Cocktail Party Rules. Ina shares her tips for throwing the perfect cocktail party. On the menu are five incredible appetizers, including lamb sausage in puff pastry.

Celebration Sides. Ina shares unique recipes that are perfect for celebrations. She makes English rib roast, orange braised carrots and parsnips, plus goat's cheese mashed potato.

Mary Poppins Show. Ina is hosting a reunion for the stars, directors and producers of the new Mary Poppins movie. Guests include Emily Blunt and Rob Marshall.

Parmesan. Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

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.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.

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

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

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

Ainsley focuses on grains and pulses. He cooks up seared tuna with mixed tomato and bean salad then enjoys a master class in milling at the Shipton Flour Mill.

Ainsley cooks up healthy meals full of glorious greens! First up, he makes delicious breakfast muffins followed by hot smoked trout with watercress tart.

Ainsley cooks up dishes packed with herbs and spices. He uses one of his favourite spices to make lamb kofta with sumac onions, served with chilli-mint yoghurt.

Ainsley shows how to use chocolate and coffee in both sweet and savoury dishes. He cooks up a three bean and pepper chilli pot, blondies, and fajitas.

Chocolate And Coffee. Ainsley makes delicious dishes made even more special with the addition of coffee or chocolate, including cacao rubbed pork and espresso martini marmalade.

Nuts And Seeds. Ainsley makes delicious dishes that incorporate healthy nuts and seeds, including trofie pasta with pistachio and mint pesto and dukkah crusted rack of lamb.

Sweet Eats. Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

Ethnic Delights. Adam tries a monster Burritozilla and competes in a super-spicy challenge: 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.

Ballet And South African Biltong. Buddy is tasked an odd request - baking a South African biltong cake! Meanwhile, the team works on music box-themed cake that gets them dancing.

25 Years And Counting. Mauro and Madeline celebrate their 25th anniversary, so Buddy and Mauro recreate Buddy Snr's original wedding cake - and Mauro's son takes on best man duties.

Creepy Crawly Cake And Haunted House. It's Halloween and Buddy's eldest son wants a haunted house to match his spooky cake. Carlo's crew create an intricate carved pumpkin cake.

Dreams Come True. Rapper Fat Joe wants a cake to celebrate his new hit single, and Buddy's design is as good as gold! Plus, the team create a Gingerbread Man-inspired cake.

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Sweet Eats. Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

Ethnic Delights. Adam tries a monster Burritozilla and competes in a super-spicy challenge: 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.

Amarillo. Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: 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.

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

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

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

James indulges in the glitz and glamour of St. Tropez. He explores the local seafood market and, in true St. Tropez style, cooks his first dish aboard a yacht.

Pies & Tarts. It's the fourth round and the baking is getting serious as the remaining bakers don their pinnies to pimp up pies and tarts. They must create an age-old custard tart.

Biscuits & Traybakes. Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

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

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

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

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

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

Ainsley cooks up healthy meals full of glorious greens! First up, he makes delicious breakfast muffins followed by hot smoked trout with watercress tart.

Ainsley cooks up dishes packed with herbs and spices. He uses one of his favourite spices to make lamb kofta with sumac onions, served with chilli-mint yoghurt.

Ainsley shows how to use chocolate and coffee in both sweet and savoury dishes. He cooks up a three bean and pepper chilli pot, blondies, and fajitas.

Pep Rally, Birthday Treat And Fancy Feet. Buddy gets into the school spirit with a cake for Sofia's school pep rally. Grace takes a special consultation for a 40th birthday cake.

Saudi Arabia and Lobster Tail Feast. Carlo's team takes a cake order for delivery to all the way to Saudi Arabia. Back home a fight is brewing over the bakery's signature pastry.

Secret Proposal, Patients And Privacy Please. Buddy gets a visit from Leah, a seven-year-old baker he met in Malaysia. Mauro and Madeline help a young man propose to his sweetheart.

Enduring Love, An Ending And Edited Out. Buddy recreates a 6-tier wedding cake for Lisa's grandparents' anniversary. Plus, Grace ruffles some feathers with a new training video.

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Spice Up Your Life. Nigel uses one of his favourite spices to cook mustard and lemon sausages with carrot mash. Plus, he makes a refreshing jelly for grown-ups.

Too Good To Waste. Nigel makes the most of what's leftover in his fridge by whipping up cheese and thyme puddings. Plus, he cooks crisp herb mushrooms.

Baklava And Swiss Rolls. Rachel's shares a delicious recipe for baklava. And the cookery school students overcome their fear of rolling a Swiss Roll with an easy technique.

Lime Yogurt Cake And Toffee Pudding. Rachel prepares a fragrant lime yogurt cake with rosewater and pistachios. And the cookery school students learn to make sticky toffee pudding.

Rachel Allen: Bake! Rachel shows how to make a gorgeous poppy seed cake with a vanilla buttercream icing. And she gives the cookery school students a great recipe for bagels.

Rachel Allen: Bake! Rachel shares her recipe for chocolate and vanilla marble cake and visits an artisan bakery. And, the cookery school students make lemon cupcakes.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

12 of the UK's best amateur bakers compete to be crowned the Great British Bake Off champion. The technical challenge sees them all making a coffee and walnut Battenberg cake.

The bakers start with a signature bake: a quiche. Next is the technical challenge where they must bake a tarte au citron. Finally, they have to deliver 24 sweet miniature tarts.

Spice Up Your Life. Nigel uses one of his favourite spices to cook mustard and lemon sausages with carrot mash. Plus, he makes a refreshing jelly for grown-ups.

Too Good To Waste. Nigel makes the most of what's leftover in his fridge by whipping up cheese and thyme puddings. Plus, he cooks crisp herb mushrooms.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

Baklava And Swiss Rolls. Rachel's shares a delicious recipe for baklava. And the cookery school students overcome their fear of rolling a Swiss Roll with an easy technique.

Lime Yogurt Cake And Toffee Pudding. Rachel prepares a fragrant lime yogurt cake with rosewater and pistachios. And the cookery school students learn to make sticky toffee pudding.

Rachel Allen: Bake! Rachel shows how to make a gorgeous poppy seed cake with a vanilla buttercream icing. And she gives the cookery school students a great recipe for bagels.

Rachel Allen: Bake! Rachel shares her recipe for chocolate and vanilla marble cake and visits an artisan bakery. And, the cookery school students make lemon cupcakes.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Spring Break: Tropical Fun. Jesse Palmer hosts as twelve bakers celebrate spring break with tropical desserts and cakes showcasing their favourite spring adventure.

Unsung Heroes. Nigel makes it his mission to champion food that is often overlooked. He utilises pork belly to make the perfect crackling and a sumptuous cake from beetroot.

Saints And Sinners. Nigel slater creates a week's worth of meals which perfectly balance the healthy and naughty scale. He showcases how to make the perfect chocolate cookies.

On the beach, Rick races against the tide to make a mouth-watering seafood salad. Plus, he shares his recipe for a quick and simple squid dish.

Rick is in Padstow to soak up the excitement of the May Day festival. He takes a break from the partying to make a salad with squid, monkfish, and prawns.

Chicken Steak And Cake. This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Flavor Expedition. Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Surf And Savory. Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

From Chicken To Chiles. Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

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.

United Tastes Of America. Eddie showcases distinctive dishes made in America. This mouth-watering selection includes no-bean chili, Cajun gumbo and the Chicago Dog.

Spice Up Your Life. Eddie puts a spotlight on some of the spiciest dishes on the planet. This fiery selection features Chongqing chilli chicken and a spicy ice cream.

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Unsung Heroes. Nigel makes it his mission to champion food that is often overlooked. He utilises pork belly to make the perfect crackling and a sumptuous cake from beetroot.

Saints And Sinners. Nigel slater creates a week's worth of meals which perfectly balance the healthy and naughty scale. He showcases how to make the perfect chocolate cookies.

Rachel Allen: Bake! Rachel shows her recipe for mini beef pasties with elements of Mexican empanadas and Indian samosas. And, the cookery students make baked brown sugar custards.

Rachel Allen: Bake! Rachel's prepares a gooey meringue roulade with cherries and rosewater mascarpone. And, the cookery school students learn to make light sweet scones.

Rachel Allen: Bake! Rachel shows how to make a rich baked cheesecake with blueberries. And the cookery school students grapple with choux pastry to make éclairs.

Rachel Allen: Bake! Rachel Allen gets into the festive spirit with an array of sweet treats. Her Christmas bakes include a traditional cake bursting with dates and festive jam cookies.

Jamie pumps up the veg with a bold black bean burger topped with salsa. Plus, he makes a double corn salad and dishes up a delicious curry full of spices.

Jamie turns a pad thai into a meat-free feast. Plus, he tops roast potatoes with a perfect pickle and makes an indulgent cauliflower cheese pizza pie.

Thank You. Jamie cooks a summery feast of Mediterranean salmon, lemony potatoes and garlic roasted tomatoes. Plus, he serves up strawberry and prosecco cocktails.

Ten bakers remain and their bread making skills are put to the test. Judges Paul Hollywood and Mary Berry keep a close eye on the bakers who face three more difficult challenges.

The showstopper challenge sees the remaining bakers attempt to bake and present a macaroon display that tastes as good as it looks. Who will be eliminated from the competition.

Unsung Heroes. Nigel makes it his mission to champion food that is often overlooked. He utilises pork belly to make the perfect crackling and a sumptuous cake from beetroot.

Saints And Sinners. Nigel slater creates a week's worth of meals which perfectly balance the healthy and naughty scale. He showcases how to make the perfect chocolate cookies.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

Rachel Allen: Bake! Rachel shows her recipe for mini beef pasties with elements of Mexican empanadas and Indian samosas. And, the cookery students make baked brown sugar custards.

Rachel Allen: Bake! Rachel's prepares a gooey meringue roulade with cherries and rosewater mascarpone. And, the cookery school students learn to make light sweet scones.

Rachel Allen: Bake! Rachel shows how to make a rich baked cheesecake with blueberries. And the cookery school students grapple with choux pastry to make éclairs.

Rachel Allen: Bake! Rachel Allen gets into the festive spirit with an array of sweet treats. Her Christmas bakes include a traditional cake bursting with dates and festive jam cookies.

Jamie pumps up the veg with a bold black bean burger topped with salsa. Plus, he makes a double corn salad and dishes up a delicious curry full of spices.

Jamie turns a pad thai into a meat-free feast. Plus, he tops roast potatoes with a perfect pickle and makes an indulgent cauliflower cheese pizza pie.

Thank You. Jamie cooks a summery feast of Mediterranean salmon, lemony potatoes and garlic roasted tomatoes. Plus, he serves up strawberry and prosecco cocktails.

Spring Has Sprung. The eleven remaining bakers kick off the spring equinox with trendy ube-flavoured desserts and flower-covered dome cakes.

Sense Of Adventure. Nigel proves that adventurous cooking doesn't have to be complicated. He uses unusual ingredients like squid and rabbit to create delectable dishes.

Planning Ahead. Nigel shows how, with a little forward planning, cooking can be stress free. He uses a variety of methods to cut cooking time down massively.

Family Days Out. Nadiya Hussain makes the perfect dishes for family days out. She serves up warming chai-spiced vermicelli, a delicious samosa pie and prawn saffron biryani.

Family Get Togethers. Nadiya is celebrating family get-togethers. On the menu are furikake fries, beef burgers with bacon jam, and jollof pilau with salted cucumber salad.

Cruisin' Coast To Coast. Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Stellar Sandwiches And Big-Time Burgers. Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Cheese And Meat. Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

From Chicken To Cheesesteak. Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

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.

Deep-Fried Frenzy. Eddie reveals some of the tastiest deep-fried dishes in the world, including toasted ravioli, fried chicken pot pie and a churro ice cream sandwich.

Game Day Grub. Former American football player Eddie showcases delicious dishes that are perfect for game day. First, he checks out some tasty BBQ pork nachos.

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Sense Of Adventure. Nigel proves that adventurous cooking doesn't have to be complicated. He uses unusual ingredients like squid and rabbit to create delectable dishes.

Planning Ahead. Nigel shows how, with a little forward planning, cooking can be stress free. He uses a variety of methods to cut cooking time down massively.

Rachel Allen: Bake! Rachel Allen showcases festive recipes that will impress Christmas guests. She creates a fun gingerbread house and teaches her students how to make perfect mince pies.

Cake With Friends. Rachel bakes cakes that are perfect to share with friends. On the menu are crunchy peanut butter muffins, cardamom yoghurt cake and banoffee blondies.

Say It With Cake. Rachel shares her recipes for cakes that make the perfect gift. She makes themed cupcakes to celebrate a new baby and vegan raspberry muffins.

Cakes For The Boys. Rachel bakes cakes for hungry lads. Recipes include marbled chocolate crumble cake, ginger golden syrup loaf, cheesecake brownies and almond cake.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Taco Party. Jamie creates a super-relaxed menu for a dynamite Mexican taco night. He makes slow-cooked pork belly with red cabbage slaw, and a chocolate semifreddo.

The seven remaining bakers are challenged to make a selection of pies - including the pastry! Who will be named Star Baker and who will leave The Great British Bake Off.

The remaining five bakers have to impress judges Mary Berry and Paul Hollywood with their dessert skills. Who will have what it takes to book a place in the semi-finals.

Sense Of Adventure. Nigel proves that adventurous cooking doesn't have to be complicated. He uses unusual ingredients like squid and rabbit to create delectable dishes.

Planning Ahead. Nigel shows how, with a little forward planning, cooking can be stress free. He uses a variety of methods to cut cooking time down massively.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

Rachel Allen: Bake! Rachel Allen showcases festive recipes that will impress Christmas guests. She creates a fun gingerbread house and teaches her students how to make perfect mince pies.

Cake With Friends. Rachel bakes cakes that are perfect to share with friends. On the menu are crunchy peanut butter muffins, cardamom yoghurt cake and banoffee blondies.

Say It With Cake. Rachel shares her recipes for cakes that make the perfect gift. She makes themed cupcakes to celebrate a new baby and vegan raspberry muffins.

Cakes For The Boys. Rachel bakes cakes for hungry lads. Recipes include marbled chocolate crumble cake, ginger golden syrup loaf, cheesecake brownies and almond cake.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Taco Party. Jamie creates a super-relaxed menu for a dynamite Mexican taco night. He makes slow-cooked pork belly with red cabbage slaw, and a chocolate semifreddo.

Awards Springing Up Everywhere. It's awards season, so host Jesse Palmer asks the bakers to whip up award-envelope berry pies and cocktail-inspired 'bubble' cakes.

Earth Day: Inspired By Bugs! Jesse Palmer wants to pay homage to planet Earth and its creatures, so he asks the bakers to create an elevated plated dessert inspired by an insect.

Sweet And Sour. Nigel explores one of the oldest, most successful culinary pairings, the art of sweet and sour. He matches pork chops and gooseberry with rhubarb and caramel sauce.

Surf And Turf. Nigel explores the classic culinary pairing of fish and meat. He starts by matching trout and Parma ham with lamb shanks and anchovies.

Chickens. Marcus is on the hunt for the tastiest chicken. Plus, he gets a lesson on English wines at a local vineyard and learns how to cultivate a mushroom patch.

Cows. Marcus is on the lookout for the perfect cow. He heads to Shropshire in search of a rare breed and develops a special recipe for horseradish sauce.

Burger, Bird And Meaty Italian. Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Stuffed, Smoked And Wrapped. Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

Eastern Southern. Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

Rolled And Holed. In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

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.

Hot 'N' Spicy. Eddie Jackson celebrates hot and spicy dishes from around the world. First, he shows off a Latin inspired pizza with chipotle peppers and charred jalapenos.

Veg Out. Eddie shares tasty meals that are packed with locally grown vegetables. This includes deep-fried avocado tacos served up at one of the oldest restaurants in Seattle.

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Sweet And Sour. Nigel explores one of the oldest, most successful culinary pairings, the art of sweet and sour. He matches pork chops and gooseberry with rhubarb and caramel sauce.

Surf And Turf. Nigel explores the classic culinary pairing of fish and meat. He starts by matching trout and Parma ham with lamb shanks and anchovies.

Alternative Birthday Cakes. Rachel shares her recipes for birthday cakes with a twist, with teddy bear and princess cakes as well as chocolate cupcakes with honeycomb and cake pops.

Have Cake Will Travel. Rachel shares her ideas for cakes full of summery flavours. She serves up chocolate beetroot brownies and lemon and rosemary polenta cake.

Love Is In The Air. Rachel prepares cakes that are full of love! They include red velvet cupcakes, chocolate and hazelnut cheesecake, and white chocolate anniversary cake.

Comfort Cakes. Cake is the ultimate comfort food, so Rachel shares her recipes for delicious carrot cake, banana, almond and honey muffins and spicy chocolate torte.

Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices.

Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach.

Picnic. Jamie serves up the ultimate picnic. He makes jam jar prawn cocktails, veggie quiches, a garlicky courgette and couscous salad, and tangerine drizzle cake.

This week's technical challenge is iced fingers and after seven weeks of gruelling challenges, the four remaining bakers must prove they are worth a place in the final.

The three finalists must bake for The Great British Bake Off's street party making a selection of petits fours and puff pastry. Only one can take home the Bake Off trophy.

Sweet And Sour. Nigel explores one of the oldest, most successful culinary pairings, the art of sweet and sour. He matches pork chops and gooseberry with rhubarb and caramel sauce.

Surf And Turf. Nigel explores the classic culinary pairing of fish and meat. He starts by matching trout and Parma ham with lamb shanks and anchovies.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.

Alternative Birthday Cakes. Rachel shares her recipes for birthday cakes with a twist, with teddy bear and princess cakes as well as chocolate cupcakes with honeycomb and cake pops.

Have Cake Will Travel. Rachel shares her ideas for cakes full of summery flavours. She serves up chocolate beetroot brownies and lemon and rosemary polenta cake.

Love Is In The Air. Rachel prepares cakes that are full of love! They include red velvet cupcakes, chocolate and hazelnut cheesecake, and white chocolate anniversary cake.

Comfort Cakes. Cake is the ultimate comfort food, so Rachel shares her recipes for delicious carrot cake, banana, almond and honey muffins and spicy chocolate torte.

Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices.

Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach.

Picnic. Jamie serves up the ultimate picnic. He makes jam jar prawn cocktails, veggie quiches, a garlicky courgette and couscous salad, and tangerine drizzle cake.

International Spring Celebrations. The bakers create colourful doughnuts worthy of India's Holi festival and elephant cakes inspired by Thailand's Songkran Water Festival.

Going To Prom. Host Jesse Palmer is throwing a prom, and he tasks the bakers with making floral macaron corsages. Then, the bakers create tsunami prom dress cakes.

Spicy And Cool. Nigel explores why spicy flavours work so well with something cooling. He matches a spicy tomato stew with a soothing yoghurt and makes a classic chicken curry.

Soft And Crisp. Nigel explores the contrast between textures in the kitchen and how this contrast can make or break a dish. He then creates a classic savoury pie with puff pastry.

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.

Beef And Bird. Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

Not-Your-Everyday, All Day. Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

Culinary Adventure. Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

Thai, Pie And Fries. Guy Fieri dives into righteous ribs in San Diego and gets cosy with mouth-watering meat pies and bison chili fries in New Mexico.

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.

Endless Pasta-Bilities. Eddie Jackson showcases some of the most creative pasta dishes in the world, including a delicious ramen burger, egg ravioli and chilli over spaghetti.

Pizza Party. Eddie celebrates delicious pizza dishes from around the world. First, he showcases a gourmet food truck that puts a unique twist on sausage pizza.

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Dough-lightful Dishes. Guy Fieri is digging into dishes that start with great dough, including venison sopes in Minneapolis and blueberry-basil doughnuts in Montana.

Fistful Of Flavor. Guy Fieri grabs fistfuls of flavour at a Mediterranean spot in California, a beachy bistro in New Jersey and an Argentine joint in Indianapolis.

Spring Burning. Ree grills up dinner for the family. Dishes include grilled chicken, grilled potato bundles, grilled corn, and blackberry pot pies with vanilla bean ice cream.

Over-the-Top Chocolate. Ree Drummond takes chocolate to exciting new levels with dulce de leche pots de crème, saucepan chocolate cookies and chocolate cobbler.

Easter Weekend. Ree celebrates Easter on the ranch. She bakes and takes hot cross buns to her friends, then she makes tortellini primavera and a tasty spinach dip for her basket of crudités.

Rick Stein enjoys small boats and fresh catches as he travels from West Bay to Whitstable. He tastes some delicious squid served up with butter.

Rick begins his exploration of Scottish seafood by boarding a fishing boat in Fraserburgh. Later, he prepares grilled herring with a salad of vine tomatoes.

Rick gets a taste of the seafood offerings in Falmouth, Newlyn, Padstow and Penclawdd. The journey inspires him to cook monkfish with crushed potatoes.

Rick Stein travels from Morecambe Bay to Lochinver in search of delicious seafood. In Flookburgh, he sets out on a tractor to go flounder fishing.

Rick explores Northern Ireland's seafood culture as he travels from Lough Neagh to Strangford Lough. He stir-fries silver eels with black beans.

Rick explores different seafood delights in King's Lynn, Cromer and Lowestoft. He enjoys a memorable experience fishing for crabs at dawn.

Rick learns about Irish seafood as he travels through Cork, Shanagarry and Leenane. On his first stop, he visits a remote restaurant to try their monkfish recipe.

Rick returns to Whitby, the place where he tasted his favourite fish and chips. In Flamborough Head, he goes longline fishing with a small crew.

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.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

April Showers. When April showers come, it's time to head indoors for Jesse Palmer's Spring tea party, where the bakers make beautifully decorated petit fours.

Derby Day Celebrations. The bakers are off to the races with Kentucky Derby cocktail-flavoured eclairs and carrot desserts that honour the racehorses.

Sugar And Spice. Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Born And Bred. Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Suppertime. Nigella Lawson gives a step-by-step tutorial on how to create the perfect supper time meal for guests. She starts by cooking up the ultimate lamb shank and couscous dish.

Rainy Days. Nigella Lawson showcases some of her favourite rainy-day recipes. She makes a warming pasta with meatballs dish and an exquisite chocolate cloud cake.

West Coast Wonders. Guy Fieri cruises California for some West Coast wonders. They include a charcuterie cornucopia in Healdsburg and a taste of New Orleans in San Diego.

Smoker, Stove And Skewer. Guy Fieri checks out all kinds of culinary, including mega sandwiches and a primo pot pie. A Mediterranean joint in Vegas serves awesome beef skewers.

Interesting Italian. Guy Fieri digs into all kinds of Italian. There's prime pizza in Santa Barbara, CA, and chicken parm strombolis in Las Vegas.

All-Over Flavor. Guy Fieri's bathing in flavourful finds, including fried rice burritos in California, real deal Jamaican in Vegas and lobster meatballs in Florida.

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.

Grillin' It. Eddie showcases fantastic flame-grilled dishes from around the world. This tasty selection includes a wood-fired porchetta sandwich and thin cut pork chops.

Winner, Winner, Chicken Dinner. Foodie Eddie Jackson showcases some of his favourite chicken dishes, including chicken tika poutine fries and sweet tea fried chicken.

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From Breakfast To The Boot. Guy Fieri hits up a brunch bonanza in Columbus, Ohio, elevated eats in Boston and a taste of Italy in San Luis Obispo, California.

All Over The Plate. Guy Fieri checks out off-the-hook eats, including unique tamales in Indianapolis, prime-time chicken in New Jersey and loaded lamb chops in Ohio.

Grand Slam Sammy. Guy Fieri hits the road for plant-based perfection in New Jersey, Tiffani Faison's Southern barbecue in Boston and a lamb kofta in California.

Coast-to-Coast Comfort. Guy Fieri is digging Greek-style lasagne in Ohio, top-notch chicken and dumplings in California and some big-deal BBQ at the Jersey shore.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Thank You. Jamie cooks a summery feast of Mediterranean salmon, lemony potatoes and garlic roasted tomatoes. Plus, he serves up strawberry and prosecco cocktails.

Picnic. Jamie serves up the ultimate picnic. He makes jam jar prawn cocktails, veggie quiches, a garlicky courgette and couscous salad, and tangerine drizzle cake.

Jamie prepares a vegetarian feast. Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos.

Meat. Hugh Fearnley-Whittingstall is on a mission to bring simple, tasty food to the everyday table. He begins with ways to enjoy organic free-range meat on a tight budget.

Fish. Hugh Fearnley-Whittingstall shows a house of students how to prepare dishes using cheap, sustainable seafood with home-made fish suppers and Thai curries.

Vegetables. Hugh Fearnley-Whittingstall turns his attention to vegetables. He makes a delicious roasted roots crumble, while Pam Corbin makes piccalilli.

Fruit. Hugh Fearnley-Whittingstall celebrates the delights of fresh fruit. He makes Eton mess, apple fool, and a venison and pear burger. Plus, he holds a fruit-themed street party.

Pub Favourites. At his Michelin-starred pub, the Coach, Tom and his head chef Sarah reveal the secrets behind the famous Coach Burger, a tasty towering construction.

Fresh Is Best. Tom puts a spotlight on some fresh ingredients. Tom and his team debut a new sea bass dish and a delicious starter of courgettes and goat's cheese.

Classic Combos. Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding.

Dream Team. In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle.

Crowd Pleasers. Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests.

Flavour Bombs. It's all about bold flavours as Tom and his team share the secrets behind a favourite starter: salt cod scotch egg with red pepper puree and chorizo.

Retro Bangers. Tom serves up generous helpings of delicious nostalgia. Jam roly poly, chicken Kiev and deep-fried whitebait with Marie Rose sauce are on the menu.

Playing With Fire. Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blowtorched mackerel and a flambéed brandy sauce are all on the menu.

Thanksgiving Thievery. The owner of Tavern on Main fears someone on his staff is stealing donations from his restaurant's annual Thanksgiving Food Drive.

Employee Discount. The owner of 55 Degree Wine and Link n Hops in LA believes discrepancies at both his wine shop and restaurant are related. The mystery diners investigate.

Poaching Profits. The owner of Cookin' with Lenny Smokehouse in LA fears that someone on his staff is using restaurant supplies to operate a competing catering company.

Missing Memorabilia. The owners of Fenders Moto Cafe and Brew Pub in Portland, OR, call Charles when they notice some of their valuable motorcycle memorabilia has gone missing.

Eton Mess. Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

Glamorgan Sausage. In Wales, Adam tries Glamorgan sausage in Glamorgan. He enjoys Welsh rarebit and wonderful Welsh cakes, and bites into his Polish heritage with pierogis.

Lancashire Hot Pot. Adam has a hearty hot pot in Lancashire. He also tries a Brazilian sausage roll, world-famous black pudding and kicking Korean chicken-topped waffle.

Cheddar. Adam tries cheddar in Cheddar! He continues his rural discoveries with a cheesy celeriac bake with leeks that he harvests himself and farm-fresh chocolate milk.

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.

Route 66. Adam takes a road trip down Route 66, where palatable pit stops include steak and frozen custard. And in Tulsa, OK, a Navy officer aims to eat 23 puffy tacos in 90 minutes.

Street Eats. Adam goes to Tampa, NYC and L.A. to sample the country's best street carts. He tries tacos and waffles before taking on a six-pound burrito with 'Big Dawg' in L.A.

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Wide World Of Chefs. Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

Home Cooked Flavor. Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis.

Burgers, Marrow And Bangladesh. Guy Fieri grabs smoking smash burgers in East Boston, flavour-bursting bone marrow in Minneapolis and the-bomb Bengali-American fare in Ohio.

From Vietnamese To Vegan. Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

Sunday Lunch. Michel takes Sunday lunch to the next level. He serves fish quenelles, chicken cooked in salt crust pastry and red wine poached pears with galette serpentine.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

Roast Beef. Tom shares his two-step method for serving rose-pink beef. Plus, giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy complete his mouth-watering roast.

Spanish. Tom celebrates the flavours and ingredients of Spain! First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert.

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

Middle Eastern. Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Venison Pie. Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Chinese. Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce.

Roast Chicken. Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

French. Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Thank You. Jamie cooks a summery feast of Mediterranean salmon, lemony potatoes and garlic roasted tomatoes. Plus, he serves up strawberry and prosecco cocktails.

Picnic. Jamie serves up the ultimate picnic. He makes jam jar prawn cocktails, veggie quiches, a garlicky courgette and couscous salad, and tangerine drizzle cake.

Jamie prepares a vegetarian feast. Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos.

Hugh Fearnley-Whittingstall and his friends prepare ten delicious fruit recipes. On the menu are a strawberry Panzanella and a rhubarb topped cheesecake.

Hugh milks sheep for the first time in his life. Plus, Gill Meller travels to Kent to find out how the cherry industry is recovering after years of decline.

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

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

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.

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.

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.

Made Man Meals. In Las Vegas, Adam finds a Chicago mob-inspired speakeasy and their secret dish using Al Capone's marinara sauce. Then, he tries two crazy mash-up sandwiches.

The Food Abides. Adam is in Oahu where he finds the best short ribs he's ever had, a NY-Hawaiian fusion pizza in a Chinatown pub and a classic Hawaiian dish once deemed illegal.

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Meat Hmong And Mexican. Guy Fieri's checks out craveable favourites, including cheesesteak in Ohio, Thai tea pancakes in Minneapolis and carne asada burritos in Montana.

All Over Flavor. Guy Fieri gets a taste of barbecue beef banh mi in Boston, lamb meatball sub and octopus in Montana and jerk chicken in Minneapolis.

Mary shares her favourite Easter recipes, including hot cross buns and roast lamb. Plus, she looks at how Christian communities celebrate Easter with food.

Mary explores the wonderful foods that bring each different community together on Easter Sunday. Then, she uses this as inspiration to cook her own feast.

Breakfast. Hugh Fearnley-Whittingstall celebrates breakfast. He visits a school to make pancakes and scones, and at a canteen event the full English breakfast is reinvented.

Lunch. Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. And, he makes hummus and a healthy instant noodle snack.

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.

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.

The eight remaining bakers face Pastry Week and are tested on three different types of pastry. Who will be crowned Star Baker after a bite-size showstopper - and who will go home.

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

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

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

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

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

Nigel Slater's Simple Cooking - Season 1. Nigel Slater explores and showcases culinary parings that have created some of the most iconic meals we feast on today.

Weird And Wonderful. Nigel explores why the most unlikely combinations can sometimes be the best. He creates an extraordinary bread and butter pudding made with exotic spice.

Meat. Hugh Fearnley-Whittingstall is on a mission to bring simple, tasty food to the everyday table. He begins with ways to enjoy organic free-range meat on a tight budget.

Chicken And Ribs. Guy Fieri samples sauced-up chicken tacos in California! Then, it's mom's mouth-watering pasta in Florida, and over-the-top Thai creations in Las Vegas.