Food Network

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

It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

In his native Lancashire, Marcus meets some rare Lonk sheep, famed for their tasty meat. And he learns how to grow spices from a chilli enthusiast.

Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

Raymond puts his special twist on classic French dishes, including steak with red wine jus. And, Jean-Christophe Novelli stops by to cook moules mariniere.

Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Three all-star judges and their mums fight in a charity battle. Guy's mum provides a list of ingredients and Guy tasks the teams to shop for childhood favourites.

Casey is in Indianapolis to battle a beast of a tenderloin sandwich. He also tries prime rib at a historic steakhouse and a farm-fresh twist on macaroni and cheese.

Casey's culinary adventures take him to North Carolina. He tries a BBQ bonanza, a burrito and takes part in the undefeated Pierogi team challenge.

Casey Webb is in Charlotte, North Carolina, to try three southern specialities. He tries a cheesy chicken dish, a signature sandwich and a huge taco.

Casey Webb is in Hoboken, New Jersey, to sample some tasty treats. He munches on homemade mozzarella, a huge bagel and a ridiculously spicy snack.

Guy samples food piled high on bread and buns. In Washington D.C., a family-run sandwich shop serves up a corned beef hoagie and porchetta.

This trip, Guy fires up the smoker and dives into seafood. In Baltimore, a food truck serves killer pulled port. And in Key Largo, a restaurant smokes up fish dip.

Trisha and her sister head to the local farm to buy some fresh ingredients. On the menu is slow cooked pork loin, and mushroom, asparagus and pea risotto.

Picture This! Trisha is working on new recipes and has her tour photographer over for lunch. She makes cheeseburgers with garlic mayonnaise, fried pickles and onion rings.

Ree upgrades some of her favourite recipes including mac and cheese stuffed peppers. Plus, she adds grilled strawberries and other fabulous toppings to her French toast.

Ree celebrates her mother-in-law's life by preparing a variety of her recipes. The delicious dishes range from watermelon and feta salad to skillet corn casserole.

Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Jamie Oliver cooks pork burger, taking fast food to the next level! Later, he serves up sticky mango prawns and frozen banoffee cheesecake.

James Martin heads to Napa Valley in California. James visits Oxbow market to sample the local produce before learning how to blend his own wine.

Raymond puts his special twist on classic French dishes, including steak with red wine jus. And, Jean-Christophe Novelli stops by to cook moules mariniere.

Ainsley buzzes around his kitchen as he cooks delectable dishes with honey. Plus, he heads to the beach to use honey and spices to create his fiery BBQ glazed pork ribs.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers.

James Martin heads to Napa Valley in California. James visits Oxbow market to sample the local produce before learning how to blend his own wine.

The bikers travel to County Antrim to explore the best of the local larder. They cook soda bread and potato farls for a traditional ulster fry at Carrickfergus Castle.

Ree upgrades some of her favourite recipes including mac and cheese stuffed peppers. Plus, she adds grilled strawberries and other fabulous toppings to her French toast.

Ree celebrates her mother-in-law's life by preparing a variety of her recipes. The delicious dishes range from watermelon and feta salad to skillet corn casserole.

Molly Yeh makes quick recipes suitable for her busy life as a new mum. She has savoury green pancakes for lunch, and then a sausage and macaroni dish for dinner.

Molly Yeh's family is in town to celebrate Rosh Hashana, and she makes a fabulous brunch of sweet apple butter rolls and a tender and juicy brisket and carrot hash.

James Martin heads to Napa Valley in California. James visits Oxbow market to sample the local produce before learning how to blend his own wine.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The bikers travel to County Antrim to explore the best of the local larder. They cook soda bread and potato farls for a traditional ulster fry at Carrickfergus Castle.

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

Upon arrival in Paris, ten bakers create desserts that reveal their culinary point of view and showstopping cakes featuring a French staple: cream.

Guy samples food piled high on bread and buns. In Washington D.C., a family-run sandwich shop serves up a corned beef hoagie and porchetta.

Athletes Rich Aurilia, Jennifer Lacy, Marcel Reece and Takeo Spikes team up with chefs Lorena Garcia, Robert Irvine, Brian Malarkey and Marc Murphy.

In Memphis, owner Tyrone's passion project has lost his way, and his family is suffering as a result. Robert Irvine helps him get it back on track.

Guy goes on an international culinary tour. In Stockton, he has an Asian rice noodle soup before heading to San Francisco for Puerto Rican and Cuban favourites.

Guy crosses the country for an eclectic mix. In Oakland, pork belly tacos and carne adovada, and in Islamorada, a local landmark serves turtle soup.

Trisha and her friend make spicy chipotle peanuts, Tex-Mex rice, spicy turkey lettuce cups with red pepper jelly and blackberry and black pepper cocktails.

Go Nuts For Doughnuts! A trip to a bakery inspires Trisha to make a doughnut-based menu. She whips up green onion and cheddar doughnuts, tortellini soup and iced café bombón.

Ree Drummond cuts down on the clean-up by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite.

Ree makes lunch for her father-daughter due on the farm. The menu includes cowboy quiche, honeydew melon gazpacho, and raspberry lemonade pie.

Jamie starts by cooking up his tasty tikka chicken. Next, he prepares a vibrant carrot and grain salad, and chocolate orange shortbread.

Sausage Carbonara & One-Pot Thai Chicken. Jamie makes super-fast sausage carbonara with a peppery punch! Then he serves up a spicy one-pot Thai red chicken soup and steamed pudding.

James Martin visits Santa Cruz on the Pacific coast, where he cooks snapper with artichokes before learning how to surf with a famous local surfing dog.

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

Ainsley uses nuts and seeds to create some tasty dishes. He begins with a roasted beetroot, candied walnut, and goat's cheese salad that's full of earthy flavours.

In Bread Week, the bakers face a steamy technical challenge without an oven. Plus, Mel heads to Germany to learn how dumplings saved a small town from the Thirty Years' War.

Just nine bakers remain and for the first time, it's Batter Week, and must get the fryers out for the showstopper - their version of a Spanish classic.

James Martin visits Santa Cruz on the Pacific coast, where he cooks snapper with artichokes before learning how to surf with a famous local surfing dog.

Si and Dave travel to Oxfordshire to explore the best of the county's larder. They fry traditional Oxford sausage and make cheese with Blur's Alex James.

Ree Drummond cuts down on the clean-up by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite.

Ree makes lunch for her father-daughter due on the farm. The menu includes cowboy quiche, honeydew melon gazpacho, and raspberry lemonade pie.

Molly Yeh fires up the outdoor grill, starting with spicy burgers with cheddar inside, homemade chili potato chips and sesame avocado salsa on the side.

Molly Yeh decides to host an epic version of Oktoberfest. She whips up a variety of German-inspired dishes including pretzels cooked in two very different ways.

James Martin visits Santa Cruz on the Pacific coast, where he cooks snapper with artichokes before learning how to surf with a famous local surfing dog.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

Si and Dave travel to Oxfordshire to explore the best of the county's larder. They fry traditional Oxford sausage and make cheese with Blur's Alex James.

Chef Sophie Grigson shares her new world in beautiful Puglia. From meeting lovely locals to finding delicious ingredients Sophie shows her new Italian life.

Chef Sophie Grigson shares her new world in beautiful Puglia. From meeting lovely locals to finding delicious ingredients Sophie shows her new Italian life.

Ainsley uses nuts and seeds to create some tasty dishes. He begins with a roasted beetroot, candied walnut, and goat's cheese salad that's full of earthy flavours.

Hurts So Good. The contenders serve BBQ treats that bring the heat as captains Bobby Flay, Anne Burrell and Sunny Anderson put potent chilli peppers centre stage.