Food Netwrk+1

Guy Fieri is in Detroit for a pizza with tempting toppings. He's in Virginia Beach for the perfect breakfast and in Chicago, he tries a pork-belly sandwich.

Guy Fieri is in Dallas where he samples classic beef brisket and Carolina pork. In Las Vegas, he visits a meat market where he eats fresh sausages.

Guy Fieri checks out surf and turf eateries from Mississippi to Hawaii. He visits a BBQ joint and a poke palace serving fish caught by the owner.

Guy Fieri visits popular hangouts in St. Louis, North Carolina and Rhode Island. Dishes include gourmet grilled cheese and a porchetta masterpiece at a British pub.

It's dinnertime at the ranch and Ree cooks up some tasty 16-minute meals. She makes speedy shrimp tacos, pork chops and pepperoni and chicken cheesy toasties.

All the kids are helping at Ree's shop, so she fills the fridge with their favourite food. She makes a mac and cheese and restorative chicken noodle soup.

Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Ree decides to clear her fridge and uses any food near its sell-by-date. She makes a bitter lemon rice pudding and a Tex-Mex marinade perfect for chicken.

Ree shares useful tips to add more flavour to store-bought food. She upgrades a plain white loaf with cheese and plenty of garlic. Plus, a tin of soup gets a makeover.

It's Ree versus her own restaurant as she tries to win her husband's breakfast heart back. She makes his favourite morning meal - the farmer's breakfast.

The Way Things Used To Be. Ree makes a hearty breakfast for her husband and his dad as they are busy feeding the cattle. She cooks juicy steaks with cheesy, bacon and jalapeno grits.

Ree whips up grab-and-go breakfasts for the family. She bakes individual ham casseroles and a baked oatmeal served with fruit kebabs and blueberry yoghurt dip.

James visits the Dordogne, known for its hearty cuisine. He tastes three local specialities and seeks out the region's local icon, black truffle.

James travels to Lyon to explore two sides of the culinary scene. He visits the city's famous food market and experiences fine-dining at Michelin-starred restaurants.

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

Hugh celebrates fruit grown in public places, from the hedgerow to the urban garden. And, he gives a fruity twist to pizza with an apple and beetroot version.

Hugh gets autumnal with recipes that show off the diversity of British plums. Plus, he fires up the BBQ with dishes including pork chops with grilled apple rings.

Hugh forgoes one last bacon sandwich and embarks on his meatless summer. Plus, he tucks into a meal of betel leaf salad, vegetable gyoza and glazed broccoli.

Hugh savours the delights of the garden. On the menu are beetroot tarte tatin and summer salad with pearl spelt. And, he climbs a monkey puzzle tree looking for meat-free protein.

Hugh takes on the daunting challenge of preparing a vegetarian feast for over 70 wedding guests. Plus, he creates a tasty salad with noodles and nuts.

Si and Dave continue their adventure in the Cotswolds, where they search for new ingredients to include on a high-end, ten-course tasting menu.

Casey Webb's journey takes him to New York for a nostalgic twist on the classic buffalo wing! Later, he samples a crispy and melt-in-the-mouth chocolate delicacy.

Casey Webb's tasty travels take him to Newport, RI. He checks out a coastal clam creation and a huge French toast platter in the crazy Go Bananas Challenge.

Casey Webb's food frenzy takes him to New York's Hudson Valley. There's an orchard-to-table treat, an Italian dessert for breakfast and super-hot wings.

Casey Webb treks to Salt Lake City, UT. He pays homage to a pastrami-topped tradition and savours the sweet-and-salty taste of Hawaii.

Casey Webb's travelling taste buds take him to Salem, MA. He samples a sci-fi slice of pizza, a historic treat and the 3-pound Hypernova Scotia Challenge.

Casey Webb's culinary crusade carries him to California's famous wine country. There's a bagel bonanza and the epic Muy Macho Burrito Challenge.

Guy Fieri is in Detroit for a pizza with tempting toppings. He's in Virginia Beach for the perfect breakfast and in Chicago, he tries a pork-belly sandwich.

Guy Fieri is in Dallas where he samples classic beef brisket and Carolina pork. In Las Vegas, he visits a meat market where he eats fresh sausages.

Guy Fieri checks out surf and turf eateries from Mississippi to Hawaii. He visits a BBQ joint and a poke palace serving fish caught by the owner.

Guy Fieri visits popular hangouts in St. Louis, North Carolina and Rhode Island. Dishes include gourmet grilled cheese and a porchetta masterpiece at a British pub.

Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

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 firing up the grill. In Toronto, a restored diner is cooking up pork belly and a mac and cheese burger. Then, Guy tries Jamaican jerk chicken.

In Kitty Hawk, Guy Fieri is sampling a fisherman's risotto and citrus chicken at a seaside restaurant. Then, a pub combines beer with bangers & mash.

Guy Fieri meets some masters of meat and BBQ. A Texas-inspired barbecue joint smokes pork ribs and a Denver eatery tops pizza with beer braised brisket.

Hugh forgoes one last bacon sandwich and embarks on his meatless summer. Plus, he tucks into a meal of betel leaf salad, vegetable gyoza and glazed broccoli.

Hugh savours the delights of the garden. On the menu are beetroot tarte tatin and summer salad with pearl spelt. And, he climbs a monkey puzzle tree looking for meat-free protein.

Hugh takes on the daunting challenge of preparing a vegetarian feast for over 70 wedding guests. Plus, he creates a tasty salad with noodles and nuts.

Hugh celebrates fruit grown in public places, from the hedgerow to the urban garden. And, he gives a fruity twist to pizza with an apple and beetroot version.

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.

James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc.

James travels to a region known for its Pinot Noir, Burgundy. He retraces Keith Floyd's visits 30 years ago and stops at the same vineyard for a personal tour.

It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

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.

Marcus explores the food Mallorcans eat on the go. He tries pizza-style coca de trampo, then heads to a local market for a quick, fresh lunch.

Marcus heads to Devon to find the perfect breed of duck for the smallholding. He gets a lesson on what is edible and growing wild in the hedgerows and bushes.

Mary embraces the British countryside and the produce it has on offer. She makes a tempting autumnal tart and a French version of Pesto using chives and parsley.

Mary loves to entertain and has a plethora of perfect dishes for any event. On the menu is her divine Dover sole, beetroot gravadlax and sticky chicken.

The final four chefs are all vying to become the champion, but first must face Guy's most diabolical challenge yet: The Double Wheel o' Games.