LifeStyle Food

Jamie creates a sensational alternative to the traditional Christmas dinner with an epic mixed roast and stuffed pork belly, a veggie crown and a panettone dessert.

Heading south from the capital, Rick travels to Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. It is a city with impressive European architecture, and the home of mole,

Rick Stein visits Bologna, a city so famous for its food that it is known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne.

James is introduced to carcamusa in Castilla-La Mancha, tries local marzipan, meets an organic honey producer and sees how manchego is made.

Cameron Daddo and Holly Nicholson embark on an epic journey exploring both sides of the Pacific Ocean - from the glittering seaside of Los Cabos, Mexico, to the shores of Japan and South Korea.

Sat on the stairs Nigella opens up her toolbox-like liquorice case, packed with everything from chocolate liquorice balls to salted liquorice guitars.

Jamie sees how ubiquitous the sesame seed is in South Korean cooking when he tucks into their barbecue black pork delicacy, and in Switzerland he explores the country's premier chocolate factory.

Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens as her husband John goes fishing for supper.

Bakers baked winter-themed sugar cookies, created fortune cookies, and made an impressive macaron tower as their showstopper challenge.

Maeve O'Meara ventures into the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries.

Maeve O'Meara joins chef Peter Conistis in a Greek emporium to find out which olive oil is best to use, how to pick a good fetta cheese, and which herbs and spices to make use of.

Sixteen cooks from around the world come together to compete in a game-changing culinary competition.

Inspired by his travels, James makes a boozy pudding and a recipe from a recent fishing trip, joined by Antonio Carluccio.

Jamie sees how ubiquitous the sesame seed is in South Korean cooking when he tucks into their barbecue black pork delicacy, and in Switzerland he explores the country's premier chocolate factory.

Jamie creates a sensational alternative to the traditional Christmas dinner with an epic mixed roast and stuffed pork belly, a veggie crown and a panettone dessert.

Heading south from the capital, Rick travels to Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. It is a city with impressive European architecture, and the home of mole,

Ambitious cooks compete in a towering kitchen with three distinct levels, where access to ingredients and tools tests their creativity, skill and ability to adapt under pressure.

Today Justine prepares a dish showcasing products from a local family run mango farm, followed by a visit to the pristine Berry Springs Nature Park, and catches up with Radek Zalsky at Wharf One.

Rhys braves a cold foggy morning to go hunting with Marcus in the Tamar Valley for the mysterious black perigord truffle. Ben creates a Vietnamese Ginger Chicken Dish & his take on Apple Crumble.

After months of training it's time for Digger to shine at a local dog competition. To welcome the start of summer Paul hosts a cricket match at River Cottage to raise money for his farm.

Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens as her husband John goes fishing for supper.

Celebrity chef Nadia Lim and her family transform a Victorian farmstead in Queenstown, NZ, into a sustainable farm, facing challenges and cooking with fresh, seasonal ingredients.

Bakers baked winter-themed sugar cookies, created fortune cookies, and made an impressive macaron tower as their showstopper challenge.

Gino tours the capital of Puglia, Bari, by rickshaw, learning about the dialect and sampling some of the unusual street food and vegetables of this region.

Inspired by his travels, James makes a boozy pudding and a recipe from a recent fishing trip, joined by Antonio Carluccio.

Jamie sees how ubiquitous the sesame seed is in South Korean cooking when he tucks into their barbecue black pork delicacy, and in Switzerland he explores the country's premier chocolate factory.

Maeve O'Meara ventures into the colourful and spicy world of Indian food, displaying how to make some fabulous 10-minute dishes as well as the secrets of great curries.

Maeve O'Meara joins chef Peter Conistis in a Greek emporium to find out which olive oil is best to use, how to pick a good fetta cheese, and which herbs and spices to make use of.

Heading south from the capital, Rick travels to Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. It is a city with impressive European architecture, and the home of mole,

At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, Britain's queen of comedy who has made Cornwall her home.

Rick Stein heads into the bowels of Cornwall, deep into the China Clay pits to discover what is known locally as White Gold, one of this county's most important industries.

James is introduced to carcamusa in Castilla-La Mancha, tries local marzipan, meets an organic honey producer and sees how manchego is made.

Jamie sees how ubiquitous the sesame seed is in South Korean cooking when he tucks into their barbecue black pork delicacy, and in Switzerland he explores the country's premier chocolate factory.

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

Hugh Fearnley-Whittingstall returns to celebrate the selection of fare available over the autumn and winter seasons.

At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, Britain's queen of comedy who has made Cornwall her home.

Rick Stein heads into the bowels of Cornwall, deep into the China Clay pits to discover what is known locally as White Gold, one of this county's most important industries.

Packet sauces, jars and quick fixes and are the 'go to' meals for this week's family. Will chef Michael Van De Elzen and restauranteur Ganesh Raj succeed in completly transforming this family's health?

Kate Quilton compares bread rolls, Andi Oliver explains chocolate chips and mayo in sandwiches, Matt Tebbutt reveals ready meal secrets, and Briony May Williams explores canned food science.

The Yale Whiffenpoofs singing group perform; the chefs must model their expertise and work in harmony for their next challenge...balancing an array of ingredients to create a dish that sings.

Chefs representing some of the busiest sports stadiums in the United States challenge Alex Guarnaschelli in a battle for the best game day dish.

Bakers are challenged to create eye-popping, festive holiday delights; one baker rises to the top and claims the holiday baking crown.

Spend Christmas with Gino and the D'Acampo family and friends. This one-off special is a celebration of Italian food and traditions culminating with a feast of all of Gino's favourites.

With a failing water tank and no dams, Paul faces a critical shortage. He enlists a local farmer to help keep his cows, pigs and veggies alive.

Hugh Fearnley-Whittingstall returns to celebrate the selection of fare available over the autumn and winter seasons.

Chefs representing some of the busiest sports stadiums in the United States challenge Alex Guarnaschelli in a battle for the best game day dish.

In this episode Gok Wan shows us popular South East Asian coconut-based soup, a steamed prawn and egg dish, and a fragrant dry curry that Gok learnt in the markets of Malaysia.

In this episode Gok celebrates the fact we all love a takeaway! Like his father's recipe for egg fu yung and Gok's version of Japanese Katsu Curry that has become one of our firm favourites.

Kate Quilton compares bread rolls, Andi Oliver explains chocolate chips and mayo in sandwiches, Matt Tebbutt reveals ready meal secrets, and Briony May Williams explores canned food science.

Tonight's first challenge might require some shades as the four chefs are asked to deliver a dish that represents sunshine - a bright, light and colourful dish.

It's pastry day and the last chance for the first heat of bakers to make it to finals week. For the Showstopper the bakers must overcome their worst fears and bake their phobias into a tart.

Justine visits the charming old town of Sarlat where she explores the vibrant local market. After tasting the local treats and buying some fresh produce, she whips up a delicious confit duck dish.

Wildlife cameraman and presenter Hamza Yassin is a cautious cook who knows more about preparing food for animals than humans, so he's looking for some fuss-free dishes to expand his horizons.

Jamie responds to the changing times by sharing clever recipes that can swap out ingredients for whatever you have to hand.

Gordon shows us how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Gregg and Chris are faced with one of their biggest challenges yet. Can they keep the Caan family from Glasgow, mum Tina, dad Ryan and kids Laila and Ray, away from their favourite takeaways and get them cooking?

The bakers mix things up to create a fusion of favourites, croissants that look like muffins, doughnuts that aren't quite what they seem, and cakes made from anything but cake.

It's week seven of The Great British Bake Off and this week the bakers will be celebrating all things custard. Three challenges, but only one baker will be crowned star baker and one baker will sadly leave.

Paddy McGuinness and Cherry Healey hit factory floors across Britain for a snoop around their supersized production lines to reveal what the secrets are behind supermarket staples.

Rick visits an organic deer farm near Bodmin Moor, makes a stunning but simple Venison Wellington and, over a pint with comedian Jonny Cowling, defines the Cornish sense of humour.

Rick enjoys one of the world's most scenic ferry crossings, rustles up a tasty vegetarian tart and investigates the Cornish influence on Oscar winning composer Malcolm Arnold.

Over 5000 years, the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices on earth. Maeve O'Meara seeks out recipes across the subcontinent to Armenia.

Maeve O'Meara explores Argentinian a la cruz style cooking, Brazilian churrasco, Sardinian suckling pig, Portuguese piri piri chicken and a crowd-pleasing Greek Easter lamb.

Gordon shows us how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Jamie responds to the changing times by sharing clever recipes that can swap out ingredients for whatever you have to hand.

Wildlife cameraman and presenter Hamza Yassin is a cautious cook who knows more about preparing food for animals than humans, so he's looking for some fuss-free dishes to expand his horizons.

Finals Week kicks off with Mash Up Day. Rav challenges bakers to fuse a British classic with a global sensation, then bakers turn their favourite dessert into a showstopper cake.

Gregg and Chris are hoping to help the Brook family. Janine is at her wits' end with husband Paul and their two girls, Rosie and Sophia, who prefer snacking on sugary treats to following a healthy diet.

Celebrity contestants take part in a special version of the popular British baking competition in aid of the Stand-up to Cancer charity.

It's week seven of The Great British Bake Off and this week the bakers will be celebrating all things custard. Three challenges, but only one baker will be crowned star baker and one baker will sadly leave.

Wildlife cameraman and presenter Hamza Yassin is a cautious cook who knows more about preparing food for animals than humans, so he's looking for some fuss-free dishes to expand his horizons.

Jamie responds to the changing times by sharing clever recipes that can swap out ingredients for whatever you have to hand.

Gordon shows us how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs and melting beef brisket.

Finals Week kicks off with Mash Up Day. Rav challenges bakers to fuse a British classic with a global sensation, then bakers turn their favourite dessert into a showstopper cake.

Celebrity contestants take part in a special version of the popular British baking competition in aid of the Stand-up to Cancer charity.

Gregg and Chris are hoping to help the Brook family. Janine is at her wits' end with husband Paul and their two girls, Rosie and Sophia, who prefer snacking on sugary treats to following a healthy diet.

The bakers mix things up to create a fusion of favourites, croissants that look like muffins, doughnuts that aren't quite what they seem, and cakes made from anything but cake.

It's week seven of The Great British Bake Off and this week the bakers will be celebrating all things custard. Three challenges, but only one baker will be crowned star baker and one baker will sadly leave.

Join Jo Brand and Tom Allen for An Extra Slice of The Great British Bake Off.

After four weeks of fierce competition, it's Knockout Week on MasterChef: The Professionals as the 12 most talented chefs left standing come together for the very first time.

Finals Week kicks off with Mash Up Day. Rav challenges bakers to fuse a British classic with a global sensation, then bakers turn their favourite dessert into a showstopper cake.

In this final episode, Justine cooks up mussels at a breathtaking Chateau, then visits the village of Brantome where she learns the secrets to first class French cooking from a Michelin starred chef.

Mary invites great pal, presenter and comedian Sue Perkins to spend the day with her. Although a talented cook, Sue always over-complicates when hosting a crowd and never follows a recipe.

In unprecedented times, Jamie shares delicious recipes that use whatever ingredients you have to hand.

Gordon shares more slow-cooked favourites, including braised stuffed lamb breasts and ultra-tender slow-roasted pork belly with fennel. Tips on choosing the best cuts of meat for slow cooking.

Gregg and Chris are hoping to help the Brook family. Janine is at her wits' end with husband Paul and their two girls, Rosie and Sophia, who prefer snacking on sugary treats to following a healthy diet.

It's the semi-final in the Bake Off shed, and bakers celebrate by baking for a party. Matt and Maggie set party themed challenges to decide who will earn a place in the final.

It's week 8 of this year's series of The Great British Bake Off and it's time for Pastry week.

Celebrity contestants take part in a special version of the popular British baking competition in aid of the Stand-up to Cancer charity.

Rick finds out about the back breaking work done by women in Cornwall's mines, gets a little merry on botanical spirits and adds a cheeky nip to his yummy Clementine Trifle.

On the trail of 'our greatest Second World War poet', Charles Causley, Rick catches up with bestselling author Patrick Gale. Then heads home to whip up his favourite seabass dish.

As the cuisines of the world developed different techniques to capture fire, they also produced a range of pots and pans. Maeve learns about different types of cookware.

Fast cooking over fire makes your heart beat faster and across Asia a number of recipes come to life over flame - Maeve explores Vietnamese, Korean, Xinjiang, Japanese and Thai.

Gordon shares more slow-cooked favourites, including braised stuffed lamb breasts and ultra-tender slow-roasted pork belly with fennel. Tips on choosing the best cuts of meat for slow cooking.

In unprecedented times, Jamie shares delicious recipes that use whatever ingredients you have to hand.

Mary invites great pal, presenter and comedian Sue Perkins to spend the day with her. Although a talented cook, Sue always over-complicates when hosting a crowd and never follows a recipe.

Finals Week goes global with Travel Day. Liam sets a Japanese-inspired Technical, then bakers transport us to another country with choux pastry postcard showstoppers.

Gregg and Chris face a particularly tricky challenge. Single mum Angela is juggling a full-time job and bringing up five daughters - one of them has coeliac disease and another has both coeliac and type 1 diabetes.

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

It's week 8 of this year's series of The Great British Bake Off and it's time for Pastry week.

Mary invites great pal, presenter and comedian Sue Perkins to spend the day with her. Although a talented cook, Sue always over-complicates when hosting a crowd and never follows a recipe.

In unprecedented times, Jamie shares delicious recipes that use whatever ingredients you have to hand.

Gordon shares more slow-cooked favourites, including braised stuffed lamb breasts and ultra-tender slow-roasted pork belly with fennel. Tips on choosing the best cuts of meat for slow cooking.

Finals Week goes global with Travel Day. Liam sets a Japanese-inspired Technical, then bakers transport us to another country with choux pastry postcard showstoppers.

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

Gregg and Chris face a particularly tricky challenge. Single mum Angela is juggling a full-time job and bringing up five daughters - one of them has coeliac disease and another has both coeliac and type 1 diabetes.

It's the semi-final in the Bake Off shed, and bakers celebrate by baking for a party. Matt and Maggie set party themed challenges to decide who will earn a place in the final.

It's week 8 of this year's series of The Great British Bake Off and it's time for Pastry week.

Join Jo Brand and Tom Allen for An Extra Slice of The Great British Bake Off quarter finals!

Tonight, the first group of five head to central London, where the MasterChef: The Professionals Pop-Up restaurant is back open for business.

Finals Week goes global with Travel Day. Liam sets a Japanese-inspired Technical, then bakers transport us to another country with choux pastry postcard showstoppers.

Analiese starts her first Tasmanian Spring with a 'Welcome to Country' ceremony. She learns to shoot and goes on an overnight fishing adventure before laying down roots in her new native garden.

Mary comes armed with a sumptuous selection of foolproof dishes. Her celebration menu includes lemongrass crab cakes, coq au vin pie, langoustine paella, and her floating islands with caramel.