmon with a friend.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

In Granada James samples giant tapas, visits a restaurant with amazing views, and goes to an organic caviar farm. He cooks steak and Moroccan chicken.

In Murcia James eats exceptional tapas, is shown how to make Caldero and visits an apricot farm. Plus, he cooks cured tuna, steak and roast lobster.

Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.

Hearing rumours that kegs of his privately brewed beer are ending up at parties, the owner of Uncle Billy's Brew and Que in Austin calls the diners in to help.

Fearing that her staff are selling the secret recipes to her raw food menu, the owner of Beets Cafe in Austin, contacts the Charles Stile and the diners for to help.

A customer wants to propose to his girlfriend at the bakery and asks Buddy to make an engagement ring box cake.

The team are surrounded by temptation when they are asked to make a cake for Dylan's candy bar and the sisters debate hiring an assistant for Buddy.

In Granada James samples giant tapas, visits a restaurant with amazing views, and goes to an organic caviar farm. He cooks steak and Moroccan chicken.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Jamie travels to the island of Sicily in search of sensational home-cooked recipes. Plus, he is inspired to cook an epic tuna, prawn and pistachio spaghetti.

Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Ina makes a more mature Halloween spread, with espresso Martinis and pork loin with fennel and apple sauce. Dessert is a ghoulish chocolate ganache cake.

To welcome Jeffrey home after working away all week, Ina's making his favourite: chicken piccata with creamy mash and caramelized herb roasted onions.

It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

James Martin explores the varieties of sweet breads. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade.

James Martin focuses on delicious, light sponge cakes. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake.

James Martin serves up puddings with a sophisticated twist. He creates poached pears with cinnamon and goat's milk sauce. Plus, Sherry trifle with raspberries.

James Martin presents affordable, easy-to-make desserts. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

Nigella Lawson gives a step-by-step tutorial on how to create the perfect supper time meal for guests. She starts by cooking up the ultimate lamb shank and couscous dish.

Nigella Lawson showcases some of her favourite rainy-day recipes. She makes a warming pasta with meatballs dish and an exquisite chocolate cloud cake.

Prue is joined in her kitchen by award winning musician YolanDa Brown. On the menu are classic French stew and smoked salmon pasta.

Ina makes a more mature Halloween spread, with espresso Martinis and pork loin with fennel and apple sauce. Dessert is a ghoulish chocolate ganache cake.

To welcome Jeffrey home after working away all week, Ina's making his favourite: chicken piccata with creamy mash and caramelized herb roasted onions.

It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

Jamie Oliver shares his secrets for making simple and delicious recipes with just five ingredients, saving time and money but that are big on flavour.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep.

Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.

Flavortown Comes Home. Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.