Food Netwrk+1

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

Guy visits a gastropub marrying pork belly with octopus. And in Wyoming, he visits a log cabin-turned restaurant cooking up a banana bread French toast mash-up.

Just outside Boston, in Allston, two restaurants share one kitchen cooking up totally different menus - Mexican street food and gastropub standouts.

In Boston, Guy visits a neighbourhood spot spicing up lemongrass chicken and sloppy Joe's with specialty sauces, where he's joined by chef friend Samuel Monsour.

This trip, Guy's going all over the country for some home-style cooking. In California, biscuits and gravy. And in Wisconsin, house-cured meat pizza.

Adam Richman is in Miami for the grandfather of all food challenges: legendary football coach Don Shula's massive 48-ounce steak.

Four chefs compete in a cheesy showdown. First, the chefs are asked to make an ooey-gooey, cheese-filled dish with big limitations.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

Ree shares her recipes, tips and secrets to pulling off the perfect Thanksgiving feast. She makes cornbread dressing with sausage and apple plus lots more.

Ree whips up some festive treats for friends, family and even Santa Claus. She makes her mother's holiday bacon appetisers and some chocolate mint brownie bites.

Ree and the family compete in ranch-style games and afterwards she cooks up a storm. She makes tangy tomato brisket and sweet chocolate chip cookie ice cream sandwiches.

Ree knows that sometimes you need a quick and easy recipe. She makes super-fast chicken quesadillas, beef with snow peas and chicken Florentine pasta.

The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

The Hairy Bikers start their Mediterranean tour in the south of Italy. They try delicious local specialities like spicy n'duja sausage.

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

Past halfway in their baking marathon and the remaining six bakers face three European cakes: a yeast-leavened cake, a Swedish princess torte and a dobos torte.

James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

Ree shares her recipes, tips and secrets to pulling off the perfect Thanksgiving feast. She makes cornbread dressing with sausage and apple plus lots more.

Ree whips up some festive treats for friends, family and even Santa Claus. She makes her mother's holiday bacon appetisers and some chocolate mint brownie bites.

Ree and the family compete in ranch-style games and afterwards she cooks up a storm. She makes tangy tomato brisket and sweet chocolate chip cookie ice cream sandwiches.

Ree knows that sometimes you need a quick and easy recipe. She makes super-fast chicken quesadillas, beef with snow peas and chicken Florentine pasta.

The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

The Hairy Bikers start their Mediterranean tour in the south of Italy. They try delicious local specialities like spicy n'duja sausage.

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

Adam is in Manchester to watch the Red Devils play. He gets stuck into an epic seafood boil and a new sweet and savoury take on sourdough pizza.

Adam tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

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.

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.

This trip, Guy's getting a taste of global flavour. In Cincinnati, Jamaican jerk chicken and spicy snapper, and in Duluth, Thai-style burritos and lamb curry.

Guy hits some small towns with big flavours on this trip. In Wisconsin, he finds a roadside bar serving sandwiches stuffed with brisket and crispy pork belly.

In Cincinnati, Guy finds three restaurants on the same street. First, a pub serving hot dogs, then a Belgian spot with waffles and finally, a Southwestern joint.

Guy heads to the west coast. In Culver City, Gene Simmons from Kiss makes a surprise visit to the neighbourhood hangout dishing out authentic Hawaiian.

Casey Webb travels to Milwaukee for some epic Brew City eats, including a pitcher-sized Bloody Mary garnished with a whole chicken.

Casey is in New York City for the best in big city eats. In one challenge, he faces a 151-ounce milkshake, an eight-pound sloppy joe or six habanero ghost chili wings.

Four firefighters duke it out in the market. The chefs must make a big dinner with a 'small' catch, and the last two chefs go head-to-head with a spicy dish.

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.