Food Network

Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.

Molly Yeh is determined to keep her neighbouring farmers fully energised as the wheat harvest begins. She creates the ultimate ham, spinach and potato pizza.

The Bikers have been making great progress reviving Elmbridge Council's ailing Meals On Wheels service. But the kitchen is now struggling to cope.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

John celebrates the Korean harvest. He samples a delicious soy sauce, makes Japchae - a famous dish with sweet potato noodles - and learns how to beat rice.

Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Michel visits 2-star Trivet, the Cutty Sark ship, and a historic riverside pub making pork gnocchi, red mullet, mushroom millefeuille and fruit soup.

Guy visits a soul food joint in Washington serving saucy chicken wings. Plus, he samples a bacon-wrapped and deep-fried hot dog in Kansas City.

Guy is looking for big flavour. In Tennessee he visits a place serving lamb with Syrian spiced tomato sauce. In Minnesota a café serves wild rice French toast.

This time, four burger masters shop for an over-the-top burger using a tiny bag, then they make classic burgers without any classic ingredients.

Robert Irvine heads to Grand Rapids where a struggling Caribbean restaurant's dingy dining room and bland menu are in desperate need of his magic touch.

In Massachusetts, Guy visits an Italian eatery cooking fresh New England lobster ravioli. In Minnesota a diner serves burger patties stuffed with a range of fillings.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

Ina makes classic comfort foods. Her friend, Mary Giuliani, helps Ina to make miniature grilled cheese sandwich canapés, French toast pudding and a seafood pot pie.

Ina throws Jeffrey a surprise birthday party. On the menu for the celebration is a Greek platter, spinach pie and a delicious raspberry and orange trifle.

Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

Tom Kerridge travels up the Northern California coastline to experience fantastic food. He cooks a nori steamed pollock with a beurre blanc and beachcombs.

Tom Kerridge travels to Oakland, California to experience fantastic food. He cooks a spiced pumpkin pie and learns to prepare traditional northern noodles.

James indulges in the glitz and glamour of St. Tropez. He explores the local seafood market and, in true St. Tropez style, cooks his first dish aboard a yacht.

Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

In their toughest test yet, the Bikers find a village that's lost its traditional hot Meals on Wheels service, so they start a new one.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

Rachel Allen shares her quick, effortless and simply delicious Sunday dishes. She prepares a tasty fattoush salad and the crowd-pleasing huevos rancheros.

Rachel Allen is on a mission to prove that delicious and exciting recipes are easy. She meets local producers, learns about ingredients and shares her inspiring dishes.

James indulges in the glitz and glamour of St. Tropez. He explores the local seafood market and, in true St. Tropez style, cooks his first dish aboard a yacht.

John learns about Korea's fermented foods. He makes a delicious kimchi fried rice, a quick cabbage kimchi alternative and his own version of kimchi and pork filled dumplings.

Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

Molly Yeh decides it's high time to invite her college friends over to the farm. She creates a Middle Eastern feast with crispy falafel and homemade labneh.

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.

In their toughest test yet, the Bikers find a village that's lost its traditional hot Meals on Wheels service, so they start a new one.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

John learns about Korea's fermented foods. He makes a delicious kimchi fried rice, a quick cabbage kimchi alternative and his own version of kimchi and pork filled dumplings.

James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc.

James travels to a region known for its Pinot Noir, Burgundy. He retraces Keith Floyd's visits 30 years ago and stops at the same vineyard for a personal tour.

In Massachusetts, Guy visits an Italian eatery cooking fresh New England lobster ravioli. In Minnesota a diner serves burger patties stuffed with a range of fillings.

Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

Guy Fieri invites a family of four chefs to compete in head-to-head challenges and fun-filled face-offs for big bucks and bragging rights.

Robert Irvine travels to West Virginia to help a struggling single dad sort out the confusion of his Italian-American-barbecue restaurant.

Guy Fieri is stopping for all time classics. In Maine, a snack shack is using the same recipes since 1956. Plus, in California, Guy checks out authentic pizzas.

Guy visits a pub in Philadelphia where they deep-fry handmade empanadas. Plus, he checks out a waterfront lobster eatery in Portland, Maine.

Molly puts the final touches on Bernie's farm-to-table menu. It includes a wild rice burger, green goddess salad, good bistro fries and sprinkle cake donuts.

Molly Yeh sets out to create the ultimate brunch menu for the new restaurant. She fixes up Eggs Bernadette and a gigantic, frosted cardamom roll.

For Nick's parent's anniversary, Molly puts a twist on their favourite foods. She gets creative with tofu schnitzel and blue corn blueberry muffins.

Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.

Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Ree Drummond serves up four ranch-approved dishes that won't break the bank. They include Italian chicken meatballs and a tortilla breakfast bake.

Ree Drummond scores big with easy game day eats! The sumptuous menu includes pizza dip with garlic toast, hamburger potato skins and portable cookie sundaes.

Ree Drummond refreshes some of her favourite dishes. She makes delicious skirt steak and sweet potato fries and rustles up a Tex-Mex chicken pot pie.

Ree Drummond cooks up simple and refined dishes. She makes crab cakes and 5-ingredient remoulade and peppercorn-crusted steak with pimento creamed spinach.

Ree Drummond shares her ideas for a romantic meal for someone special. She teams herb-crusted chicken cutlets with cheesy mushroom and black pepper pasta.

Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

James drives to Avery Island, a large salt mound and home to the chilli peppers used to make tabasco sauce. He heads to the pepper fields to cook two amazing dishes.

James experiences the American phenomenon of Tailgating in Louisiana's state capital, Baton Rouge. He joins football fans barbequing from the back of their trucks.

James reaches the historic city of Boston on the east coast. He enjoys a shopping spree in the public market and visits an innovative restaurant where cocktails are inhaled.

Rachel's shares a delicious recipe for baklava. And the cookery school students overcome their fear of rolling a Swiss Roll with an easy technique.

Lime Yogurt Cake And Toffee Pudding. Rachel prepares a fragrant lime yogurt cake with rosewater and pistachios. And the cookery school students learn to make sticky toffee pudding.

Asian Style. Gok shares comforting dishes rooted in his heritage, from Asia to other influences of 1970s Leicester. They include a spicy soup and stuffed flatbreads.

Gok prepares three easy recipes perfect for a delicious quick lunch. They include traditional Asian rolls, a speedy egg noodle dish and a Vietnamese filled baguette.

Gok shares his recipes for feeding family and friends. On the menu are roast chicken, Gok style, and a take on a Japanese sushi-rice classic.

Gok explores what to cook when you don't want a big meal. He prepares a delicious chicken wing recipe popular in the Philippines, and dumplings.

Gok shows how to enjoy home cooking with three easy one pot wonders. They include a South East Asian coconut-based soup, and a steamed prawn and egg dish.

Gok celebrates the mighty takeaway with home-made versions. He shares his dad's recipe for egg fu yung, and Gok's version of Japanese katsu curry.

Gok has three dishes perfect for showing off. On the menu are a king prawn dish covered in spice, and a beef pie where Asian flavours meet the best of British.

Gok cooks three recipes perfect for being home alone. He serves up a noodle soup that can be whipped up in minutes and a Canton stir fry with a surprising ingredient.

Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Adam travels to Cape Town to seek out the city's best off-menu eats. Dishes include South African sausage, freshly caught fish and chips, and springbok loin.

Adam Richman travels to Manila for the city's best off-menu eats. Dishes include ostrich salpicao, soupless ramen and a 12-course lechon dinner.

Adam Richman travels to Ho Chi Minh City, Vietnam, for the city's best off-menu eats. Dishes include a hidden bowl of pho, cashew smoked ribs, and a soul music burger.

Adam Richman visits Hong Kong to find off-menu eats. Dishes include a giant tomahawk steak, and a hidden tea room's signature soup and wings.

Adam sleuths out London's tastiest eats, like a speakeasy disguised as a detective agency, a sundae that requires customers to dance and a barbecue sandwich.

Adam heads to Argentina in search of secret eats. He samples French toast from a steampunk speakeasy and an off-menu Mendozan stew served in a pumpkin.