Food Netwrk+1

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.