Food Netwrk+1

Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

Adam has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

Adam Richman is in Kansas City for some world-class barbecue, some of the best pan-fried chicken in the USA and the six-pound Ultimate Destroyer sandwich.

Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Buddy makes a canine friend when he is asked to make a cake for an animal shelter. He also challenges his father-in-law to a pizza making contest.

Children, a Cage, and a Challenge. As well as producing an innovative talking cake for a children's museum, Buddy is tasked with making a cage fighting cake.

The boys go golfing to get inspiration for a golf tournament cake and feel lost in space whilst creating a cake for a local planetarium.

Freaks, Fast Food & Frightened Frankie. The bakery heavyweights are challenged to an eating contest and one of Frankie's biggest fears is exposed whilst making a complicated cake.

Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

Adam Richman is in Kansas City for some world-class barbecue, some of the best pan-fried chicken in the USA and the six-pound Ultimate Destroyer sandwich.

Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

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 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.

The bakers kick off Cake Week by putting their twist on Battenberg cake. They face a turning-out technical challenge and pay tribute to their heroes in the showstopper.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

Adam has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.