Food Network

Award winning chef Keshia Sakarah takes a journey into the heart of Caribbean cooking, uncovering the stories behind the islands' most loved recipes.

There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood.

Tom puts a spotlight on some fresh ingredients. Tom and his team debut a new sea bass dish and a delicious starter of courgettes and goat's cheese.

Chef Asma Khan enjoys timeless Indian classics, from a delicious dal and jhal farezi to tangy aloo gobi matter and historic 1st Class Railway Curry.

Guy Fieri drives in for fast food done right in Houston, Milwaukee and then Reseda, California. Dishes include burgers topped with mac and cheese.

Guy Fieri checks out three local favourites where the sign says who's cooking! On the menu are pork chops with polenta, onion burgers and Trinidad classics.

Guy Fieri heads from Chicago to California to check out great foreign flavours including Scandinavian, Middle Eastern and authentic Mexican.

Guy Fieri checks out eateries doing one-off dishes. In Portland, a BBQ place smokes trout and lamb ribs, and a Florida pub has a new twist on Oysters Rockefeller.

Casey Webb travels to Milwaukee for some epic Brew City eats, including a pitcher-sized Bloody Mary garnished with a whole chicken.

Casey is in New York City for the best in big city eats. In one challenge, he faces a 151-ounce milkshake, an eight-pound sloppy joe or six habanero ghost chili wings.

Buddy is asked to make a replica cake of the Heisman trophy; it is Mauro & Madeline's 20th Anniversary and it is the Next Great Baker's winner's first day.

Two ladies request a cake for the founder of their synchronised swim team, and Mary is accused of being rude to the staff, forcing Buddy to take action.

Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

The Bikers visit the stunning Peak District. They cook a traditional breakfast, spicy patties and a tasty picnic of scotch eggs, custard tarts and sweet cookies.

Molly Yeh puts her own twist on traditional recipes for Passover dinner. On the menu are Asian-inspired scallion and a hearty spiced beef pie.

Molly Yeh hosts a tiki party game night with Hawaiian-inspired foods. She serves mouth-watering macaroni salad and creamy macadamia nut pops for dessert.

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

Ina's sharing potluck party secrets. There's tomato soup with cheese croutons and a master class in grilled lemon chicken with broccoli and bow tie pasta.

Cheese. Ina shares her favourite cheese recipes. These include spinach and cheddar soufflé, cheese canapes, and two crowd pleasers - baked brie and baked fontina.

The seven remaining bakers are challenged to make a selection of pies - including the pastry! Who will be named Star Baker and who will leave The Great British Bake Off.

The remaining five bakers have to impress judges Mary Berry and Paul Hollywood with their dessert skills. Who will have what it takes to book a place in the semi-finals.

James heads for Devon to meet up with Michelin-starred chef Michael Caines. Plus, he cooks up a hearty bramble-infused guinea fowl and bacon stew.

James Martin concludes his British adventure in Cornwall, where his travelling companion is local hero and Padstow-based chef Paul Ainsworth.

The Bikers visit the stunning Peak District. They cook a traditional breakfast, spicy patties and a tasty picnic of scotch eggs, custard tarts and sweet cookies.

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

Four fan favourites from the Kid's Baking Championship are back in the kitchen to bake their way through two spooky challenges. Who will triumph and take home the $10,000 prize.

Four cookie experts design bewitching stained glass cookies and build elaborate Halloween funhouses complete with favourite carnival flavours.

The seven remaining bakers are challenged to make a selection of pies - including the pastry! Who will be named Star Baker and who will leave The Great British Bake Off.

The remaining five bakers have to impress judges Mary Berry and Paul Hollywood with their dessert skills. Who will have what it takes to book a place in the semi-finals.

Social media star Adam Purnell gives an in-depth look at his unique restaurant, where everything is cooked outdoors over flame, smoke and charcoal.

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad.

Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

Kolkata's China Town. Chef Asma Khan's recipes are inspired by Kolkata's Chinatown. They include chicken, chilli steak with spicy mash and mouthwatering Tangra prawns.

Guy Fieri ventures to places viewers asked him to visit. In Okarche, Oklahoma, a family restaurant has served fried chicken the exact same way for more than 40 years.

Guy Fieri checks out three eateries, from Miami Beach to Houston, with the same name twice: Pok Pok, Tap Tap and Niko Nikos.

Guy Fieri finds three local food joints in Idaho, Ohio and Illinois doing scratch cooking their way. And, Iron Chef Michael Symon joins him in Cleveland.

Guy Fieri visits eateries in Oklahoma City, LA and Boston cooking the old-fashioned way. They include a '40s diner serving mac and cheese and fried catfish.

Casey Webb heads to Charleston, SC, for some epic low country eats. In the Belt Buster Challenge, he must devour a two-pound burger and a huge order of tater tots.

Casey Webb visits spooky Sleepy Hollow, New York, where he tries the massive Headless Horseman Burger and takes on the Dawg House Challenge.

Stained Glass And A Surprised Danny. Father Bob orders a cake for a church member, but will Buddy finish it in time? Danny's 50th Birthday is coming, and the team plan a surprise.

Fast Hands And A Flaming Pearl. It's Chinese New Year so Buddy heads to Chinatown. Meanwhile, the team create a life-size punch bag for two mixed martial arts fighters.

Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Si takes Dave around his beloved home turf of Tyne and Wear, and Newcastle. They visit the Angel of the North, and a bakery that makes delicious stotties.

Molly Yeh serves up a tasty lunch before her husband's trombone practice. On the menu are a hearty tomato squash soup and labneh grilled cheese.

Molly Yeh celebrates her husband's birthday by making his favourite Mexican cuisine. She cooks a taco hotdish, chili-lime fruit salad and cheese jalapeno poppers.

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

Dessert. Ina shares her favourite desserts. These include frozen mocha mousse, French apple galettes, balsamic strawberries, and fruit salad with limoncello.

Ina Garten throws her husband Jeffrey an Italian-themed birthday dinner. She serves up bruschetta with sautéed chard and roasted Italian meatballs.

This week's technical challenge is iced fingers and after seven weeks of gruelling challenges, the four remaining bakers must prove they are worth a place in the final.

The three finalists must bake for The Great British Bake Off's street party making a selection of petits fours and puff pastry. Only one can take home the Bake Off trophy.

James starts his British foodie journey in the Scilly Isles, home of world-class seafood. He's joined by Michelin-starred chef, Galton Blackiston.

James returns to one of his favourite places in the UK, Cornwall, with Michelin-starred chef, Galton Blackiston. Dishes include tasty seafood tapas.

Si takes Dave around his beloved home turf of Tyne and Wear, and Newcastle. They visit the Angel of the North, and a bakery that makes delicious stotties.

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

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

Four cookie makers create multi-levelled haunted houses and host a séance by making playable spirit boards with flavoured spirits.

This week's technical challenge is iced fingers and after seven weeks of gruelling challenges, the four remaining bakers must prove they are worth a place in the final.

The three finalists must bake for The Great British Bake Off's street party making a selection of petits fours and puff pastry. Only one can take home the Bake Off trophy.

Chef Andrew Wong reveals the secrets that have made his eatery the first Chinese restaurant outside Asia to be awarded two Michelin stars.

The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate.

Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

Guy Fieri hunts down dives including Ohio, New York and Illinois. He checks out dishes such as bacon-wrapped filet mignon, and even cheeseburger soup.

Guy Fieri rolls in to Rhode Island, Texas and California in search of real family cooking. He meets a team from Bosnia serving the classics their mums made them.

Guy Fieri hits nothing but diners on his trip as he checks out a California diner serving Vietnamese food and an old lunch-car-turned diner serving Boston baked beans.

Guy Fieri checks out some long-time favourite diners, from a diner in Buffalo where they smoke their own bacon to a Massachusetts landmark serving New England classics.

Casey Webb goes to Houston, Texas, for some Tex-Mex food including the ultimate spicy challenge: a burger topped with seven of the world's hottest chilli peppers.

Casey Webb heads to New Orleans for the best of the Big Easy, including a pound sundae with eight large scoops of ice cream and smothered with eight toppings.

Silly Seuss & Surprise! One cake, two cakes. Cat cake, hat cake! Watch Buddy make a Dr. Suess cake. Then, the family tries to surprise Buddy, but tricking him won't be easy.

The team are intrigued when they are asked to make a cake that looks and tastes like beer, but then Jay returns from a delivery with bad news.

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.

Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

It's beet harvest pre-haul time! Molly is making cosy foods for her husband, including a spiced beef hotdish with bacon jalapeno cornbread.

Molly hosts a Mexican-themed brunch club. She makes mouth-watering churro pancakes with sweet milk glaze and a delicious charred tomatillo salad.

Jamie combines chicken and sausages to reinvent the roast chicken in a one-pan wonder and puts a British twist on the classic Bolognese.

Jamie Oliver whips up a tasty cauliflower cheese pasta and creates a healthier twist on the chicken Kiev the whole family will love.

Ina throws a celebratory meal for her friend, who has been named the Dean of the Yale Architecture School. She makes a paella salad and goat's cheese platter.

Pizza. Ina's husband learns to make a white pizza. Plus, she prepares a platter of arugula with prosciutto and burrata and a limoncello ricotta cheesecake.

Chef Andrew Wong reveals the secrets that have made his eatery the first Chinese restaurant outside Asia to be awarded two Michelin stars.

Award winning chef Keshia Sakarah takes a journey into the heart of Caribbean cooking, uncovering the stories behind the islands' most loved recipes.

Social media star Adam Purnell gives an in-depth look at his unique restaurant, where everything is cooked outdoors over flame, smoke and charcoal.

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.

The next leg of James's trip sees him in Devon, joined by Michelin-starred chef, Simon Hulstone. They check out delicious local mushrooms and cheeses.

James heads to Jersey, where he's joined by pal and award-winning chef, Mark Jordan. They hit the road on mini motorbikes and learn to shuck oysters.

Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

Jamie combines chicken and sausages to reinvent the roast chicken in a one-pan wonder and puts a British twist on the classic Bolognese.

Jamie Oliver whips up a tasty cauliflower cheese pasta and creates a healthier twist on the chicken Kiev the whole family will love.

Four fan-favourite kid bakers make pull-apart Halloween cupcakes with one of the hottest peppers around for a $10,000 prize pack.

Duff Goldman invites four kid bakers to create cemetery fault line cakes inspired by classic candy bars for a chance to win a $10,000 prize package.

Four fan favourites from the Kid's Baking Championship are back in the kitchen to bake their way through two spooky challenges. Who will triumph and take home the $10,000 prize.

Four kid bakers make Halloween treats in hopes of taking home a $10,000 prize! Hosts Duff Goldman and Maneet Chauhan have some tricks in store.

Award winning chef Keshia Sakarah takes a journey into the heart of Caribbean cooking, uncovering the stories behind the islands' most loved recipes.

Social media star Adam Purnell gives an in-depth look at his unique restaurant, where everything is cooked outdoors over flame, smoke and charcoal.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Guy Fieri heads to San Francisco to sample apricot relish and pork chops. In Texas, he visits a meat market turned restaurant that grills up steaks.

Guy visits a diner in San Francisco that is roasting and smoking fresh pork. Then, in Cleveland, he heads to a family place that serves Chicken Paprikash.

Guy Fieri heads out for serious fast food. He visits a bar with more than 20 burgers on the menu, and a place that serves barbecued pork.

Guy Fieri hits a Raiders home game for tailgating with chefs from three local joints and Raiders quarterback Ken Stabler.

Casey Webb heads to Portland, Oregon, to taste Peruvian chicken, a succulent porchetta sandwich and a burrito packed with ten of the world's spiciest peppers.

Casey Webb travels to Chicago for some epic eats, including a huge pork sandwich and a challenge featuring a double bacon cheeseburger and 'Irish Nacho' cheese fries.

Liberty, Layups & A Loaded Dinner. Buddy bakes a cake to honour Lady Liberty and Mauro becomes an American citizen, but not everyone is in a celebratory mood as Mary kicks up a fuss.

Presidents, Peanut Butter & Popping In. Marissa makes her famous Peanut Butter Cake, and Buddy takes on a huge task when he's asked to create a Mt. Rushmore cake. Will he succeed.

Guy checks out places in Oklahoma City, Dallas and L.A., specialising in food just like mama used to make, from wings and waffles to Polish food like stuffed cabbage.

Guy Fieri rolls into Hollywood, FL, Portland, OR, and Chicago, IL for serious sandwiches featuring ingredients such as Philly cheese steaks and salt cod with chorizo.

Guy Fieri drives in for fast food done right in Houston, Milwaukee and then Reseda, California. Dishes include burgers topped with mac and cheese.

Guy Fieri checks out three local favourites where the sign says who's cooking! On the menu are pork chops with polenta, onion burgers and Trinidad classics.

It's all about brunch, baking and cocktail shaking for Ina. The menu is breakfast ricotta with berries, jalapeno cheddar crackers and blood orange cosmos.

Baking and blooms are on the menu as Ina shares the secrets of pie making with her florist friend Michael in exchange for some table centrepiece pointers.

Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Ina's sharing potluck party secrets. There's tomato soup with cheese croutons and a master class in grilled lemon chicken with broccoli and bow tie pasta.

Cheese. Ina shares her favourite cheese recipes. These include spinach and cheddar soufflé, cheese canapes, and two crowd pleasers - baked brie and baked fontina.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

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

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.

Chef Andrew Wong reveals the secrets that have made his eatery the first Chinese restaurant outside Asia to be awarded two Michelin stars.

Award winning chef Keshia Sakarah takes a journey into the heart of Caribbean cooking, uncovering the stories behind the islands' most loved recipes.

Social media star Adam Purnell gives an in-depth look at his unique restaurant, where everything is cooked outdoors over flame, smoke and charcoal.

Mary shares recipes to build confidence in the kitchen, including an easy stir-fry hoisin chicken and a mouthwatering salmon and dill burger.

For Mary, watching the pennies doesn't mean sacrificing flavour. She makes a sumptuous crab courgetti spaghetti dish and a sausage spinach filo swirl.

Dame Mary Berry joins caterers at a wedding and shares her tasty celebration recipes. They include an elegant avocado, beetroot and prawn stack.

Dame Mary Berry rediscovers Bristol, home to some special memories. She shares delicious dishes from shakshuka to pear and blueberry galette.

Mary is in Birmingham, where she wins over the England players at Edgbaston with her cricket tea. Dishes include hot smoked salmon and jumbo lentil rolls.

Mary explores the historic Jurassic Coast, home of fond childhood memories. She joins a scallop diver and makes delicious dishes including classic moules mariniere.

Dame Mary Berry journeys to some of the places closest to her heart. She recalls memories from her past and creates new ones, sharing delicious new recipes.

Mary heads to Edinburgh and meets the runners at the city's marathon. Her hearty treats include chocolate rocky road and eggy bread avocado and ham sandwiches.

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.

Chef Andrew Wong reveals the secrets that have made his eatery the first Chinese restaurant outside Asia to be awarded two Michelin stars.

Award winning chef Keshia Sakarah takes a journey into the heart of Caribbean cooking, uncovering the stories behind the islands' most loved recipes.

Social media star Adam Purnell gives an in-depth look at his unique restaurant, where everything is cooked outdoors over flame, smoke and charcoal.

Guy Fieri heads from Chicago to California to check out great foreign flavours including Scandinavian, Middle Eastern and authentic Mexican.

Guy Fieri checks out eateries doing one-off dishes. In Portland, a BBQ place smokes trout and lamb ribs, and a Florida pub has a new twist on Oysters Rockefeller.

Guy Fieri ventures to places viewers asked him to visit. In Okarche, Oklahoma, a family restaurant has served fried chicken the exact same way for more than 40 years.

Guy Fieri checks out three eateries, from Miami Beach to Houston, with the same name twice: Pok Pok, Tap Tap and Niko Nikos.

Guy Fieri finds three local food joints in Idaho, Ohio and Illinois doing scratch cooking their way. And, Iron Chef Michael Symon joins him in Cleveland.

Guy Fieri visits eateries in Oklahoma City, LA and Boston cooking the old-fashioned way. They include a '40s diner serving mac and cheese and fried catfish.

Guy Fieri hunts down dives including Ohio, New York and Illinois. He checks out dishes such as bacon-wrapped filet mignon, and even cheeseburger soup.

Guy Fieri rolls in to Rhode Island, Texas and California in search of real family cooking. He meets a team from Bosnia serving the classics their mums made them.

Guy Fieri hits nothing but diners on his trip as he checks out a California diner serving Vietnamese food and an old lunch-car-turned diner serving Boston baked beans.

Guy Fieri checks out some long-time favourite diners, from a diner in Buffalo where they smoke their own bacon to a Massachusetts landmark serving New England classics.

Guy Fieri rolls into Hollywood, FL, Portland, OR, and Chicago, IL for serious sandwiches featuring ingredients such as Philly cheese steaks and salt cod with chorizo.

Guy Fieri drives in for fast food done right in Houston, Milwaukee and then Reseda, California. Dishes include burgers topped with mac and cheese.

Guy Fieri heads to San Francisco to sample apricot relish and pork chops. In Texas, he visits a meat market turned restaurant that grills up steaks.

Guy visits a diner in San Francisco that is roasting and smoking fresh pork. Then, in Cleveland, he heads to a family place that serves Chicken Paprikash.

Guy Fieri heads out for serious fast food. He visits a bar with more than 20 burgers on the menu, and a place that serves barbecued pork.

Guy Fieri hits a Raiders home game for tailgating with chefs from three local joints and Raiders quarterback Ken Stabler.

Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.

Adam Richman is in Ann Arbor, Michigan, for stacked burgers with all the trimmings, sports-themed deli sandwiches and the five-pound Mount Nacheesmo challenge.

Adam Richman is in Miami for the grandfather of all food challenges: legendary football coach Don Shula's massive 48-ounce steak.

Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered.

Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana.

Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.

Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.

Adam tries an infamous Triple Habanero Pie and a spicy pulled pork sandwich. Later, he takes on a six-piece spicy tuna roll drenched in a fiery concoction.

Adam stops by a restaurant in Florida to try their foot-long, deep-fried beef hot dog. Later, Adam is challenged to eat 28 pieces of fried catfish.

James arrives in the tiny village of Giverny, known for its food and art. He explores Monet's kitchen and cooks up an autumnal treat of apple doughnuts.

James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner.

Eight former winners compete to decide who will be cooking their canapes and starters for the incredible judges. Who will impress with their Christmas dishes.

The best chefs in the UK, all former winners of the competition, compete to prepare a special festive feast for some of the heroes of the COVID-19 pandemic.

The culinary experts go head-to-head with their mouth-watering dishes. Which delicious fish and main course will impress the judges and come out on top.

The incredible chefs cook their fish and mains in the hopes of impressing the judges. Which dish will dazzle enough to be chosen for the festive feast.

The chefs compete to see who will be cooking the desserts and petit fours to end the Christmas feast. Who will impress the judges with their delicious dishes.