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

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

Cakes To Impress. Rachel shares her recipes for cakes to impress. They include hazelnut triple layer cake, orange and almond syrup cake and vanilla wedding cake.

Cakes For Pudding. Cakes can be great desserts for any occasion. Rachel makes hazelnut meringue cake, raspberry and white chocolate cheesecake and Swedish apple cake.

Foolproof Favourites. Rachel bakes tried and tested recipes, including a classic Victoria sponge, the perfect chocolate fudge cake and dainty Madeleines.

Retro Cakes. Rachel shares her recipes for nostalgic cakes. They include a delicious pink and white Battenberg, Arctic roll and her twist on a Bakewell cake.

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

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Ten passionate home bakers take part in a bake-off to test every aspect of their baking skills as they battle to be crowned the Great British Bake Off's best amateur baker.

The eight home bakers who made it through the first round are taken to Scone Palace near Perth in Scotland to make biscuits and teatime treats. Two more bakers will be eliminated.

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

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

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

Cakes To Impress. Rachel shares her recipes for cakes to impress. They include hazelnut triple layer cake, orange and almond syrup cake and vanilla wedding cake.

Cakes For Pudding. Cakes can be great desserts for any occasion. Rachel makes hazelnut meringue cake, raspberry and white chocolate cheesecake and Swedish apple cake.

Foolproof Favourites. Rachel bakes tried and tested recipes, including a classic Victoria sponge, the perfect chocolate fudge cake and dainty Madeleines.

Retro Cakes. Rachel shares her recipes for nostalgic cakes. They include a delicious pink and white Battenberg, Arctic roll and her twist on a Bakewell cake.

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

Jamie reimagines steak and chips with steak and twice-cooked potatoes. Plus, he makes the perfect nibbles, including pesto on mozzarella toast.

Music Festival. Surrounded by the music of Spring, the bakers design music festival cupcake crowns and jazzy entremets with NOLA snowball flavours.

Something Borrowed, Something Old. The finalists take on 'something borrowed' recipes from their competitors and 'something old' challenges provided by the judges.

Making The Most Of It. Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Unsung Heroes. Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

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.

Pick-Me-Ups. In Boise, Idaho, Guy Fieri samples flavourful sandwiches and empanadas. Then, a funky joint in Savannah serves up real-deal wood-fired pizza and bagels.

Seafood, Spice And Soul. Guy Fieri checks out seaside snacks, global spice, and Southern soul. In Georgia, he visits a Tybee Island joint serving gourmet hot dogs.

South & South Of The Border. Guy Fieri seeks out South flavours! He visits an old ice cream shop serving seafood in Tybee Island and then a creative taco spot in Boise.

Sloppy, Saucy & Stuffed. Guy Fieri heads to a Los Angeles spot dishing out El Salvadorian with a twist. Then, he visits an Oregon food cart that serves up authentic Indian.

Aberdeen Angus. In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

Bakewell Pudding. In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

Summertime Eats. Eddie shares fresh and flavourful dishes to be enjoyed in the summer. He showcases croissant French toast, pina colada pancakes and shrimp tacos.

Flavors Of The World. Eddie showcases authentic flavours from around the world. This delicious selection includes fried eggs and polenta, Jeonju Bibimbap, and Vada Pav.

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Making The Most Of It. Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Unsung Heroes. Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

Inspired By America. Rachel celebrates America with her themed bakes. She makes a classic NYC crumb cake, angel food cake, orange sour cream cake, and chocolate and pecan muffins.

Christmas Cake Diaries. Rachel Allen shares some recipes for holiday treats, including clementine cake, mincemeat muffins with eggnog icing and a spiced pear and ginger cheesecake.

Food From Home. Rachel prepares dishes using local produce, with delicious Irish ingredients. She makes a potato, mozzarella and rosemary pizza and a prawn bisque.

Family Dinner. Rachel reinvents a timeless classic with her take on roast chicken, using leftovers for a summer salad. And, there's iced strawberry meringue cake for dessert.

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

Yorkshire. Jamie travels to Yorkshire, where he uncovers the impact the Industrial Revolution had here on everything from the people on the streets to the food on plates.

The six remaining bakers are challenged to make bread. Which of them will best cope with the pressure and who will be the one who has to leave the Bake Off.

The remaining bakers must reinvent an often-neglected British classic - the pudding. Judges Paul Hollywood and Mary Berry tests the contestants ability to cope with pressure.

Making The Most Of It. Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Unsung Heroes. Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

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.

Inspired By America. Rachel celebrates America with her themed bakes. She makes a classic NYC crumb cake, angel food cake, orange sour cream cake, and chocolate and pecan muffins.

Christmas Cake Diaries. Rachel Allen shares some recipes for holiday treats, including clementine cake, mincemeat muffins with eggnog icing and a spiced pear and ginger cheesecake.

Food From Home. Rachel prepares dishes using local produce, with delicious Irish ingredients. She makes a potato, mozzarella and rosemary pizza and a prawn bisque.

Family Dinner. Rachel reinvents a timeless classic with her take on roast chicken, using leftovers for a summer salad. And, there's iced strawberry meringue cake for dessert.

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

Yorkshire. Jamie travels to Yorkshire, where he uncovers the impact the Industrial Revolution had here on everything from the people on the streets to the food on plates.

The Wedding. The final three bakers create wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of champion.

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

Do Yourself A Favour. Nigel Slater showcases some of the more unusual recipes in his repertoire. He creates the ultimate ricotta beef burger and a sesame seed salmon with mirin.

Simple Treats. Nigel Slater highlights that simple food with quality ingredients is a recipe for success. He whips up a sumptuous chicken and leek pie and a mushroom medley.

Ducks. Marcus heads to Devon to find the perfect breed of duck for the smallholding. He gets a lesson on what is edible and growing wild in the hedgerows and bushes.

Herbs. Marcus goes to Gloucestershire to see the UK's largest herb collection. He learns how to look after the bees and later cooks up a herby feast.

Top-Notch Toppings. In Cincinnati, a smoking spot serves the city's signature chilli! Then, in Bend, Oregon, he visits a vegan joint that cooks up creative tostadas.

Stuffed, Sandwiched & Souped. In Los Angeles, Guy Fieri visits a taco truck that goes big with the birria! In Ohio, he checks out an elevated diner that spices up a chicken sandwich.

Dumpling-icious. Guy Fieri visits a Japanese joint in Cincinnati that serves meaty gyozas. Then, a Nepalese spot in Oregon showcases their traditional fare.

Tasty Time Travel. Guy Fieri checks out an old schoolhouse in Ohio that has a comfort food curriculum. Then, a former church in Redmond, Oregon, serves heavenly pizza.

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

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

Crazy For Crunch. Eddie dives into some deep-fried dishes that are sure to satisfy the craving for crunch, including thin fried catfish and Chengdu spicy chicken wings.

Carb Overload. Eddie showcases mouth-watering dishes that are loaded with carbs. This indulgent selection includes an Italian hot dog and a surfin' California burrito.

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Do Yourself A Favour. Nigel Slater showcases some of the more unusual recipes in his repertoire. He creates the ultimate ricotta beef burger and a sesame seed salmon with mirin.

Simple Treats. Nigel Slater highlights that simple food with quality ingredients is a recipe for success. He whips up a sumptuous chicken and leek pie and a mushroom medley.

Sunny Days. Rachel serves up dishes for hot sunny weather. On the menu are a nutty quinoa salad, a potato, smoked salmon & dill tart and a spinach, bacon and gruyere frittata.

Slow Food. Rachel takes time out with relaxing slow cook dishes. On the menu are lamb neck with yoghurt and a rustic plum pie. And, she heads to an international food show.

Kids. Rachel makes delicious kid-friendly dishes the whole family will enjoy. She prepares tasty pizzas, cheesy chorizo dough balls and cookies and cream cheesecake.

Working From Home. Rachel makes wholesome meals to feed mind and body during the working day, including roasted butternut squash salad and Swedish cardamom cookies.

South Wales. Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

The Heart Of England. Leicester is Jamie's first stop. Here, he uncovers the impact the British Empire, and our love for spice, had on Britain's food culture.

The remaining bakers make their own versions of hearty British pies. Then judges Mary Berry and Paul Hollywood will decide who will be the final three to go through to the final.

It is the Grand Final and the three surviving contestants must bake for the afternoon tea party. Who will be crowned the Great British Bake Off's Best Amateur Baker.

Do Yourself A Favour. Nigel Slater showcases some of the more unusual recipes in his repertoire. He creates the ultimate ricotta beef burger and a sesame seed salmon with mirin.

Simple Treats. Nigel Slater highlights that simple food with quality ingredients is a recipe for success. He whips up a sumptuous chicken and leek pie and a mushroom medley.

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

Sunny Days. Rachel serves up dishes for hot sunny weather. On the menu are a nutty quinoa salad, a potato, smoked salmon & dill tart and a spinach, bacon and gruyere frittata.

Slow Food. Rachel takes time out with relaxing slow cook dishes. On the menu are lamb neck with yoghurt and a rustic plum pie. And, she heads to an international food show.

Kids. Rachel makes delicious kid-friendly dishes the whole family will enjoy. She prepares tasty pizzas, cheesy chorizo dough balls and cookies and cream cheesecake.

Working From Home. Rachel makes wholesome meals to feed mind and body during the working day, including roasted butternut squash salad and Swedish cardamom cookies.

South Wales. Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

The Heart Of England. Leicester is Jamie's first stop. Here, he uncovers the impact the British Empire, and our love for spice, had on Britain's food culture.

Cakes. Amateur bakers make rum babas and bake a showstopper cake with a hidden design detail. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Bread. Amateur bakers make an eight-strand plaited loaf and bake 12 sweet and 12 savoury bagels. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

One Pan Wonders. Nigel Slater is the king of making simple but delicious dishes with easy to come by ingredients. He creates a herby artichoke stew and a delectable compost crumble.

Every Last Bit. Nigel Slater demonstrates the best way to get the very most out of all the ingredients from the weekly shop. He uses leftover ribs to a make the ultimate ragout.

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

From Chicken To Caribbean. Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Variety Of Flavor. Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Champion Chefs. Guy Fieri visits restaurants owned by familiar faces. Antonia Lofaso is cooking up out-of-this-world global flavours, and Justin Warner is serving up righteous ramen.

From Chicken To Noodles. Guy Fieri stops by a sweet and savoury joint in Omaha, a champion's mashup in Los Angeles and a real deal Italian spot in Connecticut.

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.

Mexican Fiesta. Eddie shares Mexican dishes with a magnificent combination of spices, fresh ingredients and traditional cooking styles. First, he showcases huevos rancheros.

Let Them Eat Sweets. Eddie Jackson knows there's one flavour that's always exciting - sweets! It doesn't matter if it's fruity, chocolatey or pure unadulterated sugar.

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One Pan Wonders. Nigel Slater is the king of making simple but delicious dishes with easy to come by ingredients. He creates a herby artichoke stew and a delectable compost crumble.

Every Last Bit. Nigel Slater demonstrates the best way to get the very most out of all the ingredients from the weekly shop. He uses leftover ribs to a make the ultimate ragout.

Grow Your Own. Rachel explores the joy of cooking with home grown ingredients. Dishes include honey roast duck with red cabbage and raspberry upside-down cake.

Fuel. Rachel serves up nutritious dishes to keep you going. Dishes include smoked salmon and lemon risotto with asparagus and easy arancini with crème fresh herb sauce.

Family Favourites. Rachel prepares comforting homely dishes the family will love. On the menu are cheesy meatballs with spaghetti, steak fajitas and a butterscotch apple pudding.

On The Move. Rachel's busy life inspires alternative takes on lunch. She cooks up a sweet potato and lentil salad with a luxurious millionaire's shortbread for an on the go snack.

The West Country. Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

West Of Scotland. Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Cakes. Amateur bakers make rum babas and bake a showstopper cake with a hidden design detail. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Bread. Amateur bakers make an eight-strand plaited loaf and bake 12 sweet and 12 savoury bagels. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

One Pan Wonders. Nigel Slater is the king of making simple but delicious dishes with easy to come by ingredients. He creates a herby artichoke stew and a delectable compost crumble.

Every Last Bit. Nigel Slater demonstrates the best way to get the very most out of all the ingredients from the weekly shop. He uses leftover ribs to a make the ultimate ragout.

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

Grow Your Own. Rachel explores the joy of cooking with home grown ingredients. Dishes include honey roast duck with red cabbage and raspberry upside-down cake.

Fuel. Rachel serves up nutritious dishes to keep you going. Dishes include smoked salmon and lemon risotto with asparagus and easy arancini with crème fresh herb sauce.

Family Favourites. Rachel prepares comforting homely dishes the family will love. On the menu are cheesy meatballs with spaghetti, steak fajitas and a butterscotch apple pudding.

On The Move. Rachel's busy life inspires alternative takes on lunch. She cooks up a sweet potato and lentil salad with a luxurious millionaire's shortbread for an on the go snack.

The West Country. Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

West Of Scotland. Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Tarts. The remaining bakers must use some unusual flavour combinations in their tartes tatin. Featuring artisan baker Paul Hollywood and the doyenne of baking, Mary Berry.

Desserts. Amateur bakers make an array of decadently rich tortes and a crème caramel, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Try Something Different. Nigel Slater shows how incredibly versatile the ingredients in our fridge can be. He whips up a tasty duck and citrus salad and a chocolate beetroot cake.

When Nothing Else Will Do. Nigel Slater delivers the ultimate line-up of indulgent treats. These include a slow roast leg of lamb and a truly decadent tumbler trifle.

Party Girl. Nigella isn't just the queen of the kitchen, she also knows how to throw the perfect party. She shares recipes for finger food that will keep the guests happy.

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

East, South, West. Guy Fieri hits up prime-time pit stops all over America for killer étouffée, real deal pizza and an incredible middle eastern lamb flatbread.

Sandwich-Fest. Guy Fieri checks out how stellar sandwiches stack up with a chicken trifecta in Nebraska, dynamite dip in Alabama and bomb bao in Connecticut.

Meaty To Meatless. Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Wrapped, Pied And Fried. Guy Fieri has it wrapped, pied and fried with craveable carnitas in Mobile, Alabama, elevated pizza in Cody, Wyoming, and brisket in Omaha, Nebraska.

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.

Where's The Beef? Eddie Jackson digs into the many ways to prepare one of the most indulgent, flavourful and versatile meats in the world - beef.

Thanksgiving. Eddie Jackson shows off a full day of Thanksgiving eats, from the Turkey main event to homemade pies and irresistible sides.

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

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

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

Cook Like A Pro: Chicken. It's all about chicken as Ina shares her kitchen tips for roasted chicken with radishes. And, a twist on a classic with chicken and spinach Waldorf salad.

Cook Like A Pro: Weeknight Dinners. Ina covers some easy but tasty midweek suppers. She makes roasted salmon tacos with avocado salsa, then cider roasted pork tenderloin.

Cook Like A Pro: Fearless Food. Ina tackles daunting dishes with easy techniques, like a perfectly risen soufflé. Guest star Jose Andres has an amazing trick for separating eggs.

Cook Like A Pro: Eggs. Ina does a master class in how to cook eggs, from soft boiled to using them in a dressing. Chef Jose Andres reveals the secret of his perfectly fried eggs.

Cook Like A Pro: Make-Ahead Desserts. Ina covers a range of delicious desserts that can be prepared in advance, like apple pie bars and chocolate banana cream pie.

Cook Like A Pro: Chocolate. Ina shares professional tips for chocolate, starting with chocolate ganache cake before moving onto a dazzling chocolate crème brulee.

Cook Like A Pro: Roasted Vegetables. Ina makes a delicious butternut squash hummus. Plus, guest Yotam Ottolenghi roasts baby vegetables with sumac and yoghurt.

James experiences the bustling Provencal port of Marseille. There he discovers local fishermen selling fresh seafood on the back of their boats.

James's adventure takes him to the Camargue. He learns of the fleur de sel, a delicate salty crust which is harvested in the waters of Aigues Mortes.

James journeys to Arles, famous for its Roman architecture and home to Vincent Van Gogh. He cooks a delicious dish using food from the local market stalls.

James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.

Vegetables. A veggie packed diet is a great way to feel good. Ainsley makes tasty vegetable dishes including carrot and cardamom fritters and vegetable and lentil lasagne.

Herbs And Spices. Ainsley shows how to elevate any dish with herbs and spices. He starts with a lamb rogan josh while Joseph finds out what makes hot sauce so special.

Grains And Pulses. Ainsley pays tribute to grains and pulses, making the most of their versatility with a visit to a business that combines a brewery and a bakery on one site.

Something Sweet. Ainsley makes Vietnamese caramel chilli chicken, a spicy and sweet one-pan wonder, before heading to Hampshire to find out about the versatility of lavender.

Dairy. Ainsley demonstrates how dairy can improve a meal, starting with a Greek lamb burger topped with feta. Next, he takes a trip to the West Country to learn about butter.

Going Green. Ainsley makes some dishes with hearty vegetables, starting with his chicken and spring vegetable casserole. Joseph lends a hand at the pea harvest in Lincolnshire.

Robbed Kabobs. After noticing a discrepancy in supplies, the owners of Dar Salam in Portland, OR, fear a new Iraqi food cart competing with their restaurant is connected.

Behind The Eight Ball. The owner of Uptown Billiards in Portland, OR, is unimpressed with the social media expert he hired to promote his restaurant. Are the customers being hustled.

Food Cart Catastrophe. When the owners of Food Pavilion in Portland, OR, hear complaints from their tenants about the new manager, they contact Charles Stiles to investigate.

Local Celebrities. Fearing the staff are getting carried away with producing digital shorts to promote Amalfi's in Portland, OR, the owners call in the mystery diners to investigate.

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.

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.

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.

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.

Holly Jolly Hoboken and Ugly Sweaters. It's the holiday season, and team makes a cake for the New York Botanical Garden train show. Plus, the team creates an 'ugly sweater' cake.

Piñata Party And Gender Reveal. Buddy is challenged to create a piñata cake by two 11-year-old DJs. Plus, two expectant mothers order gender-reveal cakes - will it be pink or blue.

Glass Cake and 100th Birthday. The team creates a sugar-craft cake to mimic beautiful glass art. And Lisa takes a special order for a family patriarch's 100th birthday.

Father-Daughter Dance And Bachelorette Party. Mauro gets a very sweet cake order for a Father-Daughter dance. Buddy takes an order from a bride-to-be for her bachelorette party.

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Yorkshire Pudding. Adam ticks 'Yorkshire Pudding in Yorkshire' off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert.

Aberdeen Angus. In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

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

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.

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.

Sandwich. Adam heads to Kent to try a very special sandwich in Sandwich. There, he also tries Whitstable oysters, traditional fish and chips, and a new baked sensation, the cruffin.

Bakewell Pudding. In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

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

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.

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.

James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.

James arrives in the tiny village of Giverny, known for its food and art. He explores Monet's kitchen and cooks up an autumnal treat of apple doughnuts.

James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.

James Martin takes a road trip to the country that inspired his cooking career. Travelling in Keith Floyd's motor, he creates delicious new recipes in idyllic locations.

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.

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.

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.

Past halfway in their baking marathon and the remaining six bakers face three European cakes: a yeast-leavened cake, a Swedish princess torte and a dobos torte.

Vegetables. A veggie packed diet is a great way to feel good. Ainsley makes tasty vegetable dishes including carrot and cardamom fritters and vegetable and lentil lasagne.

Herbs And Spices. Ainsley shows how to elevate any dish with herbs and spices. He starts with a lamb rogan josh while Joseph finds out what makes hot sauce so special.

Grains And Pulses. Ainsley pays tribute to grains and pulses, making the most of their versatility with a visit to a business that combines a brewery and a bakery on one site.

Something Sweet. Ainsley makes Vietnamese caramel chilli chicken, a spicy and sweet one-pan wonder, before heading to Hampshire to find out about the versatility of lavender.

Robots And Rainbow Unicorns. Buddy creates a robot cake for a gala honouring an advanced robot. Plus, Mary helps a five-year old girl's dream for a unicorn birthday cake come true.

Steampunks, Kiwi Cake, And Babysitting Jitters. The team creates an amazing three-piece steampunk-inspired cake. And Buddy makes a special cake for New Zealanders living in New York.

Momma's Day, Floral Flavors And Cake Clinics. It's a busy Mother's Day at the bakery when the team runs out of a key ingredient. Plus, the Valastro clan gathers to celebrate Momma.

Colour Festival, Sofia's Graduating And A Paint Date. Buddy creates an intricate cake for Sofia's graduation. And, a colourful cake for the Indian Holi festival brightens the bakery.

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Try Something Different. Nigel Slater shows how incredibly versatile the ingredients in our fridge can be. He whips up a tasty duck and citrus salad and a chocolate beetroot cake.

When Nothing Else Will Do. Nigel Slater delivers the ultimate line-up of indulgent treats. These include a slow roast leg of lamb and a truly decadent tumbler trifle.

Mediterranean Feast. Inspired by flavours of the Med, Rachel cooks up a feast of classic dishes. On the menu are tagliatelle al ragu, a classic lasagne and pear frangipane.

Dinner With The Girls. Rachel prepares the perfect set of dishes for an easy dinner with her friend. Tapas-inspired saffron clams & chicken livers with sherry are on the menu.

Christmas. Rachel Allen shares ideas for festive meals, including French toast with cinnamon mascarpone, glazed ham with bubble and squeak, and turkey and ham pie for the leftovers.

Food From Home. Rachel prepares dishes using local produce, with delicious Irish ingredients. She makes a potato, mozzarella and rosemary pizza and a prawn bisque.

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.

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.

Pies. Amateur bakers attempt to make a perfect beef Wellington, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Puddings. Amateur bakers attempt to make a sponge pudding and a Queen of Pudding, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Try Something Different. Nigel Slater shows how incredibly versatile the ingredients in our fridge can be. He whips up a tasty duck and citrus salad and a chocolate beetroot cake.

When Nothing Else Will Do. Nigel Slater delivers the ultimate line-up of indulgent treats. These include a slow roast leg of lamb and a truly decadent tumbler trifle.

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

Mediterranean Feast. Inspired by flavours of the Med, Rachel cooks up a feast of classic dishes. On the menu are tagliatelle al ragu, a classic lasagne and pear frangipane.

Dinner With The Girls. Rachel prepares the perfect set of dishes for an easy dinner with her friend. Tapas-inspired saffron clams & chicken livers with sherry are on the menu.

Christmas. Rachel Allen shares ideas for festive meals, including French toast with cinnamon mascarpone, glazed ham with bubble and squeak, and turkey and ham pie for the leftovers.

Food From Home. Rachel prepares dishes using local produce, with delicious Irish ingredients. She makes a potato, mozzarella and rosemary pizza and a prawn bisque.

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.

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.

Pies. Amateur bakers attempt to make a perfect beef Wellington, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Puddings. Amateur bakers attempt to make a sponge pudding and a Queen of Pudding, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

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

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

Flavor Explosion. Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

Southern, Western And North. Guy Fieri checks out Italian in Buffalo, Wyoming, gluten-free Venezuelan in Calgary, Alberta, and a Southern-Caribbean mashup in Memphis, Tennessee.

From Noodle To Strudel. Guy Fieri hits up some major deliciousness with sweet strudel in Boulder, Colorado, next-level Nepalese in Alberta and killer noodles in Memphis, Tennessee.

Hearty Handfuls. Guy Fieri digs into hearty handfuls of major flavour, like next-level pizza in Tennessee, tasty tacos in Alberta, and elevated empanadas in Georgia.

Little Rock. Adam Richman visits Little Rock, Arkansas for the mammoth Quadruple Hubcap Burger, a huge community barbecue, and the Shut Up Juice spicy pulled pork challenge.

Hartford, Connecticut. Adam Richman is off to Hartford, Connecticut for some humongous hot dogs, steamed cheeseburgers, and a ten-pound super-stuffed pizza challenge.

Asian Sensations. Eddie Jackson explores a world of flavours - Asian cuisine. Whether sweet or spicy, classics or fusions, there's always something new to try.

Campus Cravings. Eddie might miss college football and parties, but most importantly, he misses the food! He searches for the best bites to satisfy his cravings.

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

Rachel Khoo explores the culinary specialities of Sweden. She investigates how Swedes preserve foods, from fermenting to pickling, and then puts a Swedish twist on burritos.

Rachel Khoo explores the culinary specialities of Sweden. She checks out Stockholm's street food scene and makes a Swedish-inspired smoked sausage potato cake with prawn salad.

Rachel Khoo explores the culinary specialities of Sweden. She makes a traditional pea soup with smoked bacon, before moving on to a Swedish-style forest mushroom risotto.

Rachel Khoo explores the culinary specialities of Sweden. She makes a grilled cabbage and egg salad, and then Swedish butternut squash waffles with sweet and savoury toppings.

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.

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.

Sweet Dough. Amateur bakers attempt to make some regional buns and jam doughnuts, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Biscuits. Amateur bakers attempt to make a batch of perfectly basked crispbreads, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

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

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

Rachel Khoo explores the culinary specialities of Sweden. She investigates how Swedes preserve foods, from fermenting to pickling, and then puts a Swedish twist on burritos.

Rachel Khoo explores the culinary specialities of Sweden. She checks out Stockholm's street food scene and makes a Swedish-inspired smoked sausage potato cake with prawn salad.

Rachel Khoo explores the culinary specialities of Sweden. She makes a traditional pea soup with smoked bacon, before moving on to a Swedish-style forest mushroom risotto.

Rachel Khoo explores the culinary specialities of Sweden. She makes a grilled cabbage and egg salad, and then Swedish butternut squash waffles with sweet and savoury toppings.

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.

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.

Sweet Dough. Amateur bakers attempt to make some regional buns and jam doughnuts, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Biscuits. Amateur bakers attempt to make a batch of perfectly basked crispbreads, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Relaxed Supper. Michel hosts a relaxed supper for friends. He prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum.

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.

Great Taste, Surprising Place. Guy Fieri grabs big flavour in unexpected spots, like south-of-the-border classics in Calgary, masterpieces in a museum and pub grub in an airport.

Soup, Sandwiches And Seafood. Guy Fieri dives into amped-up eats, from Nashville hot chicken at a coastal Georgia joint and savoury Vietnamese street food in a Calgary noodle bar.

Flavor World. Guy Fieri dives into cultural cuisine starting in Phoenix, Arizona. Then, he tries authentic Argentine in Boulder, Colorado, and Ethiopian meats in Memphis, Tennessee.

Bird, Belly And Beef. Guy Fieri seeks out flavourful meat! He checks out Mexican pork sandwiches in Memphis, Tennessee, and rich short ribs in St. Simons Island, Georgia.

Phoenix. Food fanatic Adam Richman visits Phoenix, Arizona, for a two-foot-long, fully loaded hot dog and the five-pound Ultimate Slider Challenge.

Puerto Rico. Adam is in San Juan, Puerto Rico, sampling an enormous deep-fried pork chop, a churrasco steak sandwich and his biggest challenge yet: a nine-pound steak platter.

Fit For A King. Eddie Jackson finds the most big, rich and extravagant dishes around. These indulgent eats are truly fit for royalty.

Food Truck Frenzy. Whether it's burgers, tacos with a twist or delicious desserts - Eddie Jackson discovers that there's a food truck for just about anything.

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Relaxed Supper. Michel hosts a relaxed supper for friends. He prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum.

Rachel Khoo explores the culinary specialities of Sweden. She samples the favourite dish of Malmo, falafel, and then makes a vegetarian version of the traditional Swedish meatball.

Rachel Khoo explores the culinary specialities of Sweden. She eats herring and prawns in Gothenburg, and then makes a canape version of traditional prawns on toast.

Rachel Khoo explores the culinary specialities of Sweden. She fishes her own lobster and then grills her prize with a side salad of cabbage, salmon roe, caraway and lemon.

Rachel Khoo explores the culinary specialities of Sweden. She is taken cray fishing by a third-generation fisherman and then uses her catch to make a delicious shellfish soup.

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

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

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

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

Patisserie. Amateur bakers attempt to make petits fours in a bid to reach the final, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

The Final. After weeks of pastries, cakes and bread, three bakers have made it. They now face the most demanding of challenges as every aspect of their baking skill is scrutinised.

Relaxed Supper. Michel hosts a relaxed supper for friends. He prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum.

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

Rachel Khoo explores the culinary specialities of Sweden. She samples the favourite dish of Malmo, falafel, and then makes a vegetarian version of the traditional Swedish meatball.

Rachel Khoo explores the culinary specialities of Sweden. She eats herring and prawns in Gothenburg, and then makes a canape version of traditional prawns on toast.

Rachel Khoo explores the culinary specialities of Sweden. She fishes her own lobster and then grills her prize with a side salad of cabbage, salmon roe, caraway and lemon.

Rachel Khoo explores the culinary specialities of Sweden. She is taken cray fishing by a third-generation fisherman and then uses her catch to make a delicious shellfish soup.

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

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

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

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

Patisserie. Amateur bakers attempt to make petits fours in a bid to reach the final, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

The Final. After weeks of pastries, cakes and bread, three bakers have made it. They now face the most demanding of challenges as every aspect of their baking skill is scrutinised.

Inspired chef Yotam Ottolenghi is in Corsica to learn about the island's unique cuisine. He wants to sample the special Corsican dishes cooked by the expert locals.

Apples. Marcus brings in new apple trees to the orchard and cooks his favourite dessert, tarte Tatin. Plus, he cooks up delicious Indian-style chutneys.

Sheep. In his native Lancashire, Marcus meets some rare Lonk sheep, famed for their tasty meat. And he learns how to grow spices from a chilli enthusiast.

Smokin' Southern Decadence. Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

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

From The Seas And Overseas. Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

From Spicy To Sticky. Guy Fieri samples spicy and sweet foods, such as righteous rum cake in Georgia, artisan pizza in Colorado, and dynamite duck in San Antonio.

Richmond. Adam Richman is in Richmond, Virginia, for saucy smoked spareribs, an enormous 'battleship' sandwich and a spicy challenge you'd have to be stupid to face.

Kansas City. Adam Richman is in Kansas City for some world-class barbecue, some of the best pan-fried chicken in the USA and the six-pound Ultimate Destroyer sandwich.

Flavor Mashups. Eddie Jackson tries different dishes combined to create something new. A good mashup is an exciting way to bring a meal to the next level.

Southern Staples. Eddie Jackson knows that it's hard to beat authentic Southern cooking. He tries hearty and savoury breakfasts and traditional low-country cuisine.

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Inspired chef Yotam Ottolenghi is in Corsica to learn about the island's unique cuisine. He wants to sample the special Corsican dishes cooked by the expert locals.

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.

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.

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.

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.

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

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

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

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

Cake. The bakers face judges Paul Hollywood and Mary Berry and are asked to produce sandwich cakes, angel food cake and amazing chocolate creations.

Bread. The surviving bakers face judges Paul Hollywood and Mary Berry and are asked to produce bread sticks, English muffins and a variety of loaves.

Inspired chef Yotam Ottolenghi is in Corsica to learn about the island's unique cuisine. He wants to sample the special Corsican dishes cooked by the expert locals.

James experiences the bustling Provencal port of Marseille. There he discovers local fishermen selling fresh seafood on the back of their boats.

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.

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.

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.

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.

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

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

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

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

Cake. The bakers face judges Paul Hollywood and Mary Berry and are asked to produce sandwich cakes, angel food cake and amazing chocolate creations.

Bread. The surviving bakers face judges Paul Hollywood and Mary Berry and are asked to produce bread sticks, English muffins and a variety of loaves.

Ainsley is in the island paradise of Barbados. He cooks up a dish of roasted breadfruit, salt fish and lobster. Plus, he checks out a Bajan bakery and makes pineapple French toast.

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

Phoenix Food Fans. Guy Fieri goes fanatical for Phoenix-area fare. There's Irish-Southwest mashups, spiced-up pizza and redefined Mexican street food.