Food Netwrk+1

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.

Michel uses artisan rosé wine vinegar to transform his summery take on a chicken fricassee. Plus, he puts a colourful twist on a sweet and sticky classic.

Michel feeds the herd of an organic beef farm then makes a seared beef and tomato salad. Later, he visits an orchard to sample extra virgin olive oil.

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

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 his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Adam is in Portland, Oregon, searching for a massive off-menu burger and a legendary grilled cheese restaurant that has their dining room in a school bus.

Adam's in Nashville for off-the-menu deep fried grilled cheese and a sweet ice cream soda science experiment you can only order with a secret tweet.

Adam's in New Orleans, revealing secret menu items including a garlic knot-nachos hybrid that isn't on the menu of a pizzeria in a renovated warehouse.

Adam visits a wacky joint with a secret beer-filled burger, a restaurant in an old bank, and a donut shop with off-menu glazed fried chicken.

Adam is in New York City trying a clandestine Cuban restaurant, secret short rib sliders at a sweet shop and limited off-menu veal chops at a speakeasy steakhouse.

Adam Richman heads to Johannesburg, South Africa, to sample off-menu eats. He tries a bacon-wrapped sandwich stuffed with cheese, and a braised lamb shank.

Adam is in Denver to take on the biggest burrito in the West, featuring seven potatoes, a pound of ham, a dozen eggs, a whole onion, cheese and 10 ounces of spicy chilli.

Adam visits the North Carolina Triangle, chowing down on chicken biscuit sandwiches and whole-hog barbecue before tackling a hot dog eating challenge.

Adam Richman arrives in the Twin Cities, where he takes on a 40-inch-long bratwurst and two sides to earn eternal glory and a boot of beer.

Adam's chow-down quest brings him to Sarasota, Florida, where he enjoys deep-fried hot dogs, homemade pies and his first-ever Mystery Challenge.

Guy Fieri seeks meat with a little sweet. In Santa Barbara, he visits a hidden gem serving Korean paella, then he visits a Boca Raton food truck.

In Florida, Guy Fieri finds a funky spot that puts a Mediterranean spin on burgers. Then, he visits a local gem dishing out Puerto Rican specialties.

Molly Yeh creates treats on the sweetest day of the year! She makes with her roasted red pepper white bean dip and chocolate chunk cherry cobbler.

Molly Yeh uses the delicious flavours of Poland to create a comforting feast! She creates a hearty meal of white borscht soup and tangy sauerkraut pancakes.

Molly Yeh and Nick celebrate their completed home reno by dining in their new porch swing! She cooks up wild rice pancakes with cherry compote.

Molly and Nick unearth local lore by reviving a historic speakeasy, Whitey's Wonderbar. Molly makes crispy roasted chicken and her own Wonderbar dessert.

Mary visits London's West End to discover the secrets to feeding busy commuters and demanding tourists. Her first stop is to try traditional pastries at a famous bakery.

Mary is given special access to see how Heathrow Airport's restaurants feed the millions of busy passengers who pass through the terminals each year.

Mary travels to Scotland to enjoy recipes inspired by her own Scots heritage. And, she shares the joys of venison cooked on a barbecue.

Mary shares inspiring dishes full of wholesome goodness. She tries her hand at beekeeping, collecting fresh honey to make a delicious pudding.

Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

Michel Roux tries delicious pizza, visits Battersea Power Station and a 16th century garden. He cooks cacio e pepe, chocolate mousse and a summer salad.

James drives into New Orleans in a 1970s Pontiac for his next foodie hit. He cooks in Louis Armstrong Park, enjoys redfish for lunch and samples a po'boy sandwich.

Louisiana's lush plantation country is James's next stop. He samples local speciality, gumbo, at historic Houmas House, and gets spooked on a ghost tour.

James drives to Louisiana's swamplands, where he ditches his car for a high-speed boat! He visits a family-run smokehouse and tries their traditional homemade sausage.

Mary and Paul set the seven remaining bakers three challenges inspired by nature for Botanical Week. They start with a signature challenge that requires sharp citrus flavours.

In Dessert Week, the six remaining bakers fight for a place in the quarter-final. They are tested on a tricky French dessert and Sue goes to Paris to learn the history of praline.

The remaining bakers step back in time for the first-ever Tudor Week. The signature challenge is a savoury stuffed pie and the technical challenge wraps the contestants in knots.

It's the semi-final and the bakers tackle Patisserie Week, and they must achieve the perfect French pastry. Plus, for showstopper the contestants make a multiple mini-cake bake.

It's the final, and three bakers remain. The theme is Royal Bake Off, with three challenges to impress the Queen, and the signature challenge returns to the dreaded meringues.

Michel Roux tries delicious pizza, visits Battersea Power Station and a 16th century garden. He cooks cacio e pepe, chocolate mousse and a summer salad.

The Hairy Bikers head to Elmbridge, Surrey where they worked with the local council to transform their menus and recruit volunteers.

The finalists face their least favourite ingredients, Guy's Food Pyramid, and a Judgment Day dinner. Which of the judges will win the $40,000 for charity.

Guy Fieri gives the competitors three turbo-charged games where they have only 20 minutes to shop, cook and plate. They must make breakfast, lunch and dinner.

Adam Richman is in Las Vegas, Nevada, for huge breakfasts, some of the hottest crawfish in the US and a massive challenge known as the Big Badass Burrito.

Adam Richman returns to Durham, North Carolina, for burgers and barbeque, and to recruit a team for the Doughman Challenge: a four-member, food-and-sport relay race.

Adam Richman heads to Charleston, South Carolina for oysters served by the shovel, a fried chicken sandwich smothered in sausage gravy, and a spicy tuna sushi challenge.

Adam's food quest takes him to San Antonio, Texas where a three-pound cinnamon roll, a 42-inch pizza, and a burger topped with the spiciest chillies on earth await.

Guy Fieri seeks out meaty mashups! First up in Boise, Idaho, a Russian joint serves light-out lamb, and then a Pakistani spot cooks up flavourful goat.

In Boise, Idaho, Guy Fieri samples flavourful sandwiches and empanadas. Then, a funky joint in Savannah serves up real-deal wood-fired pizza and bagels.

Ina bakes a double delicious treat - chocolate chunk blondies and cookies using one easy batter. Plus, Patti Page shows Ina how to make animal cookies.

Ina hits the sweet spot with her favourite candy recipes, including squishy marshmallows and white chocolate bark. Then she makes a warming squash soup.

Ree Drummond shares super simple recipes for the snowiest days, including a spicy soup, effortless fish, creamy pasta and breakfast pizza.

Ree Drummond serves up four ranch-approved dishes that won't break the bank. They include Italian chicken meatballs and a tortilla breakfast bake.

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

James' adventure takes him to the magical lakeside town of Annecy, where he creates delicious dishes using the local tomatoes, red mullet and lobster.

James heads east to the region of Jura where he barbecues duck and uses the apple and pears of a local orchard. Plus, he visits the home of Comte cheese.

The Bikers head to Pembrokeshire, on the hunt for local food producers who can provide top quality ingredients for an award-winning gastro pub.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

Rachel Khoo explores the culinary specialities of Sweden. She makes a traditional pea soup with smoked bacon, before moving on to a Swedish-style forest mushroom risotto.

Rachel Khoo explores the culinary specialities of Sweden. She makes a grilled cabbage and egg salad, and then Swedish butternut squash waffles with sweet and savoury toppings.

James' adventure takes him to the magical lakeside town of Annecy, where he creates delicious dishes using the local tomatoes, red mullet and lobster.

John serves up dishes using Korean vegetables. Inspired by the pancakes in Gwangjang Market, he serves up a tasty Kimchi pancake, and he learns how to make tofu.

Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

Ree Drummond serves up four ranch-approved dishes that won't break the bank. They include Italian chicken meatballs and a tortilla breakfast bake.

Molly is feeing a crowd at her baby shower. She makes sausage, potatoes and broccoli frittata and herby salad with creamy burrata, plus mini rosewater trifles.

Molly invites her friends over. She makes delicious fresh fillings like avocado and cucumber for tacos and for dessert she has chocolate-covered ice cream tacos.

The Bikers head to Pembrokeshire, on the hunt for local food producers who can provide top quality ingredients for an award-winning gastro pub.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

John serves up dishes using Korean vegetables. Inspired by the pancakes in Gwangjang Market, he serves up a tasty Kimchi pancake, and he learns how to make tofu.

Michel visits 2-star Trivet, the Cutty Sark ship, and a historic riverside pub making pork gnocchi, red mullet, mushroom millefeuille and fruit soup.

Simplicity. The bruised and exhausted chefs show their skill with simplicity as Brooke Williamson decides which four chefs will receive a spot in the finale.