Food Network

Guy Fieri's checking in on a classic Swedish casserole in Chicago, craveable quesabirria in Austin, TX, and pot pie empanadas in New Orleans.

Guy Fieri's traveling back for legit salmon rillettes in Louisville, KY, steamed pork buns in Chicago, and chicharron tacos in Rosenberg, TX.

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.

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.

The sun is shining, and Ina is making some tasty summertime dishes. She makes roasted shrimp with feta and mouth-watering salted caramel ice cream.

Ina reveals all her bread-baking secrets. She makes honey white bread, gets creative with breadcrumbs and mussels and builds a tasty tuna and hummus sandwich.

Jamie cooks a trusty midweek traybake of roast veg and Camembert fondue. Plus, he serves up a surprising, delicious dish of mango chutney fish bites.

It's seafood delivery day and Michel splashes out on all sorts of delicious ingredients to make a seafood platter. Plus, he harvests asparagus at his local organic farm.

James Martin focuses on delicious, light sponge cakes. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake.

James Martin serves up puddings with a sophisticated twist. He creates poached pears with cinnamon and goat's milk sauce. Plus, Sherry trifle with raspberries.

James Martin presents affordable, easy-to-make desserts. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding.

James Martin presents fun and easy recipes for children. He demonstrates how he makes chocolate and ginger flapjacks, chocolate cornflake cakes and jam shortbread.

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.

It's all about bold flavours as Tom and his team share the secrets behind a favourite starter: salt cod scotch egg with red pepper puree and chorizo.

Ingredients take centre stage as Tom reveals one of the more unusual dishes on his pub menu: a luxurious oyster mushroom risotto without any rice.

Tom serves up generous helpings of delicious nostalgia. Jam roly poly, chicken Kiev and deep-fried whitebait with Marie Rose sauce are on the menu.

Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blowtorched mackerel and a flambéed brandy sauce are all on the menu.

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.

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad.

The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate.

Jamie cooks a trusty midweek traybake of roast veg and Camembert fondue. Plus, he serves up a surprising, delicious dish of mango chutney fish bites.

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 visits a Burbank chilli spot dating back a century, a Philadelphia gourmet bar food joint cranking out clam chowder and a Toronto smokehouse.

BBQ To Boxty. Guy Fieri revisits real-deal barbecue in San Antonio, veggie-loaded lasagne in Jersey, and killer potato cakes in Syracuse, NY.

Guy Fieri's headed back for killer Cajun in Indiana, a righteous roast beef panini in Boston, and awesome Buffalo chicken soup in upstate New York.

Guy Fieri's heading back for some gangster global food, with high-octane Thai in Phoenix, Lebanese in Syracuse, NY, and Druze in New York City.

Guy Fieri's grabbing elevated pub grub in Memphis, amped-up mango jerk chicken in Plymouth, MA, and off-the-hook octopus salad in Cape May, NJ.

Guy Fieri's picking up gourmet tacos in Phoenix, a signature mac cheesy pizza in Boston, and out-of-bounds oxtails in Texas.

Guy Fieri's checking in with a s'mores French toast tower in Boston, braised bison in Duluth, and outrageous sausage gravy burgers in Indiana.

Guy Fieri's getting saucy with gourmet pizza in Minneapolis, lights-out lobster rolls in Boston, and mouthwatering mushroom poutine in Massachusetts.

Guy Fieri finds funky flavour with waffles in Syracuse, NY, mushroom asada in Allston, MA, and queso and mojo pork-topped tots in Minneapolis.

Guy Fieri's catching up with a top taco spot in Phoenix, a real-deal Italian joint in Boston, and a 'meatless' butcher in Minneapolis.

Guy Fieri's stopping in for lamb shank in Minneapolis, signature BBQ fusion in Venice, CA, and a rocking roast beef sandwich in Falmouth, MA.

Guy Fieri visits a Ferndale, California, poke truck for some island-inspired flavours! Then, he has frosted pastries in a Palm Desert breakfast spot.

Guy Fieri's circling back for a spicy salsa-chicken pie in Austin, TX, seafood-stuffed pasta in New Orleans, and Seoul-style dumplings in Chicago.

Guy Fieri's heading back for some gangster global food, with high-octane Thai in Phoenix, Lebanese in Syracuse, NY, and Druze in New York City.

Guy Fieri's grabbing elevated pub grub in Memphis, amped-up mango jerk chicken in Plymouth, MA, and off-the-hook octopus salad in Cape May, NJ.

Adam heads to Pittsburgh to try out some the best eats the city has to offer. Plus, he takes on six scorchingly hot wings that weigh in at 150,000 Scoville units.

Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

Adam travels to Washington for award-winning burgers, mountains of ultra-fresh seafood and a 12-egg omelette challenge against one of Seattle's own.

Louis. Adam visits St. Louis to chow down on Monte Cristo hot dogs and a platter of barbecue's greatest hits before facing his frostiest challenge yet.

Adam's chow-down crusade brings him back to his one-time home of sunny Los Angeles, where he comes face-to-face with a spicy ramen made with 10 different chillies.

Adam Richman heads to capital of Silicon Valley to defeat 12 wings drenched in a fiery habanero pepper sauce with a brutal five-minute waiting period afterwards.

James Martin explores a variety of delicious French desserts. He creates a classic crème brulee, a tasty banana tarte tatin and a beautiful gateau St Honore.

James Martin explores warm and cosy comfort desserts. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding.

James Martin makes chocolate the key ingredient in his desserts. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles.

James Martin focuses on cakes made for special occasions. He demonstrates many beautiful celebration cakes including the classic black forest gateau.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

The bakers must prepare quick breads with no proving, and a deceptively simple baguette - will they impress Paul Hollywood? Plus, showstopping action with 3D bread sculptures.

The nine remaining bakers tackle creme brulee but will they be a scrambled mess? Plus, Spanische windtorte from Austria and baked cheesecake feature in the show-stopper.

Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

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