Food Network

Molly makes a festive buffet and edible gifts for three generations of her family. On the menu are pastrami meatballs, Brussels sprouts latkes and marzipan treats.

Molly Yeh makes the ultimate campfire supper for her blogging friends. Dishes include fried cheesy pickles and a butternut, bacon and apple hotdish.

Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Ina throws Jeffrey a surprise birthday party. On the menu for the celebration is a Greek platter, spinach pie and a delicious raspberry and orange trifle.

Ina enlists the help of a local florist and photographer to create the perfect brunch setup. In the kitchen, she makes baked blintzes with fresh blueberry sauce.

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 spends time with two crayfish experts in Oxfordshire. Plus, she cooks a whole seabass with lime and makes refreshing elderflower jellies.

At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.

In Massachusetts, James finds out why the Boston cream pie is the official state dessert. Later, he makes a sumptuous chocolate and coffee cake and a chocolate brownie.

In Boston, James enjoys a classic pecan pie and visits a local rum distillery. Plus, he makes a delicious banana, pecan and maple syrup cake, and an orange and kirsch pound cake.

James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.

Si and Dave prove that homemade can beat shop-bought with their DIY recipes. They make gravlax, jam doughnuts, their own corned beef and an Indian favourite, paneer.

Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Ree's got a busy day cooking for hungry teenagers. She serves up tasty chilli pie burritos, honey pecan chicken strips, and pizza grilled cheese.

Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.

At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.

In Massachusetts, James finds out why the Boston cream pie is the official state dessert. Later, he makes a sumptuous chocolate and coffee cake and a chocolate brownie.

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 spends time with two crayfish experts in Oxfordshire. Plus, she cooks a whole seabass with lime and makes refreshing elderflower jellies.

Michel uses artisan rosé wine vinegar to transform his summery take on a chicken fricassee. Plus, he puts a colourful twist on a sweet and sticky classic.

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 digging into righteous roast pork in Tampa, and he tries a lights-out lasagna and a fully loaded noodle bowl in Arkansas.

Guy Fieri's getting into a brisket burger in Tampa, sumptuous shawarma and kebabs in Rogers, AR, and legit lobster ravioli in Bentonville, AR.

Guy Fieri's getting into finger-licking karaage chicken in Rogers, AR, killer carnitas in Seattle, and a smoked French dip in Bentonville, AR.

Guy enjoys fried food from all over the States. In Philadelphia, he meets a French-trained chef who is frying specialties like spring rolls with confit duck.

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.

Buddy turns engineer when a technology teacher orders a complex cake for her students. And, the team makes a leather-looking bake for a client who owns a tannery.

Sneakers, Cheese Please, And Flying High. Buddy has some big shoes to fill and he's filling them with fresh fruit and custard when Carlo's Bakery gets an order from a local cobbler.

Prue shares recipes perfect for entertaining guests, before welcoming Alison Hammond into her kitchen where the pair make something sweet together.

Si and Dave make sausages in the Polish countryside and visit the home of gingerbread. Later, they search for bison grass in the primeval Bialowieza Forest.

Molly Yeh makes a supper of her mum's favourite dishes. On the menu are chicken paprikash, with sides of spatzle and zucchini with walnut pesto.

Molly Yeh makes a delicious brunch feast for her friends. Dishes include mini kale shakshuka, sweet potato and bacon hash, and baked challah French toast.

Jamie cooks a summery feast of Mediterranean salmon, lemony potatoes and garlic roasted tomatoes. Plus, he serves up strawberry and prosecco cocktails.

Ina is both a teacher and a student as she holds a cookery class. She teaches how to make banana cake and blueberry muffins. Then, she asks experts some questions.

Ina makes a celebratory meal for the arrival of her friend's new son. She makes truffle popcorn, spicy turkey meatballs and then they eat s'mores by the firepit.

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 prepares simple yet scrumptious dishes to satisfy the whole family. Her menu includes a light tuna salad with avocado and lemon mustard dressing.

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.

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.

Si and Dave make sausages in the Polish countryside and visit the home of gingerbread. Later, they search for bison grass in the primeval Bialowieza Forest.

Jamie cooks a summery feast of Mediterranean salmon, lemony potatoes and garlic roasted tomatoes. Plus, he serves up strawberry and prosecco cocktails.

Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

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.

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 prepares simple yet scrumptious dishes to satisfy the whole family. Her menu includes a light tuna salad with avocado and lemon mustard dressing.

Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.

Ravneet makes rum baba and seafood cocktails but also escapes the building site chaos for Cornwall in search of fresh air and a fresh fish supplier.

With crockery and lamps unpacked, Ravneet perfects raspberry soufflé while Mattie fires up the grill for burgers in their new kitchen.

Guy travels the classic American highway for great food at tasty places. Along the way, he tries German spaetzle and jagerschnitzel and apple smoked salmon.

Guy explores American restaurants serving up unique dishes. In Massachusetts he tries whole belly clams and in Michigan he tucks into chicken gizzards.

Guy hits the road to find some of the best local favourites in America. In Seattle he tries delicious chili and he tucks into crab cioppino soup in California.

Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas.

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.

Adam journeys to the scenic Pacific Coast Highway, where he eats fresh seafood and mouth-watering tacos. Plus, he teaches a local teacher in San Luis Obispo.

Elementary My Dear Buddy & Liz, Liz, Liz! Buddy makes a cake for Sherlock Holmes enthusiasts. It's inspired by the British detective, complete with iconic hat and magnifying glass.

This year, Paul's setting the bar for his birthday cake extra high. He wants a ninja cake, complete with spinning nunchucks and throwing stars.

Guy Fieri digs into braised beef noodles in Sacramento, a mighty meat sauce in Palm Beach Gardens, and a bodacious bean burger in San Jose.

Guy Fieri's kicking it with gangster gumbo in Los Gatos, CA, the-bomb basil shrimp in Riviera Beach, FL, and big-deal brisket ramen in Sacramento, CA.

Guy Fieri's grabbing cheffed-up noodles in San Jose, CA, garlic-shrimp tostones in West Palm Beach, FL, and prime-time pies in Sacramento, CA.

Guy Fieri's grabbing iconic Italian sandwiches in Tampa, crispy cod tacos just outside Sacramento, and big-deal birria burgers in South Florida.

Ina cooks for her friend, Miguel Flores-Vianaa. She makes panko-crusted salmon, warm French lentils, an all-American cheeseboard and chicken noodle soup.

Ina serves a delicious dinner at the fire station for hungry firefighters after a practice drill. She makes beef barley soup, sloppy Joes and pecan caramel sundaes.

It's competition time as Ina and her friends, Eli Zabar and David Ziff, cook a Mediterranean-inspired meal. Plus, tasty three-berries pancakes for breakfast.

Ina prepares a fool proof menu for any special occasion. The buffet table includes tarragon potato salad, chunky blue cheese and vegetable coleslaw.

Ina adapts classic dishes by adding new flavours and altering the cooking method. She makes an easy Parmesan risotto and deconstructed strawberry shortcakes.

Ina makes classic comfort foods. Her friend, Mary Giuliani, helps Ina to make miniature grilled cheese sandwich canapés, French toast pudding and a seafood pot pie.

Jamie Oliver strips back cooking to its essentials and shares his innovative ways to speed up time in the kitchen, with delicious results.

Michel uses artisan rosé wine vinegar to transform his summery take on a chicken fricassee. Plus, he puts a colourful twist on a sweet and sticky classic.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

Mary shows how to host a no-fuss traditional tea party. She bakes bite-sized scones for a cream tea, and her granddaughters help her make orange butterfly cakes.

Mary cooks dishes to impress guests at a dinner party. She makes two delicious canapés, a salmon-and-asparagus starter, and a main course of guinea fowl.

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin.

Mary makes cooking a buffet supper for a special occasion seem effortless! Dishes include beef and mushroom stew, and chocolate and orange panna cotta.

Mary shares her tips for an easy weekday supper. She makes a delicious Mediterranean platter, lamb dhansak, a quick pasta dish and a crunchy apple crumble.

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.

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

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

Mary embraces the British countryside and the produce it has on offer. She makes a tempting autumnal tart and a French version of Pesto using chives and parsley.

Mary loves to entertain and has a plethora of perfect dishes for any event. On the menu is her divine Dover sole, beetroot gravadlax and sticky chicken.

Jamie Oliver strips back cooking to its essentials and shares his innovative ways to speed up time in the kitchen, with delicious results.

Guy hits the road to find some of the best local favourites in America. In Seattle he tries delicious chili and he tucks into crab cioppino soup in California.

Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas.

In Santa Fe, New Mexico, Guy visits an African joint to taste their extra special oxtail. Then, he has stuffing sandwiches at a cafe in New Jersey.

Crab To Curry. In Santa Fe, New Mexico, Guy samples a banana curry! Plus, a Las Vegas trio has tripled their real estate thanks to pineapple pizza.

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 Fieri digs into the-bomb pastrami in Austin, Texas, prime-time potato skins in Calgary, Alberta, and lights-out lamb pizza in Reno, Nevada.

Guy Fieri travels to three coasts in America in search of the best seaside food. He has fried calms, clam cakes, lobster chow as well as octopus and beach burgers.

Guy Fieri dives into duck confit Monte Cristo in Calgary, Alberta, next-level noodle soup in Reno, and out-of-bounds arepas in Asheville.

Hot Dogs, Hot Knots, And Ramen. Guy Fieri tastes high-octane hot dogs near Asheville, primo Sicilian pie in Reno, and delicious noodle bowls in Calgary, Alberta.

Guy Fieri gets funky with jerk chicken in California, duck confit banh mi in Nevada, and a lion's mane sandwich in North Carolina.

Guy Fieri digs into braised beef noodles in Sacramento, a mighty meat sauce in Palm Beach Gardens, and a bodacious bean burger in San Jose.

Guy Fieri's kicking it with gangster gumbo in Los Gatos, CA, the-bomb basil shrimp in Riviera Beach, FL, and big-deal brisket ramen in Sacramento, CA.

Guy travels the classic American highway for great food at tasty places. Along the way, he tries German spaetzle and jagerschnitzel and apple smoked salmon.

Guy explores American restaurants serving up unique dishes. In Massachusetts he tries whole belly clams and in Michigan he tucks into chicken gizzards.

Guy hits the road to find some of the best local favourites in America. In Seattle he tries delicious chili and he tucks into crab cioppino soup in California.

Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas.

Adam is in Denver to take on the biggest burrito in the West, featuring seven potatoes, a pound of ham, a dozen eggs, a whole onion, cheese and 10 ounces of spicy chilli.

Adam visits the North Carolina Triangle, chowing down on chicken biscuit sandwiches and whole-hog barbecue before tackling a hot dog eating challenge.

Adam Richman arrives in the Twin Cities, where he takes on a 40-inch-long bratwurst and two sides to earn eternal glory and a boot of beer.

Adam's chow-down quest brings him to Sarasota, Florida, where he enjoys deep-fried hot dogs, homemade pies and his first-ever Mystery Challenge.

Adam Richman is in Las Vegas, Nevada, for huge breakfasts, some of the hottest crawfish in the US and a massive challenge known as the Big Badass Burrito.

Adam Richman returns to Durham, North Carolina, for burgers and barbeque, and to recruit a team for the Doughman Challenge: a four-member, food-and-sport relay race.

Adam Richman heads to Charleston, South Carolina for oysters served by the shovel, a fried chicken sandwich smothered in sausage gravy, and a spicy tuna sushi challenge.

Adam's food quest takes him to San Antonio, Texas where a three-pound cinnamon roll, a 42-inch pizza, and a burger topped with the spiciest chillies on earth await.

Adam Richman visits Alaska for a massive burger, a mountainous breakfast, and a monstrous challenge: the six-pound Kodiak Arrest at Humpy's Alaskan Alehouse.

Adam visits Honolulu, Hawaii for traditional eats like pipikaula short rib and a burger dish topped with fried eggs and gravy. He then tackles a huge pancake challenge.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.

The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.