Food Netwrk+1

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 heads West for barbecue and beyond. In Los Angeles he has homemade chorizo and a Yucatan turkey special. And in Vegas, two funky joints fire up the grill.

Guy hits up some fusion cuisine this trip. He goes to a Korean-Mexican mashup in Los Angeles, before heading to Charlotte for a Serbian pizza place.

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 gets a taste of the Far East in Las Vegas, where its original Japanese spot rolls out sushi and udon. Plus, there's an Asian spin on classic grilled cheese.

Casey Webb travels to historic Boston, Massachusetts, for some epic New England eats and a 4.5-pound Irish breakfast challenge at Flann O'Brien's Pub.

Casey Webb travels to the small town of Burlington, Vermont, for some mammoth eats, including a beer-infused bagel feast and a 3.5-pound breakfast sandwich challenge.

The five remaining chefs continue the fight. The winning chef earns a spot in the finale, while the bottom four battle it out for the last slots.

Host Tituss Burgess welcomes VIP guests Esther Choi and Judy Joo, who request something spicy for dinner from the remaining four chefs.

The Drummonds are cleaning up the homestead finishing the day with a bonfire and a picnic. Ree prepares fried chicken, potato salad, coleslaw and key lime pies.

Ree's throwing a surprise birthday party for her daughter Alex. There is a fun pasta bar, grilled chicken and chocolate chip caramel ice cream sundae.

Ree is solving dilemmas on love, life and what to cook in a time crunch. Recipes include an apple tart, a shrimp stir fry and a steak salad with onion strings.

Ree Drummond prepares a fiesta feast for her family. Dishes include pollo asado, chile con queso, pico de gallo, and homemade lemonade.

The Bikers continue their tour in West Yorkshire. They cook a full English shakshuka with some blueberry muffins, as well as curried crab cakes.

Si and Dave continue their adventure in Northumberland. They eat fresh seafood in the seaside town of Amble and sample the ultimate fish and chips in Bamburgh.

Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc.

The Drummonds are cleaning up the homestead finishing the day with a bonfire and a picnic. Ree prepares fried chicken, potato salad, coleslaw and key lime pies.

Ree's throwing a surprise birthday party for her daughter Alex. There is a fun pasta bar, grilled chicken and chocolate chip caramel ice cream sundae.

Ree is solving dilemmas on love, life and what to cook in a time crunch. Recipes include an apple tart, a shrimp stir fry and a steak salad with onion strings.

Ree Drummond prepares a fiesta feast for her family. Dishes include pollo asado, chile con queso, pico de gallo, and homemade lemonade.

The Bikers continue their tour in West Yorkshire. They cook a full English shakshuka with some blueberry muffins, as well as curried crab cakes.

Si and Dave continue their adventure in Northumberland. They eat fresh seafood in the seaside town of Amble and sample the ultimate fish and chips in Bamburgh.

Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc.