Food Network

Ina Garten tackles the trickiest egg recipes! She has an omelette masterclass with local chef Terry Harwood and reveals the secret to a perfect souffle.

Ina Garten shares her favourite international pasta recipes. She prepares conchiglie al forno, sweet and savoury noodle kugel and Szechuan noodles.

Ree Drummond and her crew cook up football tailgate food. Her strawberry cobbler squares and spicy mango barbeque turkey meatballs make up her winning spread.

Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

Jamie cooks an easy sausage gnocchi, warm kale and bean salad. Plus, a quick and simple Mexican chicken, wicked mole sauce with veg and rice.

Asian Sea Bass And Chorizo Carbonara. Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens. Plus, chorizo carbonara and Catalan market salad.

Things gets spooky as James visits Salem, site of the witch trials of 1692. He meets the city's official witch, experiences shellfish heaven and enjoys bewitching doughnuts.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.

The Hairy Bikers are determined to lose weight and still enjoy their food. But first, they must confront some hard truths about what they eat.

The bakers kick off Cake Week by putting their twist on Battenberg cake. They face a turning-out technical challenge and pay tribute to their heroes in the showstopper.

Rachel Khoo gives her culinary tips and for creating amazing food at home. She prepares a dark chocolate pudding, roast chicken parcels and a spring salad.

Things gets spooky as James visits Salem, site of the witch trials of 1692. He meets the city's official witch, experiences shellfish heaven and enjoys bewitching doughnuts.

A local food expert gives John a tour of Dubai's most authentic Middle Eastern eateries. Later, he makes his own version of a spicy potato cake.

John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating. Then, he makes a dessert called Baklava.

Quick And Easy. Ree Drummond hosts a Q&A while she makes an epic dip platter, speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

Molly Yeh makes a slew of kid-friendly dishes! She whips up grilled bacon, egg, and cheese in a basket and a cosy chicken noodle hot dish.

Molly Yeh makes the ultimate campfire supper for her blogging friends. Dishes include fried cheesy pickles and a butternut, bacon and apple hotdish.

The Hairy Bikers are determined to lose weight and still enjoy their food. But first, they must confront some hard truths about what they eat.

The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper.

A local food expert gives John a tour of Dubai's most authentic Middle Eastern eateries. Later, he makes his own version of a spicy potato cake.

John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating. Then, he makes a dessert called Baklava.

Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

A trip to Kent inspires Marcus to grow his own cobnuts. At the smallholding, he harvests his raspberry bushes, and creates a nutty version of Eton mess.

Artistry. Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

Part 3. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Faded Star. Chef Robert Irvine is called to intervene at the Starlite Restaurant and Pizza in New Jersey. He finds a dirty kitchen and a staff that is unwilling to change.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Ina shares her fool proof formula for throwing the perfect cocktail party. She shares canapes and martini recipes that are always crowd-pleasers.

Ina demonstrates how useful herbs are in cooking. She adds them to some of her favourite recipes, including Greek lamb and a delicious feta and tomato salad.

Quick And Easy. Ree Drummond hosts a Q&A while she makes an epic dip platter, speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Known as the playground of wealthy New Yorkers, the Hamptons has a rich farming history. James uses an outdoor pizza oven, joins a fishing boat and cooks lobster.

Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

A trip to Kent inspires Marcus to grow his own cobnuts. At the smallholding, he harvests his raspberry bushes, and creates a nutty version of Eton mess.

Over a week into their weight loss journey, Dave and Si are craving a fry-up! Can they create a tasty cooked breakfast that won't damage their waistlines.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

Known as the playground of wealthy New Yorkers, the Hamptons has a rich farming history. James uses an outdoor pizza oven, joins a fishing boat and cooks lobster.

John learns about the Middle Eastern influences found in Malta's food scene. Later, he visits a friend's farm to cook an iconic dish called imam bayildi.

John heads to Alexandria, one of the great cities of the ancient world and still the largest on the Mediterranean. He visits a bustling fish market and a famous bakery.

Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

Molly Yeh hosts a lunch for the real farm spouses of the wheat harvest. She makes sausage, squash, bean and chard soup and sweet potato mini cakes.

Molly Yeh makes a supper of her mum's favourite dishes. On the menu are chicken paprikash, with sides of spatzle and zucchini with walnut pesto.

Over a week into their weight loss journey, Dave and Si are craving a fry-up! Can they create a tasty cooked breakfast that won't damage their waistlines.

The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper.

John learns about the Middle Eastern influences found in Malta's food scene. Later, he visits a friend's farm to cook an iconic dish called imam bayildi.

John heads to Alexandria, one of the great cities of the ancient world and still the largest on the Mediterranean. He visits a bustling fish market and a famous bakery.

Rick Stein travels to Queensland, Australia. He cooks sautéed squid with salad. Plus, he ventures to Italy and cooks seared tuna with salsa verde.

Rick Stein travels to Chesapeake Bay in America. He cooks pan fried bass served with succotash. Plus, he visits Thailand and recreates a tom yum soup.

The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Part 2. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Beneath The Surface. Robert tries to save De Rican Chef, Virginia, where the owner, Raquel, struggles to make a profit. Robert helps to restore Raquel's love for the place.

Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Ina has challenged herself to create a meal entirely from local produce. She makes aubergine caponata, bass with a Caesar-inspired sauce and fresh peach cake.

Lunch with Ina is up for grabs for lucky auction winners. The successful bidders can look forward to a delicious lunch of chilled cucumber soup and seafood salad.

Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

It's a feast for toast lovers in Ree's ranch kitchen! She makes a creamy chicken pot pie served on crispy brioche and an incredible French onion grilled cheese.

Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

James is in 'The City of Brotherly Love,' Philadelphia, home to one the world's most impressive car collections, and host to an upcoming movement of vegan eating.

The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

Si and Dave create a slimline pie to help kick their unhealthy snacking habits. Plus, the guys prepare a low-fat tuna niçoise wrap for their picnic trip.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

James is in 'The City of Brotherly Love,' Philadelphia, home to one the world's most impressive car collections, and host to an upcoming movement of vegan eating.

John samples the traditional cuisine in Bahrain's food markets. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb.

John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. Then, he makes one final recipe of Egyptian-style falafel.

Ree Drummond's line-up of fabulous football food features meaty queso, a crowd-pleasing sub, a game-changing treat and a sweet-and-spicy cocktail.

It's a feast for toast lovers in Ree's ranch kitchen! She makes a creamy chicken pot pie served on crispy brioche and an incredible French onion grilled cheese.

Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, including sweet rose semlor buns, savoury Swedish meatballs, and a big green salad.

Molly Yeh makes a delicious brunch feast for her friends. Dishes include mini kale shakshuka, sweet potato and bacon hash, and baked challah French toast.

Si and Dave create a slimline pie to help kick their unhealthy snacking habits. Plus, the guys prepare a low-fat tuna niçoise wrap for their picnic trip.

Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

John samples the traditional cuisine in Bahrain's food markets. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb.

John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. Then, he makes one final recipe of Egyptian-style falafel.

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.

Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Part 1. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

A Taxing Situation. Robert responds to a desperate plea from Georgia. The BFE Bar and Grill is in debt and their alcohol licence is suspended. Can Robert help the owners.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Ina is cooking a delicious steak dinner for Jeffrey, but he's in charge of the grilling. She also makes a herby ricotta bruschetta and tasty watermelon mojitos.

Ina takes a trip down memory lane and updates some classic recipes. She cooks a meatloaf with chef Kevin Penner and modernises a smoked salmon devilled eggs.

Ree Drummond's line-up of fabulous football food features meaty queso, a crowd-pleasing sub, a game-changing treat and a sweet-and-spicy cocktail.

Ree Drummond serves up simple dishes with an Italian spin. First up, she makes Italian beef sandwiches followed by a spaghetti pizza pie and mozzarella sticks.

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.

James ends his epic exploration of the USA in New York City. After pizza at a popular pizzeria in Greenwich Village, he cooks on one of New York's famous piers.

Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

Dave and Si put a healthy spin on indulgent party treats, creating slimline fairy cakes. Later, the guys face the scales to see how much weight they've lost.

In Chocolate Week, and the bakers face a deceptively simple traybake signature. There's a chocolate and nut-filled technical and a white chocolate showstopper.

Rachel shows how the best food can come in small packages. She serves up wraps stuffed with roasted vegetables, puff pastry parcels and pan-fried dumplings.

James ends his epic exploration of the USA in New York City. After pizza at a popular pizzeria in Greenwich Village, he cooks on one of New York's famous piers.

From a classic pub inside the walls of a cemetery to a famous Michelin-starred restaurant, John explores the food of Dublin with a food writer.

Ree Drummond celebrates her late father-in-law with his favourite recipes: a chocoholic-approved cake, an appetiser mashup and bite-sized steak.

Ree Drummond serves up simple dishes with an Italian spin. First up, she makes Italian beef sandwiches followed by a spaghetti pizza pie and mozzarella sticks.

Long Days, Late Night BBQ Date. For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.

Molly Yeh's sister-in-law is visiting the farm, so she makes her favourite healthy meal. The menu includes Hummus with Meat All Over It, and pita salad with tahini.

Dave and Si put a healthy spin on indulgent party treats, creating slimline fairy cakes. Later, the guys face the scales to see how much weight they've lost.

Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

From a classic pub inside the walls of a cemetery to a famous Michelin-starred restaurant, John explores the food of Dublin with a food writer.

Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

Tom celebrates the flavours and ingredients of Spain! First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert.

Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

A trip to Kent inspires Marcus to grow his own cobnuts. At the smallholding, he harvests his raspberry bushes, and creates a nutty version of Eton mess.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Part 4. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

In Robert We Trust. Robert has his hands full trying to revive Peppino Ristorante Italiano in Florida. He updates the menu, service and décor. Will these changes be enough.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Ina visits the legendary chef, Daniel Boulud, at his flagship restaurant in New York. Together they create one of his delicious, signature, classic, French dishes.

Ina shares some of her top-tips that she learnt as a professional chef. She makes a classic lemon chicken breast dish and a mouth-watering sticky toffee date cake.

Ree Drummond celebrates her late father-in-law with his favourite recipes: a chocoholic-approved cake, an appetiser mashup and bite-sized steak.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

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.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

Tom celebrates the flavours and ingredients of Spain! First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert.

Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

It's Pastry Week and the bakers put their twist on a Cornish classic. They go retro in the technical and make a tart hidden within a cage made of pastry.

Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

In Greystones, John learns how to make a vegan 'cheese steak' sandwich, tastes Indian food with an Irish twist, and learns about the Irish craze for craft beer.

Ree Drummond makes super-fast sweets with easy shortcuts, including quick cakes for every occasion like a layered tiramisu cake and a fruity and tart ice cream.

Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Cool Mom On The Go! Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.

It's Pizza Friday on the farm! Molly makes two pizzas with one dough recipe: sausage & kale and squash & ricotta. And, there's a chocolate chip cookie cake for dessert.

Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

In Greystones, John learns how to make a vegan 'cheese steak' sandwich, tastes Indian food with an Irish twist, and learns about the Irish craze for craft beer.

James visits the Dordogne, known for its hearty cuisine. He tastes three local specialities and seeks out the region's local icon, black truffle.

James travels to Lyon to explore two sides of the culinary scene. He visits the city's famous food market and experiences fine-dining at Michelin-starred restaurants.

Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.