Perfect French Dinner Party. Ina Garten creates the perfect French dinner party inspired by her trips to France. The menu features a slow-cooked lamb and Provencal French beans.

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.

Lighter Classics. Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed grilled cauliflower steaks and fully loaded lightened up nachos.

Crab Bolognese And Mexican Blt. Jamie cooks a delicious crab Bolognese with crunchy fennel salad. Plus, a Mexican BLT with hot chillies, cool guacamole and salad.

Cajun Steak And Chicken Tikka. Jamie cooks Cajun steak, smoky baked beans and collard greens. Plus, a quick and easy chicken tikka, lentil, spinach and naan salad.

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.

Salmon. Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Roast Chicken. Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

The Peak District. The Bikers visit the stunning Peak District. They cook a traditional breakfast, spicy patties and a tasty picnic of scotch eggs, custard tarts and sweet cookies.

Patisserie Week. The bakers show off their patisserie skills with a delicate domed signature dish and a showstopper that features its own edible display case.

Chocolate Centre Stage. Rachel discovers how a Michelin-starred chef creates a showstopping chocolate dish. Plus, she shares her recipe for easy mirror glaze chocolate cake.

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.

Cairo. John begins his journey in Cairo, the largest city in the Middle East and the street food capital of Egypt. Then, he makes his own version of kofta with tabbouleh.

Dubai Emirati. John is in Dubai to explore a food culture that developed long before futuristic skyscrapers appeared in the city. Later, he makes grilled fish with saffron potatoes.

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.

Lighter Classics. Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed grilled cauliflower steaks and fully loaded lightened up nachos.

Korea. Molly Yeh cooks up Korean-inspired foods! She makes sweet and spicy gochujang meatloaf sandwiches, cheesy Korean corn dogs, and spicy blizzard fries.

Harvest Party. Molly throws her annual supper party to celebrate the end of the harvest. She serves up goulash with bread dumplings and finishes with a spiced apple pie.

The Peak District. The Bikers visit the stunning Peak District. They cook a traditional breakfast, spicy patties and a tasty picnic of scotch eggs, custard tarts and sweet cookies.

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.

Cairo. John begins his journey in Cairo, the largest city in the Middle East and the street food capital of Egypt. Then, he makes his own version of kofta with tabbouleh.

Dubai Emirati. John is in Dubai to explore a food culture that developed long before futuristic skyscrapers appeared in the city. Later, he makes grilled fish with saffron potatoes.

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.

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.

Veggie Days. Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Winter Veg. Marcus plans to make the kitchen garden produce year-round veg. He develops his own compost and cooks up some special jam with a glut of plums.

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.

Funny Food. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Facing Fears. Chef Robert is called to rescue the Cape Horn Family Restaurant in Red Lion, Pennsylvania, after a plea for help from the owner Joni's husband, Barry.

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.

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.

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All About Chocolate. Ina Garten goes chocolate-mad, with secrets from chocolatier Brigitte Browney. Recipes include tiered chocolate buttercream cake, and rum raisin truffles.

Cooking With Rice. Ina Garten shares incredible recipes for sweet and savoury rice dishes. Her delicious menu includes shrimp and sausage jambalaya to maple pecan rice pudding.

Quick, Easy Weeknight Dinners. Ree Drummond serves four quick and easy weeknight dinner winners! She makes shrimp sheet pan pita, jalapeno popper tacos and five-spice steak bowls.

Never Enough Pasta. Ree is on the ranch where there is never, ever enough pasta. From Greek spaghetti and meatballs to fried ravioli with chocolate, she plays with pasta all ways.

Noodle Broth And Veggie Chilli. On the menu this time is squid 'n' prawns spicy vegetable noodle broth. Plus, veggie chilli with crunchy tortilla and avocado salad.

Asian Fish And Ultimate Pork Tacos. Jamie shows how to make Asian fish, miso noodles and crunchy veg. Plus, the ultimate pork tacos, spicy black beans and avocado garden salad.

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.

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.

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.

Tyne And Wear/Newcastle. Si takes Dave around his beloved home turf of Tyne and Wear, and Newcastle. They visit the Angel of the North, and a bakery that makes delicious stotties.

The Final. Paul and Prue set three challenges that test every aspect of the bakers' skills. After tackling a tough technical, the bakers must create a deceptive picnic basket feast.

From Bean To Bar. Rachel makes an indulgent chocolate and caramel fondants. Plus, she meets a chocolate expert who specialises in low-volume, high-quality bean to bar chocolate.

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.

Red Sea. John explores Wadi El Gamel, one of Egypt's national parks on the Red Sea coast. He samples freshly roasted coffee and feasts on goat cooked hot rocks.

Luxor. John explorers the local cuisine in Luxor, an ancient city on the banks of the river Nile. He learns about a method of bread making that dates back to the pharaohs.

Quick, Easy Weeknight Dinners. Ree Drummond serves four quick and easy weeknight dinner winners! She makes shrimp sheet pan pita, jalapeno popper tacos and five-spice steak bowls.

Never Enough Pasta. Ree is on the ranch where there is never, ever enough pasta. From Greek spaghetti and meatballs to fried ravioli with chocolate, she plays with pasta all ways.

Chinese Nostalgia. Molly Yeh and her Aunt Lucy have a Chinese-inspired dinner. She cooks Mapo tofu with pork, fresh chili crisp vinaigrette salad, and silky egg drop soup.

Entertaining The Girls. Molly prepares a special menu to make ahead for her visiting girlfriends. Dishes include sticky rhubarb short ribs and whipped cheesecakes.

Tyne And Wear/Newcastle. Si takes Dave around his beloved home turf of Tyne and Wear, and Newcastle. They visit the Angel of the North, and a bakery that makes delicious stotties.

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

Red Sea. John explores Wadi El Gamel, one of Egypt's national parks on the Red Sea coast. He samples freshly roasted coffee and feasts on goat cooked hot rocks.

Luxor. John explorers the local cuisine in Luxor, an ancient city on the banks of the river Nile. He learns about a method of bread making that dates back to the pharaohs.

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

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.

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.

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.

Family Food Feud. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Special Delivery. Chef Robert heads to La Casa Bianca in Whitehouse Station, New Jersey, give the owner, Paul, the surprise of a lifetime. Can he rescue the restaurant.

Chicken Cross The Globe. Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

Asian And American. Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

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Spring Passover Shenanigans. Molly celebrates Passover with heaps of delicious food, including sweet cinnamon sugar mixed berry matzo brei, hearty brisket hotdish and popover salad.

Chrismukkah Cookie Swap. Molly throws a summer cookie swap! She treats her friends to peanut butter miso caramel ice cream sandwiches and toasted sesame Santa hats.

Minnesota Shore Lunch. Molly makes her very own shore lunch! She brings the fresh taste of the sea to the farm with her own version of cornflake-crusted fried fish with tartar sauce.

Bash After Baby. Molly Yeh celebrates her healthy baby with foods she couldn't eat while pregnant! She makes honey bagels with blueberry lox and a big salami railroad sandwich.

16-Minute Tex Mex. Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.

Mom Deliveries. Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.

Boarding House Bites. Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

BBQ. Ree Drummond is upgrading barbecues with fabulous portable ideas. She creates an eight-layer dip with adult flavours and a refreshing lemon icebox pie.

Chicken Four Ways. Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles.

Feeding Now, Feeding Later. Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast.

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.

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.

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

James sails into the French port of Marseilles in search of the famous fish stew, bouillabaisse. He explores its North African quarter and cooks a lamb tagine.

James is in Gaeta on Italy's Lazio coast. He finds out how they produce world class olives and tries local speciality, pizza pie. Plus, he serves up veal escalope and carbonara.

Carrot Cake And Bread Making. Rachel makes a delicious carrot cake decorated with orange cream cheese icing. Then, she shares her fool proof recipe for baking bread.

Quiche And Meringue. Rachel shares her delicious quiche Lorraine recipe. Then, the cookery school students learn how to make the perfect meringues filled with raspberry cream.

Michel visits a free-range farm and is inspired to cook a delicious guinea fowl dish. Plus, he reveals his quick and easy croque monsieur recipe.

After visiting a beekeeper, Michel is inspired to use honey as part of a delicious duck dish. Later, he tries to impress his wife with a fruit compote.

Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.

Michel makes mouth-watering pork steaks with asparagus and courgettes. Later, he demonstrates how to cook the perfect souffléed cheese omelette.

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.

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.

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.

Behind The Bookcase. In Austin, Adam finds a trendy hidden lounge nestled behind a bookcase in a hostel, a kitchen sink burger, and a decadent French toast breakfast sandwich.

Harbor Hideaway And Lobster. In Boston, Adam uncovers authentic Australian pies in an artful shipyard, an adults only secret steakhouse, and a lobster eatery in a garage.

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

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.

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.

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

Meaty, Cheesy And Sweet. Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

From Appetizers To Dessert. Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

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Mooncake Festival. Molly Yeh celebrates the Mooncake Festival with her friend's sons by making Peking chicken, grilled bok choy with ginger scallion garlic oil and mandarin pancakes.

Four Square On The Farm. After a workout, Molly rewards her exercise buddies! She makes grilled margherita and prosciutto pizzettes, pistachio bomboloni and more.

It's Harvest Time. With Nick working the wheat harvest, Molly makes a hearty lunch. Ginger chicken meatballs on braised cabbage and hand pulled chilli oil noodles are on the menu.

Sukkot, The Harvest Festival. Molly prepares for Sukkot with chickpea squash pot pie, fried Brussels sprouts with feta, lemon and breadcrumbs, plum hazelnut kugel and more.

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.

Nothing in the House. Nadiya prepares dishes for 'nothing in the house' days. She makes a fruit salad fattoush, ginger rice with spicy chickpeas and avocado pasta with peas and mint.

Manic Weekdays. Nadiya serves up quick, delicious manic weekday dishes. On the menu are mango and lime lassi bircher, a quick spin on prawn toast and seafood crumble.

People To Stay. Nadiya shares her dishes for having people over to stay. They include mocha swirls, piccalilli macaroni cheese, and grapefruit chicken stew with couscous.

Wind Down Weekends. Nadiya makes tasty wind-down weekend dishes. On the menu are a smoky spinach shakshuka, a quick and easy squid risotto, and a family twist on Sunday lunch.

Veggie Days. Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Winter Veg. Marcus plans to make the kitchen garden produce year-round veg. He develops his own compost and cooks up some special jam with a glut of plums.

James visits Elounda in Crete, where discovers its local baking traditions. Plus, he prepares olive-crusted lamb pancakes and potato cake with feta and sardines.

James sails into Valencia, Spain and visits its famous market. He discovers the secret to making paella, tucks into tapas and serves up butternut squash with almond soup.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

James Martin heads to Napa Valley in California. James visits Oxbow market to sample the local produce before learning how to blend his own wine.

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.

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.

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.

Veggie Days. Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Winter Veg. Marcus plans to make the kitchen garden produce year-round veg. He develops his own compost and cooks up some special jam with a glut of plums.

In their toughest test yet, the Bikers find a village that's lost its traditional hot Meals on Wheels service, so they start a new one.

Eight decorated GGG judges take on a challenge to win $40,000 for charity. They must first cook a perfect steak using a list of predetermined ingredients.

Last Judge Standing Tournament Part 2. The seven remaining judges face a daunting pasta challenge and wild card game as they continue to compete for the chance to win $40,000 for charity.

the 72-ounce Big Texan Steak Dinner.

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

Pittsburgh. Adam heads to Pittsburgh to try out some the best eats the city has to offer. Plus, he takes on six scorchingly hot wings that weigh in at 150,000 Scoville units.

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.

Gettin' Funky In Flavortown. Guy Fieri grabs all kinds of flavour, starting in Wyoming, where a restaurant is piling up nachos, and a long-time spot is cooking vegetarian banh mi.

From Italian To Asian. Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

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High Wire Egg Dishes. Ina Garten tackles the trickiest egg recipes! She has an omelette masterclass with local chef Terry Harwood and reveals the secret to a perfect souffle.

International Pasta. Ina Garten shares her favourite international pasta recipes. She prepares conchiglie al forno, sweet and savoury noodle kugel and Szechuan noodles.

All In The Game. Ree Drummond and her crew cook up football tailgate food. Her strawberry cobbler squares and spicy mango barbeque turkey meatballs make up her winning spread.

Fall Favourites. Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

Sausage Gnocchi And Mexican Chicken. Jamie cooks an easy sausage gnocchi, warm kale and bean salad. Plus, a quick and simple Mexican chicken, wicked mole sauce with veg and rice.

Asian Sea Bass And Chorizo Carbonara. Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens. Plus, chorizo carbonara and Catalan market salad.

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.

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.

The Hairy Bikers are determined to lose weight and still enjoy their food. But first, they must confront some hard truths about what they eat.

The bakers kick off Cake Week by putting their twist on Battenberg cake. They face a turning-out technical challenge and pay tribute to their heroes in the showstopper.

Tips And Tricks. Rachel Khoo gives her culinary tips and for creating amazing food at home. She prepares a dark chocolate pudding, roast chicken parcels and a spring salad.

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.

Dubai Expat. A local food expert gives John a tour of Dubai's most authentic Middle Eastern eateries. Later, he makes his own version of a spicy potato cake.

Aswan. John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating. Then, he makes a dessert called Baklava.

Quick And Easy. Ree Drummond hosts a Q&A while she makes an epic dip platter, speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Fall Favourites. Ree celebrates autumn with a seasonal salad with spicy brittle, very veggie soup and her go-to dish for entertaining, wine-braised chicken with apricots.

Bernie And Ira's Day. Molly Yeh makes a slew of kid-friendly dishes! She whips up grilled bacon, egg, and cheese in a basket and a cosy chicken noodle hot dish.

Apple Harvest. Molly Yeh makes the ultimate campfire supper for her blogging friends. Dishes include fried cheesy pickles and a butternut, bacon and apple hotdish.

The Hairy Bikers are determined to lose weight and still enjoy their food. But first, they must confront some hard truths about what they eat.

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

Dubai Expat. A local food expert gives John a tour of Dubai's most authentic Middle Eastern eateries. Later, he makes his own version of a spicy potato cake.

Aswan. John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating. Then, he makes a dessert called Baklava.

Classics. Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

A trip to Kent inspires Marcus to grow his own cobnuts. At the smallholding, he harvests his raspberry bushes, and creates a nutty version of Eton mess.

Artistry. Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Chicken Cross The Globe. Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

Asian And American. Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

Part 3. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Faded Star. Chef Robert Irvine is called to intervene at the Starlite Restaurant and Pizza in New Jersey. He finds a dirty kitchen and a staff that is unwilling to change.

Pickin' Up And Chowin' Down. Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Food Network Super Chefs. Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

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Perfect Cocktail Party. Ina shares her fool proof formula for throwing the perfect cocktail party. She shares canapes and martini recipes that are always crowd-pleasers.

Herb Story. Ina demonstrates how useful herbs are in cooking. She adds them to some of her favourite recipes, including Greek lamb and a delicious feta and tomato salad.

Quick And Easy. Ree Drummond hosts a Q&A while she makes an epic dip platter, speedy hamburger soup, easy tomato cream pasta and 3-ingredient sausage casserole.

Quick And Easy Sweet Treats. Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

Scallops, Steak, Flat Breads. Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Tuna, Meatballs, Cookies. Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

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.

Classics. Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

A trip to Kent inspires Marcus to grow his own cobnuts. At the smallholding, he harvests his raspberry bushes, and creates a nutty version of Eton mess.

Over a week into their weight loss journey, Dave and Si are craving a fry-up! Can they create a tasty cooked breakfast that won't damage their waistlines.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

Make Your Own. Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

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.

Malta. John learns about the Middle Eastern influences found in Malta's food scene. Later, he visits a friend's farm to cook an iconic dish called imam bayildi.

Alexandria. John heads to Alexandria, one of the great cities of the ancient world and still the largest on the Mediterranean. He visits a bustling fish market and a famous bakery.

The Perfect Freeze. Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

Quick And Easy Sweet Treats. Ree cooks up some sweet treats in her kitchen! She makes a puff pastry braid with nuts and chocolate and her irresistible four-berry chimichangas.

The Real Farm Spouses. Molly Yeh hosts a lunch for the real farm spouses of the wheat harvest. She makes sausage, squash, bean and chard soup and sweet potato mini cakes.

Mom On The Farm. Molly Yeh makes a supper of her mum's favourite dishes. On the menu are chicken paprikash, with sides of spatzle and zucchini with walnut pesto.

Over a week into their weight loss journey, Dave and Si are craving a fry-up! Can they create a tasty cooked breakfast that won't damage their waistlines.

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

Malta. John learns about the Middle Eastern influences found in Malta's food scene. Later, he visits a friend's farm to cook an iconic dish called imam bayildi.

Alexandria. John heads to Alexandria, one of the great cities of the ancient world and still the largest on the Mediterranean. He visits a bustling fish market and a famous bakery.

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

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

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.

Pickin' Up And Chowin' Down. Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Food Network Super Chefs. Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

Part 2. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Beneath The Surface. Robert tries to save De Rican Chef, Virginia, where the owner, Raquel, struggles to make a profit. Robert helps to restore Raquel's love for the place.

Plating Up Puerto Rico. Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

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.

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Going Local. Ina has challenged herself to create a meal entirely from local produce. She makes aubergine caponata, bass with a Caesar-inspired sauce and fresh peach cake.

Sweet Charity. Lunch with Ina is up for grabs for lucky auction winners. The successful bidders can look forward to a delicious lunch of chilled cucumber soup and seafood salad.

The Perfect Freeze. Ree Drummond stocks the freezer with some all-time favourites, including pulled pork, a beefy pasta sauce, grab-and-go wraps and a decadent treat.

Let's Get Toasted. It's a feast for toast lovers in Ree's ranch kitchen! She makes a creamy chicken pot pie served on crispy brioche and an incredible French onion grilled cheese.

Fishcakes, Linguine, Lamb Chops. Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Lamb, Spaghetti, Fish, Cookies. Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

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.

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.

Si and Dave create a slimline pie to help kick their unhealthy snacking habits. Plus, the guys prepare a low-fat tuna niçoise wrap for their picnic trip.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

My Childhood Favorites. Rachel reimagines her favourite childhood recipes. She makes beef and butternut squash stew, fishfingers with pea puree and rice pudding with caramel crisps.

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.

Bahrain. John samples the traditional cuisine in Bahrain's food markets. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb.

Best Of. John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. Then, he makes one final recipe of Egyptian-style falafel.

Game Day MVPs. Ree Drummond's line-up of fabulous football food features meaty queso, a crowd-pleasing sub, a game-changing treat and a sweet-and-spicy cocktail.

Let's Get Toasted. It's a feast for toast lovers in Ree's ranch kitchen! She makes a creamy chicken pot pie served on crispy brioche and an incredible French onion grilled cheese.

Swedish Send-Off. Molly Yeh whips up a smorgasbord of delightful Swedish-inspired foods, including sweet rose semlor buns, savoury Swedish meatballs, and a big green salad.

Ladies Who Brunch. Molly Yeh makes a delicious brunch feast for her friends. Dishes include mini kale shakshuka, sweet potato and bacon hash, and baked challah French toast.

Si and Dave create a slimline pie to help kick their unhealthy snacking habits. Plus, the guys prepare a low-fat tuna niçoise wrap for their picnic trip.

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.

Bahrain. John samples the traditional cuisine in Bahrain's food markets. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb.

Best Of. John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. Then, he makes one final recipe of Egyptian-style falafel.

Jamie cooks a curried fish pie and prepares light butter and sage gnudi - gnocchi-like dumplings that are made with ricotta. Plus, he bakes a hummingbird cake.

Jamie gives traditional ham, egg and chips a fiery, Jamaican twist. And, he offers a new take on chicken kebab and a tiered chocolate cake with nougat frosting.

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

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

Plating Up Puerto Rico. Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

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.

Part 1. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

A Taxing Situation. Robert responds to a desperate plea from Georgia. The BFE Bar and Grill is in debt and their alcohol licence is suspended. Can Robert help the owners.

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.

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Jeffrey's Dinner. Ina is cooking a delicious steak dinner for Jeffrey, but he's in charge of the grilling. She also makes a herby ricotta bruschetta and tasty watermelon mojitos.

Old School Retro Mix. Ina takes a trip down memory lane and updates some classic recipes. She cooks a meatloaf with chef Kevin Penner and modernises a smoked salmon devilled eggs.

Game Day MVPs. Ree Drummond's line-up of fabulous football food features meaty queso, a crowd-pleasing sub, a game-changing treat and a sweet-and-spicy cocktail.

Super Easy Italian. Ree Drummond serves up simple dishes with an Italian spin. First up, she makes Italian beef sandwiches followed by a spaghetti pizza pie and mozzarella sticks.

Beef, Crispy Squid, Polenta Cake. Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Pork Burger, Prawns, Gnocchi, Cheesecake. Jamie Oliver cooks pork burger, taking fast food to the next level! Later, he serves up sticky mango prawns and frozen banoffee cheesecake.

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.

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

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

Dave and Si put a healthy spin on indulgent party treats, creating slimline fairy cakes. Later, the guys face the scales to see how much weight they've lost.

In Chocolate Week, and the bakers face a deceptively simple traybake signature. There's a chocolate and nut-filled technical and a white chocolate showstopper.

Tasty Parcels. Rachel shows how the best food can come in small packages. She serves up wraps stuffed with roasted vegetables, puff pastry parcels and pan-fried dumplings.

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.

Dublin To The Wicklow Mountains. From a classic pub inside the walls of a cemetery to a famous Michelin-starred restaurant, John explores the food of Dublin with a food writer.

a chocoholic-approved cake, an appetiser mashup and bite-sized steak.

Super Easy Italian. Ree Drummond serves up simple dishes with an Italian spin. First up, she makes Italian beef sandwiches followed by a spaghetti pizza pie and mozzarella sticks.

Long Days, Late Night BBQ Date. For her late-night date night with Nick, Molly Yeh makes her juicy steak party sub and scrumptious grilled potato salad with zhoung mayo.

Healthy New Year. Molly Yeh's sister-in-law is visiting the farm, so she makes her favourite healthy meal. The menu includes Hummus with Meat All Over It, and pita salad with tahini.

Dave and Si put a healthy spin on indulgent party treats, creating slimline fairy cakes. Later, the guys face the scales to see how much weight they've lost.

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.

Dublin To The Wicklow Mountains. From a classic pub inside the walls of a cemetery to a famous Michelin-starred restaurant, John explores the food of Dublin with a food writer.

Looking Good. Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

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.

Classics. Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

A trip to Kent inspires Marcus to grow his own cobnuts. At the smallholding, he harvests his raspberry bushes, and creates a nutty version of Eton mess.

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.

Part 4. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

In Robert We Trust. Robert has his hands full trying to revive Peppino Ristorante Italiano in Florida. He updates the menu, service and décor. Will these changes be enough.

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.

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.

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Easy French. Ina visits the legendary chef, Daniel Boulud, at his flagship restaurant in New York. Together they create one of his delicious, signature, classic, French dishes.

Cook Like A Pro. Ina shares some of her top-tips that she learnt as a professional chef. She makes a classic lemon chicken breast dish and a mouth-watering sticky toffee date cake.

a chocoholic-approved cake, an appetiser mashup and bite-sized steak.

What To Bring. Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Chicken, Salad, Pasta & Shortbread. Jamie starts by cooking up his tasty tikka chicken. Next, he prepares a vibrant carrot and grain salad, and chocolate orange shortbread.

Sausage Carbonara & One-Pot Thai Chicken. Jamie makes super-fast sausage carbonara with a peppery punch! Then he serves up a spicy one-pot Thai red chicken soup and steamed pudding.

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.

Looking Good. Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

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.

South Wales. Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

It's Pastry Week and the bakers put their twist on a Cornish classic. They go retro in the technical and make a tart hidden within a cage made of pastry.

A Taste Of Travel. Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

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.

Wicklow To Wexford. In Greystones, John learns how to make a vegan 'cheese steak' sandwich, tastes Indian food with an Irish twist, and learns about the Irish craze for craft beer.

Short And Sweet. Ree Drummond makes super-fast sweets with easy shortcuts, including quick cakes for every occasion like a layered tiramisu cake and a fruity and tart ice cream.

What To Bring. Ree celebrates Thanksgiving with delicious dishes to take to holiday parties. She makes caramelized onion and white cheddar mac and pumpkin scones with coffee glaze.

Cool Mom On The Go! Molly Yeh shares simple recipes to make life a little less complicated. She makes her Midwestern oatmeal cookie salads and a fluffy harissa potato chip frittata.

sausage & kale and squash & ricotta. And, there's a chocolate chip cookie cake for dessert.

South Wales. Si and Dave start their new adventure Wales, hunting for unique ingredients to include on the menu of a restaurant intent on winning a Michelin star.

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.

Wicklow To Wexford. In Greystones, John learns how to make a vegan 'cheese steak' sandwich, tastes Indian food with an Irish twist, and learns about the Irish craze for craft beer.

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.

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.

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.

Finale. Host and legendary chef Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high skills, grocery store cooking competition.

Out Of Control. Robert helps the SiP Bistro owners from North Carolina restore control over the place. He does a dining room reno and makes the small kitchen more efficient.

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.

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Tutu Cute. Molly creates a tie-dye tutu birthday cake for her daughter! She loads up the snack table with swirly yogurt queso, little bean burritos and tiny taco salads.

Pumpkin Carving Party. Molly is hosting a pumpkin-carving soiree! She prepares sausage mummies, bacon and greens pumpkin lasagne and some tricky treats.

New Book Release Dinner Party. Molly celebrates her new book release with a few favourites. They include rotisserie chicken fattoush, classic beef tot hotdish and honey cupcakes.

Chinese Thanksgiving. Molly hosts a Chinese-inspired Thanksgiving with mash-up dishes! She makes five-spice turkey, sticky rice stuffing, mandarin meringue pie and more.

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

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

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

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

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

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

Looking Good. Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

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.

James Martin visits Santa Cruz on the Pacific coast, where he cooks snapper with artichokes before learning how to surf with a famous local surfing dog.

James Martin heads to San Francisco, where he visits the Ghiradelli chocolate festival. Next, he goes to historic Chinatown to explore some international delights.

James Martin heads to the heart of California's wine region, Sonoma County. Before heading to the vineyards, James visits a unique Tibetan art gallery.

Tart Tartin And Chocolate Cake. Rachel shares her recipe for the French classic tarte Tatin with sweet, caramelised apples. Plus, chef Tom Lewis spills the beans on baking bread.

Macaroons, Pastries And Soda Bread. Rachel shows how to make a coconut macaroon tart and teaches her cookery school students a quick recipe for a classic white soda bread.

Michel meets organic rosé winemaker, Raphael Pommery and cooks new season lamb. Later, he makes pork rillettes and a nougat glace with raspberry coulis.

Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. After, he serves king-sized scallops with a white vermouth sauce.

After picnicking by the River Rhone, Michel makes the perfect finger food for Summer, poached chicken in musketeer sauce! Plus, he visits the Morin chocolate factory.

Looking Good. Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait.

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.

Shaken, Not Stirred. Adam goes to Milwaukee to unearth some cheesy secrets in Brew City. Then, he slips into a spy-themed bar to try out their off-menu 'Spyburger'.

Chi-Town Franken-Sandwich. In Chi-Town, Adam finds a monster mash-up sandwich that holds the entire menu in a roll and reveals Chicago's king of gnocchi in a hidden eatery.

Golden Gate Loco Moco. Adam's hunt for secret dishes leads him to the city by the bay. He tries an off-menu Hawaiian/Korean mash-up and a decadent burger hangover cure.

Incognito In Escondido. Adam goes to LA where he reveals a spicy off-menu burger at his favourite Thai joint and a secret Mexican breakfast dish named after Godzilla.

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.