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Traditional Twists. Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

South Dakota Smorgasbord. Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

Alaskan Adventure. Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

Tastier At Home. Guy brings Flavortown to his own kitchen by connecting with DDD alums via video chat. They guide him through making a French dip, arancini and more.

Like A Pro: Holiday Brunch. Ina assembles a gorgeous seasonal brunch. On the menu are morning glory muffins, a fresh fruit platter, shakshuka with feta, and a spicy bloody Mary.

Cook Like A Pro Pork. Ina Garten shares inventive ways to cook with pork. On the menu are sausage strudels, butternut squash and herbed pork tenderloins.

Cook Like A Pro: Best In Class. Ina shares her best-in-class dishes. She revamps a breakfast favourite and then makes an amazing dessert of vanilla brioche bread pudding.

Cook Like A Pro: Tomatoes. Tomatoes are one of Ina's favourite ingredients. They star in her easy Provencal lamb and her over-the-top good penne arrabiata.

Cook Like A Pro: Jeffrey's Faves. Ina celebrates Jeffrey's favourite foods. She prepares a menu including fried chicken sandwiches, a canape of salmon and an Italian iced coffee.

Cook Like A Pro: French. Ina demonstrates all the tricks for cooking French cuisine at home. Her menu includes a filet of beef with bearnaise mayonnaise and a warm vacherin.

Palermo. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.

Best Of City Bakes - Incredible Bakeries. Paul looks back over his journey around the globe and showcases some of his favourite moments spent with the bakers themselves.

New York. Paul Hollywood is in New York to discover how doughnuts have been recreated using innovative flavours. Plus, he meets Jim Lahey, who's invented a new way of baking bread.

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.

James drives to Avery Island, a large salt mound and home to the chilli peppers used to make tabasco sauce. He heads to the pepper fields to cook two amazing dishes.

Rick gathers butchers from Smithfield Market to see whether they can taste the difference between organic and non-organic beef. Plus, he cooks beef stroganoff.

Rick and Chalky go fishing for large langoustines on Loch Torridon. And, he travels to the Cotswolds to explore a farm that grows enormous cooking apples.

Rick goes reef fishing for sea bass in the Channel Island of Jersey, before enjoying a beach barbecue. Later, he goes pheasant shooting in Cornwall.

Rick Stein is in Cornwall to meet a fish merchant who has helped make pilchards popular again. Plus, he visits a successful food festival in Wales.

Rick travels to Ayrshire to meet the butchers behind a world-famous bacon. Plus, he reveals his recipe for lamb koftas with yoghurt and salad.

Lord Coke invites Rick and Chalky to go partridge shooting in Norfolk. Plus, Rick rediscovers traditional favourites like Kentish cobnuts and quinces.

A trip to Strangford Lough, Northern Ireland, inspires Rick to cook delicious dishes with oysters and langoustines. Plus, he spends time with a deer farmer.

On his gastronomic tour of Britain, Rick samples air-dried ham and a steak and seaweed pie. Plus, he cooks freshly caught flounder from South Wales.

NYC Steakeasy. 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.

Bacon Me Crazy. 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.

Clock And Dagger. Adam travels to Cape Town to seek out the city's best off-menu eats. Dishes include South African sausage, freshly caught fish and chips, and springbok loin.

Diva-Licious Pig Roast. Adam Richman travels to Manila for the city's best off-menu eats. Dishes include ostrich salpicao, soupless ramen and a 12-course lechon dinner.

Sandwiches And Spice. Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

From Europe To Asia. Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

Rib-Stickers. Guy travels to Alaska to sample a 25-ingredient meatloaf. And, he visits a restaurant that specialises in clean eating and locally sourced ingredients in South Dakota.

Home Delivery. Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. On the menu is primo pork from New Hampshire and Californian chicken Parmesan.

From Vikings To Wings. Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

From Authentic To Inventive. Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

Bold Bites. Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.

Traditional Twists. Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

Tacos, Tots And Chops. Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

Classic And Comfort. Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

South Dakota Smorgasbord. Guy is in South Dakota to visit the state's first Ethiopian joint, And, he checks out the unique comfort food at a Midwest-Southern restaurant.

Alaskan Adventure. Guy embarks on a culinary adventure in Alaska. He checks out a German food truck and a food-and-music restaurant that serves Cuban favourites.

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Tacos, Tots And Chops. Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

Spicin' Things Up. In South Dakota, Guy visits a gourmet sandwich joint that's making delicious fusion food. And, he checks out a quirky pizza restaurant in Alaska.

Creative Creations. Guy Fieri heads to Burlington, Vermont, to sample mac and cheese pancakes. Plus, in Ottawa, Canada, he tries an unusual spaghetti pizza dish.

Dinner And Dessert. Guy Fieri and his son, Hunter, video chat with DDD alums to cook awesome recipes at home. They include Boston pasta and New York Neapolitan pie.

finishing two gallons of ice cream with eight toppings and whipped cream.

The Special Number Two. He must finish a fiery ramen soup that even the chef won't try.

Memphis. Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

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

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

By The Slice. Adam bites into a Reuben pizza covered in Swiss cheese and competes in the Stuffed Pizza Challenge. He must finish 10lbs of pizza or join the Wall of Shame.

Poultry Pulchritude. Adam bites into a chicken and cheddar biscuit sandwich. And, he has 15 minutes to finish a dozen jumbo wings soaked in super spicy sauce.

Columbus. Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

the 72-ounce Big Texan Steak Dinner.

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.

Baton Rouge. James experiences the American phenomenon of Tailgating in Louisiana's state capital, Baton Rouge. He joins football fans barbequing from the back of their trucks.

James reaches the historic city of Boston on the east coast. He enjoys a shopping spree in the public market and visits an innovative restaurant where cocktails are inhaled.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner?

Biscuit Week. The bakers make personalised signature biscuits, which must be about a place in the British Isles. Then, there's an iconic technical and a spectacular 3D Showstopper.

Cake Week. The 11 remaining are tested with a crowd-pleasing signature challenge, Prue's first technical challenge, and a chocolate collared Showstopper.

Bread Week. The ten bakers have much to prove with a fruity teatime Signature, an international-flavoured Technical, and an ambitious Showstopper.

Dessert Week. The bakers must create a cracking meringue signature bake. Plus, they have a wobbly technical challenge, and a complex chocolate Showstopper.

After leaving California behind, James Martin starts the Texan leg of his tour in San Antonio. Formerly part of Mexico, the city's cuisine carries on that legacy.

Austin. James continues his adventure through Texas in Austin. He indulges in a breakfast taco, samples BBQ in nearby Lockhart and checks out some vegan BBQ food.

NYC Steakeasy. 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.

Bacon Me Crazy. 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.

Clock And Dagger. Adam travels to Cape Town to seek out the city's best off-menu eats. Dishes include South African sausage, freshly caught fish and chips, and springbok loin.

Diva-Licious Pig Roast. Adam Richman travels to Manila for the city's best off-menu eats. Dishes include ostrich salpicao, soupless ramen and a 12-course lechon dinner.

Classic And Comfort. Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

Savoury Meat And A Little Sweet. In North Dakota, Guy visits a bakery café that makes sticky pecan rolls from scratch. And, he stops by a market-butcher eatery in South Dakota.

Flavortown Comes Home. Guy brings Flavortown to his kitchen and reconnects via video chat with chefs. They share their newest dishes and guide him through the recipes.

Funky Finds In Da House. Guy and Hunter video chat with four DDD alums who share recipes including a funky waffle from Syracuse and gourmet mac 'n' cheese from Cleveland.

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Philadelphia, PA. Casey Webb is in Philadelphia for the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, salmon, whitefish, tomatoes and onions.

Seattle, WA. Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Bradford. Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

California Cooking. The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Cowboy Favorites. Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

Moroccan Bream And British Burgers. This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa. Plus, British burgers, shred salad, pickles and things.

Jerk Pork And Poached Chicken. This time Jamie cooks jerk pork, grilled corn and crunchy tortilla salad. Plus, minestrone, poached chicken and salsa verde.

Weeknight Dinners. Ina Garten focuses on comforting weeknight dinners. They include all-in-one skillet-roasted chicken and potatoes and seared salmon with spicy red pepper aioli.

Simple Pleasures. Ina Garten makes the dishes that bring her joy. Her delicious menu includes giant crinkled chocolate chip cookies and cheddar and chutney grilled cheese.

Bread. The bakers must prepare quick breads with no proving, and a deceptively simple baguette - will they impress Paul Hollywood? Plus, showstopping action with 3D bread sculptures.

Desserts. The nine remaining bakers tackle creme brulee but will they be a scrambled mess? Plus, Spanische windtorte from Austria and baked cheesecake feature in the show-stopper.

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.

Bradford. Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

California Cooking. The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Cowboy Favorites. Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

Moroccan Bream And British Burgers. This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa. Plus, British burgers, shred salad, pickles and things.

Jerk Pork And Poached Chicken. This time Jamie cooks jerk pork, grilled corn and crunchy tortilla salad. Plus, minestrone, poached chicken and salsa verde.

Weeknight Dinners. Ina Garten focuses on comforting weeknight dinners. They include all-in-one skillet-roasted chicken and potatoes and seared salmon with spicy red pepper aioli.

Simple Pleasures. Ina Garten makes the dishes that bring her joy. Her delicious menu includes giant crinkled chocolate chip cookies and cheddar and chutney grilled cheese.

Bread. The bakers must prepare quick breads with no proving, and a deceptively simple baguette - will they impress Paul Hollywood? Plus, showstopping action with 3D bread sculptures.

Desserts. The nine remaining bakers tackle creme brulee but will they be a scrambled mess? Plus, Spanische windtorte from Austria and baked cheesecake feature in the show-stopper.

Magic School Bus. 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.

Tweet Secrets. 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.

Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Best Of Bengal. Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert.

Chicken And Briskets. Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

Guy's Allstar Guests. Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Family Meals. Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Off The Beaten Path. Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Atlanta. Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

Boston. Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

Lights, Camera, Cake. Buddy creates a cake for the Tribeca Film Festival with a popcorn-flavoured filling. Plus, a long-time customer returns to place a special order.

Cake of Thrones. Buddy learns of Ralph's secret life when he is asked to make a cake of a mythical griffin. Plus, Buddy creates a worldly cake for foreign exchange students.

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Magic School Bus. 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.

Tweet Secrets. 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.

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

3 Apps And A Cocktail. Ree prepares for cocktail hour with delicious dishes. They include BBQ shrimp cocktail, buffalo chicken meatball skewers and blueberry-basil limeade.

Summer Celebration. Ree celebrates the arrival of summer! On the menu are roasted brisket sliders, a big grilled veggie salad and fizzy sparkling sangria.

Swedish Meatballs And Pasta Pesto. Jamie cooks Swedish meatballs, celeriac and spinach rice. Plus, he makes delicious pesto pasta, garlic and rosemary chicken.

Green Tea Salmon And Modern Greek Salad. On the menu in this edition are green tea salmon, coconut rice and miso greens. Plus, modern Greek salad, spinach, chickpea and feta parcels.

Remembered Flavors. Ina revisits flavours from her past. She makes lamb stew with spring vegetables from her newlywed days and split pea soup with crispy kielbasa from childhood.

Simply Seafood. Ina Garten serves up a sumptuous seafood spread. She starts with one-pot fresh crab and pea risotto and also makes potato galettes with smoked salmon.

Alternative Ingredients. The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

Pastry. It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

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.

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

3 Apps And A Cocktail. Ree prepares for cocktail hour with delicious dishes. They include BBQ shrimp cocktail, buffalo chicken meatball skewers and blueberry-basil limeade.

Summer Celebration. Ree celebrates the arrival of summer! On the menu are roasted brisket sliders, a big grilled veggie salad and fizzy sparkling sangria.

Swedish Meatballs And Pasta Pesto. Jamie cooks Swedish meatballs, celeriac and spinach rice. Plus, he makes delicious pesto pasta, garlic and rosemary chicken.

Green Tea Salmon And Modern Greek Salad. On the menu in this edition are green tea salmon, coconut rice and miso greens. Plus, modern Greek salad, spinach, chickpea and feta parcels.

Remembered Flavors. Ina revisits flavours from her past. She makes lamb stew with spring vegetables from her newlywed days and split pea soup with crispy kielbasa from childhood.

Simply Seafood. Ina Garten serves up a sumptuous seafood spread. She starts with one-pot fresh crab and pea risotto and also makes potato galettes with smoked salmon.

Alternative Ingredients. The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

Pastry. It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

Dessert Week. It's dessert week, and the bakers tackle a classic lemon meringue pie, before creating a showstopping sponge cake with a hidden surprise.

Naples. Baker Paul Hollywood is in Napes, the home of pizza. He discovers Neapolitan rum baba and the multi-layered sfogliatelle - filled with fresh fruit and cream.

Meat Sampler. 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.

Smokin' Hot BBQ. 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.

Savory With A Side Of Sweet. Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

Lots Of Latin. Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

New York. Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

New Orleans. Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

College, Cherry & Challenges. The crew welcomes spring with a Cherry Blossom cake for a local park. Plus, a student from England claims to make better cannoli than the boss.

Sweet Chicken & Sweet Revenge. A local restaurant is celebrating its anniversary with chicken and waffles. Once Buddy has a taste of this combination he is totally inspired.

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Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Best Of Bengal. Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert.

Hexham. The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

Social Sensations. Ree tries her hand at internet-famous eats! Delicious dishes include Mexican birria tacos, burnt cheesecake with blackberries and corn ribs.

From The Freezer. Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

Grilled Steak And Blackened Chicken. Jamie cooks tasty grilled steak, ratatouille and saffron rice. Plus, he makes blackened chicken, and San Fran quinoa salad.

Pork Steaks And Killer Kedgeree. Jamie rustles up pork steaks, Hungarian pepper sauce and rice. Plus, killer kedgeree, beans, greens and chilli yoghurt.

All Italian. Ina Garten shares her take on Italian classics. She makes crispy chicken with lemon orzo, shrimp and linguine fra diavolo and an Italian cheese board.

Bake It Delicious. Ina Garten prepares a marvellous make-ahead truffled mac and cheese. Plus, she puts a new spin on a bittersweet chocolate cake that everyone adores!

Victorian. Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

Patisserie. It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

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.

Hexham. The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

Social Sensations. Ree tries her hand at internet-famous eats! Delicious dishes include Mexican birria tacos, burnt cheesecake with blackberries and corn ribs.

From The Freezer. Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

Grilled Steak And Blackened Chicken. Jamie cooks tasty grilled steak, ratatouille and saffron rice. Plus, he makes blackened chicken, and San Fran quinoa salad.

Pork Steaks And Killer Kedgeree. Jamie rustles up pork steaks, Hungarian pepper sauce and rice. Plus, killer kedgeree, beans, greens and chilli yoghurt.

All Italian. Ina Garten shares her take on Italian classics. She makes crispy chicken with lemon orzo, shrimp and linguine fra diavolo and an Italian cheese board.

Bake It Delicious. Ina Garten prepares a marvellous make-ahead truffled mac and cheese. Plus, she puts a new spin on a bittersweet chocolate cake that everyone adores!

Victorian. Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

Patisserie. It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

The Aeolian Islands. Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Puglia. Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Good Eggs. Tom showcases the magic properties of eggs. Custard tart is on the menu, and Tom shares how to make foolproof white chocolate and lemon soufflés.

Italian Job. Tom's menu includes wild boar lasagne, sausage and fennel rigatoni and tiramisu pots. Chef Sarah takes control when a rush of orders hits the kitchen.

Mom And Dad. Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Down-Home Flavor. Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

From Beef To Bao. Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Hometown Inspiration. Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

Portland. Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

Seattle. Adam travels to Washington for award-winning burgers, mountains of ultra-fresh seafood and a 12-egg omelette challenge against one of Seattle's own.

Mother's Day & Men In Uniform. Momma is back from Florida and sees the bakery for the first time since the renovation. Plus, Buddy is honoured to make a cake for the US Navy.

Best Buds and Baseball Gloves. A local Little League Association makes a pitch for a huge cake. As the Valastro's love the game- this cake's got to be a home run.

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The Aeolian Islands. Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Puglia. Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Dave and Si are starting off in Scotland. It was on these roads that they first became best friends, and now they're returning to the Isle of Bute.

Summer On The Ranch. Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars.

Teenager Friendly Food. Ree's got a busy day cooking for hungry teenagers. She serves up tasty chilli pie burritos, honey pecan chicken strips, and pizza grilled cheese.

Rosemary Chicken And Happy Cow Burgers. On the menu are rosemary chicken, grilled polenta and porcini tomato sauce. Plus, happy cow burgers, old-school coleslaw and corn on the cob.

Sticky Squid Balls And Sausage Fusilli. Jamie cooks sticky squid balls, grilled prawns and noodle broth. Plus, he makes sausage fusilli and creamy garden salad.

Classics Made Over. Ina Garten enjoys shaking up the classics! Her menu includes a new take on old-school lobster rolls and gives spaghetti carbonara a fresh, green update.

Good Cheese. Ina Garten shares incredible recipes starring her favourite cheeses. She makes fresh crab nachos, fresh fig ricotta cake and a panko-crusted rack of lamb.

Chocolate. Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

The Final. It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off?

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.

Dave and Si are starting off in Scotland. It was on these roads that they first became best friends, and now they're returning to the Isle of Bute.

Summer On The Ranch. Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars.

Teenager Friendly Food. Ree's got a busy day cooking for hungry teenagers. She serves up tasty chilli pie burritos, honey pecan chicken strips, and pizza grilled cheese.

Rosemary Chicken And Happy Cow Burgers. On the menu are rosemary chicken, grilled polenta and porcini tomato sauce. Plus, happy cow burgers, old-school coleslaw and corn on the cob.

Sticky Squid Balls And Sausage Fusilli. Jamie cooks sticky squid balls, grilled prawns and noodle broth. Plus, he makes sausage fusilli and creamy garden salad.

Classics Made Over. Ina Garten enjoys shaking up the classics! Her menu includes a new take on old-school lobster rolls and gives spaghetti carbonara a fresh, green update.

Good Cheese. Ina Garten shares incredible recipes starring her favourite cheeses. She makes fresh crab nachos, fresh fig ricotta cake and a panko-crusted rack of lamb.

Chocolate. Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

The Final. It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off?

Fort Worth. James goes full-on cowboy in Fort Worth as he tries out cattle roping and line dancing. He turns up the heat with a pulled pork dish and meets a legendary pit master.

Dallas. James is in Dallas. He visits the Texas State Fair and takes a trip to Southfork, the ranch made famous in the iconic TV series, where he makes a classic breakfast dish.

Sicilian And Seafood. Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

Flavortown International. In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.

Piling On The Pork. Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

A World Of Barbecue. Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

St. Louis. Adam visits St. Louis to chow down on Monte Cristo hot dogs and a platter of barbecue's greatest hits before facing his frostiest challenge yet.

Los Angeles. Adam's chow-down crusade brings him back to his one-time home of sunny Los Angeles, where he comes face-to-face with a spicy ramen made with 10 different chillies.

Crabs, Communion, and a Comeback Pastry. It's all hands and claws on deck as a local marina orders a crab cake to kick off the season. But, there's a catch - they want it to move.

Miss Richfield, Matryoshkas and A Melt Down. Miss Richfield 1981 returns to Carlo's. She asks Buddy for a cake as colourful as herself for New York City's Gay Pride Family Night.

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Fort Worth. James goes full-on cowboy in Fort Worth as he tries out cattle roping and line dancing. He turns up the heat with a pulled pork dish and meets a legendary pit master.

The duo are back in Scotland, in beautiful Dumfries and Galloway. It's a place close to their hearts, a rural paradise with a glorious coastline.

Date Night. Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.

Kid Crew Cooking. Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

Greek Chicken And Smoked Salmon. On the menu is smoked salmon, Yorkshire pudding, beets and asparagus. Plus, gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.

Sizzling Chops And Asparagus Lasagnetti. This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti. Plus, mushroom soup, stilton, apple and walnut croutes.

Barefoot To Go. Ina makes some packed lunches a step above the norm. This is portable food with full on flavour for two friends nearby that are desk bound.

The Flame Game. Ina's card shark friends are coming over to play bridge but this time Ina is shaking things up with a pre-game BBQ and her twists on the BBQ classics.

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!

Mid Wales. James explores Mid Wales, joined by Michelin-starred chef Gareth Ward. The trip includes Welsh Mountain cider tasting and a decadent Welsh rarebit.

The Peak District. James's trip continues in the stunning scenery of the Peak District. He's joined by cooking legend, Tessa Bramley, and cooks up a tasty beef stew.

The duo are back in Scotland, in beautiful Dumfries and Galloway. It's a place close to their hearts, a rural paradise with a glorious coastline.

Date Night. Ree makes a special Italian-inspired dinner for two. Her date night chicken pasta is accompanied by a colourful everything antipasto salad and 4-cheese flatbreads.

Kid Crew Cooking. Ree cooks dishes for her kid film crew! She serves up tasty bites such as jalapeno bacon cheeseburger mac and a decadent layered brownie skillet sundae.

Greek Chicken And Smoked Salmon. On the menu is smoked salmon, Yorkshire pudding, beets and asparagus. Plus, gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.

Sizzling Chops And Asparagus Lasagnetti. This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti. Plus, mushroom soup, stilton, apple and walnut croutes.

Barefoot To Go. Ina makes some packed lunches a step above the norm. This is portable food with full on flavour for two friends nearby that are desk bound.

The Flame Game. Ina's card shark friends are coming over to play bridge but this time Ina is shaking things up with a pre-game BBQ and her twists on the BBQ classics.

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!

Los Angeles, CA. Casey Webb is in Los Angeles to take on a massive burrito packed with every ingredient from the kitchen and soaked in a sauce 600 times hotter than a jalapeno.

San Diego, CA. Casey Webb travels to San Diego, California in search of the city's best food. Plus, he takes on a monster 5.5-pound pancake stack with ham, steak, bacon and sausage.

Crosstown Double Cross. Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

Sausage, Shawarma And Scaloppini. Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

British, Hawaiian And Mexican. Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Standout Seafood. Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Crazy Chicken, Twisted Burgers. Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

San Jose. Adam Richman heads to capital of Silicon Valley to defeat 12 wings drenched in a fiery habanero pepper sauce with a brutal five-minute waiting period afterwards.

Denver. 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.

Dutch Windmill Cake. What happens when the Cake Boss takes a break? When Buddy takes off for a week, the team decides to bring back an old Italian tradition -the social club.

his long-time employee, Nikki, is getting married. But being around cakes for years doesn't mean Nikki knows what she wants.

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Guy's Allstar Guests. Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Smokin' Hot BBQ. 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.

Down-Home Flavor. Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

Flavortown International. In Portland, Guy visits a funky spot that's cooking real-deal Mexican tortas. And, he tastes samosas and chicken kabobs in Warr Acres, Oklahoma.

Weeknight Dinners. Ina Garten focuses on comforting weeknight dinners. They include all-in-one skillet-roasted chicken and potatoes and seared salmon with spicy red pepper aioli.

Simple Pleasures. Ina Garten makes the dishes that bring her joy. Her delicious menu includes giant crinkled chocolate chip cookies and cheddar and chutney grilled cheese.

Remembered Flavors. Ina revisits flavours from her past. She makes lamb stew with spring vegetables from her newlywed days and split pea soup with crispy kielbasa from childhood.

Simply Seafood. Ina Garten serves up a sumptuous seafood spread. She starts with one-pot fresh crab and pea risotto and also makes potato galettes with smoked salmon.

All Italian. Ina Garten shares her take on Italian classics. She makes crispy chicken with lemon orzo, shrimp and linguine fra diavolo and an Italian cheese board.

Bake It Delicious. Ina Garten prepares a marvellous make-ahead truffled mac and cheese. Plus, she puts a new spin on a bittersweet chocolate cake that everyone adores!

Comfort Food. Nadiya rustles up comfort food that is full of flavour. She makes her tried and tested recipe for beef vindaloo and a twist on classic French toast.

Quick And Easy. Nadiya shares useful recipes that can be rustled up in no time. She makes a tasty po'boy sub sandwich and her delicious chocolate and cherry cake.

Recipes In A Rush. Nadiya shares her top time-saving recipes. A cheeky hack turns pancakes into a traybake and Nadiya rescues a time-poor mum with a fast-food fix.

Baking Made Easy. Nadiya shares her top time-saving bakes to make life easier. They include a decadent banana tarte Tatin with the quickest ice cream ever.

Things gets spooky as James visits Salem, site of the witch trials of 1692. He meets the city's official witch, experiences shellfish heaven and enjoys bewitching doughnuts.

The Hamptons. Known as the playground of wealthy New Yorkers, the Hamptons has a rich farming history. James uses an outdoor pizza oven, joins a fishing boat and cooks lobster.

It's spring and Rick Stein's Seafood Restaurant in North Cornwall fills up very quickly. On the menu is Rick's seafood paella with squid and hake with parsley sauce.

Rick makes delicious dishes using local, Cornish delicacies. He catches some fine mullet and for the first time attempts to make a fish tagine using a Moroccan recipe.

Rick travels to France to recall some of his early culinary influences. He samples great sea food dishes in Bayonne and famous for the best seafood in France, Marseilles.

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.

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.

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.

Cashew 'Cue. Adam Richman travels to Ho Chi Minh City, Vietnam, for the city's best off-menu eats. Dishes include a hidden bowl of pho, cashew smoked ribs, and a soul music burger.

Wok It Out. Adam Richman visits Hong Kong to find off-menu eats. Dishes include a giant tomahawk steak, and a hidden tea room's signature soup and wings.

Undercover 'Que. Adam sleuths out London's tastiest eats, like a speakeasy disguised as a detective agency, a sundae that requires customers to dance and a barbecue sandwich.

Raising The Steaks. Adam heads to Argentina in search of secret eats. He samples French toast from a steampunk speakeasy and an off-menu Mendozan stew served in a pumpkin.

Chicken And Briskets. Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

Meat Sampler. 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.

Mom And Dad. Guy Fieri hangs out at some mom-and-pop spots. In Denver, Colorado, he tastes Caribbean-soul favourites and in Logan, Utah, specialities from India are on the menu.

Sicilian And Seafood. Guy goes to Oklahoma City to test out the offerings from a wood-fired pizza truck. Plus, in Fort Lauderdale he enjoys Brazilian and Caribbean seafood dishes.

International Infusion. Guy Fieri is looking for food with international flavours. An eatery in Delaware is putting Thai into sausage and Cuban into sandwiches.

Beef Bonanza. Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

British, Hawaiian And Mexican. Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

Guy's Allstar Guests. Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Family Meals. Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Off The Beaten Path. Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Smokin' Hot BBQ. 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.

Down-Home Flavor. Guy Fieri hits the road in search of tasty down-home cooking. In Garland, Utah, he bites into savoury sandwiches and a legendary sweet treat.

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Family Meals. Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Savory With A Side Of Sweet. Guy Fieri heads to Burlington, Vermont, where he tries coconut-banana French toast. In Wheat Ridge, Colorado, lasagne and cream puffs are on the menu.

From Beef To Bao. Guy Fieri tastes a funky peanut butter burger at a joint in Logan, Utah. Plus, he tucks into bomb bao buns served out of a tiny trailer in Juneau, Alaska.

Piling On The Pork. Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

Atlanta. Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

New York. Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

Portland. Adam heads down the Oregon Trail to Portland, where a stack of plate-sized Mancakes, voodoo doll-shaped doughnuts and a spicy habanero fritter challenge await him.

St. Louis. Adam visits St. Louis to chow down on Monte Cristo hot dogs and a platter of barbecue's greatest hits before facing his frostiest challenge yet.

San Jose. Adam Richman heads to capital of Silicon Valley to defeat 12 wings drenched in a fiery habanero pepper sauce with a brutal five-minute waiting period afterwards.

Boston. Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

New Orleans. Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

Seattle. Adam travels to Washington for award-winning burgers, mountains of ultra-fresh seafood and a 12-egg omelette challenge against one of Seattle's own.

Los Angeles. Adam's chow-down crusade brings him back to his one-time home of sunny Los Angeles, where he comes face-to-face with a spicy ramen made with 10 different chillies.

Denver. 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.

Philadelphia. James is in 'The City of Brotherly Love,' Philadelphia, home to one the world's most impressive car collections, and host to an upcoming movement of vegan eating.

New York. James ends his epic exploration of the USA in New York City. After pizza at a popular pizzeria in Greenwich Village, he cooks on one of New York's famous piers.

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.

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.

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.

Fort Worth. James goes full-on cowboy in Fort Worth as he tries out cattle roping and line dancing. He turns up the heat with a pulled pork dish and meets a legendary pit master.

Dallas. James is in Dallas. He visits the Texas State Fair and takes a trip to Southfork, the ranch made famous in the iconic TV series, where he makes a classic breakfast dish.

Philadelphia. James is in 'The City of Brotherly Love,' Philadelphia, home to one the world's most impressive car collections, and host to an upcoming movement of vegan eating.

New York. James ends his epic exploration of the USA in New York City. After pizza at a popular pizzeria in Greenwich Village, he cooks on one of New York's famous piers.

Off The Beaten Path. Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Lots Of Latin. Guy Fieri sets out to try some Latin dishes. In Logan, Utah, he bites into a special pupusas creation and in Burlington, Vermont, tacos al pastor are served up.

Hometown Inspiration. Guy Fieri heads to Portland, Oregon, to visit a spot putting a vegan spin on Israeli flavours. Plus, Louisiana specialities are on the menu in Logan, Utah.

A World Of Barbecue. Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

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Crosstown Double Cross. Gabe Bertaccini settles a 15-year grudge against Tyler Romine, and rival caterers Taylor Frankel and Maria Busato go head-to-head.

The lads explore Dave's home county of Lancashire. They tour a crisp-making potato farm and create a dish celebrating the local spuds.

Chilled Out. Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

Too Tired To Cook. Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.

Asian Tuna And Coconut Rice. Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens. Plus, ricotta fritters, fresh tomato sauce and courgette salad.

Falafel Wraps And Spiced Chicken Lentils. This time the meal is spiced chicken, bacon, asparagus and spinach lentils. Plus, falafel wraps filled with grilled veg and salsa.

Herb Hall Of Fame. Ina uses fresh herbs to add flavour and depth to some of her favourite dishes, including risotto cakes, pasta a pecorino, and fresh cream of tomato soup.

Go Greek. A Greek inspired menu made from everyday store ingredients. It's a perfect party meal for a surprise housewarming for some of Ina's friends, the Greenwalds.

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.

Yorkshire Dales. James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

The Lake District. James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

The lads explore Dave's home county of Lancashire. They tour a crisp-making potato farm and create a dish celebrating the local spuds.

Chilled Out. Ree creates cool recipes for a very hot day! She serves up an amazing salmon niçoise Caesar salad mashup and the coolest California roll sushi bowl.

Too Tired To Cook. Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.

Asian Tuna And Coconut Rice. Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens. Plus, ricotta fritters, fresh tomato sauce and courgette salad.

Falafel Wraps And Spiced Chicken Lentils. This time the meal is spiced chicken, bacon, asparagus and spinach lentils. Plus, falafel wraps filled with grilled veg and salsa.

Herb Hall Of Fame. Ina uses fresh herbs to add flavour and depth to some of her favourite dishes, including risotto cakes, pasta a pecorino, and fresh cream of tomato soup.

Go Greek. A Greek inspired menu made from everyday store ingredients. It's a perfect party meal for a surprise housewarming for some of Ina's friends, the Greenwalds.

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.

Florence. Adam's in Florence tasting iconic foods named after this city, including steak Florentine style and street food called Lampredotto alla Fiorentina.

Milan. Adam is in Milan tasting the most iconic foods named after this city, including an amazing risotto alla Milanese and a delicious minestrone.

Perfect 10. At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

Memory Lane. There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood.