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Signature Twists. Guy is traveling the country looking for comfort food. In New Orleans, he discovers a place from the 1890s where they serve jambalaya and green bean casserole. S11, Ep12

Porktastic. This trip, Guy is specialising in pork. He tries a chilli with smoked, braised pork. Plus, some fans show Guy their favourite burrito place with pork green chilli sauce. S11, Ep13

Family Joints. Host Guy Fieri is heading out for some family cooking. In Kansas City, he visits a soup and sandwich joint that is putting a twist on old favourites. S10, Ep1

Tried And True. Guy Fieri is stopping for all time classics. In Maine, a snack shack is using the same recipes since 1956. Plus, in California, Guy checks out authentic pizzas. S10, Ep2

Lake Tahoe. Lake Tahoe provides a stunning backdrop as Casey Webb explores the area's best eats. He finds a complete dinner in a bun and a Greek comfort food staple. S6, Ep7

Las Vegas, Nevada. Casey Webb heads to Las Vegas, NV. He gambles on grilled cheese, tackles a towering sushi creation and faces the Kasespatzle Challenge at a German beer hall. S6, Ep8

Doves, Ducks, and Delicacies. Buddy is excited to create an old-school wedding cake - tall, ornate and filled with live birds! A dad-to-be orders a lobster tail pastry for his wife. S1, Ep7

Museum, Mistakes & Mother Mary. The team visit a museum for a prehistoric mammal cake. A Sweet 16 cake proves complicated and Frankie makes and decorates a cake all by himself. S1, Ep8

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Orkney. James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter. S1, Ep1

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe. S1, Ep2

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. S1, Ep3

Four In Hand. Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites. S19, Ep4

16-Minute Summertime. Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta. S19, Ep5

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget. S1, Ep1

Cook Like A Pro: Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt. S13, Ep8

Parmesan. Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn. S14, Ep1

Bread Week. The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper. S9, Ep3

Dessert Week. The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper. S9, Ep4

James and chef Martin Blunos explore the food on offer in the picturesque town of Vannes. They use local ingredients to make a special monkfish meal. S1, Ep4

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. S1, Ep5

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. S1, Ep6

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. S1, Ep7

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe. S1, Ep2

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. S1, Ep3

Four In Hand. Ree shares her portable food ideas. Breakfast bagel burgers are the perfect way to start the day and taco chicken Caesar salad wraps are ideal on-the-go bites. S19, Ep4

16-Minute Summertime. Ree makes beef skewers, veg and blue cheese mayo for a quick summertime dinner. Plus, she whips up Pesto chicken and blueberry, lemon and ricotta bruschetta. S19, Ep5

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget. S1, Ep1

Cook Like A Pro: Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt. S13, Ep8

Parmesan. Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn. S14, Ep1

Bread Week. The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper. S9, Ep3

Dessert Week. The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper. S9, Ep4

Tunisia. In the popular North African holiday destination, Yotam dines on fresh fish, explores the national obsession with fiery harissa paste, and samples spicy merguez sausages. S1, Ep3

Turin. Adam is in Turin tasting the most iconic foods named after this city including an amazing breaded beef cutlet and a veal and tuna favourite. S1, Ep5

Genoa. Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida. S1, Ep6

Homemade & Homebrewed. Guy Fieri is exploring America finding the best joints that combine home cooking with home brewing. First, he's in Chicago and then in Tampa Bay, Florida. S12, Ep7

Sacramento. 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! S2, Ep37