LifeStyle Food

Paul proves that Britain's pies and puds are among the best in the world as he is joined by American baking boys Outsider Tart for a great transatlantic bake-off. Paul discovers the strawberry of the future.

Ellie and Liam welcome patisserie teams tackling demanding challenges set by experts Benoit Blin and Cherish Finden as the search for exceptional pastry begins.

In a bid to impress judges Paul Hollywood and Prue Leith, the bakers make characterful biscuits for their signature challenge, followed by a technical challenge.

Mary shares inspiring everyday dishes full of wholesome goodness, from her secret tip for a rich bolognese to a heart-warming soup. She tries her hand at beekeeping, collecting fresh honey to make a winning pud.

Jamie's cooking sticky squid balls, grilled prawns and noodle broth, plus sausage fusilli, and creamy garden salad.

This episode, Gregg and Chris are in Chelmsford, Essex, to help the Thomas family, a couple whose completely different shopping styles are causing arguments in the supermarket aisles.

Ellie and Liam welcome patisserie teams tackling demanding challenges set by experts Benoit Blin and Cherish Finden as the search for exceptional pastry begins.

Gino's starting his journey in Italy's food capital. His train journey takes him north towards Mantova, Italy's rice growing region where he helps out in the rice paddies.

After five weeks of fraught competition, it's the semi-finals, and eight supremely talented chefs remain. It's sink or swim as the semi-finalists cook-off against each other.

Gregg Wallace visits a Nottinghamshire factory producing 250,000 jars of curry sauce daily.

In a bid to impress judges Paul Hollywood and Prue Leith, the bakers make characterful biscuits for their signature challenge, followed by a technical challenge.

It's totally tubular in the tent with the return of Old School Week as the bakers steep in nostalgic bakes. They make a throwback breakfast treat, a Middle Eastern delicacy and a kitsch cake.

Four chefs compete for the North West with canapes, starters and fish dishes inspired by the Olympics and Paralympics. Who will be eliminated?

Gregg Wallace is in Lowestoft at an enormous frozen food factory, where they produce 1 million potato waffles a day.

Michael impresses with his flavourful Lamb, Pine nut, and Raisin Meatballs, served alongside a vibrant Fattoush Salad.

Donna teaches us her tricks for the tastiest fried chicken you'll ever eat along with prawn dumplings and vanilla-roasted summer fruits perfect for any occasion, before transforming them in enticing new ways.

On the menu is smoked salmon, Yorkshire pud, beets, and asparagus, plus gorgeous Greek chicken, and sweet pepper and pea couscous with tzatziki.

Mary opens her garden to host a village fete and shares her brilliant flair for turning easy dishes into spectacular crowd pleasers.

Gino leaves Verona on one of Italy's super-fast trains and heads to the majestic Lake Garda, the biggest of the Italian lakes.

The semi-finals continue. Just six incredible chefs are left, and they are split into two groups.

In Little and Large week, our remaining amateur bakers serve up Tiny Tiered cakes, a Giant Chocolate Eclair and the bakers create a whole Biscuit City.

The judges Paul Hollywood and Prue Leith have set the celebrity bakers some tricky challenges: a fruity drizzle signature cake.

Ellie and Liam welcome patisserie teams tackling demanding challenges set by experts Benoit Blin and Cherish Finden as the search for exceptional pastry begins.

Rick visits a rhubarb farm in Wakefield, samples a proper Bradford curry, heads to the market in Leeds, and has tea in Harrogate.

Rick explores one of Cornwall's hidden secrets, the secluded and stunning Fowey Estuary, joining his friend on a boat trip to learn about the history of the area and getting a unique view of the beautiful buildings.

Host Maeve O'Meara journeys through the dynamic tastes, textures and colours of the freshest produce. Sydney chef Peter Gilmore shows how to construct an inspired salad using artichoke and carrot.

Maeve seeks out the deeply satisfying carbohydrates at the heart of many of the great dishes of the world. In this episode, Indian, Italian, Lebanese and Cuban recipes are the stars.

Gino leaves Verona on one of Italy's super-fast trains and heads to the majestic Lake Garda, the biggest of the Italian lakes.

On the menu is smoked salmon, Yorkshire pud, beets, and asparagus, plus gorgeous Greek chicken, and sweet pepper and pea couscous with tzatziki.

Mary opens her garden to host a village fete and shares her brilliant flair for turning easy dishes into spectacular crowd pleasers.

Gregg and Chris are with a family in Leicestershire. Mum Lindsey bakes a cake every day for her family. Her baking obsession and love of brands means that their food shop is over three times the average.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

A lighthearted spin-off show for The Great British Bake Off presented by Jo Brand.

Paul Hollywood is off on another culinary voyage of discovery to a country that is as yet a mystery to him: Mexico. He wants to explore the character, culture and history of Mexico through its food and drink.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

A lighthearted spin-off show for The Great British Bake Off presented by Jo Brand.

For his final week in Mexico, Paul's concentrating on learning all about drinks, and that includes booze, soft drinks, soup, sauces, and anything that doesn't need chewing on the way down.

Gino leaves Verona on one of Italy's super-fast trains and heads to the majestic Lake Garda, the biggest of the Italian lakes.

The semi-finals continue. Just six incredible chefs are left, and they are split into two groups.

Gregg Wallace is in Lowestoft at an enormous frozen food factory, where they produce 1 million potato waffles a day.

The judges Paul Hollywood and Prue Leith have set the celebrity bakers some tricky challenges: a fruity drizzle signature cake.

The bakers awaken their senses for the first-ever spice week, featuring three aromatic and seasoned bakes.

The three remaining North West chefs cook their mains and desserts, celebrating the Olympics and Paralympics. There's stress, disasters and victory, as only two can make it through.

In Italy Gregg Wallace visits a frozen pizza factory producing 400,000 pizzas a day, each stretched, sized and pricked to perfection.

Andy is joined by guest Phil as they team up to create a dessert of Greek Doughnuts, garnished with Candied Walnuts. Michael takes charge and prepares a refreshing Asparagus and Zucchini Salad.

Donna reveals how to make a juicy rump steak, along with a flavoursome Thai green curry paste that really packs a punch, and the most perfectly light sponge cake.

Jamie makes glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, and apple and walnut croutes.

This is indulgence at its best with Mary's mouth-watering dishes that give the everyday a lift with lashings of naughtiness.

Gino's train journey takes him on a star-studded line up of Tuscan cities, starting off in Pisa, the city famed for its leaning tower.

It is the last of the semi-finals, which has seen the final six chefs split into two groups.

It's Japan week, and our remaining amateur bakers tackle Shokupan Buns, a Matcha & Black Sesame Crepe Roll and show off their Double Fromage Cheesecakes.

It's the calm after the baking storm, and Paul Hollywood and Mary Berry take over the Bake Off tent to show us how the technical challenges should be done.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

A lighthearted spin-off show for The Great British Bake Off presented by Jo Brand.

Maeve O'Meara explores the iconic dishes of the world that honour spring, when vegetables are at their sweetest and most tender.

Protein-rich beans have always been the heavy lifters of the vegetable world. Maeve discovers the secrets of a classic falafel with founder of a Middle Eastern food empire, Faysal El-Abd, and tastes a falafel roll.

Gino's train journey takes him on a star-studded line up of Tuscan cities, starting off in Pisa, the city famed for its leaning tower.

Jamie makes glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, and apple and walnut croutes.

This is indulgence at its best with Mary's mouth-watering dishes that give the everyday a lift with lashings of naughtiness.

Gregg and Chris have a challenge on their hands with the Haynes family in Hampshire. Their different tastes mean that they are eating different dinners, causing lots of waste and their food bills to spiral.

Paul gets his best of British pies and puds well and truly spiced up with the irrepressible Levi Roots, before returning the favour with his own amazing Caribbean banana tarte tatin.

This episode goes inside Subway to reveal how a US sandwich shop became the most ubiquitous fast food brand on the high street, with more outlets across the UK than McDonald's.

Paul starts off in Baja California, gaining a global reputation for its hi-end cuisine.

This is indulgence at its best with Mary's mouth-watering dishes that give the everyday a lift with lashings of naughtiness.

Jamie makes glazed sizzling chops, sweet tomato and asparagus lasagnetti, plus mushroom soup, stilton, and apple and walnut croutes.

Gregg and Chris have a challenge on their hands with the Haynes family in Hampshire. Their different tastes mean that they are eating different dinners, causing lots of waste and their food bills to spiral.

This episode goes inside Subway to reveal how a US sandwich shop became the most ubiquitous fast food brand on the high street, with more outlets across the UK than McDonald's.

Gino's train journey takes him on a star-studded line up of Tuscan cities, starting off in Pisa, the city famed for its leaning tower.

It is the last of the semi-finals, which has seen the final six chefs split into two groups.

In Italy Gregg Wallace visits a frozen pizza factory producing 400,000 pizzas a day, each stretched, sized and pricked to perfection.

It's the calm after the baking storm, and Paul Hollywood and Mary Berry take over the Bake Off tent to show us how the technical challenges should be done.

The remaining bakers get fancy for Patisserie Week and the last chance to make it to the finale.

Two top chefs from the North West go head-to-head and cook their six-course menus. Bestselling author of The Gruffalo, Julia Donaldson, is guest judge and helps decide a winner.

Gregg Wallace tours Britain's biggest brewery in Burton upon Trent, where 3 million pints of lager are made each day from barley to can.

Courtney is joined by Andy as they team up to create black pepper prawns. Michael takes charge and cooks his chilli and tomato mussel spaghetti. Michael prepares a brown rice and miso congee.

In this episode, Donna demonstrates just how easy it is to make perfectly sticky pork ribs together with the ultimate chocolate fudge cake.

Jamie's rustling up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

It's finals week, and the strongest four chefs remain. The pressure is on, as they take on two tasks requiring skills of the highest order.

It's Earth week! Our remaining amateur bakers go sustainable and celebrate the Earth with Raw Cakes, Beetroot Tarts and Edible Terrariums.

If you've ever wanted to know how to make the technical challenges from the series, then this is your chance. Mary Berry and Paul Hollywood are back in the tent to show us exactly how to tackle the remaining recipes.

This episode goes inside Subway to reveal how a US sandwich shop became the most ubiquitous fast food brand on the high street, with more outlets across the UK than McDonald's.

Rick's chasing chickens again in Chatsworth, before he heads to Wales for lamb, mussels, and black beef.

On the north Atlantic coast, Rick heads out to sea to go fishing for lobsters with celebrity chef Nathan Outlaw, and learns about a revolutionary new conservation program making lobster fishing sustainable.

Maeve explores the world of herbs and spices, the plant kingdom's biggest gift to mankind.

Maeve O'Meara explores the marvellous abundance of summer vegetables and fruits in dishes from around the world.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

Jamie's rustling up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

Chris and Gregg meet the Hoyland family. Dad Derek, who is coeliac, hasn't eaten the same meal as his family for nearly six years. Mum, Clair, is brand-obsessed, filling the trolley with frozen convenience food.

Paul celebrates British pies and puds during a day with the ladies of Chippenham Truck Stop, and creates a bacon and egg pie inspired by their surprisingly healthy roadside fare.

Prue Leith and her husband, John, offer easy-to-cook recipes, tips and handy culinary hacks.

Home bakers from across the United Kingdom participate in a number of baking challenges and compete against each other to win the prestigious title.

Mary shares some inspirational ideas to make everyday family meals exciting with fabulous no fuss dishes. She tries her hand at milking a goat and shows her granddaughter how to make her own goat's cheese.

Jamie's rustling up seared Asian tuna, coconut rice and jiggy jiggy greens, plus ricotta fritters, tomato sauce and courgette salad.

Chris and Gregg meet the Hoyland family. Dad Derek, who is coeliac, hasn't eaten the same meal as his family for nearly six years. Mum, Clair, is brand-obsessed, filling the trolley with frozen convenience food.

Prue Leith and her husband, John, offer easy-to-cook recipes, tips and handy culinary hacks.

Gino's journey begins in the Italian capital of fashion. Here he visits a local institution, an elegant cocktail bar who were the first to introduce the idea of the aperitivo in Milan.

It's finals week, and the strongest four chefs remain. The pressure is on, as they take on two tasks requiring skills of the highest order.

Gregg Wallace tours Britain's biggest brewery in Burton upon Trent, where 3 million pints of lager are made each day from barley to can.

If you've ever wanted to know how to make the technical challenges from the series, then this is your chance. Mary Berry and Paul Hollywood are back in the tent to show us exactly how to tackle the remaining recipes.

The Bake Off Finalists step into the tent to determine who will win "The Great Canadian Baking Show."