Food Netwrk+1

The Bikers cook the perfect meals for when it's cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.

Ree Drummond dishes up new favourites to spice up weeknights. She puts a twist on cheeseburger sliders and makes an impressive easy tomato pie.

Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos.

Perfect Pastry. Ina offers tips and creative ideas for cooking with sweet and savoury pastry. She makes fig tart, spinach in puff pastry and warm goat's cheese in filo.

Portable Food. Ina shares her useful and easy recipes for portable food. She makes some of her favourite like lemon poppy seed cake and a tasty Provencal sandwich.

It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

It's the fourth round and the baking is getting serious as the remaining bakers don their pinnies to pimp up pies and tarts. They must create an age-old custard tart.

Adam's hunt for secret dishes leads him to the city by the bay. He tries an off-menu Hawaiian/Korean mash-up and a decadent burger hangover cure.

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.

Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Chef Asma Khan celebrates herbs and marinades. Fenugreek methi chicken, the hariyali baked version, and mouth-watering tamarind prawns.

Guy Fieri grabs all kinds of flavour, starting in Wyoming, where a restaurant is piling up nachos, and a long-time spot is cooking vegetarian banh mi.

Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

High Kicks, Hockey Sticks And Capoeira. The Afro Brazilian Cultural Center asks Buddy to bake a cake that resembles a tropical paradise. Can the team deliver the perfect creation.

Mummy Mia! Buddy heads to the Rutgers University Geology Museum where he is asked to create an Egypt-themed cake. Can the team deliver the perfect life-sized Sarcophagus cake.

Adam's hunt for secret dishes leads him to the city by the bay. He tries an off-menu Hawaiian/Korean mash-up and a decadent burger hangover cure.

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.

Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.

Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

Things get very cheesy in Ree Drummond's ranch kitchen! She makes five-cheese pasta, fiery goat dip, and for dessert, a marvellous mascarpone berry bowl.

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Good Grilling. Ina shares her top grilling and barbecuing tips. She makes Tuscan-style grilled chicken, ribs in her special BBQ sauce and her smoky aubergine dip.

Herbs All Ways. Ina cooks with her favourite herbs and shares useful tips for adding flavour. She uses rosemary, oregano and mint in her delicious pork souvlaki.

Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

James's culinary tour continues in Scotland with a trip to Blair Castle in the Highlands, where he's joined by top Michelin-starred chef Tom Kitchin.

James visits a whisky distillery in Pitlochry, where he makes a delicious whisky chicken dish while Tom shares his local knowledge of Edinburgh.

Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.

Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

Things get very cheesy in Ree Drummond's ranch kitchen! She makes five-cheese pasta, fiery goat dip, and for dessert, a marvellous mascarpone berry bowl.

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Good Grilling. Ina shares her top grilling and barbecuing tips. She makes Tuscan-style grilled chicken, ribs in her special BBQ sauce and her smoky aubergine dip.

Herbs All Ways. Ina cooks with her favourite herbs and shares useful tips for adding flavour. She uses rosemary, oregano and mint in her delicious pork souvlaki.

Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

The bakers put their stamp on a classic pizza, get in a twist with a classic pastry and tackle a Smörgåstårta, a decorative Danish sandwich cake.

Paul Hollywood is at London's historic Clivedon House Hotel to serve up his perfect afternoon tea. He bakes light scones, tempting sandwiches and tiny beautiful cakes.

Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Buddy is at a racetrack, baking a camel-themed anniversary cake. Plus, he meets kids from a special charity at his factory to get them baking.

Buddy is tasked with a car cake for the Barrett Jackson Auction's co-founder. Will a surprise ice-cream cake win over Grace for her 50th birthday.

Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Chef Asma Khan celebrates herbs and marinades. Fenugreek methi chicken, the hariyali baked version, and mouth-watering tamarind prawns.

The Bikers offer a taste of Northumberland. This means a celebration of local seafood, a traditional lamb recipe and a new way of serving Si's favourite ice cream.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

The time has come to cross from Scotland to England, and where better to begin than James' home country of Yorkshire with chef Lisa Allen.

James continues his adventure in Lancashire with chef Lisa Allen. They visit Lisa's hometown, Clitheroe, where they prepare a lovely John Dory dish.

The Bikers offer a taste of Northumberland. This means a celebration of local seafood, a traditional lamb recipe and a new way of serving Si's favourite ice cream.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

Jamie Oliver whips up speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake.

Jamie Oliver cooks his take on shakshuka with asparagus, broccoli and harissa. Plus, he shares a recipe for pulled pork that can be batched up.

Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake.

Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart.