Food Netwrk+1

Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.

Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

PDQ. It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.

Ree Drummond tackles a whole host of holiday questions, and the answers include cheesy lasagne dip and chips and a festive salad perfect for the big day.

Jamie makes avocado hollandaise, served with steamed cod and asparagus. His son Buddy gets involved in cooking a deliciously different pizza.

Jamie cooks an easy traybake, chicken and pepper jalfrezi. Then he shares a new way to use broccoli in stuffed pierogi dumplings.

Ina creates a classic Italian Bolognese, but she updates it to be an easy weeknight dinner. Then, she makes a traditional Tuscan roasted sausage and grapes dish.

Ina is inspired by local produce and embraces the incredible ingredients that she can find on her doorstep. She makes honey vanilla pound cake and corn and Brie salad.

This week's technical challenge is iced fingers and after seven weeks of gruelling challenges, the four remaining bakers must prove they are worth a place in the final.

The three finalists must bake for The Great British Bake Off's street party making a selection of petits fours and puff pastry. Only one can take home the Bake Off trophy.

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

At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.

In Massachusetts, James finds out why the Boston cream pie is the official state dessert. Later, he makes a sumptuous chocolate and coffee cake and a chocolate brownie.

In Boston, James enjoys a classic pecan pie and visits a local rum distillery. Plus, he makes a delicious banana, pecan and maple syrup cake, and an orange and kirsch pound cake.

Si and Dave visit the hotbed of Cajun culture in Lafayette, Louisiana. There, the bikers sample crawfish and groove at a jam session.

PDQ. It's all about speed as Ree shares four quick recipes! With her kids behind the camera, she makes pancetta and butternut squash pasta and simple chocolate cake.

Ree Drummond tackles a whole host of holiday questions, and the answers include cheesy lasagne dip and chips and a festive salad perfect for the big day.

Jamie makes avocado hollandaise, served with steamed cod and asparagus. His son Buddy gets involved in cooking a deliciously different pizza.

Jamie cooks an easy traybake, chicken and pepper jalfrezi. Then he shares a new way to use broccoli in stuffed pierogi dumplings.

Ina creates a classic Italian Bolognese, but she updates it to be an easy weeknight dinner. Then, she makes a traditional Tuscan roasted sausage and grapes dish.

Ina is inspired by local produce and embraces the incredible ingredients that she can find on her doorstep. She makes honey vanilla pound cake and corn and Brie salad.

This week's technical challenge is iced fingers and after seven weeks of gruelling challenges, the four remaining bakers must prove they are worth a place in the final.

The three finalists must bake for The Great British Bake Off's street party making a selection of petits fours and puff pastry. Only one can take home the Bake Off trophy.

Adam's in Bari tasting the most iconic foods named after this city, including focaccia Barese and a local seafood dish called tiella Barese.

Adam's in Rome tasting the most iconic foods named after this city, including pasta dish cacio e pepe, and porchetta Romana: suckling pig Rome style.

Tom showcases the magic properties of eggs. Custard tart is on the menu, and Tom shares how to make foolproof white chocolate and lemon soufflés.

Tom's menu includes wild boar lasagne, sausage and fennel rigatoni and tiramisu pots. Chef Sarah takes control when a rush of orders hits the kitchen.

Adam is in Tennessee to taste succulent baby back ribs that have been charcoal smoked for 14 hours. And, he is challenged to finish a humongous smoked meat sandwich.

Casey Webb travels down south to Savannah to try some of Georgia's best fried-chicken and he takes on the Pigzilla challenge, a four-pound pulled-pork sandwich.

Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

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.

Snooki, Super Anthony & A Ship. Buddy visits the Seaport Museum to get inspiration for a nautical-themed cake. Meanwhile, a celebrity stops by to order a yummy cake for her mum.

Sweet Sixteen, Stars & A Sabre Sword. Buddy bakes a cake for celebrations at West Point Naval Academy, and a Hollywood-themed cake for Mauro's daughter's red carpet Sweet 16 soirée.

Adam's in Bari tasting the most iconic foods named after this city, including focaccia Barese and a local seafood dish called tiella Barese.

Adam's in Rome tasting the most iconic foods named after this city, including pasta dish cacio e pepe, and porchetta Romana: suckling pig Rome style.

The bikers return to New Orleans, where Simon tries to convince Dave that jazz can be enjoyable. Plus, they cook classic local dishes, including jambalaya and gumbo.

Ree Drummond makes an array of retro holiday food that has stood the test of time. She bakes festive Mexican wedding cookies and a classic cheese fondue.

Ree Drummond creates a selection of warming wonders, all made in just one pot. These treats include Asian braised beef and cheesy tomato soup.

Jamie makes a spiced cauliflower rice pie, a dish full of colour and flavour. Plus, he shares his take on a Cajun-spiced salmon po' boy.

Jamie makes stuffed peppers, served on black bean stew, with avocado and feta cheese. Plus, he serves up a bowl of spicy chicken noodle soup.

Ina shows how to make two tasty main-course ideas quickly. The perfect ideas for dinner parties; roasted salmon with green herbs and chicken with shallots.

Ina enjoys a day of cooking her favourite French meals, including an omelette and veal chops with Roquefort butter and potato basil purée.

Amateur bakers make rum babas and bake a showstopper cake with a hidden design detail. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Amateur bakers make an eight-strand plaited loaf and bake 12 sweet and 12 savoury bagels. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.

James Martin and the Hairy Bikers go food shopping in the seaside commune of Concarneau. They cook some fresh langoustines and learn about the local cider.

James Martin and the Hairy Bikers cook some delicious seafood, including John Dory and some spider crabs. Plus, they try some gateau from Brittany.

James and the Hairy Bikers visit a fabulous food market in Pont-Aven. They demonstrate how to make a tasty risotto and a delicious goat's cheese salad.

The bikers return to New Orleans, where Simon tries to convince Dave that jazz can be enjoyable. Plus, they cook classic local dishes, including jambalaya and gumbo.

Ree Drummond makes an array of retro holiday food that has stood the test of time. She bakes festive Mexican wedding cookies and a classic cheese fondue.

Ree Drummond creates a selection of warming wonders, all made in just one pot. These treats include Asian braised beef and cheesy tomato soup.

Jamie makes a spiced cauliflower rice pie, a dish full of colour and flavour. Plus, he shares his take on a Cajun-spiced salmon po' boy.

Jamie makes stuffed peppers, served on black bean stew, with avocado and feta cheese. Plus, he serves up a bowl of spicy chicken noodle soup.

Ina shows how to make two tasty main-course ideas quickly. The perfect ideas for dinner parties; roasted salmon with green herbs and chicken with shallots.

Ina enjoys a day of cooking her favourite French meals, including an omelette and veal chops with Roquefort butter and potato basil purée.

Amateur bakers make rum babas and bake a showstopper cake with a hidden design detail. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Amateur bakers make an eight-strand plaited loaf and bake 12 sweet and 12 savoury bagels. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

The remaining bakers make a perfect picnic, a summer classic and a baked celebration of our planet. Who will be crowned the winner.

Mary prepares delicious meals that can be put together in no time. She rustles up a mouth-watering roasted cauliflower dish with stuffed chicken thighs.

Adam Richman returns to Durham, North Carolina, for burgers and barbeque, and to recruit a team for the Doughman Challenge: a four-member, food-and-sport relay race.

Casey Webb is in Charlotte, North Carolina, to try three southern specialities. He tries a cheesy chicken dish, a signature sandwich and a huge taco.

Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

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

Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

Crazy Chocolate Cake & Carlo's Centennial. The crew mark their 100th anniversary with a memory lane cake and party. Plus, Buddy makes a special announcement about the future.

The Valastros continue their Italian trip with a culture lesson in Rome. They're asked to make a cake inspired by a fresco painting for an art collector.

Tom showcases the magic properties of eggs. Custard tart is on the menu, and Tom shares how to make foolproof white chocolate and lemon soufflés.

Tom's menu includes wild boar lasagne, sausage and fennel rigatoni and tiramisu pots. Chef Sarah takes control when a rush of orders hits the kitchen.

The duo head to Nashville, Tennessee, to learn about the roots of country music. Plus, they cook biscuits and gravy and visit the Grand Ole Opry stage.

Ree reveals her favourite shortcuts as she shares last-minute food ideas for the holidays. She uses refrigerated bread dough for a yummy Christmas tree pizza.

Ree Drummond hosts her friends for a New Year brunch featuring revamped favourites. She makes a baked bagel egg-in-a-hole and serves cute waffle pops.

Jamie whips up a mouth-watering chicken dish served with his special baked beans, then Buddy shares different ways to flavour popcorn.

Jamie cooks up a flavour-packed rice dish with chorizo and prawns. Plus, he shares his recipe for an Indian-inspired frittata.

Ina makes burgers with a twist. She gives the sides a makeover with a buttermilk ranch dressing on bibb lettuce and sweet potato chips.

Ina bakes a double delicious treat - chocolate chunk blondies and cookies using one easy batter. Plus, Patti Page shows Ina how to make animal cookies.

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 and chef Martin Blunos explore the food on offer in the picturesque town of Vannes. They use local ingredients to make a special monkfish meal.

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

James Martin continues his food adventure in the beautiful port city of Saint-Malo. He is joined by chef Lawrence Keogh to cook some delicious veal.

The duo head to Nashville, Tennessee, to learn about the roots of country music. Plus, they cook biscuits and gravy and visit the Grand Ole Opry stage.

Ree reveals her favourite shortcuts as she shares last-minute food ideas for the holidays. She uses refrigerated bread dough for a yummy Christmas tree pizza.

Ree Drummond hosts her friends for a New Year brunch featuring revamped favourites. She makes a baked bagel egg-in-a-hole and serves cute waffle pops.

Jamie whips up a mouth-watering chicken dish served with his special baked beans, then Buddy shares different ways to flavour popcorn.

Jamie cooks up a flavour-packed rice dish with chorizo and prawns. Plus, he shares his recipe for an Indian-inspired frittata.

Ina makes burgers with a twist. She gives the sides a makeover with a buttermilk ranch dressing on bibb lettuce and sweet potato chips.

Ina bakes a double delicious treat - chocolate chunk blondies and cookies using one easy batter. Plus, Patti Page shows Ina how to make animal cookies.

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.

Paul Hollywood is in Warsaw discovering its café scene. Head chef Jarek Nowakowski and Paul create an updated Polish babka - sponge flavoured with citrus, honey and coconut.

Paul Hollywood is in Florida's bustling seaside city - Miami. He creates his own version of the Floridian classic Key lime pie with a deceptively easy recipe.

Adam's in Bari tasting the most iconic foods named after this city, including focaccia Barese and a local seafood dish called tiella Barese.

Adam's in Rome tasting the most iconic foods named after this city, including pasta dish cacio e pepe, and porchetta Romana: suckling pig Rome style.