Food Netwrk+1

James' adventure takes him to the magical lakeside town of Annecy, where he creates delicious dishes using the local tomatoes, red mullet and lobster.

In Bakersfield, Guy has some meaty Texas chilli and decadent pumpkin pancakes. Then in Phoenix, he finds a gourmet taco spot mixing up a mean mole.

It's all Bakersfield all the time, as Guy eats the best cuisine the town has to offer, including breath-taking Basque, glorious Greek and tasty Thai.

Guy tours Charlotte with NASCAR driver Clint Bowyer. They have dynamite burgers, a unique spin on shrimp and some smoking hot chicken.

This trip Guy is indulging in some rich recipes. He has a glorious gumbo and a spicy mahi mahi speciality, and then some luscious lamb ragout.

Casey Webb heads to Des Moines, Iowa, where he'll attempt the eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in ten minutes.

Casey Webb travels to Billings, Montana, to tackle a one-hour steak challenge featuring a 78-ounce rib eye and two pounds of mashed potatoes, salad and bread.

Guy's tournament continues as the remaining six celebrity chefs are paired up into teams to navigate through Guy Fieri's most terrifying game yet.

James' adventure takes him to the magical lakeside town of Annecy, where he creates delicious dishes using the local tomatoes, red mullet and lobster.

Ree challenges herself to prepare meals quicker. She makes 30-minute meatball sandwiches, 20-minute Penne Alla Betsy, 10-minute chicken salad and 5-minute enchiladas.

Ree is filling up the freezer with family favourite dishes that are great standbys. She makes sour cream noodle bake, chicken pot pies and creamy carrot soup.

Ree shares her ideas of the best popular dishes. There are comfort classics like tomato soup, grilled cheese, scrambled eggs and yoghurt parfait.

Ree prepares hearty breakfast for the cattle workers. There are all the cowboy favourites: spicy scrambled eggs, pepper and sage biscuits and sausage gravy.

The Bikers tour the Lake District, starting in Dave's hometown Barrow-in-Furness for a trip down memory lane before visiting a bakery loved by the local community.

Si and Dave ride through the North York Moors National Park. They meet the UK's youngest Michelin-star winning chef, an award-winning beekeeper and a local forager.

The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

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.

Ree challenges herself to prepare meals quicker. She makes 30-minute meatball sandwiches, 20-minute Penne Alla Betsy, 10-minute chicken salad and 5-minute enchiladas.

Ree is filling up the freezer with family favourite dishes that are great standbys. She makes sour cream noodle bake, chicken pot pies and creamy carrot soup.

Ree shares her ideas of the best popular dishes. There are comfort classics like tomato soup, grilled cheese, scrambled eggs and yoghurt parfait.

Ree prepares hearty breakfast for the cattle workers. There are all the cowboy favourites: spicy scrambled eggs, pepper and sage biscuits and sausage gravy.

The Bikers tour the Lake District, starting in Dave's hometown Barrow-in-Furness for a trip down memory lane before visiting a bakery loved by the local community.

Si and Dave ride through the North York Moors National Park. They meet the UK's youngest Michelin-star winning chef, an award-winning beekeeper and a local forager.

The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

Adam explores the football food culture of Glasgow and Celtic FC. First up is a Stornoway black pudding, then a unique haggis and whisky topped pizza.

Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

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.