Food Network

Molly Yeh packs the hungry beet farmers a hearty meal of pulled pork sandwiches with charred broccoli slaw and a side of beet chips with French onion yogurt.

Big Game, Big Tastes! Molly Yeh brings big tastes to the big game! Her menu teams a corndog hotdish with her fried green beans with spicy ranch aioli and tangy pickle roll-ups.

Yum! Molly Yeh shows her love for the best Canadian treats. She preps a ham and pineapple pizza, maple walnut Nanaimo bars and a bloody Caesar salad.

Molly Yeh makes some fun and tasty Pan-Asian fast foods with a homespun edge! Molly starts with a savoury char Siu sandwich and BEC fried rice.

Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.

Ree has two busy days ahead of her so she prepares some meals in advance. Her recipes include maple sausage breakfast burritos and cobb-wedge salad.

Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

Ree cooks a dinner for the hungry guys. Her recipes include ranch chicken taquitos with sour cream dip, hearty Mexican rice and beans and a delicious dessert.

Ree Drummond makes a Mississippi mud cake and white chocolate macadamia nut cookies. Plus, she shows how to make her easy chocolate tart.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

James continues his adventure through Texas in Austin. He indulges in a breakfast taco, samples BBQ in nearby Lockhart and checks out some vegan BBQ food.

James goes full-on cowboy in Fort Worth as he tries out cattle roping and line dancing. He turns up the heat with a pulled pork dish and meets a legendary pit master.

James is in Dallas. He visits the Texas State Fair and takes a trip to Southfork, the ranch made famous in the iconic TV series, where he makes a classic breakfast dish.

Provencal Tarts And Dutch Apple Cake. Rachel shares her recipe for Provencal tart with caramelised onions, anchovies and olives. And, the cookery students make Dutch apple cake.

Iced Orange Cake And Goat Cheese Tart. Rachel prepares an iced orange cake and learns how to make apple pie with a twist. The students make a spinach, potato and goat's cheese tart.

It's seafood delivery day and Michel splashes out on all sorts of delicious ingredients to make a seafood platter. Plus, he harvests asparagus at his local organic farm.

Michel uses artisan rosé wine vinegar to transform his summery take on a chicken fricassee. Plus, he puts a colourful twist on a sweet and sticky classic.

Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil.

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Adam is in Portland, Oregon, searching for a massive off-menu burger and a legendary grilled cheese restaurant that has their dining room in a school bus.

Adam's in Nashville for off-the-menu deep fried grilled cheese and a sweet ice cream soda science experiment you can only order with a secret tweet.

Adam's in New Orleans, revealing secret menu items including a garlic knot-nachos hybrid that isn't on the menu of a pizzeria in a renovated warehouse.

Adam visits a wacky joint with a secret beer-filled burger, a restaurant in an old bank, and a donut shop with off-menu glazed fried chicken.

Adam is in New York City trying a clandestine Cuban restaurant, secret short rib sliders at a sweet shop and limited off-menu veal chops at a speakeasy steakhouse.

Adam Richman heads to Johannesburg, South Africa, to sample off-menu eats. He tries a bacon-wrapped sandwich stuffed with cheese, and a braised lamb shank.

Adam is in Denver to take on the biggest burrito in the West, featuring seven potatoes, a pound of ham, a dozen eggs, a whole onion, cheese and 10 ounces of spicy chilli.

Adam visits the North Carolina Triangle, chowing down on chicken biscuit sandwiches and whole-hog barbecue before tackling a hot dog eating challenge.

Adam Richman arrives in the Twin Cities, where he takes on a 40-inch-long bratwurst and two sides to earn eternal glory and a boot of beer.

Adam's chow-down quest brings him to Sarasota, Florida, where he enjoys deep-fried hot dogs, homemade pies and his first-ever Mystery Challenge.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

In Florida, Guy Fieri finds a funky spot that puts a Mediterranean spin on burgers. Then, he visits a local gem dishing out Puerto Rican specialties.

Molly Yeh creates treats on the sweetest day of the year! She makes with her roasted red pepper white bean dip and chocolate chunk cherry cobbler.

Molly Yeh uses the delicious flavours of Poland to create a comforting feast! She creates a hearty meal of white borscht soup and tangy sauerkraut pancakes.

Molly Yeh and Nick celebrate their completed home reno by dining in their new porch swing! She cooks up wild rice pancakes with cherry compote.

Molly and Nick unearth local lore by reviving a historic speakeasy, Whitey's Wonderbar. Molly makes crispy roasted chicken and her own Wonderbar dessert.

Mary visits London's West End to discover the secrets to feeding busy commuters and demanding tourists. Her first stop is to try traditional pastries at a famous bakery.

Mary is given special access to see how Heathrow Airport's restaurants feed the millions of busy passengers who pass through the terminals each year.

Mary travels to Scotland to enjoy recipes inspired by her own Scots heritage. And, she shares the joys of venison cooked on a barbecue.

Mary shares inspiring dishes full of wholesome goodness. She tries her hand at beekeeping, collecting fresh honey to make a delicious pudding.

Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

Michel Roux tries delicious pizza, visits Battersea Power Station and a 16th century garden. He cooks cacio e pepe, chocolate mousse and a summer salad.

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.

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.

James drives to Louisiana's swamplands, where he ditches his car for a high-speed boat! He visits a family-run smokehouse and tries their traditional homemade sausage.

Mary and Paul set the seven remaining bakers three challenges inspired by nature for Botanical Week. They start with a signature challenge that requires sharp citrus flavours.

In Dessert Week, the six remaining bakers fight for a place in the quarter-final. They are tested on a tricky French dessert and Sue goes to Paris to learn the history of praline.

The remaining bakers step back in time for the first-ever Tudor Week. The signature challenge is a savoury stuffed pie and the technical challenge wraps the contestants in knots.

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.

Michel Roux tries delicious pizza, visits Battersea Power Station and a 16th century garden. He cooks cacio e pepe, chocolate mousse and a summer salad.

The Hairy Bikers head to Elmbridge, Surrey where they worked with the local council to transform their menus and recruit volunteers.

The finalists face their least favourite ingredients, Guy's Food Pyramid, and a Judgment Day dinner. Which of the judges will win the $40,000 for charity.

Guy Fieri gives the competitors three turbo-charged games where they have only 20 minutes to shop, cook and plate. They must make breakfast, lunch and dinner.