Food Network

Trisha invites the ladies over for a girls' lunch. The menu includes linguine with braised red wine short rib sauce and chocolate cherry martinis.

Trisha gets her squad together for a Saturday brunch! She starts by conjuring up an unbelievable punch using flavoured vodka and then makes chocolate bacon biscuits.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Jamie cooks a curried fish pie and prepares light butter and sage gnudi - gnocchi-like dumplings that are made with ricotta. Plus, he bakes a hummingbird cake.

Jamie gives traditional ham, egg and chips a fiery, Jamaican twist. And, he offers a new take on chicken kebab and a tiered chocolate cake with nougat frosting.

James drives into New Orleans in a 1970s Pontiac for his next foodie hit. He cooks in Louis Armstrong Park, enjoys redfish for lunch and samples a po'boy sandwich.

Raymond cooks a North African slow roasted lamb shoulder and a courgette salad. Plus, Michelin star chef Niall Keating serves up poached plaice.

Ainsley shows how to elevate any dish with herbs and spices. He starts with a lamb rogan josh while Joseph finds out what makes hot sauce so special.

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.

James drives into New Orleans in a 1970s Pontiac for his next foodie hit. He cooks in Louis Armstrong Park, enjoys redfish for lunch and samples a po'boy sandwich.

The bikers explore the best of the Lancashire's larder. They cook traditional Lancashire hot-pot at Blackburn and dig up the first crop of Ormskirk new potatoes.

Ree is making double portions so she can freeze half of it and save it for another time. She makes shrimp scampi stuffed shells and a nacho cheese casserole.

Ree puts a twist on classic ranch dishes. She makes a low-calorie courgette carbonara, spicy Brussels Caesar salad and chocolate brownies.

Molly Yeh creates a spring feast to celebrate planting season on the farm. She makes one-skillet chicken with spring vegetables and dill flakey bread.

Molly Yeh hosts a tiki party game night with Hawaiian-inspired foods. She serves mouth-watering macaroni salad and creamy macadamia nut pops for dessert.

James drives into New Orleans in a 1970s Pontiac for his next foodie hit. He cooks in Louis Armstrong Park, enjoys redfish for lunch and samples a po'boy sandwich.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The bikers explore the best of the Lancashire's larder. They cook traditional Lancashire hot-pot at Blackburn and dig up the first crop of Ormskirk new potatoes.

Master baker Paul Hollywood takes an epic road trip across the USA, visiting local eateries and taking in culinary locations inspired by iconic films.

The bakers learn to craft bonbons at Jade Genin Chocolate. Then, the competitors seek inspiration for a dessert that uses three chocolate techniques.

In Cincinnati, Guy finds three restaurants on the same street. First, a pub serving hot dogs, then a Belgian spot with waffles and finally, a Southwestern joint.

Guy heads to Baltimore for some righteous ravioli and killer clams, before heading to Eugene for a meaty, cheesy masterpiece with a double dose of pork.

Eight chefs who've never met before are partnered up to take on the market. First, they must make a classic duo dish with a limited budget of only $15.

Chef Robert Irvine is in Houston, Texas, to help turn around a restaurant and bar. But the filthy kitchen and super-snarky owner might be too difficult to handle.

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.

2. Trisha and her sister Beth travel to Nashville's largest flea market. They then create a menu including a delicious oven BBQ chicken and buttermilk rolls.

Trisha teams up with singer, Brenda Lee, to assist her in hosting a breast cancer benefit. She lines up dishes including smoked baby back ribs and boozy milkshakes.

Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Ree is making delicious springtime dishes. Her recipes include lemon and poppy seed mini scones, glazed pineapple ham and a primavera pasta salad.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

Louisiana's lush plantation country is James's next stop. He samples local speciality, gumbo, at historic Houmas House, and gets spooked on a ghost tour.

Master baker Paul Hollywood takes an epic road trip across the USA, visiting local eateries and taking in culinary locations inspired by iconic films.

Ainsley pays tribute to grains and pulses, making the most of their versatility with a visit to a business that combines a brewery and a bakery on one site.

The bakers must prepare quick breads with no proving, and a deceptively simple baguette - will they impress Paul Hollywood? Plus, showstopping action with 3D bread sculptures.

The nine remaining bakers tackle creme brulee but will they be a scrambled mess? Plus, spanische windtorte from Austria and baked cheesecake feature in the show-stopper.

Louisiana's lush plantation country is James's next stop. He samples local speciality, gumbo, at historic Houmas House, and gets spooked on a ghost tour.

The bikers travel to Carmarthenshire. They cook a traditional breakfast of cockle, lava bread and bacon in the National Botanic Garden of Wales.

Ree makes her son Todd's favourite dishes. The recipes include cheesesteak paninis, carrot fries with a tomato ranch sauce and peanut butter chocolate cookies.

Ree is making delicious springtime dishes. Her recipes include lemon and poppy seed mini scones, glazed pineapple ham and a primavera pasta salad.

Molly Yeh serves up a tasty lunch before her husband's trombone practice. On the menu are a hearty tomato squash soup and labneh grilled cheese.

Molly Yeh celebrates her husband's birthday by making his favourite Mexican cuisine. She cooks a taco hotdish, chili-lime fruit salad and cheese jalapeno poppers.

Louisiana's lush plantation country is James's next stop. He samples local speciality, gumbo, at historic Houmas House, and gets spooked on a ghost tour.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers.

The bikers travel to Carmarthenshire. They cook a traditional breakfast of cockle, lava bread and bacon in the National Botanic Garden of Wales.

Tales From The Land. Sophie visits previously abandoned land that is now pursuing regenerative farming. Later, she makes jam with apricots, saffron and honey.

Any Chance To Eat. It's Sophie's birthday and she makes lemon fritters and celebrates with friends. It's also festival time, so the whole town celebrates.

Nigella shares the recipes she relies on when the was quick and delicious meals. She demonstrates how to cook with minimum effort but for maximum pleasure.

Nigella Lawson provides interesting, delicious and simple ideas to ensure that the host spends more time with their guests than stressing in the kitchen.

Guy heads to Baltimore for some righteous ravioli and killer clams, before heading to Eugene for a meaty, cheesy masterpiece with a double dose of pork.

This trip, Guy is after some serious soup. In Baltimore he finds an Irish pub serving seafood gumbo, while in Eugene he finds a joint serving over 80 different soups.