Food Network

James visits the Dordogne, known for its hearty cuisine. He tastes three local specialities and seeks out the region's local icon, black truffle.

It's Ladd's grandmother's eighty-ninth birthday so Ree and her children decide to make her a birthday care pack - she makes chicken, cauliflower soup and cake.

The cousins are staying for a sleepover so Ree makes a finger food feast. She bakes crispy chicken strips, sweet potato fries and delicious dipping sauces.

Ree creates a Mexican-inspired menu for her investment club event. She makes blackberry margaritas, chicken tortilla soup and cheesy jalapeno cornbread.

Ree Drummond is throwing a welcome home dinner for friends moving back to her town. Dishes include peppercorn roasted beef tenderloin and mashed potatoes.

In Valencia, the bikers explore the Moorish influence on the cuisine of Spain before heading to Torremolinos to try some of the country's best tapas.

Dave Myers and Si King explore the food of the American South. They start in Memphis, Tennessee, where they try iconic Southern dishes: a soul stew and fried chicken.

The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

James travels to Lyon to explore two sides of the culinary scene. He visits the city's famous food market and experiences fine-dining at Michelin-starred restaurants.

It's Ladd's grandmother's eighty-ninth birthday so Ree and her children decide to make her a birthday care pack - she makes chicken, cauliflower soup and cake.

The cousins are staying for a sleepover so Ree makes a finger food feast. She bakes crispy chicken strips, sweet potato fries and delicious dipping sauces.

Ree creates a Mexican-inspired menu for her investment club event. She makes blackberry margaritas, chicken tortilla soup and cheesy jalapeno cornbread.

Ree Drummond is throwing a welcome home dinner for friends moving back to her town. Dishes include peppercorn roasted beef tenderloin and mashed potatoes.

In Valencia, the bikers explore the Moorish influence on the cuisine of Spain before heading to Torremolinos to try some of the country's best tapas.

Dave Myers and Si King explore the food of the American South. They start in Memphis, Tennessee, where they try iconic Southern dishes: a soul stew and fried chicken.

The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Adam explores the football food culture of Glasgow and Celtic FC. First up is a Stornoway black pudding, then a unique haggis and whisky topped pizza.

Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Guy explores traditional Italian spots in Florence. First, he goes to a 50-year-old landmark with legendary spaghetti, before going to a popular pizza place.

Guy is on a flavour-filled tour of sunny Arizona. First, the real deal Italian market making an authentic beef specialty straight from the mother country.