Salt Lake City, Utah. 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.

California Wine Country. 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.

Lake Tahoe. Lake Tahoe provides a stunning backdrop as Casey Webb explores the area's best eats. He finds a complete dinner in a bun and a Greek comfort food staple.

Tampa, Florida. In Tampa, Casey Webb devours the ultimate Cuban platter. He stops at a speakeasy with a secret and accepts the 20-minute Cookie Munchers Challenge.

Hudson Valley, New York. 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!

Salem, Massachusetts. 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.

Oakland, California. Casey Webb pays a visit to Oakland, CA. He faces a towering banana split, a hot-off-the-grill molcajete and spring roll warfare with the Lumpia Challenge.

Las Vegas, Nevada. Casey Webb heads to Las Vegas, NV. He gambles on grilled cheese, tackles a towering sushi creation and faces the Kasespatzle Challenge at a German beer hall.

Orlando, Florida. Casey Webb heads to Orlando, FL. He faces a famous footlong and takes part in a team challenge with hometown hero, boyband superstar Joey Fatone.

The Isle of Skye. James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

The Shetland Islands. James's final stop is the beautiful Shetland Islands. He takes a classic car for a spin, visits a community garden and makes paella on the beach.

Custard Week. The bakers put their twist on floating islands in the Signature, tackle a summer staple, and make custard the star of a showstopping set gateau.

Pastry Week. The bakers tackle vol-au-vents, a delicious savoury snack and a 3D pie-scape depicting their favourite childhood story.

Patisserie Week. It's the semi-final, and the bakers tackle mini charlottes, a vertical technical challenge and a Swedish showstopper. Who will soar into the final?

The Final. The remaining bakers make a perfect picnic, a summer classic and a baked celebration of our planet. Who will be crowned the winner?

Melton Mowbray Pork Pie. Adam enjoys pork pie in Melton Mowbray before sampling boiled sweets, a chicken curry in Leicester and a mac and cheese doughnut from a village restaurant.

Tattie Scone. Adam tries a tattie Scone in Scone, plus a full Scottish breakfast. He also tastes haggis, neeps and tatties, sausage casserole and sweet shortbread.

Austin. Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

the 72-ounce Big Texan Steak Dinner.

Orkney. James Martin's culinary odyssey begins on the Orkney Islands. He whips up a beautiful scallop dish with a black pudding, apple and hazelnut butter.

Lossiemouth. James Martin and Nick Nairn continue their Scottish adventure in Lossiemouth. James fulfils a childhood dream and Nick takes part in a fitness test.

Funky Finds. Guy Fieri heads to Stone Harbor, New Jersey, to sample a Brazilian speciality using Paco Paco fish from the Amazon. Then, he visits a volunteer-run brunch spot.

Favorites With A Twist. Guy Fieri heads out to find fresh new takes on old favourites. In Oakland, a neighbourhood joint puts a southern spin on an English breakfast tradition.

From Mozz To Matzo Balls. Guy is looking for some long-time favourites. In California, Guy samples a lamb burger with an African twist, and borscht made from scratch.

Tried And True. Guy Fieri is stopping for all time classics. In Maine, a snack shack is using the same recipes since 1956. Plus, in California, Guy checks out authentic pizzas.

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Austin. Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

the 72-ounce Big Texan Steak Dinner.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Project Pens. Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Take Three. Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.

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

Make-Ahead Breakfast. Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

No Sides Required. Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Spice Week. Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Pastry Week. Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

Lamb is on the menu as James Martin's food adventure continues in the beautiful market town of Lamballe. James is joined by chef Lawrence Keogh.

Chef Daniel Galmiche joins James Martin in the stunning town of Dinan. They visit a local oyster farm and cook duck garnished with lime and orange.

James Martin and Lawrence Keogh explore the fresh food on offer in the majestic region of Champagne. They cook escalope of chicken with a warm salad.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Project Pens. Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Take Three. Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.

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

Make-Ahead Breakfast. Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

No Sides Required. Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Spice Week. Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Pastry Week. Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

West Ham. Adam explores the football food culture of East London and West Ham United. He joins Hammers fans for pie and mash and tries an amazing prawn curry.

Nottingham Forest. Adam enjoys the football food culture around Nottingham Forest. He enjoys a bowl of ramen, then tries a fan favourite, the legendary 'pizza dog'.

Cookham To Bray. Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.

Gone Global. Guy tries a joint where the Venezuelan sandwich comes loaded with shredded beef, black beans and cheese. Then, some fans show their favourite spot for German bratwurst.

A Triple D Thanksgiving. Guy tries a family-run place in Maine where stuffed turkey and stuffed lobster are on the menu. Next, he goes to a Greek joint serving holiday lamb.

Sweet 'N Savory. Guy goes to a local favourite in Duluth with a grass-fed bison pot roast. Then, in Berkeley, a neighbourhood café seasons pork with a coconut curry.

Wings 'N Things. It's all about chicken, as Guy tries a Mexican joint tossing wings with their adobo sauce. Next, he goes to a sports bar doing a roasted garlic chicken pizza.

Pork-A-Palooza. Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered.

Beefy Burgers. 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.

A Blindfold, a Bikini and Breathing Fire. Buddy is asked to make a tiki cake that spits fire and, on top of that, Mauro challenges him to ice a cake blindfolded.

Leaning, Lobsters & Lectures. Buddy has to create a leaning Tower of Pisa wedding cake. Then, he gets into hot water when he must bake a show stopping lobsterbake-themed cake.

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Cookham To Bray. Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.

It's the Seafood Restaurant staff barbecue and the whole team gets together on the beach to have a great time. Rick, the boss, cooks a special, spicy red seafood curry.

Rick revisits one of his regular haunts in Australia and notices big changes in the county's cuisine. Then, he creates dishes that sum up the continent's culinary spirit.

Make It Easy. Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.

Happy Hour. Ree makes the perfect appetizers to enjoy alongside some cocktails. She prepares Bloody Mary shrimp cocktails, steak and brie bites and buffalo devilled eggs.

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

Bread Winners. Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding.

Good Vanilla. Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate.

Vegan Week. It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

Danish Week. The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

James Martin and chef Daniel Galmiche visit the food markets in Reims. Later, they cook pan-fried lamb with smoked garlic and Provencal vegetables.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. And, they make pan-fried guinea fowl with mushrooms and baby onions.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

James Martin's food adventure continues with a trip to Aix-en-Othe. He is joined by chef Lawrence Keogh to cook pan-fried pork with anise squash.

It's the Seafood Restaurant staff barbecue and the whole team gets together on the beach to have a great time. Rick, the boss, cooks a special, spicy red seafood curry.

Rick revisits one of his regular haunts in Australia and notices big changes in the county's cuisine. Then, he creates dishes that sum up the continent's culinary spirit.

Make It Easy. Ree is making four easy recipes. She makes use of her multicooker to shorten the cooking times like her roasted vegetable soup from the freezer and her Irish oats.

Happy Hour. Ree makes the perfect appetizers to enjoy alongside some cocktails. She prepares Bloody Mary shrimp cocktails, steak and brie bites and buffalo devilled eggs.

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

Bread Winners. Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding.

Good Vanilla. Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate.

Vegan Week. It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

Danish Week. The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

Sandi Toksvig. Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

Shift 4: Artistry. The 10 remaining chefs are assigned famous works of art to use for inspiration as they prepare impressive plates of food for judge Fariyal Abdullahi.

Sandwiches Plus. In Minneapolis, Guy goes to a lunch spot serving meatloaf sandwiches topped with cranberry compote, before heading to Spokane for a spin on the Reuben.

Mom's Kitchen. Guy hits the road for grub with a maternal touch. In Boulder, a mother-son team serves up Chinese specialties. In Columbus, a Jamaican joint dishes out jerk chicken.

Delicious Discoveries. Guy uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.

Bird And Beef. Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.

Cheesy Goodness. Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.

Juicy Bites. 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.

Fireworks, Falling Fondant & Fathers. A family business asks the team to make a cake featuring fireworks for their father and Buddy attends his son's 'Bring Your Dad to School Day'.

Painters, Pool & Pink! The competitors pair up to create a huge themed cake, but when Buddy presents the immunity challenge, will the camaraderie crumble?

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Sandi Toksvig. Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

Rick Stein travels to Naples. He cooks the beautifully light pasta con vongole. Plus, he ventures to Suffolk and cooks cod with bacon and cabbage.

Rick Stein travels to Goa to explore the ways they cook fresh fish. He cooks turbot vallée d'Auge. Plus, he visits Cornwall and cooks a Goan lobster masala.

All About Kids. Ree answers questions from fans, both children and adults. She explains some of her favourite, easy recipes that are popular with everyone.

4 Under 40. Ree Drummond whips up four delicious recipes in under 40 minutes. She makes pesto chicken, Cajun veggie pasta, shrimp puttanesca and finally skirt steak with bok choi.

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

Tipsy Desserts. Desserts are good, but tipsy desserts are even better. Ina makes a decadent Bourbon Honey Cake, a Chocolate Rum Pudding, and Campari and Orange Granita.

Simply French. Ina focuses on easy French food. Recipes include her Easy Coquilles Saint Jacques, a classic French cheese board, and the ultimate French vinaigrette.

Semi Final. The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries.

The Final. Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper.

Isles of Scilly. James starts his British foodie journey in the Scilly Isles, home of world-class seafood. He's joined by Michelin-starred chef, Galton Blackiston.

Cornwall. James returns to one of his favourite places in the UK, Cornwall, with Michelin-starred chef, Galton Blackiston. Dishes include tasty seafood tapas.

Rick Stein travels to Naples. He cooks the beautifully light pasta con vongole. Plus, he ventures to Suffolk and cooks cod with bacon and cabbage.

Rick Stein travels to Goa to explore the ways they cook fresh fish. He cooks turbot vallée d'Auge. Plus, he visits Cornwall and cooks a Goan lobster masala.

All About Kids. Ree answers questions from fans, both children and adults. She explains some of her favourite, easy recipes that are popular with everyone.

4 Under 40. Ree Drummond whips up four delicious recipes in under 40 minutes. She makes pesto chicken, Cajun veggie pasta, shrimp puttanesca and finally skirt steak with bok choi.

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

Tipsy Desserts. Desserts are good, but tipsy desserts are even better. Ina makes a decadent Bourbon Honey Cake, a Chocolate Rum Pudding, and Campari and Orange Granita.

Simply French. Ina focuses on easy French food. Recipes include her Easy Coquilles Saint Jacques, a classic French cheese board, and the ultimate French vinaigrette.

Semi Final. The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries.

The Final. Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper.

Nicosia. Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.

Sandi Toksvig. Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

All Kinds Of Comfort. Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Rollin' In The Dough. Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

International Intrigue. Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.

Lights-Out Latin. Guy checks out amazing Latin specialities from Peruvian sandwiches in Miami T Panama flavours in North Carolina to a joint in Arizona serving tacos and carne asada.

Fiery Flavors. 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.

Fried Feasts. 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.

Plants, Pranks & A Proposal. A customer wants to propose to his girlfriend at the bakery and asks Buddy to make an engagement ring box cake.

Candy, Crash & Crisis. 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.

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Nicosia. Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.

Rick Stein travels to Galicia, Spain to explore their seafood dishes. He cooks Almejas a la Marinera. Plus, he visits Leigh-on-Sea and cooks a cockle soup.

Rick Stein returns to Goa where he cooks a shark vindaloo and dhal with lentils. Plus, he travels to America and cooks Hangtown fry.

To The Nth. 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.

Celebrating Nan. 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.

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

American Classics. Ina turns the volume up on classic American dishes. Recipes include Grilled New York Strip Steaks and Peanut Butter and Fudge Ice Cream Sandwiches.

Cook Like A Pro: Easy High Low. Ina loves to mix fancy and casual. She shares her secrets to merging the two, like potato and celery puree with truffle butter with seared scallops.

Cake Week. Judges Prue Leith and Paul Hollywood start off the competition with cake challenges! The bakers take on a retro-classic technical and a showstopper birthday cake.

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

Devon. The next leg of James's trip sees him in Devon, joined by Michelin-starred chef, Simon Hulstone. They check out delicious local mushrooms and cheeses.

Jersey. James heads to Jersey, where he's joined by pal and award-winning chef, Mark Jordan. They hit the road on mini motorbikes and learn to shuck oysters.

Rick Stein travels to Galicia, Spain to explore their seafood dishes. He cooks Almejas a la Marinera. Plus, he visits Leigh-on-Sea and cooks a cockle soup.

Rick Stein returns to Goa where he cooks a shark vindaloo and dhal with lentils. Plus, he travels to America and cooks Hangtown fry.

To The Nth. 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.

Celebrating Nan. 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.

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

American Classics. Ina turns the volume up on classic American dishes. Recipes include Grilled New York Strip Steaks and Peanut Butter and Fudge Ice Cream Sandwiches.

Cook Like A Pro: Easy High Low. Ina loves to mix fancy and casual. She shares her secrets to merging the two, like potato and celery puree with truffle butter with seared scallops.

Cake Week. Judges Prue Leith and Paul Hollywood start off the competition with cake challenges! The bakers take on a retro-classic technical and a showstopper birthday cake.

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

Blair Castle. James's culinary tour continues in Scotland with a trip to Blair Castle in the Highlands, where he's joined by top Michelin-starred chef Tom Kitchin.

Edinburgh. James visits a whisky distillery in Pitlochry, where he makes a delicious whisky chicken dish while Tom shares his local knowledge of Edinburgh.

Pizza, Pork And Peru. Guy digs into pizza with a surprise in Lansing, MI, standout Philly sandwiches in Wilmington, NC, and authentic Peruvian specialities in Tucson, AZ.

Seafood And Savory. Guy checks out a Bosnian restaurant in Tucson, AZ, serving up Eastern European specialities to a place frying favourites in Wilmington, NC.

Grab And Grub. Guy grabs all kinds of grub, including a Chicago-style spot in Tucson, AZ, serving deep-dish pie. In Miami, NFL coach Jon Gruden joins him to check out a Cuban place.

BBQ Bites And Southern Flavor. Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.

Savory Seafood. 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.

BBQ Bliss. 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.

Pizza, Pooches & Pop-In-Law. 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.

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Blair Castle. James's culinary tour continues in Scotland with a trip to Blair Castle in the Highlands, where he's joined by top Michelin-starred chef Tom Kitchin.

Rick Stein travels to Queensland, Australia. He cooks sautéed squid with salad. Plus, he ventures to Italy and cooks seared tuna with salsa verde.

Rick Stein travels to Chesapeake Bay in America. He cooks pan fried bass served with succotash. Plus, he visits Thailand and recreates a tom yum soup.

How The Cookie Crumbles. It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.

Waste Not, Want Not. Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.

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

Cook Like A Pro: Salads For Four Seasons. Ina is sharing her sensational salad recipes. For a spring dinner, she makes crispy mustard chicken, plus tarragon shrimp salad.

Cook Like A Pro: Beefed Up. Ina shares her top tips for preparing roasted, ground, sliced, sautéed and seared beef like a pro. She demonstrates how to make the perfect steak.

Biscuit Week. It's crunch time! The bakers start off with a luxurious chocolate-coated signature bake followed by a snack with family significance for Paul.

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

Guernsey. James and his mate Mark Jordan rev up their motorbikes to discover the delights of Guernsey. They sample the local speciality of Gache cake.

Dorset. James's trip along the south coast continues in Dorset with pal and award-winning chef, Paul Ainsworth. They enjoy a gorgeous beachside barbeque.

Rick Stein travels to Queensland, Australia. He cooks sautéed squid with salad. Plus, he ventures to Italy and cooks seared tuna with salsa verde.

Rick Stein travels to Chesapeake Bay in America. He cooks pan fried bass served with succotash. Plus, he visits Thailand and recreates a tom yum soup.

How The Cookie Crumbles. It's cookie day so Ree bakes and decorates a selection of treats. She upgrades classic recipes like chocolate chip cookies with bacon and caramel corn.

Waste Not, Want Not. Ree wants to use the scraps from her kitchen. She makes several frugal, but delicious dishes. Her overnight chicken broth and roasted potato peels are heavenly.

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

Cook Like A Pro: Salads For Four Seasons. Ina is sharing her sensational salad recipes. For a spring dinner, she makes crispy mustard chicken, plus tarragon shrimp salad.

Cook Like A Pro: Beefed Up. Ina shares her top tips for preparing roasted, ground, sliced, sautéed and seared beef like a pro. She demonstrates how to make the perfect steak.

Biscuit Week. It's crunch time! The bakers start off with a luxurious chocolate-coated signature bake followed by a snack with family significance for Paul.

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

Israel. In Tel Aviv, Yotam explores Israel's freshest produce, samples seafood with a delicious twist and cooks alongside cutting-edge chefs.

Bologna. Adam's in Bologna tasting the most iconic foods named after this city, including Bolognese sauce and a sweet made with rice and almonds.

Naples. Adam's in Naples tasting iconic foods named after this city, including the classic Napolitina pizza and a pasta dish called spaghetti alle vongole.

East Coast, West Coast. Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.

Italian, Hawaiian And Colombian. Guy Fieri tries poke and island specialties in Hawaii and homemade pasta in California. In Miami, a Latin joint serves up tasty Colombian specialities.

Playin' Chicken. Guy plays a tasty game of chicken all over the US. He finds it Nashville hot-style in California and French-style at a pizza-pasta place in Seattle!

On The Hook And In The Bun. Guy reels in yummy seafood and serious sandwiches. He checks out a fresh poke burger on Hawaii and pork buns and dim sum chicken feet in San Francisco.

Classic Comfort Food. 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.

Sizzlin' Steaks. 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.

Golf Greens & Gravity. 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.

Freaks, Fast Food & Frightened Frankie. The bakery heavyweights are challenged to an eating contest and one of Frankie's biggest fears is exposed whilst making a complicated cake.

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A Triple D Thanksgiving. Guy tries a family-run place in Maine where stuffed turkey and stuffed lobster are on the menu. Next, he goes to a Greek joint serving holiday lamb.

Mom's Kitchen. Guy hits the road for grub with a maternal touch. In Boulder, a mother-son team serves up Chinese specialties. In Columbus, a Jamaican joint dishes out jerk chicken.

Rollin' In The Dough. Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Seafood And Savory. Guy checks out a Bosnian restaurant in Tucson, AZ, serving up Eastern European specialities to a place frying favourites in Wilmington, NC.

Make-Ahead Breakfast. Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

No Sides Required. Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Bread Winners. Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding.

Good Vanilla. Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate.

Tipsy Desserts. Desserts are good, but tipsy desserts are even better. Ina makes a decadent Bourbon Honey Cake, a Chocolate Rum Pudding, and Campari and Orange Granita.

Simply French. Ina focuses on easy French food. Recipes include her Easy Coquilles Saint Jacques, a classic French cheese board, and the ultimate French vinaigrette.

Sandi Toksvig. Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

Roast Lamb. Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Roast Ham Hocks. Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

The duo's journey brings Dave and Si to the 220-mile-long River Severn, an area rich in natural beauty and famous for its fusion of flavours.

Si and Dave travel down the west coast of the UK on a nostalgic and emotional journey, celebrating a passion for quality food, flavours and produce.

The Bikers journey from Chicago to St Louis for a wholesome bite into the story of America. They discover hickory smoked BBQ meat and an Italian beef sub roll.

Dave and Si go fishing on the Big Piney River in Missouri, before cooking up blackened fish and dirty corn. Plus, they visit a soul food joint in Oklahoma.

Sandi Toksvig. Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

Roast Lamb. Jamie Oliver serves up roast shoulder of lamb, before turning the leftovers into Moroccan-style pastillas. And, he shows how pickling can revive old vegetables.

Roast Ham Hocks. Jamie Oliver prepares pot roasted ham hocks with parsley sauce, and a squash and spinach rotolo. And he shows a cheaper way to cook a delicious steak and chips.

Gone Global. Guy tries a joint where the Venezuelan sandwich comes loaded with shredded beef, black beans and cheese. Then, some fans show their favourite spot for German bratwurst.

Sandwiches Plus. In Minneapolis, Guy goes to a lunch spot serving meatloaf sandwiches topped with cranberry compote, before heading to Spokane for a spin on the Reuben.

All Kinds Of Comfort. Guy dives into comfort cooking. In Phoenix he finds a funky joint stacking up barbecue fries, and in Boulder there's a pizza place loading up the pies.

Pizza, Pork And Peru. Guy digs into pizza with a surprise in Lansing, MI, standout Philly sandwiches in Wilmington, NC, and authentic Peruvian specialities in Tucson, AZ.

Fusion Of Flavors. Guy digs into a range of flavour fusions, from a Latin-Asian mashup in Chicago with paella and posole to a Hawaiian spot serving guava ribs and tropical pizza.

Tasty Traditions. Guy Fieri dives into dishes steeped in tradition. He checks out Russian piroshki in Seattle, and a hidden joint serving Hawaiian food to a Jewish deli in Chicago.

Italian, Hawaiian And Colombian. Guy Fieri tries poke and island specialties in Hawaii and homemade pasta in California. In Miami, a Latin joint serves up tasty Colombian specialities.

East Coast, West Coast. Guy hits both coasts for tasty dishes. In California, he grabs spicy pork and plantains and visits a bakery-restaurant serving up meatloaf in North Carolina.

Italian, Hawaiian And Colombian. Guy Fieri tries poke and island specialties in Hawaii and homemade pasta in California. In Miami, a Latin joint serves up tasty Colombian specialities.

Mom's Kitchen. Guy hits the road for grub with a maternal touch. In Boulder, a mother-son team serves up Chinese specialties. In Columbus, a Jamaican joint dishes out jerk chicken.

Rollin' In The Dough. Guy Fieri digs into dishes featuring dynamite dough. He checks out meaty buns at a Hawaiian joint in Arizona, and a shop in Miami making artisan doughnuts.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Sweet 'N Savory. Guy goes to a local favourite in Duluth with a grass-fed bison pot roast. Then, in Berkeley, a neighbourhood café seasons pork with a coconut curry.

Delicious Discoveries. Guy uncovers some surprises this trip, like the hidden gem tucked away in a grocery store that serves Nepalese-Tibetan cuisine, and an Afghan joint in Dallas.

International Intrigue. Guy Fieri traverses the US, grabbing international eats from Thai in Texas to Ethiopian in Arizona. And, he visits a Latin place serving empanadas in Miami.

Grab And Grub. Guy grabs all kinds of grub, including a Chicago-style spot in Tucson, AZ, serving deep-dish pie. In Miami, NFL coach Jon Gruden joins him to check out a Cuban place.

Pork-A-Palooza. Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered.

Cheesy Goodness. Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.

Fiery Flavors. 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.

Savory Seafood. 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.

Classic Comfort Food. 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.

Beefy Burgers. 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.

Juicy Bites. 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.

Fried Feasts. 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.

BBQ Bliss. 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.

Sizzlin' Steaks. 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 up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

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.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

West Ham. Adam explores the football food culture of East London and West Ham United. He joins Hammers fans for pie and mash and tries an amazing prawn curry.

Nottingham Forest. Adam enjoys the football food culture around Nottingham Forest. He enjoys a bowl of ramen, then tries a fan favourite, the legendary 'pizza dog'.

Chicago. Adam Richman visits the Windy City to take on three meat-laden sandwiches, fries and a slaw in under an hour.

Pittsburgh. 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.

Blair Castle. James's culinary tour continues in Scotland with a trip to Blair Castle in the Highlands, where he's joined by top Michelin-starred chef Tom Kitchin.

Edinburgh. James visits a whisky distillery in Pitlochry, where he makes a delicious whisky chicken dish while Tom shares his local knowledge of Edinburgh.

Wings 'N Things. It's all about chicken, as Guy tries a Mexican joint tossing wings with their adobo sauce. Next, he goes to a sports bar doing a roasted garlic chicken pizza.

Bird And Beef. Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas.

Lights-Out Latin. Guy checks out amazing Latin specialities from Peruvian sandwiches in Miami T Panama flavours in North Carolina to a joint in Arizona serving tacos and carne asada.

BBQ Bites And Southern Flavor. Guy visits a Seattle barbecue joint serving up ribs and brisket chilli, and a Southern spot in California specialising in fried chicken and collards.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chelsea. Adam is in West London to watch Chelsea FC. Matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Aston Villa. Adam is in Birmingham for an Aston Villa home game. He tucks into an Indian mixed grill, tries an amazing mushroom ravioli and enjoys a pad Thai.

Henley-on-Thames. In Henley, Michel visits a butcher, a farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

Far East Flavorfest. Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.

Culinary Journey. Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

French Flavor And Meaty Kabobs. Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

From Pork To Pasta. Guy is digging into pork and pasta on this trip. In Chicago, he goes to a real-deal Italian spot with righteous ravioli and dynamite deep dish.

Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Motorcycles, Manhattanites & Misbehaving. Buddy is asked to make a cake for the Long Island Hells Angels. He also makes a Tea Party-themed cake for a group of socialites.

Colourful Characters & Christmas Costumes. The team makes a holiday themed cake for a drag queen and Anthony and Stretch are desperate to make a delivery to a party of women.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Henley-on-Thames. In Henley, Michel visits a butcher, a farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

16-Minute Comfort. Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Ask Me Anything! Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

The East End And Essex. Jamie kicks off his road trip in London. He helps at a street event where burgers are becoming gourmet cuisine and visits a classic pie and mash shop.

All Change. Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Fun In The City. Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.

Bread Week. The bakers take on a signature bake that's designed to be share. Plus, they must tackle a deceptive dish in the technical and finish with an ambitious showstopper.

Big Crowd Pleasers. 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.

Oxford. In Oxford, James is joined by top chef Monica Galetti, who discovers the delights of an organic local distiller. Plus, James visits Raymond Blanc.

South Wales. James is in South Wales, accompanied by his mate, top chef Stephen Terry. They discover award-winning Welsh wine and organic Welsh chocolate.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

16-Minute Comfort. Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Ask Me Anything! Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

The East End And Essex. Jamie kicks off his road trip in London. He helps at a street event where burgers are becoming gourmet cuisine and visits a classic pie and mash shop.

All Change. Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Fun In The City. Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.

Bread Week. The bakers take on a signature bake that's designed to be share. Plus, they must tackle a deceptive dish in the technical and finish with an ambitious showstopper.

Big Crowd Pleasers. 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.

Alison Hammond. Prue shares recipes perfect for entertaining guests, before welcoming Alison Hammond into her kitchen where the pair make something sweet together.

Shift 5: Adaptability. The nine remaining chefs must turn snacks into dessert before transforming breakfast ingredients into a different meal for judge Brooke Williamson.

Sandwiches And Southern. Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.