Food Netwrk+1

Nigella isn't just the queen of the kitchen, she also knows how to throw the perfect party. She shares recipes for finger food that will keep the guests happy.

Paul Hollywood is in New York to discover how doughnuts have been recreated using innovative flavours. Plus, he meets Jim Lahey, who's invented a new way of baking bread.

Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

Guy Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Guy Fieri has it wrapped, pied and fried with craveable carnitas in Mobile, Alabama, elevated pizza in Cody, Wyoming, and brisket in Omaha, Nebraska.

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.

Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.

Where's The Beef? Eddie Jackson digs into the many ways to prepare one of the most indulgent, flavourful and versatile meats in the world - beef.

Eddie Jackson shows off a full day of Thanksgiving eats, from the Turkey main event to homemade pies and irresistible sides.

Desserts are good, but tipsy desserts are even better. Ina makes a decadent Bourbon Honey Cake, a Chocolate Rum Pudding, and Campari and Orange Granita.

Ina focuses on easy French food. Recipes include her Easy Coquilles Saint Jacques, a classic French cheese board, and the ultimate French vinaigrette.

Ina turns the volume up on classic American dishes. Recipes include Grilled New York Strip Steaks and Peanut Butter and Fudge Ice Cream Sandwiches.

Chicken. It's all about chicken as Ina shares her kitchen tips for roasted chicken with radishes. And, a twist on a classic with chicken and spinach Waldorf salad.

Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin.

Fearless Food. Ina tackles daunting dishes with easy techniques, like a perfectly risen soufflé. Guest star Jose Andres has an amazing trick for separating eggs.

Eggs. Ina does a master class in how to cook eggs, from soft boiled to using them in a dressing. Chef Jose Andres reveals the secret of his perfectly fried eggs.

Make-Ahead Desserts. Ina covers a range of delicious desserts that can be prepared in advance, like apple pie bars and chocolate banana cream pie.

Chocolate. Ina shares professional tips for chocolate, starting with chocolate ganache cake before moving onto a dazzling chocolate crème brulee.

Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

James experiences the bustling Provencal port of Marseille. There he discovers local fishermen selling fresh seafood on the back of their boats.

James's adventure takes him to the Camargue. He learns of the fleur de sel, a delicate salty crust which is harvested in the waters of Aigues Mortes.

James journeys to Arles, famous for its Roman architecture and home to Vincent Van Gogh. He cooks a delicious dish using food from the local market stalls.

James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.

A veggie packed diet is a great way to feel good. Ainsley makes tasty vegetable dishes including carrot and cardamom fritters and vegetable and lentil lasagne.

Ainsley shows how to elevate any dish with herbs and spices. He starts with a lamb rogan josh while Joseph finds out what makes hot sauce so special.

Ainsley pays tribute to grains and pulses, making the most of their versatility with a visit to a business that combines a brewery and a bakery on one site.

Ainsley makes Vietnamese caramel chilli chicken, a spicy and sweet one-pan wonder, before heading to Hampshire to find out about the versatility of lavender.

Ainsley demonstrates how dairy can improve a meal, starting with a Greek lamb burger topped with feta. Next, he takes a trip to the West Country to learn about butter.

Ainsley makes some dishes with hearty vegetables, starting with his chicken and spring vegetable casserole. Joseph lends a hand at the pea harvest in Lincolnshire.

After noticing a discrepancy in supplies, the owners of Dar Salam in Portland, OR, fear a new Iraqi food cart competing with their restaurant is connected.

The owner of Uptown Billiards in Portland, OR, is unimpressed with the social media expert he hired to promote his restaurant. Are the customers being hustled.

When the owners of Food Pavilion in Portland, OR, hear complaints from their tenants about the new manager, they contact Charles Stiles to investigate.

Fearing the staff are getting carried away with producing digital shorts to promote Amalfi's in Portland, OR, the owners call in the mystery diners to investigate.

In Las Vegas, Adam finds a Chicago mob-inspired speakeasy and their secret dish using Al Capone's marinara sauce. Then, he tries two crazy mash-up sandwiches.

In Boston, Adam uncovers authentic Australian pies in an artful shipyard, an adults only secret steakhouse, and a lobster eatery in a garage.

In Chi-Town, Adam finds a monster mash-up sandwich that holds the entire menu in a roll and reveals Chicago's king of gnocchi in a hidden eatery.

Adam goes to LA where he reveals a spicy off-menu burger at his favourite Thai joint and a secret Mexican breakfast dish named after Godzilla.

Holly Jolly Hoboken and Ugly Sweaters. It's the holiday season, and team makes a cake for the New York Botanical Garden train show. Plus, the team creates an 'ugly sweater' cake.

Buddy is challenged to create a piñata cake by two 11-year-old DJs. Plus, two expectant mothers order gender-reveal cakes - will it be pink or blue.

The team creates a sugar-craft cake to mimic beautiful glass art. And Lisa takes a special order for a family patriarch's 100th birthday.

Mauro gets a very sweet cake order for a Father-Daughter dance. Buddy takes an order from a bride-to-be for her bachelorette party.

Adam ticks 'Yorkshire Pudding in Yorkshire' off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert.

In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

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 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.

Adam heads to Kent to try a very special sandwich in Sandwich. There, he also tries Whitstable oysters, traditional fish and chips, and a new baked sensation, the cruffin.

In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

In Wales, Adam tries Glamorgan sausage in Glamorgan. He enjoys Welsh rarebit and wonderful Welsh cakes, and bites into his Polish heritage with pierogis.

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.

Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.

James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.

James arrives in the tiny village of Giverny, known for its food and art. He explores Monet's kitchen and cooks up an autumnal treat of apple doughnuts.

James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.

James Martin takes a road trip to the country that inspired his cooking career. Travelling in Keith Floyd's motor, he creates delicious new recipes in idyllic locations.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

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.

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.

A veggie packed diet is a great way to feel good. Ainsley makes tasty vegetable dishes including carrot and cardamom fritters and vegetable and lentil lasagne.

Ainsley shows how to elevate any dish with herbs and spices. He starts with a lamb rogan josh while Joseph finds out what makes hot sauce so special.