Food Network

Molly Yeh and her husband are going to a potluck dinner, so she prepares an 8-layer salad with squash and farro, halva magic bars and peanut butter mocha mix.

Molly Yeh has fun with Thanksgiving classics for a gathering on the farm. She serves up pomegranate glazed turkey legs with slow cooker greens and dumplings.

James Martin heads to the heart of California's wine region, Sonoma County. Before heading to the vineyards, James visits a unique Tibetan art gallery.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

The bikers explore the local food of Gwynedd. They cook lobscouse and visit a mountain lamb farmer. Plus, they meet a man growing exotic mushrooms.

Hugh Fearnley-Whittingstall indulges in delicious treats. Recipes include Genoese sponge cake and lemon curd muffins, game pies, cheesy tarts and real ginger beer.

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Live Fire, Live Wire. Captains Bobby Flay, Anne Burrell and Sunny Anderson challenge the contenders to serve suckling pig the old-school way - cooked over a live fire.

Part 3. Four returning champions vie for more money and a spot in the tournament finale by making lunch with ingredients beginning with the letter 'M'.

Robert Irvine must convince the owners of an airport cafe that a busy playground nearby isn't what's driving away their customers.

Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev.

Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.

Trisha is celebrating and wants a menu to match the occasion. She makes pork tenderloin with bacon and onion jam plus warm wax bean salad.

Trisha shares her top tips for tailgate food and on the menu is sweet tots, loaded pizza dip and nachos for dessert. Plus, a football player visits.

Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich.

Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich.

Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

Hugh Fearnley-Whittingstall indulges in delicious treats. Recipes include Genoese sponge cake and lemon curd muffins, game pies, cheesy tarts and real ginger beer.

Ainsley cooks up healthy meals full of glorious greens! First up, he makes delicious breakfast muffins followed by hot smoked trout with watercress tart.

It's the semi-final and the bakers tackle Patisserie Week, and they must achieve the perfect French pastry. Plus, for showstopper the contestants make a multiple mini-cake bake.

It's the final, and three bakers remain. The theme is Royal Bake Off, with three challenges to impress the Queen, and the signature challenge returns to the dreaded meringues.

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

Si and Dave explore Somerset's local food. They cook traditional Somerset chicken and go wassailing in search of cider. Plus, they find a West country herd of buffalo.

Ree loves making breakfast for everyone on the ranch. She makes savoury and sweet breakfast kebabs, pancake packets and a portable egg sandwich.

Ree makes a tasty combo of two comforting classics in one breakfast: carrot cake French toast. Dishes also include corn and chili chowder and fried tomato sandwich.

Molly Yeh makes her best party bites for a double birthday celebration. She starts with pickled beet devilled eggs and spinach and feta rugelach.

Molly Yeh makes the farmers a hearty breakfast spread. On the menu are a cheesy kale breakfast casserole and apple and peanut butter green smoothies.

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

Si and Dave explore Somerset's local food. They cook traditional Somerset chicken and go wassailing in search of cider. Plus, they find a West country herd of buffalo.

Yotam Ottolenghi heads to Crete for this part of his Mediterranean food adventure. He learns about how the many different cultures have combined to create this cuisine.

Ainsley cooks up healthy meals full of glorious greens! First up, he makes delicious breakfast muffins followed by hot smoked trout with watercress tart.

Fancy Schmancy. Bobby Flay, Anne Burrell and Sunny Anderson get saucy with wine-infused barbecue, and the contenders use prized cuts of meat to create 5-star feasts.

Part 4. Four returning champions must make pizza without any traditional ingredients, then search the store for clues to the ingredients in an Asian dish.

In Rome, NY, Robert Irvine helps a restaurant owner with serious health issues figure out a plan to reduce stress personally and professionally.

Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.

Guy Fieri cruises Maui, Hawaii, with his buddy chef Reno Henriques for regional favourites such as moco and kalbi ribs, food truck fare and St. Louis-style barbecue.

Guy Fieri seeks out dynamite dishes from the coasts to the Great Lakes. He discovers outrageous octopus tostadas and gourmet grilled cheese sandwiches.

Guy Fieri cruises from Texas to Michigan for cuisine with international flair, including shawarma, brisket banh mi, tequila croissants and old-school sourdough.

Guy Fieri visits some familiar faces and checks out their new places. They include a seafood spot in Fairhope, AK, and Chinese cuisine in Miami.

Guy Fieri scours the US for amazing food. He checks out ramen in St. Petersburg, FL and a funky joint frying up chicken gizzards in Lansing, MI.

Ree Drummond creates a selection of warming wonders, all made in just one pot. These treats include Asian braised beef and cheesy tomato soup.

Ree reveals her favourite shortcuts as she shares last-minute food ideas for the holidays. She uses refrigerated bread dough for a yummy Christmas tree pizza.

Ree Drummond hosts her friends for a New Year brunch featuring revamped favourites. She makes a baked bagel egg-in-a-hole and serves cute waffle pops.

Where's The Meat? Ree Drummond makes a meat-free Tex Mex frittata and shares other meat-free meals. They include mixed mushroom cheesesteak sandwiches and Cajun veggies.

Ree makes dinner for her father-in-law, Chuck. The menu includes all his favourites, from Chuck's enchiladas to quick roasted salsa to apple crisp for dessert.

Ree cooks for her always-hungry teenage sons. She makes buffalo chicken totchos, a fun twist on pizza with her broccoli cheese Stromboli and a one-pot beef noodle skillet.

Ree prepares speedy seafood done four ways. She makes coconut shrimp and mango dipping sauce Greek grilled salmon with veggies, and a mixed seafood pasta.

Ree's quarterback teens have a big game coming up so she makes their favourite food, including meatball subs, spicy mac and cheese, and confetti blondies.

He checks out a diner for a traditional pancake breakfast then makes bacon waffles and strawberry shortbread.

At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.

In Massachusetts, James finds out why the Boston cream pie is the official state dessert. Later, he makes a sumptuous chocolate and coffee cake and a chocolate brownie.

In Boston, James enjoys a classic pecan pie and visits a local rum distillery. Plus, he makes a delicious banana, pecan and maple syrup cake, and an orange and kirsch pound cake.

James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.

James is in Virginia to learn the secrets of an all-American classic, the apple pie. Then, he heads to the kitchen to make his own apple crumble cake.

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce.

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Jamie Oliver cooks pork burger, taking fast food to the next level! Later, he serves up sticky mango prawns and frozen banoffee cheesecake.

Jamie starts by cooking up his tasty tikka chicken. Next, he prepares a vibrant carrot and grain salad, and chocolate orange shortbread.

Sausage Carbonara & One-Pot Thai Chicken. Jamie makes super-fast sausage carbonara with a peppery punch! Then he serves up a spicy one-pot Thai red chicken soup and steamed pudding.

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce.

Casey is in Indianapolis to battle a beast of a tenderloin sandwich. He also tries prime rib at a historic steakhouse and a farm-fresh twist on macaroni and cheese.

Casey's culinary adventures take him to North Carolina. He tries a BBQ bonanza, a burrito and takes part in the undefeated Pierogi team challenge.

Casey Webb is in Charlotte, North Carolina, to try three southern specialities. He tries a cheesy chicken dish, a signature sandwich and a huge taco.

Casey Webb is in Hoboken, New Jersey, to sample some tasty treats. He munches on homemade mozzarella, a huge bagel and a ridiculously spicy snack.

Casey Webb is in the Golden State to try and win some impressive food challenges. He takes part in a five-round sushi and a waffle stack challenge.

Casey Webb's culinary adventures bring him to Austin, Texas. He starts with a two-pound BBQ challenge packed with all sorts of meat, sauce and side.