Food Network

Adam tries an infamous Triple Habanero Pie and a spicy pulled pork sandwich. Later, he takes on a six-piece spicy tuna roll drenched in a fiery concoction.

Adam samples a half-pound filet of fresh hogfish topped with sauteed mushrooms and melted cheese. Plus, Adam is given an hour to eat 180 raw oysters.

Adam tries a huge cinnamon roll and a Belgian waffle topped with barbecue pulled pork. Plus, he is challenged to eat a giant sandwich and a colossal milkshake.

Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana.

Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.

Adam stops by a restaurant in Florida to try their foot-long, deep-fried beef hot dog. Later, Adam is challenged to eat 28 pieces of fried catfish.

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.

Adam chows down on an amazing steak sandwich in Lewiston, New York. Later, he takes on a mammoth challenge to eat a total of 74 ounces of steak.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpellier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

James sails into the French port of Marseilles in search of the famous fish stew, bouillabaisse. He explores its North African quarter and cooks a lamb tagine.

James is in Gaeta on Italy's Lazio coast. He finds out how they produce world class olives and tries local speciality, pizza pie. Plus, he serves up veal escalope and carbonara.

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 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.

Amateur bakers attempt to make a perfect beef Wellington, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Amateur bakers attempt to make a sponge pudding and a Queen of Pudding, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Amateur bakers attempt to make some regional buns and jam doughnuts, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

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.

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

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

The team are surrounded by temptation when they are asked to make a cake for Dylan's candy bar and the sisters debate hiring an assistant for Buddy.

Buddy makes a canine friend when he is asked to make a cake for an animal shelter. He also challenges his father-in-law to a pizza making contest.

Children, a Cage, and a Challenge. As well as producing an innovative talking cake for a children's museum, Buddy is tasked with making a cage fighting cake.

The boys go golfing to get inspiration for a golf tournament cake and feel lost in space whilst creating a cake for a local planetarium.

Michel visits a free-range farm and is inspired to cook a delicious guinea fowl dish. Plus, he reveals his quick and easy croque monsieur recipe.

Kardea invites a few of her friends over for game day. She serves Carolina BBQ chicken wings, turkey sliders and peanut and pistachio caramel popcorn.

Kardea hosts a fabulous Friendsgiving feast! She serves up a tasty Cajun butter spatchcock turkey, fried cabbage and sweet potato stuffed cornbread.

Lunch With My Biggest Lil' Fan. Kardea invites her youngest fan - 5-year-old Braylen - over for lunch. She makes grilled cheese sandwiches, potato bites and PB&J stuffed cupcakes.

Party Food Everyone Loves! Kardea hosts her nephew's first birthday party with a special menu. She makes sheet pan pizzas, buffalo chicken meatballs and a vanilla celebration cake.

Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion.

Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce.

Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

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 Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.

Kardea invites a few of her friends over for game day. She serves Carolina BBQ chicken wings, turkey sliders and peanut and pistachio caramel popcorn.

Kardea hosts a fabulous Friendsgiving feast! She serves up a tasty Cajun butter spatchcock turkey, fried cabbage and sweet potato stuffed cornbread.

Lunch With My Biggest Lil' Fan. Kardea invites her youngest fan - 5-year-old Braylen - over for lunch. She makes grilled cheese sandwiches, potato bites and PB&J stuffed cupcakes.

Party Food Everyone Loves! Kardea hosts her nephew's first birthday party with a special menu. She makes sheet pan pizzas, buffalo chicken meatballs and a vanilla celebration cake.

Chef Jamie Oliver prepares meals on a budget and offers tips on spending less. He makes a brisket of beef and stir fry rice, all for under £1.80 per portion.

Jamie OIiver roasts half a shoulder of pork and transforms the leftovers into dim sum buns, and meatloaf with spaghetti and a tomato and chilli sauce.

Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

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.

Rick braves rough seas on a fishing boat to get inspiration for a flavoursome fish soup. Plus, he unearths an old cookbook to share a delightful crab recipe.

Rick, Chalky and an old friend catch razor shells during low tide in Padstow. Back in the kitchen, Rick shares his recipe for a delicious cod and clam chowder.

Worldwide Delivery. Guy Fieri combines cooking at home with great restaurant food when four series veterans send ingredients and join him via video chat to cook the recipes.

Bringing Comfort Home. Guy Fieri cooks grilled cheese from Nashville, pizza from Boulder, CO, Memphis fried chicken and Greek kebabs out of Houston, TX, all via video chat.