Food Network

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

Ree shares her recipes, tips and secrets to pulling off the perfect Thanksgiving feast. She makes cornbread dressing with sausage and apple plus lots more.

Ree whips up some festive treats for friends, family and even Santa Claus. She makes her mother's holiday bacon appetisers and some chocolate mint brownie bites.

Ree and the family compete in ranch-style games and afterwards she cooks up a storm. She makes tangy tomato brisket and sweet chocolate chip cookie ice cream sandwiches.

Ree knows that sometimes you need a quick and easy recipe. She makes super-fast chicken quesadillas, beef with snow peas and chicken Florentine pasta.

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.

The Hairy Bikers start their Mediterranean tour in the south of Italy. They try delicious local specialities like spicy n'duja sausage.

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

Past halfway in their baking marathon and the remaining six bakers face three European cakes: a yeast-leavened cake, a Swedish princess torte and a dobos torte.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

Ree shares her recipes, tips and secrets to pulling off the perfect Thanksgiving feast. She makes cornbread dressing with sausage and apple plus lots more.

Ree whips up some festive treats for friends, family and even Santa Claus. She makes her mother's holiday bacon appetisers and some chocolate mint brownie bites.

Ree and the family compete in ranch-style games and afterwards she cooks up a storm. She makes tangy tomato brisket and sweet chocolate chip cookie ice cream sandwiches.

Ree knows that sometimes you need a quick and easy recipe. She makes super-fast chicken quesadillas, beef with snow peas and chicken Florentine pasta.

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.

The Hairy Bikers start their Mediterranean tour in the south of Italy. They try delicious local specialities like spicy n'duja sausage.

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

Adam is in Manchester to watch the Red Devils play. He gets stuck into an epic seafood boil and a new sweet and savoury take on sourdough pizza.

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.

James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

Tituss Burgess asks the remaining chefs to create a noodle dish for Iron Chef Michael Symon. The bottom two chefs face off in a sudden-death round.

This trip, Guy's getting a taste of global flavour. In Cincinnati, Jamaican jerk chicken and spicy snapper, and in Duluth, Thai-style burritos and lamb curry.

Guy hits some small towns with big flavours on this trip. In Wisconsin, he finds a roadside bar serving sandwiches stuffed with brisket and crispy pork belly.

In Cincinnati, Guy finds three restaurants on the same street. First, a pub serving hot dogs, then a Belgian spot with waffles and finally, a Southwestern joint.

Guy heads to the west coast. In Culver City, Gene Simmons from Kiss makes a surprise visit to the neighbourhood hangout dishing out authentic Hawaiian.

Casey Webb travels to Milwaukee for some epic Brew City eats, including a pitcher-sized Bloody Mary garnished with a whole chicken.

Casey is in New York City for the best in big city eats. In one challenge, he faces a 151-ounce milkshake, an eight-pound sloppy joe or six habanero ghost chili wings.

Four firefighters duke it out in the market. The chefs must make a big dinner with a 'small' catch, and the last two chefs go head-to-head with a spicy dish.

Tituss Burgess asks the remaining chefs to create a noodle dish for Iron Chef Michael Symon. The bottom two chefs face off in a sudden-death round.

Ree celebrates all the things she loves on the ranch. She makes bacon-wrapped filet, posh mac and cheese, heavenly cream-filled cupcakes and white wine spritzers.

Ree cooks up a storm for the cowboys after a hard day's work hauling cattle. She bakes a hearty lasagne, cheesy garlic bread and individual sweet pies for dessert.

Ree makes a tasty breakfast for the crew on the ranch. She bakes sweet orange rolls and peppered bacon. Plus, for dinner she cooks a root vegetable and beef stew.

Ree has last-minute guests for dinner so she raids her cupboards for the meal. She makes patty melts with hot potatoes and a marinated tomato salad.

The bikers begin the Sardinian part of their adventure in the small town of Cagliari, where the locals are in high spirits for the feast of St Efisio.

The bikers begin in the south of Corsica. They taste sausage figatelli, veal and olive stew, and stuffed mussels with courgette gratin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

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.

Ree celebrates all the things she loves on the ranch. She makes bacon-wrapped filet, posh mac and cheese, heavenly cream-filled cupcakes and white wine spritzers.

Ree cooks up a storm for the cowboys after a hard day's work hauling cattle. She bakes a hearty lasagne, cheesy garlic bread and individual sweet pies for dessert.

Ree makes a tasty breakfast for the crew on the ranch. She bakes sweet orange rolls and peppered bacon. Plus, for dinner she cooks a root vegetable and beef stew.

Ree has last-minute guests for dinner so she raids her cupboards for the meal. She makes patty melts with hot potatoes and a marinated tomato salad.

The bikers begin the Sardinian part of their adventure in the small town of Cagliari, where the locals are in high spirits for the feast of St Efisio.

The bikers begin in the south of Corsica. They taste sausage figatelli, veal and olive stew, and stuffed mussels with courgette gratin.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

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.

Guy heads to Baltimore for some righteous ravioli and killer clams, before heading to Eugene for a meaty, cheesy masterpiece with a double dose of pork.

This trip, Guy is after some serious soup. In Baltimore he finds an Irish pub serving seafood gumbo, while in Eugene he finds a joint serving over 80 different soups.

Guy hits the pavement for a tour of Baltimore. He meets a local legend specialising in crab plates, before hitting a place with bacon-wrapped meatloaf.

This time Guy is on a hunt for the best chicken dinners. In Des Moines, he finds a Southern spot serving up some serious fried chicken with red velvet waffles.

Casey Webb heads to Charleston, SC, for some epic low country eats. In the Belt Buster Challenge, he must devour a two-pound burger and a huge order of tater tots.

Casey Webb visits spooky Sleepy Hollow, New York, where he tries the massive Headless Horseman Burger and takes on the Dawg House Challenge.

Chefs from around the world are spicing things up in Flavortown. First, the chefs must make a dish bringing some big hometown heat with a small twist.

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.

Ree cooks beef and bean burritos with a jumbo pico salad for the hungry athletes. Plus, she makes a breakfast sandwich fit for champions.

Ree Drummond whips up a delicious and hearty feast for the cowboys. She makes pan-fried pork chops with a hash brown casserole and a heavenly peach cobbler.

Generations of the Drummond family are at the ranch for Sunday brunch. Ree prepares baked eggs in hash brown cups and zesty fruit salad with orange and vanilla syrup.

Ree Drummond is in charge of both teaching and cooking for home schooling day; she makes muffins for breakfast and serves up chicken and noodles for lunch.

The bikers begin in Marseille, one of the largest ports in the Mediterranean. There, they sample bourride, a delicious fish stew.

The bikers visit Minorca and Majorca to devour tasty local produce. They try cuttlefish stew and ensaimadas with almond filling.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

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

Ree cooks beef and bean burritos with a jumbo pico salad for the hungry athletes. Plus, she makes a breakfast sandwich fit for champions.

Ree Drummond whips up a delicious and hearty feast for the cowboys. She makes pan-fried pork chops with a hash brown casserole and a heavenly peach cobbler.

Generations of the Drummond family are at the ranch for Sunday brunch. Ree prepares baked eggs in hash brown cups and zesty fruit salad with orange and vanilla syrup.

Ree Drummond is in charge of both teaching and cooking for home schooling day; she makes muffins for breakfast and serves up chicken and noodles for lunch.

The bikers begin in Marseille, one of the largest ports in the Mediterranean. There, they sample bourride, a delicious fish stew.

The bikers visit Minorca and Majorca to devour tasty local produce. They try cuttlefish stew and ensaimadas with almond filling.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

James's final stop is the beautiful Shetland Islands. He takes a classic car for a spin, visits a community garden and makes paella on the beach.

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

Guy finds an Ecuadorian spot cooking up chicken with rice and pork with hominy. Next, he goes to a market for Dungeness crab and Cajun crawfish pie.

This trip, Guy hits some local landmarks, starting with a drive-in with a nearly century old chilli recipe. Next, he finds a seaside joint going since the 1930s.

Guy heads to Charlotte, N.C., home of low country favourites such as collard greens, shrimp and grits. And in Vegas, a strip mall spot serves up crepe specialties.

Guy tries comfort food in Atlanta, including chicken and biscuits and house-cured lox. Across town, brisket burger and chicken-fried ribs are on the menu.

Casey Webb goes to Houston, Texas, for some Tex-Mex food including the ultimate spicy challenge: a burger topped with seven of the world's hottest chilli peppers.

Casey Webb heads to New Orleans for the best of the Big Easy, including a pound sundae with eight large scoops of ice cream and smothered with eight toppings.

Eight superstar chefs face off in an epic five-part competition in Flavortown as Guy Fieri throws down his toughest challenges yet.

The children have a riding lesson, so Ree bakes them granola bars. Plus, she puts together an easy and delicious care package for Josh's uncle Lee.

Ree's brother comes to visit so she bakes him some delicious enchiladas and root beer floats. Plus, she makes him a great care package to take home with him.

Ree is throwing a celebratory dinner at the lodge. On the menu are rib-eye steak with an onion and blue cheese sauce plus grilled corn. Dessert is a tasty strawberry cake.

Make Hay While The Sun Shines. Ree Drummond is delivering well-earned treats to all the cowboys. Plus, she makes a quick and easy calzone with homemade marinara sauce.

Ree shares her recipes, tips and secrets to pulling off the perfect Thanksgiving feast. She makes cornbread dressing with sausage and apple plus lots more.

Ree whips up some festive treats for friends, family and even Santa Claus. She makes her mother's holiday bacon appetisers and some chocolate mint brownie bites.

Ree celebrates all the things she loves on the ranch. She makes bacon-wrapped filet, posh mac and cheese, heavenly cream-filled cupcakes and white wine spritzers.

Ree cooks up a storm for the cowboys after a hard day's work hauling cattle. She bakes a hearty lasagne, cheesy garlic bread and individual sweet pies for dessert.

Ree cooks beef and bean burritos with a jumbo pico salad for the hungry athletes. Plus, she makes a breakfast sandwich fit for champions.

Ree Drummond whips up a delicious and hearty feast for the cowboys. She makes pan-fried pork chops with a hash brown casserole and a heavenly peach cobbler.

Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties.

Paul Hollywood starts his epic road trip in New York. He tries a modern twist on a breakfast bagel and eats baked cheesecake with actor Brian Cox.

Paul Hollywood runs in the footsteps of Forrest Gump and samples local shrimp and grits before taking in jazz and gumbo in the South.

In New Mexico, Paul Hollywood explores the dishes of the Wild West and follows the trail of acting legends at Bonanza Creek Ranch and Acoma Pueblo.

Paul enjoys the best tacos north of Mexico with a celebrity friend. In Beverley Hills, he visits a Moroccan eatery part-owned by Ryan Gosling.

Adam is in Manchester to watch the Red Devils play. He gets stuck into an epic seafood boil and a new sweet and savoury take on sourdough pizza.

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 Richman is in Miami for the grandfather of all food challenges: legendary football coach Don Shula's massive 48-ounce steak.

Casey Webb travels to Milwaukee for some epic Brew City eats, including a pitcher-sized Bloody Mary garnished with a whole chicken.

Casey Webb heads to Charleston, SC, for some epic low country eats. In the Belt Buster Challenge, he must devour a two-pound burger and a huge order of tater tots.

Casey Webb goes to Houston, Texas, for some Tex-Mex food including the ultimate spicy challenge: a burger topped with seven of the world's hottest chilli peppers.

Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.