Food Network

Trisha and her friend are getting ready for boot camp! They whip up low calorie meals including chickpea salad sandwiches and lemon orzo chicken soup.

Trisha and her sister get ready for their book club. They make a wine-inspired menu featuring rotini with chicken marsala ragout and a chocolate cake.

Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.

Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.

Jamie pumps up the veg with a bold black bean burger topped with salsa. Plus, he makes a double corn salad and dishes up a delicious curry full of spices.

Jamie turns a pad thai into a meat-free feast. Plus, he tops roast potatoes with a perfect pickle and makes an indulgent cauliflower cheese pizza pie.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

Raymond puts a modern twist on classic British meals, including pea soup and bacon sandwiches. Plus, chef Paul Ainsworth makes a unique cheese dish.

Ainsley heads to the dreamy shores of Antigua. He visits a popular roadside food shack and prepares chargrilled citrus salted prawns with a hot pepper sauce.

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.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

Si and Dave travel to explore the best local food that Cheshire has to offer. They cook a Cheshire cheese soup at Chester Zoo and visit a smokehouse.

Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.

Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.

Molly Yeh uses pantry ingredients in a budget lunch. She makes harissa-braised chickpeas with feta, yogurt marinated chicken skewers and peanut butter rice squares.

Molly Yeh makes a special menu for Chinese New Year. Dishes include ginger glazed salmon, carrot steamed buns, peanut butter broccolini and fortune cookies.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

Si and Dave travel to explore the best local food that Cheshire has to offer. They cook a Cheshire cheese soup at Chester Zoo and visit a smokehouse.

Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos.

Ainsley heads to the dreamy shores of Antigua. He visits a popular roadside food shack and prepares chargrilled citrus salted prawns with a hot pepper sauce.

The Pacific Northwest heats up as Michael Symon arrives at Washington's Spring Fair BBQ Playoffs, where pitmasters compete for a share of $25,000.

Four grandmas compete by creating family favourite dishes. They have to show good coupon budgeting and in the final, there is a family recipe cook-off.

Robert heads to Michigan to resurrect the Sunnyside Café, a little breakfast joint with big problems. Owner Jeanette is a micromanager who refuses to make changes.

Guy celebrates homeland favourites from diverse cultures. In Minnesota, a Mexican restaurant-market combo serves tacos al pastor and carnitas tamales.

This time, Guy checks out spots that say a lot in the name. In Fort Collins, Colorado, gangster green chilli and mile-high burgers are on the menu.

Trisha's nephews return to the kitchen to learn some budget-friendly recipes. They make garlic popcorn, breakfast burritos and Thai peanut butter ramen.

Trisha invites family and friends over for a party. She makes spicy artichoke dip, Nashville hot chicken meatball sliders and lime and orange wedge gelatine shots.

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.

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.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos.

In Antigua's public market, Ainsley meets formidable fruit and veg stallholder, Mrs Douglas. Later, he prepares coconut lobster tempura with a rum pineapple salsa.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

The bikers travel to Shropshire to explore the best of the county's larder. They collect game from a pheasant shoot and pick berries in the town of Shrewsbury.

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.

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.

Molly Yeh makes a pre-game lunch for friends, and it's full of delicious finger foods! She serves her Asian Scotch eggs and crispy oven fries with feta red pepper dip.

Molly Yeh makes a birthday lunch menu for her husband and father-in-law. The menu features chicken shawarma tacos, Moroccan carrot salad and chocolate tahini cake.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

The bikers travel to Shropshire to explore the best of the county's larder. They collect game from a pheasant shoot and pick berries in the town of Shrewsbury.

Chef Sophie Grigson shares her new world in beautiful Puglia. From meeting lovely locals to finding delicious ingredients Sophie shows her new Italian life.

Chef Sophie Grigson shares her new world in beautiful Puglia. From meeting lovely locals to finding delicious ingredients Sophie shows her new Italian life.

In Antigua's public market, Ainsley meets formidable fruit and veg stallholder, Mrs Douglas. Later, he prepares coconut lobster tempura with a rum pineapple salsa.

Michael Symon meets the who's who list of BBQ legends as 30 renowned pitmasters gather in the heart of Queens, New York, for the Pig Beach BBQ Benefit.