Food Network

Ina and Jeffrey take a trip to California. For the first meal she cooks chicken with wild mushrooms. Later, she makes baked goat cheese and grilled pork chops.

For lunch alfresco Ina makes roasted asparagus with prosciutto and Hollandaise. Later, she learns how to make a perfect Porterhouse steak and ends her day with a picnic.

Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet.

Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil's signature Torte Au Chocolat.

For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.

Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.

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

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc.

James travels to a region known for its Pinot Noir, Burgundy. He retraces Keith Floyd's visits 30 years ago and stops at the same vineyard for a personal tour.

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

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

Mary prepares delicious meals that can be put together in no time. She rustles up a mouth-watering roasted cauliflower dish with stuffed chicken thighs.

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

Mary returns to the city where she learned to cook, Paris. She gets inspiration to make a scrumptious croque monsieur and some irresistible crab blinis.

Mary sets out on a culinary adventure along the Thames. She starts at the Henley Rowing Club, where she treats the team to some delicious wraps.

On a trip to Ireland, Mary is thrilled to explore a historic food market. Back in the kitchen, she shares her recipe for a mouth-watering colcannon.

Mary spends time with a father and daughter team who run a thriving food truck. Then, she stops by a family-run Italian deli that's been in Camden for nearly 40 years.

Mary begins her culinary exploration of Yorkshire by sampling some classic dishes in the ancient seaport of Whitby. Later, she visits a world-renowned smokehouse.

Inspired by a visit to the Caledonian Forest in Scotland, Mary makes some hearty meals. She shares her recipes for a warming hotpot and a tasty puff pastry tart.

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

Guy Fieri discovers local favourites including the Memphis joint dropping whole chickens into the deep fryer, and a Virginia eatery cooking classic crab cakes.

Guy Fieri discovers great food in surprising places, like the Minneapolis bowling alley serving up bison hash and trout-and-beet salad.

Guy Fieri tracks down classic places serving up international dishes. They include a Mexican restaurant in Utah where the speciality is seven kinds of mole.

What's For Breakfast? Guy Fieri checks out breakfast across the USA. A juice bar in New Orleans makes bagels from scratch and actor Gene Hackman joins him at a New Mexico roadhouse.

Guy Fieri uncovers three historic joints. An oyster bar unchanged since 1919 serves deep fried oysters, and an old-school cafeteria dishes out peach cobbler.

Guy Fieri pulls up for a sandwich in Salt Lake City, San Diego and Chicago. On the menu is cheesesteak and 30 kinds of burgers - including alligator.

Guy Fieri checks out classic meals. In Baltimore, a shack steams crabs with corn on the cob and in Memphis, a woman recreates her mum's Southern favourites.

Guy Fieri visits eateries doing things their own way, from Mexican specialities in a Salt Lake City joint to a Chicago diner serving seafood 16 different ways.

Guy Fieri checks out classic Italian joints from Baltimore to San Diego. Classic dishes include lasagne, pizza and family-recipe spaghetti.

Guy finds outrageous food at unlikely joints. In Austin, TX a diner puts gingerbread in its pancakes. In Albuquerque, NM a little shack makes duck enchiladas.

Guy Fieri heads to three great diners in Baltimore, Salt Lake City and Minneapolis that viewers have recommended, including a diner run by a CIA-trained chef.

Guy Fieri checks out places serving more than basic bar food. A live music menu makes gumbo and a super-spicy crawfish boil and a dive-bar dishes out Jamaican jerk chilli.

Guy Fieri visits eateries recommended by viewers, including a 79-year-old diner in Salt Lake City that serves their famous Mile High biscuits and gravy.

Guy checks out places locals have loved for decades: In San Francisco, a classic joint has made fresh-carved hot meat sandwiches for more than 60 years.

Guy samples dishes born elsewhere. In Norwalk, CT, a small place makes Venezuelan fast food. In Minneapolis, a Lebanese restaurant serves lamb tongue.

Guy finds places regulars flock to. In Santa Fe, NM, a little cafe serves El Salvadoran specialties. In Mississippi a joint on stilts makes Creole dishes.

Adam heads to New Brunswick, New Jersey, for huge triple-decker deli sandwiches, two-pound Stromboli, and the legendary Fat Sandwich Challenge at a grease truck.

Adam Richman is off to Hartford, Connecticut for some humongous hot dogs, steamed cheeseburgers, and a ten-pound super-stuffed pizza challenge.

Adam Richman heads to San Diego, California, for a massive surf-and-turf burrito, tender tri-tip barbecue and a legendary Ironman food challenge.

Adam Richman journeys to Salt Lake City, Utah, for a unique pastrami-topped cheeseburger, a Belgian sausage sandwich and a diabolically spicy Hellfire Challenge.

Adam Richman is in Cleveland, Ohio, for a Greek gyro bursting with savoury beef, the state's signature spicy sausage sandwich and a five-pound grilled cheese challenge.

Food fanatic Adam Richman visits Phoenix, Arizona, for a two-foot-long, fully loaded hot dog and the five-pound Ultimate Slider Challenge.

Adam Richman takes his food quest to Boulder, Colorado, for mile-high pizza and bacon pancakes. Then, he takes on his biggest wing challenge yet.

Adam is in San Juan, Puerto Rico, sampling an enormous deep-fried pork chop, a churrasco steak sandwich and his biggest challenge yet: a nine-pound steak platter.

Adam Richman is in Richmond, Virginia, for saucy smoked spareribs, an enormous 'battleship' sandwich and a spicy challenge you'd have to be stupid to face.

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.

James indulges in the glitz and glamour of St. Tropez. He explores the local seafood market and, in true St. Tropez style, cooks his first dish aboard a yacht.

James experiences the bustling Provencal port of Marseille. There he discovers local fishermen selling fresh seafood on the back of their boats.

In Dessert Week, the six remaining bakers fight for a place in the quarter-final. They are tested on a tricky French dessert and Sue goes to Paris to learn the history of praline.

The remaining bakers step back in time for the first-ever Tudor Week. The signature challenge is a savoury stuffed pie and the technical challenge wraps the contestants in knots.

It's the semi-final and the bakers tackle Patisserie Week, and they must achieve the perfect French pastry. Plus, for showstopper the contestants make a multiple mini-cake bake.

It's the final, and three bakers remain. The theme is Royal Bake Off, with three challenges to impress the Queen, and the signature challenge returns to the dreaded meringues.

It's cake week and the bakers have a fruity challenge. Prue sets her first technical - a kids' party favourite. Plus, there's a challenging showstopper, with an illusion cake.

Paul and Prue set the remaining 11 bakers three new challenges for biscuit week. They include a tricky filling, and a showstopper that is not all fun and games.

Adam Richman heads to Johannesburg, South Africa, to sample off-menu eats. He tries a bacon-wrapped sandwich stuffed with cheese, and a braised lamb shank.

Adam travels to Cape Town to seek out the city's best off-menu eats. Dishes include South African sausage, freshly caught fish and chips, and springbok loin.

Adam Richman travels to Manila for the city's best off-menu eats. Dishes include ostrich salpicao, soupless ramen and a 12-course lechon dinner.

Adam Richman travels to Ho Chi Minh City, Vietnam, for the city's best off-menu eats. Dishes include a hidden bowl of pho, cashew smoked ribs, and a soul music burger.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

What's For Breakfast? Guy Fieri checks out breakfast across the USA. A juice bar in New Orleans makes bagels from scratch and actor Gene Hackman joins him at a New Mexico roadhouse.

Guy Fieri uncovers three historic joints. An oyster bar unchanged since 1919 serves deep fried oysters, and an old-school cafeteria dishes out peach cobbler.

Guy Fieri checks out classic meals. In Baltimore, a shack steams crabs with corn on the cob and in Memphis, a woman recreates her mum's Southern favourites.

Guy Fieri visits eateries doing things their own way, from Mexican specialities in a Salt Lake City joint to a Chicago diner serving seafood 16 different ways.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

Rick Stein travels to Galicia, Spain to explore their seafood dishes. He cooks Almejas a la Marinera. Plus, he visits Leigh-on-Sea and cooks a cockle soup.

The duo head to Nashville, Tennessee, to learn about the roots of country music. Plus, they cook biscuits and gravy and visit the Grand Ole Opry stage.

Molly Yeh has fun with Thanksgiving classics for a gathering on the farm. She serves up pomegranate glazed turkey legs with slow cooker greens and dumplings.

Molly Yeh makes her best party bites for a double birthday celebration. She starts with pickled beet devilled eggs and spinach and feta rugelach.

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 learns from New York's food greatest by taking smoked salmon and bagel masterclass at a Jewish store and a steak lesson from a legendary butcher.

Ina makes a Southern-style breakfast of grits with ham and gravy at Seersucker Restaurant. Later, at Bien Cuit Bakery, she bakes perfect baguettes.

It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final.

Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

The time has come to cross from Scotland to England, and where better to begin than James' home country of Yorkshire with chef Lisa Allen.

James continues his adventure in Lancashire with chef Lisa Allen. They visit Lisa's hometown, Clitheroe, where they prepare a lovely John Dory dish.

The duo head to Nashville, Tennessee, to learn about the roots of country music. Plus, they cook biscuits and gravy and visit the Grand Ole Opry stage.

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.

Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats.

It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final.

Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick Stein returns to Goa where he cooks a shark vindaloo and dhal with lentils. Plus, he travels to America and cooks Hangtown fry.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

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.

Guy visits eateries that feel like they've been there forever. They include a San Diego coffee shop serving classics like chicken and dumplings for 60 years.

Guy takes an eastward tour of Route 66. In Albuquerque, NM, an old gas station-turned-diner makes classics like chicken-fried ahi tuna.