Food Network

Guy Fieri has a turf-and-surf soiree with savoury steak in Orlando, soul food in Memphis, and next-level chowder in Rhode Island.

Guy Fieri's headed back for top-tier tenderloin in Memphis, short rib gnocchi near Boston, and out-of-this-world wagyu in Lackawanna, NY.

It's a full-blown meat-fest when Guy Fieri checks out meatloaf in Las Vegas. Then, he hits up stuffed street tacos and unique burgers in New Jersey.

Guy visits a crepe shop in Vegas that serves everything from pork to peaches. Plus, he tries killer carnitas in Santa Barbara, California.

In Cleveland, Casey Webb tackles a corned beef colossus, a caramel ice cream sundae at a sweet time machine and an Olympic-sized gyro challenge.

In Manhattan, Casey Webb takes on a pizza slice challenge. Plus, he attempts the giant ice cream scoop challenge that nobody has been able to complete.

C. Casey Webb lands in Washington, DC, for shepherd's pie at a political culinary institution. He also attempts to beat a Korean fried dish challenge.

Casey Webb's epic food adventure takes him to Lafayette, Louisiana. He tries Cajun stew and accepts an ultra-spicy ramen bowl challenge.

Casey Webb's tasty travels take him to the Florida Keys for a shrimp burrito and Ropa Vieja at a Cuban institution. Plus, he attempts a Key lime pie challenge.

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.

Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

Adam Richman visits the Windy City to take on three meat-laden sandwiches, fries and a slaw in under an hour.

Chef James Martin visits a farm in Hampshire to learn about the process of making cheese. Back in the kitchen, he whips up three tasty meals with cheese.

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.

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.

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

Past halfway in their baking marathon and the remaining six bakers face three European cakes: a yeast-leavened cake, a Swedish princess torte and a dobos torte.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Adam Richman is in Kansas City for some world-class barbecue, some of the best pan-fried chicken in the USA and the six-pound Ultimate Destroyer sandwich.

Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

After picnicking by the River Rhone, Michel makes the perfect finger food for Summer, poached chicken in musketeer sauce! Plus, he visits the Morin chocolate factory.

Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

A relocated Filipino spot in California has spicy pork fries worth the commute. Then, a Colorado staple celebrates a century of college-town classics.

Ocean Eats And A Chicken Feast. Guy Fieri checks out seafood and chicken sensations, from garlic prawns in Los Angeles to mile-high tower of fried chicken in Denver.

Guy Fieri takes a walk down memory lane with marsala meatballs in Florida, smoked rib tips in Colorado and wild grilled cheese in North Carolina.

Guy Fieri has an East Coast experience in Florida and North Carolina at a pastrami food truck, a hot dog haven and an O.G. Triple D alum.

Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

Kardea Brown serves up a brunch menu inspired by her childhood. It includes a meat lover's quiche, lemon sweet rolls and tropical dragon fruit mimosas.

Oh Baby, Baby! Kardea celebrates her sister's journey to parenthood with a special meal. She makes golden yellow split pea soup and blackberry crunch no-churn ice cream.

Crispy Pork And Grilled Mushroom Sub. On the menu is crispy Parma pork, minted courgettes and brown rice. Plus, tasty grilled mushroom sub, smoky pancetta, melted cheese and pears.

Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Plus, prawn cocktail, king prawns and sundried pan bread.

The sun is shining, and Ina is making some tasty summertime dishes. She makes roasted shrimp with feta and mouth-watering salted caramel ice cream.

Ina reveals all her bread-baking secrets. She makes honey white bread, gets creative with breadcrumbs and mussels and builds a tasty tuna and hummus sandwich.

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 begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

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.

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.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

Crispy Pork And Grilled Mushroom Sub. On the menu is crispy Parma pork, minted courgettes and brown rice. Plus, tasty grilled mushroom sub, smoky pancetta, melted cheese and pears.

Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Plus, prawn cocktail, king prawns and sundried pan bread.

Pizza The Action. Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.

4 Ways With Beef. Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

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.

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.

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 begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

A behind the scenes reveal of Rick Stein's gastronomic journey from Bordeaux to Marseille on a canal boat, including his favourite regional dishes discovered along the way.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

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.

BBQ To Boxty. Guy Fieri revisits real-deal barbecue in San Antonio, veggie-loaded lasagne in Jersey, and killer potato cakes in Syracuse, NY.

Guy Fieri's headed back for killer Cajun in Indiana, a righteous roast beef panini in Boston, and awesome Buffalo chicken soup in upstate New York.

Guy Fieri's heading back for some gangster global food, with high-octane Thai in Phoenix, Lebanese in Syracuse, NY, and Druze in New York City.

Guy Fieri's grabbing elevated pub grub in Memphis, amped-up mango jerk chicken in Plymouth, MA, and off-the-hook octopus salad in Cape May, NJ.

A Nashville restaurant wants help after hearing rumours their songwriting contest is rigged. '80s pop star Tiffany goes undercover as a mystery diner to investigate.

Steve, owner of Nashville Street Tacos and The Stillery, believes his part-time apartment above his restaurant is being used while he's out of town.

Mining Cake, Sailing Santa, And Sister Makeovers. After visiting an old zinc mine that glows, the team makes a cake that really rocks. And the sisters get a cosmetic injection.

A Barter, A Baker, And An Italian Professor. Two tween brothers offer to trade pizza for a pony cake for their sister. Mauro's son has an Italian lesson before a semester in Rome.

Jamie cooks up a Korean-inspired Gochujang chicken traybake, shares eight ways to use salmon fillets and tops it all off with a banoffee fro-yo tart.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

Easy Meals For A Busy Momma. Kardea gives her busy pal some easy weeknight dinner ideas. They make green chicken enchiladas, chicken noodle soup and a strawberry-rhubarb galette.

All About A Throwback! Kardea makes updated versions of favourite foods from her childhood. They include yummy double berry snack bars and mini golden beef pockets.

Sizzling Beef Steak And Mighty Mackerel. On the menu is sizzling beef steak, hoi sin prawn and noodle bowls. And, mighty mackerel, and mixed tomato and quinoa salad.

Steak, Liver And Bacon And Mexican Tomato Soup. Jamie cooks steak, liver and bacon, bubble and squeak mash and red onion gravy. Plus, Mexican tomato soup and chilli nachos.

Ina creates a classic Italian Bolognese, but she updates it to be an easy weeknight dinner. Then, she makes a traditional Tuscan roasted sausage and grapes dish.

Ina is inspired by local produce and embraces the incredible ingredients that she can find on her doorstep. She makes honey vanilla pound cake and corn and Brie salad.

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 is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.

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.

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.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

Sizzling Beef Steak And Mighty Mackerel. On the menu is sizzling beef steak, hoi sin prawn and noodle bowls. And, mighty mackerel, and mixed tomato and quinoa salad.

Steak, Liver And Bacon And Mexican Tomato Soup. Jamie cooks steak, liver and bacon, bubble and squeak mash and red onion gravy. Plus, Mexican tomato soup and chilli nachos.

Easy Eats. Ree takes it easy with a range of simple dishes, starting with creamy lemon chicken and sweet potato and mushroom carbonara.

Hotter And Hotter. Ree turns up the heat with some spicy eats. She transforms jalapeno pimento cheese dip into a fiery grilled cheese and makes hot and cheesy baked meatballs.

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.

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.

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 is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.

Jamie cooks a trusty midweek traybake of roast veg and Camembert fondue. Plus, he serves up a surprising, delicious dish of mango chutney fish bites.

Risk and reward collide when the final five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore.

Guy Fieri's picking up gourmet tacos in Phoenix, a signature mac cheesy pizza in Boston, and out-of-bounds oxtails in Texas.

Guy Fieri's checking in with a s'mores French toast tower in Boston, braised bison in Duluth, and outrageous sausage gravy burgers in Indiana.

Guy Fieri's getting saucy with gourmet pizza in Minneapolis, lights-out lobster rolls in Boston, and mouthwatering mushroom poutine in Massachusetts.

Guy Fieri finds funky flavour with waffles in Syracuse, NY, mushroom asada in Allston, MA, and queso and mojo pork-topped tots in Minneapolis.

Charles Stiles and his team risk it all to bust the boss! For the first time, the sting is conducted from inside the restaurant to see if the accusations are true.

Adam hunts for delicious and indulgent food in Albuquerque, New Mexico. Later, he recruits locals to take down a monstrous beef and bean burrito challenge.

Dinosaurs, Brush Strokes and Edible Art. The crew makes a Hadrosaurus cake for a Dinosaur theme park. And, for the first time since the '80s, Danny has his moustache shaved off.

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game.

Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Kardea treats her mum and aunt to a spa day followed by a decadent dinner! She makes creamy lobster and corn pappardelle and chocolate martinis.

Ribs, Pretzels And Tailgating! Kardea cooks for a tailgate at the high school stadium. She serves up St. Louis-style ribs, beer cheese and soft pretzel bites.

Glazed Pork Fillet And Tapas Bruschetta. Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce. Plus, tapas bruschetta, and golden grilled sardines.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Ina shows how to make two tasty main-course ideas quickly. The perfect ideas for dinner parties; roasted salmon with green herbs and chicken with shallots.

Ina enjoys a day of cooking her favourite French meals, including an omelette and veal chops with Roquefort butter and potato basil purée.

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.

Mary explores the bustling food markets in Marrakech, Morocco. Back in the kitchen, she prepares lamb tagine, a spicy carrot hummus and a fresh summer salad.

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.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

James Martin's food adventure continues with a trip to Aix-en-Othe. He is joined by chef Lawrence Keogh to cook pan-fried pork with anise squash.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Glazed Pork Fillet And Tapas Bruschetta. Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce. Plus, tapas bruschetta, and golden grilled sardines.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Mom Knows Best. Ree makes her mum's favourite food, starting with chocolate mousse and white clam pizza. She also makes a healthy salad and garlic spinach spaghetti.

Tale Of 4 Dinners. Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.

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.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

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.

Mary explores the bustling food markets in Marrakech, Morocco. Back in the kitchen, she prepares lamb tagine, a spicy carrot hummus and a fresh summer salad.

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

Jamie cooks a trusty midweek traybake of roast veg and Camembert fondue. Plus, he serves up a surprising, delicious dish of mango chutney fish bites.

Guy Fieri's catching up with a top taco spot in Phoenix, a real-deal Italian joint in Boston, and a 'meatless' butcher in Minneapolis.

Guy Fieri's stopping in for lamb shank in Minneapolis, signature BBQ fusion in Venice, CA, and a rocking roast beef sandwich in Falmouth, MA.

Guy Fieri checks on Flavortown favourites, like thin crust pies in Chicago, relleno in Minnesota and jackfruit Cubanos in Cambridge, MA.

Guy Fieri returns for big-deal banana coffee bread in Cambridge, MA, scratch-made meatloaf in Chicago, and a legit lamb sandwich in Duluth.

Adam visits one of Harlem's most historic soul food joints to try what locals say is the best chicken and waffles in town. And, he helps locals defeat the Squealer Challenge.

Adam is on the hunt for authentic flavours and delicious dishes in Tampa, Florida. Later, he recruits a pro-wrestler to take down a scorching hot platter of wings.

A Jersey Shore surf shop owner wants a summery cake for a surfing contest. And, Mauro gets melon fever with a cake order for a watermelon festival.

The sky's the limit! Buddy creates a beautiful butterfly cake for a local zoo. Meanwhile, the team gets an order for the US Air Force. Will it take off.

After picnicking by the River Rhone, Michel makes the perfect finger food for Summer, poached chicken in musketeer sauce! Plus, he visits the Morin chocolate factory.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

Molly Yeh makes a special brunch for the family to celebrate her anniversary. The menu features shakshuka with feta and Brussels sprouts and bacon hash.

Molly honours her early days on the farm with her most memorable suppers. Dishes include chicken hot pot, sweet cookie 'salad' and sausage and broccolini pizza pockets.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

Ina makes burgers with a twist. She gives the sides a makeover with a buttermilk ranch dressing on bibb lettuce and sweet potato chips.

Ina bakes a double delicious treat - chocolate chunk blondies and cookies using one easy batter. Plus, Patti Page shows Ina how to make animal cookies.

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.

Mary boards one of the Royal Navy's mightiest warships, the HMS Defender. As the crew take part in a war training exercise, Mary helps out the hard-working kitchen team.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

James sails into the French port of Marseilles in search of the famous fish stew, bouillabaisse. He explores its North African quarter and cooks a lamb tagine.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

Dinner Start To Finish. Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.

Take-Along. Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

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.

Mary boards one of the Royal Navy's mightiest warships, the HMS Defender. As the crew take part in a war training exercise, Mary helps out the hard-working kitchen team.

It's seafood delivery day and Michel splashes out on all sorts of delicious ingredients to make a seafood platter. Plus, he harvests asparagus at his local organic farm.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Guy Fieri's filling up on a prime time pitmaster sandwich in Dallas, fully loaded jambalaya in Falmouth, MA, and jerk duck confit near New Orleans.

Guy Fieri's going back for killer meatloaf in Chicago, craveable carnitas taquitos in Cincinnati, and the-bomb boudin grilled cheese in New Orleans.