Food Network

From a Houston joint's Argentinian empanadas to street tacos in Cancun, Mexico, Guy Fieri digs into flavours spanning the Americas.

Guy Fieri grabs gangster global grub such as oxtail and curry goat from a Jamaican joint in Houston, and a 24-hour burrito hot spot in Cancun, Mexico.

Guy Fieri visits all-female line-ups in Houston and Orlando. A grandma serves up family recipes like homemade tamales, and he checks out a funky meatball spot.

Guy Fieri digs into the gastronomic traditions of different cultures including a Mexican joint in Houston and a Jewish deli-on-wheels in Orlando, Florida.

Nigella gives her personal take on Italian food. Dishes include pasta with mussels, black rice and squid rings, Anglo-Italian trifle, and black and blue beef.

Nigella serves up delicious happiness soup, slow-roasted garlic and lemon chicken, and caramelized pineapple with malibu chocolate sauce.

Nigella reworks recipes for strawberries and cream. She also makes spiced pink soup, watermelon, feta and black olive salad and pink seared lamb with bulgur wheat salad.

Nigella travels to Whitstable and makes delicious ricotta hotcakes with strawberries, golden coconut and turmeric-infused fish curry, and Vietnamese rice paper rolls.

Nigella focuses on spicy foods. She serves up sticky spare ribs, Indonesian spiced chicken, ice cream with hot chilli syrup, and crab linguine with chilli and watercress.

Nigella goes from the Middle East to the Far East with Za'atar chicken with fattoush salad, grilled figs with cinnamon and mascarpone, and cold soba noodles with sesame seeds.

Nigella looks at perfect food combinations. She makes dishes including green salad with fresh mint and grilled haloumi and a Corsican omelette with goat's cheese.

Nigella draws on the rich, spicy flavours of the southern and eastern Mediterranean, with saffron-scented chicken pilaf, semifreddo, and Moroccan roast lamb.

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.

James Martin takes a road trip to the country that inspired his cooking career. Travelling in Keith Floyd's motor, he creates delicious new recipes in idyllic locations.

The bakers face judges Paul Hollywood and Mary Berry and are asked to produce sandwich cakes, angel food cake and amazing chocolate creations.

The surviving bakers face judges Paul Hollywood and Mary Berry and are asked to produce bread sticks, English muffins and a variety of loaves.

It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

It's the fourth round and the baking is getting serious as the remaining bakers don their pinnies to pimp up pies and tarts. They must create an age-old custard tart.

Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

Marcus brings in new apple trees to the orchard and cooks his favourite dessert, tarte Tatin. Plus, he cooks up delicious Indian-style chutneys.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

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

Returning chefs take on their former rivals in three winner-take-all grudge matches worth a guaranteed $5,000 each.

Chefs who just met are paired up and compete against other teams of strangers. The surviving team must choose if they each take $10,000 or face off for $20,000.

Casey Webb returns to his roots on the Jersey Shore. He's here for an explosive sandwich, stuffed lobster and a ghost chili-infused pizza challenge.

Casey Webb heads to Arizona to unearth the Phoenix's most appetising eats. He takes on eight wings covered in a scorching ghost chili and habanero sauce.

Casey Webb travels to Hawaii, where he embraces the aloha spirit. He takes on a gigantic three-and-a-half-pound burger.

Casey Webb is in Cincinnati to take on a huge eight-pound, double-crusted pizza in just 30 minutes. And, he encounters a stunning cheeseburger at a 200-year-old bar.

Guy checks out cuisine spanning three continents. In Denver, a quick-service spot has a twist on Indian curry and a Brazilian bistro cooks up croquettes.

Guy tries comfort food in Atlanta, including chicken and biscuits and house-cured lox. Across town, brisket burger and chicken-fried ribs are on the menu.

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.