Food Network

Prue and Paul set some tricky challenges for the bakers, including a technical that dates back to Henry VIII and a showstopper usually found at Indian weddings.

James Martin focuses on delicious, light sponge cakes. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake.

James visits Elounda in Crete, where discovers its local baking traditions. Plus, he prepares olive-crusted lamb pancakes and potato cake with feta and sardines.

James sails into Valencia, Spain and visits its famous market. He discovers the secret to making paella, tucks into tapas and serves up butternut squash with almond soup.

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.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

Prue and Paul set some tricky challenges for the bakers, including a technical that dates back to Henry VIII and a showstopper usually found at Indian weddings.

James Martin focuses on delicious, light sponge cakes. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake.

James visits Elounda in Crete, where discovers its local baking traditions. Plus, he prepares olive-crusted lamb pancakes and potato cake with feta and sardines.

James sails into Valencia, Spain and visits its famous market. He discovers the secret to making paella, tucks into tapas and serves up butternut squash with almond soup.

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.

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.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

Prue and Paul set some tricky challenges for the bakers, including a technical that dates back to Henry VIII and a showstopper usually found at Indian weddings.

Mary prepares simple yet scrumptious dishes to satisfy the whole family. Her menu includes a light tuna salad with avocado and lemon mustard dressing.

Tom serves up generous helpings of delicious nostalgia. Jam roly poly, chicken Kiev and deep-fried whitebait with Marie Rose sauce are on the menu.

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

Chef Tom Kerridge shares his recipes for great party food. He makes luxury loaded potato skins, slow cooked pulled beef brisket in a bun and a chocolate tart.

Chef Tom Kerridge shares his recipes for street-style food at home. He makes gourmet doughnuts, puff pastry pizza with crispy beef and duck and lemongrass kebabs.

Guy Fieri is in Minneapolis to check out an Italian deli that serves pizza and fresh pasta. In Dallas, he meets Ear Campbell for gumbo and burgers.

Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

In Kitty Hawk, Guy Fieri is sampling a fisherman's risotto and citrus chicken at a seaside restaurant. Then, a pub combines beer with bangers & mash.

Guy Fieri is on the hunt for decadent dishes. He uncovers a joint that serves up fried chicken and waffles, a spicy pulled pork sandwich, and a daily donut.

The bakers dig deep with buried alive trifles honouring the carnival's failed escape artist and think big for their shrunken head pies.

The Human Ice Pop and sideshow sword swallower inspire the bakers to create treats that melt and a dessert swallowed by another dessert.

Noel and Sandi introduce a special round of challenges in which the contestants must impress the judges with homemade confectioneries inspired by the 1920s.

James Martin serves up puddings with a sophisticated twist. He creates poached pears with cinnamon and goat's milk sauce. Plus, Sherry trifle with raspberries.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

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.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

Noel and Sandi introduce a special round of challenges in which the contestants must impress the judges with homemade confectioneries inspired by the 1920s.

James Martin serves up puddings with a sophisticated twist. He creates poached pears with cinnamon and goat's milk sauce. Plus, Sherry trifle with raspberries.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

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.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

Noel and Sandi introduce a special round of challenges in which the contestants must impress the judges with homemade confectioneries inspired by the 1920s.

Mary prepares delicious meals that can be put together in no time. She rustles up a mouth-watering roasted cauliflower dish with stuffed chicken thighs.

James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.

James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.

Guy Fieri is in Dallas to visit a Neapolitan pizza place that serves pizza with bacon jam. Then, in Austin, he samples chicken burgers in a tiny café.

Guy Fieri is in Santa Rosa where he visits an eatery that serves up a twist on Asian, Mexican and Italian food. Then, Guy checks out an epic hot dog joint.

Guy Fieri finds an Eastern European joint heating up a hearty hangover soup and meat dish. Then, a Polish eatery serves up potato pancakes with savoury stew.

Guy Fieri is sampling foods straight off the grill. In Tacoma, the pub grub grill menu includes a take on killer kabobs and homegrown beet salads.

The bakers create tattooed torta della nonnas that honour the carnival's matriarch and get inspired by the Strong Man to smash their desserts.

The final three commemorate the carnival's lost souls with flourless desserts and create new attractions for the title of Halloween Baking Champion.

Ree wins big with a spread of great game day favourites. She kicks off with Bacon Cheeseburger Dip, followed by a Salsa Trio that's in a different league.

Ree cooks some Fall dishes, starting with an Autumn steak salad and a one-pan chicken skillet. Then, she prepares Santa Fe Eggs in Purgatory for an all-day breakfast.

Ree prepares sweets for visitors at her and her sister's remodelled home. She starts with classic s'mores cookies and shortcut cherry cheesecake brownie cups.

Ree makes meals that are budget-friendly and big on flavour. These include hearty veggie ragu with cheesy polenta and a 16-minute creamy pork chop pasta.

Ree wins big with a spread of great game day favourites. She kicks off with Bacon Cheeseburger Dip, followed by a Salsa Trio that's in a different league.

Ree cooks some Fall dishes, starting with an Autumn steak salad and a one-pan chicken skillet. Then, she prepares Santa Fe Eggs in Purgatory for an all-day breakfast.

Ree prepares sweets for visitors at her and her sister's remodelled home. She starts with classic s'mores cookies and shortcut cherry cheesecake brownie cups.

Ree makes meals that are budget-friendly and big on flavour. These include hearty veggie ragu with cheesy polenta and a 16-minute creamy pork chop pasta.

Ree makes family-friendly food, starting with an over-the-top bacon cheeseburger salad and colourful rainbow pizza. Next, she mashes up perfect potato nachos.

Ree Drummond shares delicious ideas for a perfect brunch buffet. The tasty menu includes breakfast enchiladas, crispy potato halves and cinnamon crumb bagels.

James Martin and the Hairy Bikers go food shopping in the seaside commune of Concarneau. They cook some fresh langoustines and learn about the local cider.

James Martin and the Hairy Bikers cook some delicious seafood, including John Dory and some spider crabs. Plus, they try some gateau from Brittany.

James and the Hairy Bikers visit a fabulous food market in Pont-Aven. They demonstrate how to make a tasty risotto and a delicious goat's cheese salad.

James and chef Martin Blunos explore the food on offer in the picturesque town of Vannes. They use local ingredients to make a special monkfish meal.

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

James Martin continues his food adventure in the beautiful port city of Saint-Malo. He is joined by chef Lawrence Keogh to cook some delicious veal.

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

Jamie Oliver creates a luxurious Chilli con carne using a thrifty cut of beef. Plus, he makes tasty salmon tacos using leftovers.

Chef Jamie Oliver aims to inspire people to eat better and spend less. He prepares meals on a budget and offers tips on how to shop smart.

Jamie Oliver serves up his healthier take on fried chicken, with baked sweet potato wedges. Plus, he cooks a cheap noodle dish and a spicy beef tagine.

Aubergine Dahl And Beef Noodle Soup. Jamie Oliver spices up vegetables with his aubergine dahl, Indian rice and homemade chapatis. And, he uses leftover beef for a noodle soup.

Cheese And Beans And Lamb Biryani. Jamie Oliver cooks up spicy, smoky BBQ baked beans with sweet potatoes and cheesy croutons. And, he creates a lamb biryani using leftovers.

Jamie Oliver makes a piri piri pork belly with crispy crackling. He also shows how to make three simple dressings and serves up roast celeriac.

Jamie Oliver makes a budget chicken and chorizo paella and his own twist on toad-in-the-hole with minced beef. Plus, he prepares Cajun fishcakes.

Thrifty Curry And Posh Beans On Toast. Jamie Oliver cooks a tasty yellow curry using chicken drumsticks and chickpeas. Plus, he serves up posh beans on toast using frozen veg.

Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion.

Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce.

Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

Adam Richman visits the Windy City to take on three meat-laden sandwiches, fries and a slaw in under an hour.

Adam heads to Pittsburgh to try out some the best eats the city has to offer. Plus, he takes on six scorchingly hot wings that weigh in at 150,000 Scoville units.

Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

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.

Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Guy Fieri is in Dallas where he samples classic beef brisket and Carolina pork. In Las Vegas, he visits a meat market where he eats fresh sausages.

In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

Guy Fieri is in Buffalo where a Bulgarian tapas bar serves up European comfort food. Then, Guy cooks with the newest crop of culinary talent.

In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

Adam's food quest takes him to San Antonio, Texas where a three-pound cinnamon roll, a 42-inch pizza, and a burger topped with the spiciest chillies on earth await.

Adam Richman visits Alaska for a massive burger, a mountainous breakfast, and a monstrous challenge: the six-pound Kodiak Arrest at Humpy's Alaskan Alehouse.

Adam visits Honolulu, Hawaii for traditional eats like pipikaula short rib and a burger dish topped with fried eggs and gravy. He then tackles a huge pancake challenge.

Adam Richman devours a Mission Style Super Burrito, enormous sandwiches, and a two-gallon monster sundae dubbed The Kitchen Sink in San Francisco, California.

Adam has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Adam tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.

Adam ticks 'Yorkshire Pudding in Yorkshire' off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert.

Adam heads to Kent to try a very special sandwich in Sandwich. There, he also tries Whitstable oysters, traditional fish and chips, and a new baked sensation, the cruffin.

Lamb is on the menu as James Martin's food adventure continues in the beautiful market town of Lamballe. James is joined by chef Lawrence Keogh.

Chef Daniel Galmiche joins James Martin in the stunning town of Dinan. They visit a local oyster farm and cook duck garnished with lime and orange.

James Martin and Lawrence Keogh explore the fresh food on offer in the majestic region of Champagne. They cook escalope of chicken with a warm salad.

James Martin and chef Daniel Galmiche visit the food markets in Reims. Later, they cook pan-fried lamb with smoked garlic and Provencal vegetables.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. And, they make pan-fried guinea fowl with mushrooms and baby onions.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

James Martin's food adventure continues with a trip to Aix-en-Othe. He is joined by chef Lawrence Keogh to cook pan-fried pork with anise squash.

James Martin and the Hairy Bikers go food shopping in the seaside commune of Concarneau. They cook some fresh langoustines and learn about the local cider.

The seven bakers create creepy, bite-sized monster treats. Then, zombies attack as the bakers must whip up a dessert to impress the judges.

The six remaining bakers are challenged with making a mummy-themed dessert using pre-made pie dough. Then, they bake a cake based on a spooky icon.

The five remaining bakers head to a haunted circus to create a dozen scary clown cake pops. Then, the bakers make strange mashup desserts.

The four remaining bakers bake a tomb-themed dessert. Next, they make a dessert inspired by Mexico's Dia de los Muertos, to try and get into the final.

For the grand finale, the bakers have six hours to construct a spooky 'ginger dead' house. The baker with the most impressive house will take home $25,000.

Adam has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Adam tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.

Adam ticks 'Yorkshire Pudding in Yorkshire' off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert.

In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

Adam heads to Kent to try a very special sandwich in Sandwich. There, he also tries Whitstable oysters, traditional fish and chips, and a new baked sensation, the cruffin.

Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Adam Richman is in Des Moines, Iowa, for some Midwestern comfort food, unique sandwich-inspired pizza and the five-pound Adam Emmenecker sandwich challenge.

Guy Fieri is in Austin to visit a gourmet sandwich shop that serves duck pastrami sandwiches. In Las Vegas, he tries roast beef po'bo done the Cajun way.

Guy Fieri is looking for food with international influence. In Texas, he visits a Lebanese eatery to sample shawarma, before finding an Asian burger spot.

The bakers must craft a bake with lots of delicate layers, defy gravity with a spherical celebration cake and put their precision to the test in the technical.

James Martin presents affordable, easy-to-make desserts. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding.

Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.

Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

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 cook the perfect meals for when it's cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.

Cooking duo, the Hairy Bikers made their name cooking real food for real people. Now they're riding to rescue one of Britain's great culinary treasures.

The bakers must craft a bake with lots of delicate layers, defy gravity with a spherical celebration cake and put their precision to the test in the technical.

James Martin presents affordable, easy-to-make desserts. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding.

Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.

Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

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.

The Bikers cook the perfect meals for when it's cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.

Cooking duo, the Hairy Bikers made their name cooking real food for real people. Now they're riding to rescue one of Britain's great culinary treasures.

The bakers must craft a bake with lots of delicate layers, defy gravity with a spherical celebration cake and put their precision to the test in the technical.

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

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.

Selena + Girl & The Goat. Selena Gomez steps up her game in Stephanie Izard's kitchen. For her special, Selena makes a ricotta toast inspired by cheese and crackers.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic.

Guy Fieri is getting close to some serious gourmet grub. In Chicago, a brewhouse is serving up beer to go with mussels, a brisket sandwich, and head cheese.

Guy is looking for truly unique eats. In Honolulu, a Jamaican eatery is serving jerk chicken wings and goat curry. Then, it's potato pancakes stuffed with beef.