Food Network

Adam is in Turin tasting the most iconic foods named after this city including an amazing breaded beef cutlet and a veal and tuna favourite.

Adam is in Genoa tasting the most iconic foods named after the city, including a pasta dish made with pesto Genovese and a fish stew called burrida.

Adam's in Bologna tasting the most iconic foods named after this city, including Bolognese sauce and a sweet made with rice and almonds.

Adam's in Naples tasting iconic foods named after this city, including the classic Napolitina pizza and a pasta dish called spaghetti alle vongole.

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.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Tom brings an all-time favourite dish to his Sunday table: fish and chips. He bakes a beautiful side of salmon in brown butter and makes perfect triple-cooked chips.

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood.

Guy Fieri visits joints taking childhood favourites to a gourmet level. They include a Denver bar cooking up tater tots, pork rinds and a pastrami sandwich.

Guy Fieri looks at standout veggie and meat dishes. A Phoenix chef puts her spin on a regional pork dish, and a Toronto joint serves up a Canadian staple.

From Pound Cake To Pot Pie. Guy Fieri pulls in for a mishmash of comfort food. He makes stops in Philadelphia, Leucadia, Cali and Phoenix.

Guy Fieri finds real deal authentic eats in unusual spots. In St. Louis, he is being served rice and beans, pot stickers, and pulled pork pasta.

Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Lamb Tagine And Chicken Caesar Salad. Jamie makes a quick and easy lamb tagine, pan-fried aubergine and cumin crunch. Plus, crispy polenta chicken Caesar salad.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

It's cake week, and the brand-new batch of bakers tackle mini cakes, a striking sponge and a scaled-down version of a home close to their hearts.

The bakers tackle illusion macarons and a fruity favourite, before unleashing their creativity by making a dramatic 3D mask entirely from biscuits.

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.

The bakers take on the sweet bread pan dulce and tackle a Mexican street food staple, before they make a version of the milk-soaked tres leches cake.

It's dessert week, and the bakers tackle a classic lemon meringue pie, before creating a showstopping sponge cake with a hidden surprise.

The bakers tackle an apple cake, and a very spooky showstopping piñata. Whose bakes will be eerie-sistible enough to earn them star baker.

The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

The bakers tackle vol-au-vents, a delicious savoury snack and a 3D pie-scape depicting their favourite childhood story.

It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final.

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

Casey Webb is in Philadelphia for the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, salmon, whitefish, tomatoes and onions.

Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Guy Fieri is sampling foods straight off the grill. In Tacoma, the pub grub grill menu includes a take on killer kabobs and homegrown beet salads.

Guy Fieri is checking out some unique combos. In Los Angeles's Korea Town, a craft beer joint is putting duck in the fries and in the French dip.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

James explores Norfolk with chef Galton Blackiston. They visit a fish and chip shop, which inspires James to whip up tempura monkfish on the beach.

James visits Clare Smyth's restaurant Core in London. Plus, he cooks up an Indian-inspired dish of pigeon with split pea dhal.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Ree makes cheap and easy dishes that are perfect for mid-week dinners. The meals include slow cooker teriyaki ribs, cheesy rigatoni pepper bake and Tex-Mex meatballs.

Ree makes a classic lunch for her husband and the cowboys. She brings them cheeseburger meatloaf, spicy green beans and grab-and-go cow patty cookies.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Speed. In the first shift of 24 nonstop hours, 24 talented chefs take on three challenges testing speed to impress judge Antonia Lofaso.