Food Netwrk+1

Trisha throws an all-out New Orleans-themed party for her friends. Her menu for the festivities features mini crab cakes and roast beef po' boys.

Trisha and her sister celebrate Thanksgiving by giving back. She makes sweet potato pudding and buttermilk cornbread for a nurse at the local hospital.

Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.

Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.

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.

James travels to Richmond creates a delicious chicken kiev, an awesome grilled black pudding and steak with blue cheese and beetroot.

James visits the Masham Market in North Yorkshire. He gathers up local produce and then rustles up an exquisite lamb with mint sauce accompanied with buttered carrots.

Marcus brings in new apple trees to the orchard and cooks his favourite dessert, tarte Tatin. Plus, he cooks up delicious Indian-style chutneys.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Ainsley takes a culinary tour of St. Lucia. He makes chicken bois bande with white chocolate mash potato, chocolate drop scones and mango coconut daquiris.

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.

The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

James travels to Richmond creates a delicious chicken kiev, an awesome grilled black pudding and steak with blue cheese and beetroot.

James visits the Masham Market in North Yorkshire. He gathers up local produce and then rustles up an exquisite lamb with mint sauce accompanied with buttered carrots.

The hairy duo travel to Anglesey to explore the best of the county's larder. They cook a local favourite in Beaumaris and harvest mussels from the Menai Strait.

Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.

Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.

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.

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.

James travels to Richmond creates a delicious chicken kiev, an awesome grilled black pudding and steak with blue cheese and beetroot.

James visits the Masham Market in North Yorkshire. He gathers up local produce and then rustles up an exquisite lamb with mint sauce accompanied with buttered carrots.

It's the fourth round and the baking is getting serious as the remaining bakers don their pinnies to pimp up pies and tarts. They must create an age-old custard tart.

The hairy duo travel to Anglesey to explore the best of the county's larder. They cook a local favourite in Beaumaris and harvest mussels from the Menai Strait.

Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. And, he makes hummus and a healthy instant noodle snack.

Jamie serves up the ultimate picnic. He makes jam jar prawn cocktails, veggie quiches, a garlicky courgette and couscous salad, and tangerine drizzle cake.

Michael Symon dives into the BBQ extravaganza at the 12th Annual Butts & Clucks Cook-Off. Almost 50 teams vie for the ultimate BBQ glory.

Guy Fieri gives food truck families the ultimate road test by challenging each member to a shopping and cooking relay race. Who will win the big cash prize.

Robert Irvine travels to The Amigo Cafe on Arizona's Navajo Reservation where owner Julene's struggle to make a profit has taken a toll on her health.

Guy tours Charlotte with NASCAR driver Clint Bowyer. They have dynamite burgers, a unique spin on shrimp and some smoking hot chicken.

This trip Guy is indulging in some rich recipes. He has a glorious gumbo and a spicy mahi mahi speciality, and then some luscious lamb ragout.

Trisha prepares for a fun-filled day with friends by making buffalo wing dip and chilli mac. Plus, they enjoy prosecco cocktails and marbled chocolate brownies.

Trisha is joined by her close friends for a day of baking and drinking. They make gingerbread cookies, caramel candy and White Knight cocktails.

Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

BBQ. Ree Drummond is upgrading barbecues with fabulous portable ideas. She creates an eight-layer dip with adult flavours and a refreshing lemon icebox pie.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

James is inspired after taking a trip to a tea shop in Whitby. He whips up puff pastry hearts filled with cream and raspberry jam and decadent banana pancakes.

James travels to Wakefield to visit a rhubarb farm. He then rustles up a range of exciting dishes for locals at the market.

Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. And, he makes hummus and a healthy instant noodle snack.

In Dominica, Ainsley heads into the rainforest to the island's most famous waterfall. He makes twice-fried plantains on the beach and serves up flavoursome calypso chicken.

The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries.

Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper.

James is inspired after taking a trip to a tea shop in Whitby. He whips up puff pastry hearts filled with cream and raspberry jam and decadent banana pancakes.

James travels to Wakefield to visit a rhubarb farm. He then rustles up a range of exciting dishes for locals at the market.

The bikers travel to Fermanagh to explore the best of the county's larder. They cook traditional boxty and black bacon at Crom's Castle and go fishing for brown trout.

Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

BBQ. Ree Drummond is upgrading barbecues with fabulous portable ideas. She creates an eight-layer dip with adult flavours and a refreshing lemon icebox pie.

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.

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.

James is inspired after taking a trip to a tea shop in Whitby. He whips up puff pastry hearts filled with cream and raspberry jam and decadent banana pancakes.

James travels to Wakefield to visit a rhubarb farm. He then rustles up a range of exciting dishes for locals at the market.

Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

The bikers travel to Fermanagh to explore the best of the county's larder. They cook traditional boxty and black bacon at Crom's Castle and go fishing for brown trout.

Inspired chef Yotam Ottolenghi is in Corsica to learn about the island's unique cuisine. He wants to sample the special Corsican dishes cooked by the expert locals.

In Dominica, Ainsley heads into the rainforest to the island's most famous waterfall. He makes twice-fried plantains on the beach and serves up flavoursome calypso chicken.