Food Network

Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

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

Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

Ree Drummond's line-up of fabulous football food features meaty queso, a crowd-pleasing sub, a game-changing treat and a sweet-and-spicy cocktail.

Ree Drummond celebrates her late father-in-law with his favourite recipes: a chocoholic-approved cake, an appetiser mashup and bite-sized steak.

Ree Drummond makes super-fast sweets with easy shortcuts, including quick cakes for every occasion like a layered tiramisu cake and a fruity and tart ice cream.

The Bikers cook the perfect dishes for cosy suppers. They give a new take on classic steak and chips, serve up delicious Indonesian pork stew, and a sticky gingerbread.

Si and Dave cook dishes that turn up the heat! They give a spicy twist on a family favourite with roasted spiced cauliflower cheese, and Caribbean-inspired jerk pork chops.

The remaining bakers must use some unusual flavour combinations in their tartes tatin. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Amateur bakers make an array of decadently rich tortes and a crème caramel, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

James's trip along the south coast continues in Dorset with pal and award-winning chef, Paul Ainsworth. They enjoy a gorgeous beachside barbeque.

In New York, James tracks down a historic fine dining restaurant that is the spiritual home of the baked Alaska. Plus, he makes a spiced ginger banoffee cheesecake.

James goes on a tour of trendy Brooklyn before munching on a modern American classic: whoopie pie. He makes a passion fruit version and meets baking legend, Cake Man Raven.

Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

Ree Drummond's line-up of fabulous football food features meaty queso, a crowd-pleasing sub, a game-changing treat and a sweet-and-spicy cocktail.

Ree Drummond celebrates her late father-in-law with his favourite recipes: a chocoholic-approved cake, an appetiser mashup and bite-sized steak.

Ree Drummond makes super-fast sweets with easy shortcuts, including quick cakes for every occasion like a layered tiramisu cake and a fruity and tart ice cream.

The Bikers cook the perfect dishes for cosy suppers. They give a new take on classic steak and chips, serve up delicious Indonesian pork stew, and a sticky gingerbread.

Si and Dave cook dishes that turn up the heat! They give a spicy twist on a family favourite with roasted spiced cauliflower cheese, and Caribbean-inspired jerk pork chops.

The remaining bakers must use some unusual flavour combinations in their tartes tatin. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Amateur bakers make an array of decadently rich tortes and a crème caramel, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

In Oxford, James is joined by top chef Monica Galetti, who discovers the delights of an organic local distiller. Plus, James visits Raymond Blanc.

In New York, James tracks down a historic fine dining restaurant that is the spiritual home of the baked Alaska. Plus, he makes a spiced ginger banoffee cheesecake.

James goes on a tour of trendy Brooklyn before munching on a modern American classic: whoopie pie. He makes a passion fruit version and meets baking legend, Cake Man Raven.

Guy Fieri visits a Burbank chilli spot dating back a century, a Philadelphia gourmet bar food joint cranking out clam chowder and a Toronto smokehouse.

Guy Fieri looks at the combos making local hangouts a hit. A Denver bar smokes pork for its biscuits, and a Scottsdale duo fuses their Mexican and Mediterranean roots.

Guy Fieri samples dishes like mama made, if she had a wild imagination! In Philadelphia a special guest hits the kitchen for fried PB&Js and pig's head tacos.

Guy Fieri looks at standout veggie and meat dishes. A Phoenix chef puts her spin on a regional pork dish, and a Toronto joint serves up a Canadian staple.

Adam Richman is off to Hartford, Connecticut for some humongous hot dogs, steamed cheeseburgers, and a ten-pound super-stuffed pizza challenge.

Adam Richman heads to San Diego, California, for a massive surf-and-turf burrito, tender tri-tip barbecue and a legendary Ironman food challenge.

The chefs have just two minutes to shop for their game-day feast ingredients. In the final round, they must make upscale chicken dinner with five ingredients or less.

In New York, James tracks down a historic fine dining restaurant that is the spiritual home of the baked Alaska. Plus, he makes a spiced ginger banoffee cheesecake.

James goes on a tour of trendy Brooklyn before munching on a modern American classic: whoopie pie. He makes a passion fruit version and meets baking legend, Cake Man Raven.

Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Ree is making vegetarian dishes. She whips up delicious cheesy broccoli potatoes, Greek grilled eggplant steaks and Tuscan roasted vegetable panzanella.

Ree is making meals from five ingredients. On the menu is chicken fennel bake, Teriyaki pork, creamy spaghetti carbonara and vegetable tortellini soup.

Dave enjoys a taste of his native county, Cumbria, as he and Si cook recipes with local ingredients. Dishes include a deliciously decadent sticky toffee pudding.

The Bikers cook the perfect dishes to share with the people we love. On the menu are baked cheesecake, a crowd-pleasing terrine and the ultimate beef sandwich.

Amateur bakers attempt to make a perfect beef Wellington, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Amateur bakers attempt to make a sponge pudding and a Queen of Pudding, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

In Oxford, James is joined by top chef Monica Galetti, who discovers the delights of an organic local distiller. Plus, James visits Raymond Blanc.

In Harlem, James visits a bakery famous for its carrot cake. Next, he heads to Connecticut to a blueberry farm, then makes a delicious toasted blueberry muffin.

He checks out a diner for a traditional pancake breakfast then makes bacon waffles and strawberry shortbread.

Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Ree is making vegetarian dishes. She whips up delicious cheesy broccoli potatoes, Greek grilled eggplant steaks and Tuscan roasted vegetable panzanella.

Ree is making meals from five ingredients. On the menu is chicken fennel bake, Teriyaki pork, creamy spaghetti carbonara and vegetable tortellini soup.

Dave enjoys a taste of his native county, Cumbria, as he and Si cook recipes with local ingredients. Dishes include a deliciously decadent sticky toffee pudding.

The Bikers cook the perfect dishes to share with the people we love. On the menu are baked cheesecake, a crowd-pleasing terrine and the ultimate beef sandwich.

Amateur bakers attempt to make a perfect beef Wellington, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

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

James is in South Wales, accompanied by his mate, top chef Stephen Terry. They discover award-winning Welsh wine and organic Welsh chocolate.

Tituss Burgess puts eight chefs to work making a welcome bite for guest Marcus Samuelsson. Next, the chefs are divided into teams for a new task.

Guy Fieri pulls over for the bounty of the county. A Denver bar creates savoury apple strudel and in Arizona a Pakistani spot serves goat and tandoori Chicken.