Food Netwrk+1

Chef Asma Khan enjoys timeless Indian classics, from a delicious dal and jhal farezi to tangy aloo gobi matter and historic 1st Class Railway Curry.

Maneet Chauhan prepares a crowd-pleasing appetizer of crispy fried Samosas with a creamy potato pea filling and a spicy main course of pork vindaloo.

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.

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.

The co-owners of Shades Oceanfront discover discrepancies in their chicken and beef supply. Charles Stiles and the mystery diners carry on an investigation.

The bar owner in California, fears that a rivalry between her bartenders is the cause of missing alcohol. Charles Stiles and his team look for the real culprit.

Buddy creates a cake for the Tribeca Film Festival with a popcorn-flavoured filling. Plus, a long-time customer returns to place a special order.

Buddy learns of Ralph's secret life when he is asked to make a cake of a mythical griffin. Plus, Buddy creates a worldly cake for foreign exchange students.

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.

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

Ina makes a picnic to enjoy at the beach whilst watching her friend's daughter's volleyball match. She makes high-energy snacks and curried chicken wraps.

To celebrate her restaurant's anniversary, Ina makes some classic recipes. On the menu is BBQ ribs, potato salad, blue cheese coleslaw and chocolate ganache cakes.

Ina makes a picnic to enjoy at the beach whilst watching her friend's daughter's volleyball match. She makes high-energy snacks and curried chicken wraps.

To celebrate her restaurant's anniversary, Ina makes some classic recipes. On the menu is BBQ ribs, potato salad, blue cheese coleslaw and chocolate ganache cakes.

Ina cooks lunch for her friend and her friend's mother. She prepares celery root remoulade, delicious crab cakes and for dessert, lemon meringue tart.

Ina prepares dinner and dessert before going on a walk along the beach. She makes French onion soup, a goat's cheese tart and chocolate orange mousse.

Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.

In Costa Blanca James visits a cherry orchard and meets a fisherman selling Denia shrimp. Plus, he cooks pork with cherries and spiced tuna salad.

In Valencia James visits a rice farm, reminisces at a favourite tapas bar and goes fishing for blue fin tuna. He also cooks mussel soup on a boat.

It's the Seafood Restaurant staff barbecue and the whole team gets together on the beach to have a great time. Rick, the boss, cooks a special, spicy red seafood curry.

Rick revisits one of his regular haunts in Australia and notices big changes in the county's cuisine. Then, he creates dishes that sum up the continent's culinary spirit.

He cooks the beautifully light pasta con vongole. Plus, he ventures to Suffolk and cooks cod with bacon and cabbage.

Rick Stein travels to Goa to explore the ways they cook fresh fish. He cooks turbot vallée d'Auge. Plus, he visits Cornwall and cooks a Goan lobster masala.

Rick Stein travels to Galicia, Spain to explore their seafood dishes. He cooks Almejas a la Marinera. Plus, he visits Leigh-on-Sea and cooks a cockle soup.

Rick Stein returns to Goa where he cooks a shark vindaloo and dhal with lentils. Plus, he travels to America and cooks Hangtown fry.

Rick Stein travels to Queensland, Australia. He cooks sautéed squid with salad. Plus, he ventures to Italy and cooks seared tuna with salsa verde.

Rick Stein travels to Chesapeake Bay in America. He cooks pan fried bass served with succotash. Plus, he visits Thailand and recreates a tom yum soup.

Rick Stein travels to Hua Hin in Thailand. He cooks a Thai stir-fry. Plus, he goes back to Cornwall and cooks fried fish with a red curry sauce.

Rick Stein comes to the end of his seafood odyssey journey. He cooks Singapore chilli crab as well as a salt cod, chickpea and parsley stew.

Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

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 is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

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.

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

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 finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

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.

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.

Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

In Catalonia James eats Catalan paella in Sitges, tours a cava vineyard and sees how honey sweets are made. Plus, he cooks cod and spatchcock chicken.

In Girona James visits an anchovy producer and meets an award-winning chocolatier. He cooks anchovy topped tortilla and walnut and orange cake.

Ten passionate home bakers take part in a bake-off to test every aspect of their baking skills as they battle to be crowned the Great British Bake Off's best amateur baker.

The eight home bakers who made it through the first round are taken to Scone Palace near Perth in Scotland to make biscuits and teatime treats. Two more bakers will be eliminated.

The six remaining bakers are challenged to make bread. Which of them will best cope with the pressure and who will be the one who has to leave the Bake Off.

The remaining bakers must reinvent an often-neglected British classic - the pudding. Judges Paul Hollywood and Mary Berry tests the contestants ability to cope with pressure.

The remaining bakers make their own versions of hearty British pies. Then judges Mary Berry and Paul Hollywood will decide who will be the final three to go through to the final.

It is the Grand Final and the three surviving contestants must bake for the afternoon tea party. Who will be crowned the Great British Bake Off's Best Amateur Baker.

In Catalonia James eats Catalan paella in Sitges, tours a cava vineyard and sees how honey sweets are made. Plus, he cooks cod and spatchcock chicken.

Adam Richman visits Detroit, Michigan for the massive Triple Threat Pork sandwich, two duelling Coney Dog joints, and the world's biggest burger.

Adam heads to Philadelphia, Pennsylvania for an Italian roast pork sandwich, a mega ice cream concoction known as Mt. Vesuvius, and the Ultimate Cheesesteak Challenge.