Finding Flavour. Chef Asma Khan celebrates herbs and marinades. Fenugreek methi chicken, the hariyali baked version, and mouth-watering tamarind prawns.

The Bikers offer a taste of Northumberland. This means a celebration of local seafood, a traditional lamb recipe and a new way of serving Si's favourite ice cream.

Citrus Twist. Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Spring Dinner. Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

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.

Cook Like A Pro: Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Cook Like A Pro: Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

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.

Yorkshire. The time has come to cross from Scotland to England, and where better to begin than James' home country of Yorkshire with chef Lisa Allen?

Lancashire. James continues his adventure in Lancashire with chef Lisa Allen. They visit Lisa's hometown, Clitheroe, where they prepare a lovely John Dory dish.

The Bikers offer a taste of Northumberland. This means a celebration of local seafood, a traditional lamb recipe and a new way of serving Si's favourite ice cream.

Citrus Twist. Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Spring Dinner. Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

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.

Cook Like A Pro: Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Cook Like A Pro: Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

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.

Jamie Oliver whips up speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake.

Jamie Oliver cooks his take on shakshuka with asparagus, broccoli and harissa. Plus, he shares a recipe for pulled pork that can be batched up.

Double Acts. Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake.

French Connection. Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart.

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.

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.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Home Runs and Rabbit Holes. Buddy is at a school in New York City for an Alice In Wonderland-themed cake. Plus, top baseball player Carlos Beltran commissions a vintage-style cake.

Helicopters And Hypnosis. A helicopter company commissions a cake that gets Buddy and the gang in a spin. Plus, the team must make the ultimate wedding-themed powdered donut cake!

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Double Acts. Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake.

French Connection. Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart.

The Bikers cook feel-good meals with healthy and delicious recipes. They make a lentil and bacon soup, a chic healthy pudding and a low-fat version of burger and fries.

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

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.

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.

Cook Like A Pro Turn: Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones.

Like A Pro: Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.

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.

Snowdonia. James heads to North Wales with Stephen Terry. They have a five-star meal at Pale Hall, then James cooks Welsh lamb with gnocchi.

Pembrokeshire. James and Stephen are heading south through Wales en route to Pembrokeshire. They visit Michelin-starred restaurant Ynyshir, run by chef Gareth Ward.

The Bikers cook feel-good meals with healthy and delicious recipes. They make a lentil and bacon soup, a chic healthy pudding and a low-fat version of burger and fries.

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

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.

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.

Cook Like A Pro Turn: Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones.

Like A Pro: Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.

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.

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

James Martin heads to the City of Angels, where he cooks some Japanese-inspired seafood on Santa Monica beach then has steak cooked by celebrity chef Wolfgang Puck.

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.

Pierogis, Pork And Pizza. Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Pasta, Potatoes & Pescatarian. Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Pig's Feet, Mojo And Chow-Chow. Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Hot Diggity Dog. Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Red, White And Chew. Buddy makes a giant hot dog cake for a famous 4th of July hot dog eating contest. Joe tries making a pork belly cake filling for a BBQ pit master's order.

Taj Mahal And Prom Proposal. Buddy has a palatial task - to recreate the Taj Mahal as a huge cake for an Indian wedding! Plus, two pals want a 'promposal' cake to woo their dates!

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

Si and Dave prove that homemade can beat shop-bought with their DIY recipes. They make gravlax, jam doughnuts, their own corned beef and an Indian favourite, paneer.

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!

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!

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.

Cook Like A Pro: Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Cook Like A Pro: Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

Northern Irish Coast. James explores Northern Ireland with famous local chef Paul Rankin. James cooks up a delicious dish that celebrates the amazing seafood on offer.

Belfast. James Martin and Paul Rankin head to Paul's hometown, Belfast. There, he gives James a personal tour of Northern Ireland's capital city.

Si and Dave prove that homemade can beat shop-bought with their DIY recipes. They make gravlax, jam doughnuts, their own corned beef and an Indian favourite, paneer.

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!

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!

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.

Cook Like A Pro: Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Cook Like A Pro: Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

Des Moines, IA. Casey Webb heads to Des Moines, Iowa, where he'll attempt the eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in ten minutes.

Billings, MT. Casey Webb travels to Billings, Montana, to tackle a one-hour steak challenge featuring a 78-ounce rib eye and two pounds of mashed potatoes, salad and bread.

Boston, MA. Casey Webb travels to historic Boston, Massachusetts, for some epic New England eats and a 4.5-pound Irish breakfast challenge at Flann O'Brien's Pub.

Burlington, VT. Casey Webb travels to the small town of Burlington, Vermont, for some mammoth eats, including a beer-infused bagel feast and a 3.5-pound breakfast sandwich challenge.

Taste Of The Tropics. Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Mouthwatering Meats. Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

Cookin' From Scratch. Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

Domestic & Abroad. In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

finish three massive sandwiches plus fries and coleslaw in one hour.

Football Cake. One of the best football clubs in the world, F.C Internazionale Milano, made it to Hoboken! Buddy is excited and wants to welcome them with a beautiful cake.

Leather, Lace And A Princess Cake. Buddy creates a leather-and-lace look cake for an all-female motorcycle club. Plus, Madeleine gives Buddy a crash course in home economics.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

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.

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.

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.

Pierogis, Pork And Pizza. Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Like A Pro: Perfect Pastry. Ina offers tips and creative ideas for cooking with sweet and savoury pastry. She makes fig tart, spinach in puff pastry and warm goat's cheese in filo.

Cook Like A Pro: Portable Food. Ina shares her useful and easy recipes for portable food. She makes some of her favourite like lemon poppy seed cake and a tasty Provencal sandwich.

Cook Like A Pro: Good Grilling. Ina shares her top grilling and barbecuing tips. She makes Tuscan-style grilled chicken, ribs in her special BBQ sauce and her smoky aubergine dip.

Like A Pro: Herbs All Ways. Ina cooks with her favourite herbs and shares useful tips for adding flavour. She uses rosemary, oregano and mint in her delicious pork souvlaki.

Cook Like A Pro: Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Cook Like A Pro: Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

Miami. Paul Hollywood is in Florida's bustling seaside city - Miami. He creates his own version of the Floridian classic Key lime pie with a deceptively easy recipe.

Munich. Paul Hollywood is in Munich to discover traditional German baking. He learns the secret behind Munich's pretzels, he tries Baumkuchen and makes a dampfnudel dessert.

Best Of Bakes. From babka and Caprese cake to empanada pie and cheesecake brownie, Paul Hollywood looks back over some of his favourite City Bakes he created on his visits.

Best Of City Bakes - Amazing Bakers. Paul Hollywood showcases some of the most inspirational characters that opened his eyes to the depth of baking heritage.

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

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

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Rick shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill.

Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy.

Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage.

After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent.

Magic School Bus. Adam is in Portland, Oregon, searching for a massive off-menu burger and a legendary grilled cheese restaurant that has their dining room in a school bus.

Tweet Secrets. Adam's in Nashville for off-the-menu deep fried grilled cheese and a sweet ice cream soda science experiment you can only order with a secret tweet.

Knot Your Average Food. Adam's in New Orleans, revealing secret menu items including a garlic knot-nachos hybrid that isn't on the menu of a pizzeria in a renovated warehouse.

City Of Brotherly Grub. Adam visits a wacky joint with a secret beer-filled burger, a restaurant in an old bank, and a donut shop with off-menu glazed fried chicken.

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.

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.

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.

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.

Regional Flavors. Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

Meat And Heat. On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

Mouthwatering Meats. Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

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.

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.

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.

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.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

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.

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

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.

Pasta, Potatoes & Pescatarian. Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

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

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

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

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Hot Diggity Dog. Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

finish three massive sandwiches plus fries and coleslaw in one hour.

New Orleans. James drives into New Orleans in a 1970s Pontiac for his next foodie hit. He cooks in Louis Armstrong Park, enjoys redfish for lunch and samples a po'boy sandwich.

Plantation Country. Louisiana's lush plantation country is James's next stop. He samples local speciality, gumbo, at historic Houmas House, and gets spooked on a ghost tour.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

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

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

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

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

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

James Martin heads to the famous Sonoma Raceway, where he is taken around by racing legend Mario Andretti. Next, he meets Michelin-starred chef Perry Hoffman.

James Martin heads to the City of Angels, where he cooks some Japanese-inspired seafood on Santa Monica beach then has steak cooked by celebrity chef Wolfgang Puck.

Magic School Bus. Adam is in Portland, Oregon, searching for a massive off-menu burger and a legendary grilled cheese restaurant that has their dining room in a school bus.

Tweet Secrets. Adam's in Nashville for off-the-menu deep fried grilled cheese and a sweet ice cream soda science experiment you can only order with a secret tweet.

Knot Your Average Food. Adam's in New Orleans, revealing secret menu items including a garlic knot-nachos hybrid that isn't on the menu of a pizzeria in a renovated warehouse.

City Of Brotherly Grub. Adam visits a wacky joint with a secret beer-filled burger, a restaurant in an old bank, and a donut shop with off-menu glazed fried chicken.

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.

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.

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.

Pig's Feet, Mojo And Chow-Chow. Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Des Moines, IA. Casey Webb heads to Des Moines, Iowa, where he'll attempt the eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in ten minutes.

Billings, MT. Casey Webb travels to Billings, Montana, to tackle a one-hour steak challenge featuring a 78-ounce rib eye and two pounds of mashed potatoes, salad and bread.

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.

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.

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.

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.

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

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

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

Birmingham. James Martin hits the road in Great Britain, travelling Scotland, England, Wales and Northern Ireland on the ultimate culinary road trip.

Nottingham. James visits Nottingham, where he cooks a forest feast for Michelin award-winning restaurateur Sat Bains. Then, he whips up a tasty venison dish.

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.

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.

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.

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.

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

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

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

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.

Sumptuous Snacks. Chef Asma Khan makes spiced Kabab Burgers, crispy monsoon pakoras, flavourful koftas and indulgent chilli cheese toasties - perfect sumptuous snacks.

Star Vegetables. Chef Asma Khan celebrates vegetables with Shimla mirch paneer, 9 jewel korma, pumpkin niramish and a delicious watermelon curry - a feast of spices.

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

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

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

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

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

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.

Everything Old is New Again. Buddy has to convince his momma that after 100 years it is time to give Carlo's a timely facelift, so he cooks up a plan to sweeten the deal.

Kid Crush and Carnival. Angela, the owner of a Brazilian restaurant, pays a visit to Carlo's to find out if Buddy's team can bake a carnival cake that can match her vibrant parties.

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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.

Glasgow. Dave and Si continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fusion restaurant.

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.

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.

Chilli Con Carne Meatballs And Sticky Kicking Chicken. Jamie cooks chilli con carne meatballs, plus sticky kicking chicken, watermelon radish salad and crunchy noodles.

Fish Stew And Asian Beef. On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

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

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

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

a yeast-leavened cake, a Swedish princess torte and a dobos torte.

Norfolk. James explores Norfolk with chef Galton Blackiston. They visit a fish and chip shop, which inspires James to whip up tempura monkfish on the beach.

London And Bray. James visits Clare Smyth's restaurant Core in London. Plus, he cooks up an Indian-inspired dish of pigeon with split pea dhal.

Glasgow. Dave and Si continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fusion restaurant.

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.

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.

Chilli Con Carne Meatballs And Sticky Kicking Chicken. Jamie cooks chilli con carne meatballs, plus sticky kicking chicken, watermelon radish salad and crunchy noodles.

Fish Stew And Asian Beef. On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

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

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

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

a yeast-leavened cake, a Swedish princess torte and a dobos torte.

Mexican Week. The bakers take on the sweet bread pan dulce and tackle a Mexican street food staple, before they make a version of the milk-soaked tres leches cake.

St. Petersburg. Baker Paul Hollywood braves the freezing temperatures of St. Petersburg to sample layered honey cake and vatrushka - a delicate curd tart.

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.

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

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

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

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

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.

Naked Fishing. Things quickly get out-of-hand when Buddy fills an order for an ice-fishing cake. Meanwhile, an important client requests a naked cake and Buddy is not impressed.

The Butcher and the Baker. The juices get flowing when Buddy and the team go for a consultation at a butchers and take a slab of inspiration home for lunch.

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Sumptuous Snacks. Chef Asma Khan makes spiced Kabab Burgers, crispy monsoon pakoras, flavourful koftas and indulgent chilli cheese toasties - perfect sumptuous snacks.

Star Vegetables. Chef Asma Khan celebrates vegetables with Shimla mirch paneer, 9 jewel korma, pumpkin niramish and a delicious watermelon curry - a feast of spices.

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

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.

One Potato, Two Potato. Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

Camembert Parcels And Golden Chicken. Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Beef Stroganoff And Moroccan Mussels. Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

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

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

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

Laverstoke And Goodwood. James visits his adopted home county of Hampshire. The countryside inspires him to cook up a hearty game dish with produce from the forest.

Kent. James explores the county of Kent with chef and restaurateur Mark Sargeant. He makes grilled herring and bread and butter pudding.

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

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.

One Potato, Two Potato. Ree cooks up delicious dishes with different kinds of potatoes! She makes purple sweet potato soup and shares the secret ingredient in her potato dumplings.

Camembert Parcels And Golden Chicken. Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Beef Stroganoff And Moroccan Mussels. Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

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

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

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

Jamie Oliver cooks a super-speedy smoked salmon pasta, a loaded beef burger with sweet red peppers, pickles and mustard, and toffee apple buns.

Jamie cooks an aubergine burger, a sesame-seared salmon supper, and a chickpea and squash casserole that can be turned into a host of tasty dishes.

Fast And Fresh. Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

Spice Route. In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

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

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

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

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

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.

Bacon, Banana and Bling. The team behind St. Piggy's Day asks Buddy and his team to make a cake fit for a pig - both outside and in. That means real bacon buttercream, baby!

Pizza, Petals and Pandemonium. A pizzeria is turning 110 and they need a cake worthy of the huge milestone. Plus, Buddy's sister takes an order for a cake covered in small flowers.

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Fast And Fresh. Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

Spice Route. In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Fife. Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

Small Bites, Big Day. Ree is full of Christmas spirit and makes delicious small bites for the big day! She cooks peppermint rolls, crispy cauliflower cakes and festive steak bites.

One-Pan Crowd Pleasers. Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

Fish Baps And Mushroom Farfalle. Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Lamb Lollipops And Prawn Linguini. Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Cook Like A Pro: Vegetables. Ina turns ordinary vegetables into extraordinary dishes. She puts together amazing cauliflower toasts and wonderful spiced lamb-stuffed eggplants.

Liquor Store Secrets. Ina shares her easy techniques for taking red wine-braised short ribs to the next level. Plus, she gives incredible tips for wines and liqueurs.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

Isle Of Wight. James explores the Isle of Wight with chef Lenny Carr-Roberts. He cooks up veal steaks topped with burrata, deep-fried courgette flowers and tomatoes.

Bristol. James Martin explores the vibrant city of Bristol with local chef Romy Gill, who gives him a guided tour. Plus, he makes a beautiful lamb dish.

Fife. Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

Small Bites, Big Day. Ree is full of Christmas spirit and makes delicious small bites for the big day! She cooks peppermint rolls, crispy cauliflower cakes and festive steak bites.

One-Pan Crowd Pleasers. Ree cooks up her favourite one-pan crowd pleasers for Christmas! She makes easy Tex-Mex chicken and rice and braised short ribs and carrots to celebrate.

Fish Baps And Mushroom Farfalle. Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Lamb Lollipops And Prawn Linguini. Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

Cook Like A Pro: Vegetables. Ina turns ordinary vegetables into extraordinary dishes. She puts together amazing cauliflower toasts and wonderful spiced lamb-stuffed eggplants.

Liquor Store Secrets. Ina shares her easy techniques for taking red wine-braised short ribs to the next level. Plus, she gives incredible tips for wines and liqueurs.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

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

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

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

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

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

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

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

the 72-ounce Big Texan Steak Dinner.

Hats, Hamantaschen & Head Baker. Spring has sprung at the bakery and everyone's buzzing. Buddy puts on the pressure while making an Easter bonnet cake for the hat makers' guild.

Bridges, Beaches And Bad News. It's been a rollercoaster at the bakery this week. Buddy is honoured when he's asked to make a cake for Academy Award winners Common and John Legend.

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

Norfolk. The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

4 Ways To Start The Day. Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

Film Crew Takeout. Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Crispy Duck And Chicken Cacciatore. Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

Cook Like A Pro: Only Oranges. It's all about oranges as Ina shares recipes that feature this magic ingredient. She uses them to unleash the flavour in a roast duck breast.

Cook Like A Pro: Just Desserts. Ina showcases some of her favourite dessert recipes. She prepares a chocolate cake with mocha frosting and a salted caramel sundae.

Cake. The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

Biscuits. The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

Devon. James heads for Devon to meet up with Michelin-starred chef Michael Caines. Plus, he cooks up a hearty bramble-infused guinea fowl and bacon stew.

Cornwall. James Martin concludes his British adventure in Cornwall, where his travelling companion is local hero and Padstow-based chef Paul Ainsworth.

Norfolk. The Bikers head to Norfolk, one of their favourite parts of the world. They hunt for ingredients for a country pub chef with a creative streak.

4 Ways To Start The Day. Ree Drummond shares four of her favourite ways to start the day! She starts with portable Tex-Mex egg muffins and delicious lemon poppy seed pancakes.

Film Crew Takeout. Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Crispy Duck And Chicken Cacciatore. Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

Cook Like A Pro: Only Oranges. It's all about oranges as Ina shares recipes that feature this magic ingredient. She uses them to unleash the flavour in a roast duck breast.

Cook Like A Pro: Just Desserts. Ina showcases some of her favourite dessert recipes. She prepares a chocolate cake with mocha frosting and a salted caramel sundae.

Cake. The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

Biscuits. The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

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

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

Louisville, KY. Casey Webb is in Louisville, Kentucky, for epic eats including a booze-infused Southern staple and a spicy popcorn and frozen hot chocolate challenge in Indiana.

St. Louis, MO. Casey Webb visits St. Louis, Missouri, in search of the city's biggest and best food. He tackles a New York-style pizza so massive he'll need the help of a partner.

Cross-Country Delivery. Guy and Hunter video chat with four DDD alums who share recipes including a new spin on a burger from Charlotte and a Miami Asian-barbecue mashup.