Food Netwrk+1

Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Ree is full of Christmas spirit and makes delicious small bites for the big day! She cooks peppermint rolls, crispy cauliflower cakes and festive steak bites.

Molly Yeh throws a baseball tailgate on the farm with Asian-inspired eats! Bok choy peanut noodles and lion's head meatball burgers are on the menu.

Molly Yeh makes a special menu for Chinese New Year. Dishes include ginger glazed salmon, carrot steamed buns, peanut butter broccolini and fortune cookies.

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

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

In Cork's Kinsale, John and Martin Shanahan make the ultimate soup from freshly caught fish, then John tastes the oldest alcoholic drink in the world.

Rick Stein travels to Hua Hin in Thailand. He cooks a Thai stir-fry. Plus, he goes back to Cornwall and cooks fried fish with a red curry sauce.

Rick Stein comes to the end of his seafood odyssey journey. He cooks Singapore chilli crab as well as a salt cod, chickpea and parsley stew.

The Bikers journey from Chicago to St Louis for a wholesome bite into the story of America. They discover hickory smoked BBQ meat and an Italian beef sub roll.

In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

Chefs who just met are paired up and compete against other teams of strangers. The surviving team must choose if they each take $10,000 or face off for $20,000.

Cray, Cray. Chef Robert tries to save the failing Cray Eatery and Drinkery in Ohio from its inexperienced and dismissive owner, before she runs the place into the ground.

Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

Ina reveals all her bread-baking secrets. She makes honey white bread, gets creative with breadcrumbs and mussels and builds a tasty tuna and hummus sandwich.

Ina creates a classic Italian Bolognese, but she updates it to be an easy weeknight dinner. Then, she makes a traditional Tuscan roasted sausage and grapes dish.

Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

Jamie creates a super-relaxed menu for a dynamite Mexican taco night. He makes slow-cooked pork belly with red cabbage slaw, and a chocolate semifreddo.

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.

The Bikers journey from Chicago to St Louis for a wholesome bite into the story of America. They discover hickory smoked BBQ meat and an Italian beef sub roll.

Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

It's Dessert Week and the bakers tackle a miniature cheesecake signature. They face a 17th century technical and a showstopping jelly art dessert cake.

Rachel makes comforting food to enjoy at home. Dishes include homemade pasta with spicy tomato sauce and a blueberry and oat lattice pie.

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.

John visits the Burren where he learns the art of making pork confit. Plus, he makes chocolate at a remote factory and cooks lobster by the Flaggy Shore.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

It's the end of beet season, and Molly Yeh has tons of food for the farmers. She whips up her chorizo and tot breakfast burritos and giant sausage pasta.

Molly Yeh makes a pre-game lunch for friends, and it's full of delicious finger foods! She serves her Asian Scotch eggs and crispy oven fries with feta red pepper dip.

Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

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

John visits the Burren where he learns the art of making pork confit. Plus, he makes chocolate at a remote factory and cooks lobster by the Flaggy Shore.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

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.

Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

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

Third Ambush Is The Charm. Robert ambushes Tasso, the owner of newly established bistro in Pennsylvania. Tasso's chef son, Yanni, believes only Robert can help his dad's business.

Guy Fieri dives into righteous ribs in San Diego and gets cosy with mouth-watering meat pies and bison chili fries in New Mexico.

Guy Fieri cruises California for some West Coast wonders. They include a charcuterie cornucopia in Healdsburg and a taste of New Orleans in San Diego.

Ina is inspired by local produce and embraces the incredible ingredients that she can find on her doorstep. She makes honey vanilla pound cake and corn and Brie salad.

Ina shows how to make two tasty main-course ideas quickly. The perfect ideas for dinner parties; roasted salmon with green herbs and chicken with shallots.

Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

4 Ways To Start The Day. Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

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

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

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.

The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

It's Patisserie Week in the semi-final and the bakers' skills are tested in a booze-soaked signature. A delicate showstopper showcases their precision.

Rachel Khoo explores the culinary specialities of Sweden. She investigates how Swedes preserve foods, from fermenting to pickling, and then puts a Swedish twist on burritos.

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

John enjoys an off-road tour on Inis Mor. Then, he meets a goat farmer who makes award-winning cheeses and forages for seaweed on the Aran shore.

Ree Drummond takes a trip down memory lane with updated comfort food favourites, from a soothing soup and sandwich combo to a classic chocolate drink.

4 Ways To Start The Day. Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

Molly Yeh makes a birthday lunch menu for her husband and father-in-law. The menu features chicken shawarma tacos, Moroccan carrot salad and chocolate tahini cake.

Molly adds her own twist to all-time classics. The menu includes meatloaf with mustard glaze, salt-and-vinegar potato galette and wedge salad with bacon and feta cream.

The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

It's cake week and the bakers have a fruity challenge. Prue sets her first technical - a kids' party favourite. Plus, there's a challenging showstopper, with an illusion cake.

John enjoys an off-road tour on Inis Mor. Then, he meets a goat farmer who makes award-winning cheeses and forages for seaweed on the Aran shore.

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.

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.

Guy Fieri dives into righteous ribs in San Diego and gets cosy with mouth-watering meat pies and bison chili fries in New Mexico.

Guy Fieri cruises California for some West Coast wonders. They include a charcuterie cornucopia in Healdsburg and a taste of New Orleans in San Diego.

Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.

Robert Irvine travels to Escondido, California to help a novice restaurant owner completely transform her struggling retro diner.

Guy Fieri checks out all kinds of culinary, including mega sandwiches and a primo pot pie. A Mediterranean joint in Vegas serves awesome beef skewers.

Guy Fieri digs into all kinds of Italian. There's prime pizza in Santa Barbara, CA, and chicken parm strombolis in Las Vegas.

Ina enjoys a day of cooking her favourite French meals, including an omelette and veal chops with Roquefort butter and potato basil purée.

Ina makes burgers with a twist. She gives the sides a makeover with a buttermilk ranch dressing on bibb lettuce and sweet potato chips.

Ree Drummond takes a trip down memory lane with updated comfort food favourites, from a soothing soup and sandwich combo to a classic chocolate drink.

Ree Drummond celebrates vegetable dishes sure to get rave reviews! Tomato cobbler, veggie-packed baked pasta and simple curry pumpkin soup are on the menu.

Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos.

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.

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.

Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

The finalists aim to impress with a set custard and puff pastry signature. With a choccy-nut technical and dessert tower showstopper, who will be crowned winner.

Rachel Khoo explores the culinary specialities of Sweden. She checks out Stockholm's street food scene and makes a Swedish-inspired smoked sausage potato cake with prawn salad.

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.

It's the height of summer and John is in Seoul. He puts his own spin on Korean ginseng chicken soup and iced noodles, and he cools down with Pat Bingsu, a shaved ice dessert.

Ree Drummond shares super simple recipes for the snowiest days, including a spicy soup, effortless fish, creamy pasta and breakfast pizza.

Ree Drummond celebrates vegetable dishes sure to get rave reviews! Tomato cobbler, veggie-packed baked pasta and simple curry pumpkin soup are on the menu.

Molly prepares for the birth of her first baby by whipping up a variety of freezer-friendly meals. The menu includes sweet potato and black bean burritos.

Molly makes a delicious and seasonal meal for her family. The springtime menu includes homemade herbed pasta with feta, lemon and pine nuts and hearty meatballs.

Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

Paul and Prue set the remaining 11 bakers three new challenges for biscuit week. They include a tricky filling, and a showstopper that is not all fun and games.

It's the height of summer and John is in Seoul. He puts his own spin on Korean ginseng chicken soup and iced noodles, and he cools down with Pat Bingsu, a shaved ice dessert.

James' adventure takes him to the magical lakeside town of Annecy, where he creates delicious dishes using the local tomatoes, red mullet and lobster.

James heads east to the region of Jura where he barbecues duck and uses the apple and pears of a local orchard. Plus, he visits the home of Comte cheese.

Guy Fieri checks out all kinds of culinary, including mega sandwiches and a primo pot pie. A Mediterranean joint in Vegas serves awesome beef skewers.

Guy Fieri digs into all kinds of Italian. There's prime pizza in Santa Barbara, CA, and chicken parm strombolis in Las Vegas.

Iron Chefs. Three of the best past winners battle for the chance to take on Iron Chef Alex Guarnaschelli. The last chef standing competes with Alex to win $10,000.

Robert Irvine journeys to San Diego to meet a Café owner who has lost her passion for food, is quickly spirally into debt and needs Robert's immediate help.

Guy Fieri's bathing in flavourful finds, including fried rice burritos in California, real deal Jamaican in Vegas and lobster meatballs in Florida.

Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.

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.