Food Network

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.

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

Out Of Control. Robert helps the SiP Bistro owners from North Carolina restore control over the place. He does a dining room reno and makes the small kitchen more efficient.

Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

Molly creates a tie-dye tutu birthday cake for her daughter! She loads up the snack table with swirly yogurt queso, little bean burritos and tiny taco salads.

Molly is hosting a pumpkin-carving soiree! She prepares sausage mummies, bacon and greens pumpkin lasagne and some tricky treats.

Molly celebrates her new book release with a few favourites. They include rotisserie chicken fattoush, classic beef tot hotdish and honey cupcakes.

Molly hosts a Chinese-inspired Thanksgiving with mash-up dishes! She makes five-spice turkey, sticky rice stuffing, mandarin meringue pie and more.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.

Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.

Ree makes the perfect appetizers to enjoy alongside some cocktails. She prepares Bloody Mary shrimp cocktails, steak and brie bites and buffalo devilled eggs.

All About Kids. Ree answers questions from fans, both children and adults. She explains some of her favourite, easy recipes that are popular with everyone.

Ree Drummond whips up four delicious recipes in under 40 minutes. She makes pesto chicken, Cajun veggie pasta, shrimp puttanesca and finally skirt steak with bok choi.

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.

James Martin visits Santa Cruz on the Pacific coast, where he cooks snapper with artichokes before learning how to surf with a famous local surfing dog.

James Martin heads to San Francisco, where he visits the Ghiradelli chocolate festival. Next, he goes to historic Chinatown to explore some international delights.

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.

Rachel shares her recipe for the French classic tarte Tatin with sweet, caramelised apples. Plus, chef Tom Lewis spills the beans on baking bread.

Rachel shows how to make a coconut macaroon tart and teaches her cookery school students a quick recipe for a classic white soda bread.

Michel meets organic rosé winemaker, Raphael Pommery and cooks new season lamb. Later, he makes pork rillettes and a nougat glace with raspberry coulis.

Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. After, he serves king-sized scallops with a white vermouth sauce.

After picnicking by the River Rhone, Michel makes the perfect finger food for Summer, poached chicken in musketeer sauce! Plus, he visits the Morin chocolate factory.

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.

Adam goes to Milwaukee to unearth some cheesy secrets in Brew City. Then, he slips into a spy-themed bar to try out their off-menu 'Spyburger'.

In Chi-Town, Adam finds a monster mash-up sandwich that holds the entire menu in a roll and reveals Chicago's king of gnocchi in a hidden eatery.

Adam's hunt for secret dishes leads him to the city by the bay. He tries an off-menu Hawaiian/Korean mash-up and a decadent burger hangover cure.

Adam goes to LA where he reveals a spicy off-menu burger at his favourite Thai joint and a secret Mexican breakfast dish named after Godzilla.

In Las Vegas, Adam finds a Chicago mob-inspired speakeasy and their secret dish using Al Capone's marinara sauce. Then, he tries two crazy mash-up sandwiches.

Adam is in Oahu where he finds the best short ribs he's ever had, a NY-Hawaiian fusion pizza in a Chinatown pub and a classic Hawaiian dish once deemed illegal.

Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Molly gets ready for Hanukkah with tasty treats. She makes spinach and feta dip with cheesy twists, tomato jam rugelach, and marzipan sugar plum sufganiyot.

Molly has Christmas covered with her delicious dishes. She cooks up whole fish, broccoli mac and cheese, stollen swirly buns and a gingerbread farmhouse.

Molly Yeh hosts a Middle Eastern-inspired brunch extravaganza! She makes falafel waffles with creamy lemon yogurt slaw and chocolate rose buns.

Molly Yeh preps for date night with a picnic of meat-stuffed pitas with yogurt tahini sauce, couscous salad and cold curried cauliflower.

Nadiya makes dishes that are ideal for surprise visitors. They include radish ceviche with avocado and toasted sourdough, and crunchy chaat in a bag.

Nadiya serves up indulgent dishes for treat days. On the menu are a ham and cheese crown, creamy spinach and paneer kati rolls, and sticky syrup sponge balls.

Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

Mary is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.

Mary explores the bustling food markets in Marrakech, Morocco. Back in the kitchen, she prepares lamb tagine, a spicy carrot hummus and a fresh summer salad.

Mary boards one of the Royal Navy's mightiest warships, the HMS Defender. As the crew take part in a war training exercise, Mary helps out the hard-working kitchen team.

Marcus explores classic Mallorcan dishes including cuarto, Mallorca'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.

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.

James Martin heads to the City of Angels, where he cooks some Japanese-inspired seafood on Santa Monica beach then has steak cooked by celebrity chef Wolfgang Puck.

After leaving California behind, James Martin starts the Texan leg of his tour in San Antonio. Formerly part of Mexico, the city's cuisine carries on that legacy.

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 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.

In Bread Week, the bakers face a steamy technical challenge without an oven. Plus, Mel heads to Germany to learn how dumplings saved a small town from the Thirty Years' War.

Just nine bakers remain and for the first time, it's Batter Week, and must get the fryers out for the showstopper - their version of a Spanish classic.

The eight remaining bakers face Pastry Week and are tested on three different types of pastry. Who will be crowned Star Baker after a bite-size showstopper - and who will go home.

Marcus explores classic Mallorcan dishes including cuarto, Mallorca'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.

The Bikers' mission to save Meals On Wheels climaxes as they return to Elmbridge. And the Duchess of Cornwall joins them to show her support.

The six judges form teams of two to prepare regional seafood dishes in a Budget Battle with an unprecedented twist. Who will move onto the semi-finals.

It's the semi-finals, and the five remaining Triple G judges must face the hardest games in Flavortown. Which judge will move onto the finale.