Food Network

Ree Drummond and her crew cook up football tailgate food. Her strawberry cobbler squares and spicy mango barbeque turkey meatballs make up her winning spread.

Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

James Martin, one of Britain's top dessert makers, presents his fantastic ice cream recipes. But, which of his frozen treats will he demonstrate.

James Martin puts festive desserts under the spotlight. He focuses on the staples - sugar, cream, strawberries and fresh fruit. But, which festive desserts will he make.

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.

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

Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.

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

Guy searches out great American breakfasts, including a diner where they make more than thirty kinds of pancakes and a joint with more than sixty different omelettes.

Guy Fieri chills out sampling ice cream. An Arizona creamery makes Italian gelato in flavours including real apple pie, and a New Orleans eatery has over 400 flavours.

Guy hits the road for some regional specialties including Southern cooking in Virginia and the signature dishes of New Mexico, red and green chilli, in Santa Fe.

Guy searches out some neighbourhood favourites including the St. Louis tavern making German spaetzle and a Virginia cafe where calzones are a taste of New York.

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.

Adam heads to Oahu, where he tries a Chicago style frank with a Hawaiian twist. Later, he guides Lauren through The Moose Omelette Challenge, but will she succeed.

Hot Air Balloon Cake & Happy Little Bakers. Buddy and four aspiring little bakers bake a 'Make-A-Wish' cake. Buddy also plans to wow with a special hot air balloon cake.

Buddy is planning a giant cake for the New York City's annual Columbus Day parade. The cake ends up so big that it needs a forklift to lift it.

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.

In Sweden, the Sami's introduce Dave and Si to the traditional techniques of smoking to cure meat and fishing to stock up for the coming winter.

Molly adds her own twist to all-time classics. The menu includes meatloaf with mustard glaze, salt-and-vinegar potato galette and wedge salad with bacon and feta cream.

Molly prepares for the birth of her first baby by whipping up a variety of freezer-friendly meals. The menu includes sweet potato and black bean burritos.

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Ina sees what professional cooks make at home when they're off duty. Recipes include banana raspberry smoothies and kimchi fried rice with fried egg.

Ina shares restaurant-inspired dishes and secrets from America's best kitchens. On the menu are peas and prosciutto, lemon chicken and skillet brownies.

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

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

Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.

Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.

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.

In Sweden, the Sami's introduce Dave and Si to the traditional techniques of smoking to cure meat and fishing to stock up for the coming winter.

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

It's a feast for toast lovers in Ree's ranch kitchen! She makes a creamy chicken pot pie served on crispy brioche and an incredible French onion grilled cheese.

Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.

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

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

Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil.

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 tracks down international tastes, including a Phoenix joint with a mix of cuisines and a diner outside Atlanta with a menu full of Greek specialties.

Guy searches for places doing food their own way, including a joint built into two old busses where they serve deep fried hot dogs and three-pound burgers.