Food Netwrk+1

It's a fun day of treats for Ree. After making chicken soup for lunch and cherry pie to have for dessert later, she lets Ladd and the kids make a full steak dinner.

Ree is prepping four fabulous get-ahead meal kits. There's barbecue chicken pizza with spicy slaw, spicy veggie stir fry, spinach pasta bake and stuffed peppers.

It's springtime and Ladd is burning the pastures, Ree needs to cook dinners for two nights at once. She makes jerk chicken, steaks and bean burritos and crunchy salad.

Ree tests recipes for her deli with some help from her friends. She makes two chicken salads, one with grapes and one curried and two quiches to choose from.

Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

Leicester is Jamie's first stop. Here, he uncovers the impact the British Empire, and our love for spice, had on Britain's food culture.

Patisserie Week. The bakers show off their patisserie skills with a delicate domed signature dish and a showstopper that features its own edible display case.

Paul Hollywood is in Florida's bustling seaside city - Miami. He creates his own version of the Floridian classic Key lime pie with a deceptively easy recipe.

Canoeing gives Michel a different view as he visits a watermill. And a Hong Kong tea barge serving up crepes Suzette and croissant and butter pudding.

James returns to one of his favourite places in the UK, Cornwall, with Michelin-starred chef, Galton Blackiston. Dishes include tasty seafood tapas.

Guy Fieri is in Chico, California, to celebrate the town's food scene as residents and restaurant owners recover from the recent devastating wildfires.

Guy Fieri is going from breakfast to burgers. In Vancouver, a pie shop is serving both sweet and savoury sensations. Then, it's French toast with potatoes.

Guy Fieri hits the road for out-of-the-ordinary eats. He starts with fried chicken bao in Chico and ends with a duck banh mi and sweet potato lasagne.

Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

Casey Webb's culinary expedition takes him to San Jose, California for a middle eastern meal at a drive-in. He then attempts to devour a huge bowl of ramen.

Casey Webb's quest to conquer America's greatest eats brings him to an Asian food truck in San Francisco. He then takes on a super-sized steak challenge.

Chefs are challenged to make a savoury starter featuring chocolate. Later, the finalists must grab items for the ultimate Valentine's Day dinner.

Canoeing gives Michel a different view as he visits a watermill. And a Hong Kong tea barge serving up crepes Suzette and croissant and butter pudding.

Ree cooks a hearty Tex-Mex lunch for Ladd and Cowboy Tim who are out fixing fences. There's grilled steak with quesadillas, spicy beans and ranch salad.

Ree celebrates her dad's retirement by cooking his favourite foods. She makes beef stew, cheese casserole, delicious green beans and mini chocolate-cherry cakes.

Summer. Ree cooks up four great 16-minute summer meals. On the menu: lime salmon, a selection of light Greek dishes, pasta with pesto and peas and zucchini noodles.

Ree demonstrates the benefits of bulk buying by showing how to make three dishes with chicken: slow cooked with broccoli, chicken pie and in Caesar salad.

Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Paul and Prue set three challenges that test every aspect of the bakers' skills. After tackling a tough technical, the bakers must create a deceptive picnic basket feast.

Paul Hollywood is in Munich to discover traditional German baking. He learns the secret behind Munich's pretzels, he tries Baumkuchen and makes a dampfnudel dessert.

Fly fishing & lobster on the lawn, Michel enjoys the high life, cooking up a lamb stew, roast duck, halibut with saffron & sherry & a summer pudding.

Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Ree cooks a hearty Tex-Mex lunch for Ladd and Cowboy Tim who are out fixing fences. There's grilled steak with quesadillas, spicy beans and ranch salad.

Ree celebrates her dad's retirement by cooking his favourite foods. She makes beef stew, cheese casserole, delicious green beans and mini chocolate-cherry cakes.

Summer. Ree cooks up four great 16-minute summer meals. On the menu: lime salmon, a selection of light Greek dishes, pasta with pesto and peas and zucchini noodles.

Ree demonstrates the benefits of bulk buying by showing how to make three dishes with chicken: slow cooked with broccoli, chicken pie and in Caesar salad.

Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Paul and Prue set three challenges that test every aspect of the bakers' skills. After tackling a tough technical, the bakers must create a deceptive picnic basket feast.

Paul Hollywood is in Munich to discover traditional German baking. He learns the secret behind Munich's pretzels, he tries Baumkuchen and makes a dampfnudel dessert.

Fly fishing & lobster on the lawn, Michel enjoys the high life, cooking up a lamb stew, roast duck, halibut with saffron & sherry & a summer pudding.

Nigella Lawson is in the kitchen sharing her favourite childhood recipes. Plus, she shows how to make delicious and healthy options to help encourage kids to eat veg.

Nigella Lawson, the queen of the kitchen, shares a handful of easy, time-saving meals. She wants to encourage amateur cooks to extend their repertoire.

Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Casey Webb heads to Mystic, CT, to conquer land and sea with a Portuguese-inspired burger and a whole steamed lobster. And, he takes on a massive sundae.

Casey Webb heads to Portland, Maine, for a lobster-topped cheeseburger, a potato-donut-cannoli mashup and a huge taco packed with ground beef, chicken and carnitas.

Four chefs are challenged to create a salad with only six pounds of ingredients. Later, the finalists must make a burger with an item from every aisle.

After a trip to Capri, Giada hosts a lunch party to celebrate the island's inspiring ingredients. On the menu are sole with lemon sauce and a chive risotto.

Giada treats Jade to a special day of mother-daughter fun and a delicious dinner. The menu features pan-fried lemon potatoes and cheesecake brownies.

Giada hosts an intimate dinner party with a multi-course meal. She cooks a whole roasted beef tenderloin and ricotta bruschetta with spicy tomatoes.

Giada hosts an elegant outdoor lunch to show gratitude for some of her friends and family. She makes crispy goat cheese salad and Moroccan lemon chicken.

Giada goes all out for an over-the-top costume party. She serves a menu featuring tiramisu cupcakes, pasta salad and a seven-layer dip.

Giada organises a dog park picnic for her friends with furry pals. The tasty menu features a mozzarella baguette and Calabrian chilli popcorn.

Giada transports her guests to the exotic island of Sicily with a delicious menu. She cooks cannoli panna cotta and simple eggplant parm.

Giada sets up a movie night outside for her guests. On the menu is salted chocolate cake, tricolore arancini and sensational turkey sandwiches.

Giada has a family brunch for Easter and prepares a variety of tasty dishes. She makes cinnamon rolls, red wine eggs Benedict and orecchiette with lamb and asparagus.

Giada De Laurentiis invites friends over to create their own fresh pasta. They feast on a menu of malloreddus with shrimp and rocket and pappardelle with sausage ragù.

James is in Virginia to learn the secrets of an all-American classic, the apple pie. Then, he heads to the kitchen to make his own apple crumble cake.

In Washington, James learns how to make the perfect cupcake. Plus, he finds out about a cake so delicious that it has become the official dessert of Maryland.

In Maryland, James heads to a farm to pick fruit for one of the freshest peach cakes in the state. Plus, he puts his own twist on a decadent coffee and rum cake.

In Pennsylvania, James visits an Amish community to learn about shoofly pie. Plus, he makes banoffee pie and a treacle cake with a secret ingredient.

In Philadelphia, James meets a family who have run a bakery since 1930. Then, he returns to the kitchen to cook his grandmother's recipe for lemon curd butterfly cakes.

James is in Philadelphia to meet three brothers who are known for their legendary butter cake. Plus, he demonstrates how to make a delicious fig and butter cake.

James rides through the streets of Brooklyn in a food truck that sells tasty oatmeal cookies. Then, he demonstrates how to make an instant strawberry gateau.

In New York, James tracks down a historic fine dining restaurant that is the spiritual home of the baked Alaska. Plus, he makes a spiced ginger banoffee cheesecake.

Jamie kicks off his road trip in London. He helps at a street event where burgers are becoming gourmet cuisine and visits a classic pie and mash shop.

Jamie travels to Yorkshire, where he uncovers the impact the Industrial Revolution had here on everything from the people on the streets to the food on plates.

Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

Leicester is Jamie's first stop. Here, he uncovers the impact the British Empire, and our love for spice, had on Britain's food culture.

Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Casey Webb is in Tucson, Arizona, where he faces a cheese and chilli tamale pie, a hot dog taco and two full racks of ribs in an intense challenge.

Casey Webb's cross-country culinary food frenzy brings him to Miami, Florida. He samples Cuban-inspired guava ice cream and attempts a 30-inch pizza challenge.

Casey Webb's nationwide feast brings him to Anchorage, Alaska where he cracks into crab legs fit for a king. He then takes on the seawards double-decker burger challenge.

Casey Webb's culinary expedition takes him to San Jose, California for a middle eastern meal at a drive-in. He then attempts to devour a huge bowl of ramen.