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

Food With Love. Ina and Jeffrey are celebrating their 40th wedding anniversary. On the menu is a Campari cocktail, Italian wedding soup, brownie pie and a few surprises.

Oven Rules. Ina shares simple and useful techniques for improving oven-cooked dishes. She makes filet of beef, caprese salad and crispy meringues with roasted berries.

Lunch At Sea. Kardea and her friends enjoy an afternoon boat ride and a delicious meal. A fancy BLT with pickled tomatoes and tuna pasta salad are on the menu.

2nd 40th Bdays = Pizza Party. Molly Yeh throws an outdoor pizza party to celebrate her friends' second 40th birthdays! She makes cheesy baloney pizzas and almond rainbow cookie cake.

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.

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

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

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

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

Pork. Chef James Martin creates a menu inspired by this love of British pork. He starts by creating a succulent brawn terrine and a classic pea and ham soup.

James Martin and the Hairy Bikers go food shopping in the seaside commune of Concarneau. They cook some fresh langoustines and learn about the local cider.

Food With Love. Ina and Jeffrey are celebrating their 40th wedding anniversary. On the menu is a Campari cocktail, Italian wedding soup, brownie pie and a few surprises.

Oven Rules. Ina shares simple and useful techniques for improving oven-cooked dishes. She makes filet of beef, caprese salad and crispy meringues with roasted berries.

Lunch At Sea. Kardea and her friends enjoy an afternoon boat ride and a delicious meal. A fancy BLT with pickled tomatoes and tuna pasta salad are on the menu.

2nd 40th Bdays = Pizza Party. Molly Yeh throws an outdoor pizza party to celebrate her friends' second 40th birthdays! She makes cheesy baloney pizzas and almond rainbow cookie cake.

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.

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

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

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

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

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Cheese And Beans And Lamb Biryani. Jamie Oliver cooks up spicy, smoky BBQ baked beans with sweet potatoes and cheesy croutons. And, he creates a lamb biryani using leftovers.

Piri Piri Pork Belly. Jamie Oliver makes a piri piri pork belly with crispy crackling. He also shows how to make three simple dressings and serves up roast celeriac.

You Can Only Get It Here. Guy Fieri's in San Francisco to try a Korean spicy pork burrito with kimchee. In Chicago, a Belizean joint serves king fish in gravy and mashed plantains.

Grillin' And Smokin'. Guy Fieri visits San Antonio to try a drive-in's take on standard burgers and brisket. Plus, in Denver, he has grilled chicken tacos and blueberry BBQ ribs.

Southern Flavor. Guy Fieri is travelling all around America in search for the taste of the south. In Bradenton, Florida, he visits an authentic Cuban diner and enjoys a picadillo.

Gettin' Fresh. Guy Fieri is in Boulder, Colorado where he visits a joint that loves local produce. And, in Chicago he visits a family-run Mexican doing farm-to-table cooking.

Portland, ME. Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Niagara Falls. Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

Greek Tragedy. Robert Irvine works to revive a Greek restaurant in Florida. The owner is struggling with the loss of his parents, and Robert comes in to help their legacy survive.

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

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Potluck Dinner. Whatever the occasion, a potluck party is one of the most basic options for easy entertaining, especially with Ina's recipes like short ribs and Cheddar cornbread.

The Big Chill. Ina knows how important it is to save time and she shares her fridge-friendly recipes. She bakes truffle mac and cheese and for dessert she makes lemon mousse.

Heavenly Wings. Kardea and her aunt TC cook a feast for church volunteers. They make BBQ smoked turkey wings, creamed corn casserole and lemon pudding pound cake.

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

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.

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

Spice Week. Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Pastry Week. Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

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

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

James Martin and the Hairy Bikers cook some delicious seafood, including John Dory and some spider crabs. Plus, they try some gateau from Brittany.

James and the Hairy Bikers visit a fabulous food market in Pont-Aven. They demonstrate how to make a tasty risotto and a delicious goat's cheese salad.

Potluck Dinner. Whatever the occasion, a potluck party is one of the most basic options for easy entertaining, especially with Ina's recipes like short ribs and Cheddar cornbread.

The Big Chill. Ina knows how important it is to save time and she shares her fridge-friendly recipes. She bakes truffle mac and cheese and for dessert she makes lemon mousse.

Heavenly Wings. Kardea and her aunt TC cook a feast for church volunteers. They make BBQ smoked turkey wings, creamed corn casserole and lemon pudding pound cake.

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

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.

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

Spice Week. Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Pastry Week. Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

The Bikers embark on a big Baltic adventure! The papers are awash with stories of Russia's latest 'anti-western' political play and both Si and Dave are slightly nervous.

The Bikers create their version of hearty pub classics. They give a new look to a traditional pudding and reveal the secrets behind the ultimate fishcake.

Homemade & Homebrewed. Guy Fieri is exploring America finding the best joints that combine home cooking with home brewing. First, he's in Chicago and then in Tampa Bay, Florida.

Latin Street Food. Guy Fieri's in heaven as he tries Latin favourites. In Chicago, Costa Rican classics are served by a mum and son duo. Plus, in Queens he samples Mexican classics.

Slammin' Sammies. Guy Fieri is on a meat adventure. He visits a fine dining restaurant in Chicago where he finds delicious, innovative dishes like the bison burger with blueberry.

Global Comfort. Guy Fieri's travelling America in search of the best feel good food. In San Antonio, a native Puerto Rican makes Guy's favourite dish - mofongo.

Butte. Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

Sacramento. In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Saving A Pastor's Passion. After continually losing money, the owner of a restaurant in Florida has lost hope. Robert Irvine tries to help him rediscover his passion.

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The Bikers embark on a big Baltic adventure! The papers are awash with stories of Russia's latest 'anti-western' political play and both Si and Dave are slightly nervous.

Say Cheese. Ina experiments with her top five everyday cheeses. She shares recipes for roasted pears with blue cheese and a baked brie cheese platter.

Easy French. Ina demonstrates how to make delicious French food at home. She prepares a roasted butternut squash salad with warm cider vinaigrette and an apple tart.

Game Day Eats. Kardea makes some fun treats for a softball game with friends. She cooks up hot dogs, potato salad French onion and leek dip and vanilla snack cakes.

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

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.

Wexford To Cork. In Cork, John goes to the legendary Ballymaloe Cookery School where he makes soda bread with the matriarch of modern Irish food, Darina Allen.

Vegan Week. It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

Danish Week. The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

The Bikers embark on a big Baltic adventure! The papers are awash with stories of Russia's latest 'anti-western' political play and both Si and Dave are slightly nervous.

James and chef Martin Blunos explore the food on offer in the picturesque town of Vannes. They use local ingredients to make a special monkfish meal.

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

Say Cheese. Ina experiments with her top five everyday cheeses. She shares recipes for roasted pears with blue cheese and a baked brie cheese platter.

Easy French. Ina demonstrates how to make delicious French food at home. She prepares a roasted butternut squash salad with warm cider vinaigrette and an apple tart.

Game Day Eats. Kardea makes some fun treats for a softball game with friends. She cooks up hot dogs, potato salad French onion and leek dip and vanilla snack cakes.

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

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.

Wexford To Cork. In Cork, John goes to the legendary Ballymaloe Cookery School where he makes soda bread with the matriarch of modern Irish food, Darina Allen.

Vegan Week. It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

Danish Week. The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

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

Nadiya delivers home-cooked treats to rival people's favourite takeaways, including a smoky aubergine pizza and a speedy chicken jalfrezi.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

Breakfast, Lunch & Dinner. Guy Fieri starts the day in San Antonio for classic waffles. For lunch he's in Florida for authentic Mexican street food and dinner is in Virginia Beach.

Pizza, Pancakes & Pork. Guy Fieri is in Detroit for a pizza with tempting toppings. He's in Virginia Beach for the perfect breakfast and in Chicago, he tries a pork-belly sandwich.

Old To New. Guy Fieri tries old favourites and new specialities from around America. In Detroit, he enjoys Hungarian pancakes with goulash. And, in Vancouver he eats a modern dish.

Seafood And Sammies. Guy Fieri is in Vancouver, Detroit and then Chicago to try America's best surf and turf sandwiches. He has oysters, brisket and meatballs on this whirlwind trip.

Des Moines. Adam Richman is in Des Moines, Iowa, for some Midwestern comfort food, unique sandwich-inspired pizza and the five-pound Adam Emmenecker sandwich challenge.

Knoxville. Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.

Fixing A Family In Houston. Robert is in Texas to help a restaurant that's on the verge of closing. The overcontrolling owner risks losing both his business and his family.

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

Nadiya delivers home-cooked treats to rival people's favourite takeaways, including a smoky aubergine pizza and a speedy chicken jalfrezi.

The Magic Factor. Ina experiments in the kitchen by testing recipes with and without their magic ingredient. She makes chicken salad sandwiches and chocolate ganache cupcakes.

Barefoot Classics. Ina revisits some Barefoot bestsellers and gives them a little upgrade. She makes easy sticky buns, mustard chicken salad and a roasted vegetable soup.

Grandma's Special Supper. Kardea makes a special birthday dinner. The indulgent menu includes crab stuffed lobster tails and tomato pie with cornmeal crust.

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

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

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

Kinsale And Dingle. In Cork's Kinsale, John and Martin Shanahan make the ultimate soup from freshly caught fish, then John tastes the oldest alcoholic drink in the world.

Semi Final. The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries.

The Final. Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper.

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

Nadiya delivers home-cooked treats to rival people's favourite takeaways, including a smoky aubergine pizza and a speedy chicken jalfrezi.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

James Martin continues his food adventure in the beautiful port city of Saint-Malo. He is joined by chef Lawrence Keogh to cook some delicious veal.

The Magic Factor. Ina experiments in the kitchen by testing recipes with and without their magic ingredient. She makes chicken salad sandwiches and chocolate ganache cupcakes.

Barefoot Classics. Ina revisits some Barefoot bestsellers and gives them a little upgrade. She makes easy sticky buns, mustard chicken salad and a roasted vegetable soup.

Grandma's Special Supper. Kardea makes a special birthday dinner. The indulgent menu includes crab stuffed lobster tails and tomato pie with cornmeal crust.

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

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

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

Kinsale And Dingle. In Cork's Kinsale, John and Martin Shanahan make the ultimate soup from freshly caught fish, then John tastes the oldest alcoholic drink in the world.

Semi Final. The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries.

The Final. Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper.

Mary shows how to host a no-fuss traditional tea party. She bakes bite-sized scones for a cream tea, and her granddaughters help her make orange butterfly cakes.

Mary cooks dishes to impress guests at a dinner party. She makes two delicious canapés, a salmon-and-asparagus starter, and a main course of guinea fowl.

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

Coast-To-Coast Classics. Guy Fieri drives all over the country to try some of the nation's best joints. In Vancouver, he tries roast beef and Yorkshire pudding with a French dip.

Kid Rock's Detroit Tour. Guy Fieri takes Kid Rock on a culinary tour through Detroit. First, they have mac and cheese in a renovated church. After they try a mammoth sandwich.

Southern Staples. Guy Fieri is on the hunt for the taste of the south. In Charleston, a local football legend produces seriously good comfort food like deep-fried hot dogs.

Scratch-Made Classics. Guy Fieri is travelling from east to west. He starts in Manhattan, enjoys a diner in Vancouver and authentic Mexican food in Santa Barbara.

Miami. Adam Richman is in Miami for the grandfather of all food challenges: legendary football coach Don Shula's massive 48-ounce steak.

Revisited: Helping Our Own. Robert returns to Rosie's Café in Escondido, California. The owner has suffered a near-fatal car accident and needs help with her mounting medical bills.

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Just Candy. Ina hits the sweet spot with her favourite candy recipes, including squishy marshmallows and white chocolate bark. Then she makes a warming squash soup.

Shake It Up. Ina prepares three easy canapes that are perfect for the holiday season including, salmon tartare. Also, mixologist Brian Van Flandern makes two delicious cocktails.

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

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

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

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

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

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

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

Easy Desserts. Ina makes easy sweet treats like her delicious fruit-filled cranberry and apple cake. Plus, she gets a dessert masterclass from pastry chef, Claudia Fleming.

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

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

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.

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

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

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

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

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

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

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

Quality Matters. Ingredients take centre stage as Tom reveals one of the more unusual dishes on his pub menu: a luxurious oyster mushroom risotto without any rice.

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

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

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

Nadiya delivers home-cooked treats to rival people's favourite takeaways, including a smoky aubergine pizza and a speedy chicken jalfrezi.

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

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

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

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

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

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

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

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

Cosmopolitan Comfort. This trip, Guy Fieri tucks into cosmopolitan comfort food. He samples corned beef and cabbage, Ethiopian specialties, and lamb poutine-loaded hot dogs.

Burgers, Buns And Bagels. Guy Fieri is going carb-crazy this trip! He finds a deli serving up lamb burgers and ribs. And, a Koreatown eatery makes Asian buns and a bacon-corn dish.

Big Food, Small Towns. Guy Fieri visits small towns with big food! He checks out a butchery cranking out corn dogs and a 1700s inn-turned-gastropub serving a spin on disco fries.

From Port To Port. This trip, Guy Fieri goes from Portsmouth to Portland looking for top flavours! He checks out octopus, classic biscuits and gravy, and pork belly tacos.

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Jersey Shore. Adam is at the Jersey Shore checking out a Trenton-style tomato pie and mighty octopus-shaped ice cream sundae. Then, he tries an insanely spicy wing-eating challenge.

Syracuse. Adam Richman is in Syracuse, NY, checking out some serious grub. He tries the pork-sket sandwich at a biker BBQ joint. Then he takes on a monumental frittata challenge.

Butte. Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

Des Moines. Adam Richman is in Des Moines, Iowa, for some Midwestern comfort food, unique sandwich-inspired pizza and the five-pound Adam Emmenecker sandwich challenge.

Knoxville. Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.

Portland, ME. Adam Richman visits the land of lighthouses and lobsters: Portland, Maine. He samples lobster right out of the pot and some of the best coastal views imaginable.

Niagara Falls. Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

Sacramento. In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Miami. Adam Richman is in Miami for the grandfather of all food challenges: legendary football coach Don Shula's massive 48-ounce steak.

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.

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.

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

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

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

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

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

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

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

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

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

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

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

Quality Matters. Ingredients take centre stage as Tom reveals one of the more unusual dishes on his pub menu: a luxurious oyster mushroom risotto without any rice.

Turkey-Giving. Guy Fieri prepares for Turkey Day! In Princeton, NJ, rapper Rev. Run jumps in for crepes and a New Hampshire cafe cooks up terrific turkey meatloaf.

Brunch, Bologna And Burgers. Host Guy tries out fried bologna and veggie burgers in Louisville, KY, and brunch staples at a diner-restaurant mashup in Portland, OR.

Carnivore Creations. Guy visits some of the best carnivorous creations on the road, including a butchery in Portland, OR, and a cafe serving a killer steak sandwich in Hamilton, NJ.

Belly Up To Barcelona. Guy Fieri crosses the Atlantic to take a bite out of Barcelona! He visits a homely spot serving Galician-style octopus and tries old-school Catalan food.

Teleshopping.

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

Comfort And Company. Ina shares her favourite comfort food for when she's having guests over. She serves up company pot roast and baked potatoes with yoghurt and sour cream.

Fast And Fabulous. Ina's friend is coming over and she's whipping up some amazing dishes. She prepares mustard roasted fish and honey vanilla fromage blanc with raspberry sauce.

I Scream For Burgers. Kardea invites her brother Quan and his kids over to help in the kitchen. They make smash burgers avocado fries, strawberry crunch bars and more.

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

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

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

County Clare And The Burren. John visits the Burren where he learns the art of making pork confit. Plus, he makes chocolate at a remote factory and cooks lobster by the Flaggy Shore.

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.

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

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

Lamb is on the menu as James Martin's food adventure continues in the beautiful market town of Lamballe. James is joined by chef Lawrence Keogh.

Comfort And Company. Ina shares her favourite comfort food for when she's having guests over. She serves up company pot roast and baked potatoes with yoghurt and sour cream.

Fast And Fabulous. Ina's friend is coming over and she's whipping up some amazing dishes. She prepares mustard roasted fish and honey vanilla fromage blanc with raspberry sauce.

I Scream For Burgers. Kardea invites her brother Quan and his kids over to help in the kitchen. They make smash burgers avocado fries, strawberry crunch bars and more.

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

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

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

County Clare And The Burren. John visits the Burren where he learns the art of making pork confit. Plus, he makes chocolate at a remote factory and cooks lobster by the Flaggy Shore.

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.

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

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

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

Nadiya delivers home-cooked treats to rival people's favourite takeaways, including a smoky aubergine pizza and a speedy chicken jalfrezi.

Meat Madness. Guy Fieri is on a mission to find the best meat restaurants. He visits a poultry diner in Charleston, a Cuban joint in Queens and a sausage specialist in Vancouver.

Global Traditions. Guy Fieri is tasting international comfort food. British fish and chips, haggis and toad in the hole are all on the menu in Santa Barbara, California.

Multitaskers. Guy Fieri visits Dundalk, Maryland to try a Greek diner's menu. In Oxnard, California a restaurant has creative burgers with perfect flavours.

Family Matters. Guy Fieri is visiting family-run kitchens. A Chinese restaurant specialises in hand-pulling noodles. In Brooklyn, brothers put a twist on traditional bar food.

Wilmington, North Carolina. Casey's culinary adventures take him to North Carolina. He tries a BBQ bonanza, a burrito and takes part in the undefeated Pierogi team challenge.

Charlotte, North Carolina. Casey Webb is in Charlotte, North Carolina, to try three southern specialities. He tries a cheesy chicken dish, a signature sandwich and a huge taco.

Back On Track In Glendora. Robert visits T. Phillip's Alehouse and Grill in Glendora, California. He must help the owner rediscover her confidence and rescue her failing business.

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

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

Pack And Go Party. Ina shares simple dishes perfect for a picnic. On the menu is pita tabbouleh and feta, roasted shrimp salad and ginger cookies served with peaches.

Impromptu Dinner. Ina shares her easy-to-make meals for unexpected guests. She makes risotto primavera with asparagus and peas from the freezer and shortbread cookies.

Fish Fry Day! Kardea Brown invites her family over for an old-fashioned fish fry! She makes Cajun fried flounder with Dijon tartar sauce and mini fruit tarts.

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

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

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

Aran Islands, Galway & Dublin. John enjoys an off-road tour on Inis Mor. Then, he meets a goat farmer who makes award-winning cheeses and forages for seaweed on the Aran shore.

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.

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

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

Chef Daniel Galmiche joins James Martin in the stunning town of Dinan. They visit a local oyster farm and cook duck garnished with lime and orange.

James Martin and Lawrence Keogh explore the fresh food on offer in the majestic region of Champagne. They cook escalope of chicken with a warm salad.

Pack And Go Party. Ina shares simple dishes perfect for a picnic. On the menu is pita tabbouleh and feta, roasted shrimp salad and ginger cookies served with peaches.

Impromptu Dinner. Ina shares her easy-to-make meals for unexpected guests. She makes risotto primavera with asparagus and peas from the freezer and shortbread cookies.

Fish Fry Day! Kardea Brown invites her family over for an old-fashioned fish fry! She makes Cajun fried flounder with Dijon tartar sauce and mini fruit tarts.

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

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

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

Aran Islands, Galway & Dublin. John enjoys an off-road tour on Inis Mor. Then, he meets a goat farmer who makes award-winning cheeses and forages for seaweed on the Aran shore.

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.

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

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Amazing Paella And Cajun Fishcakes. Jamie Oliver makes a budget chicken and chorizo paella and his own twist on toad-in-the-hole with minced beef. Plus, he prepares Cajun fishcakes.

Thrifty Curry And Posh Beans On Toast. Jamie Oliver cooks a tasty yellow curry using chicken drumsticks and chickpeas. Plus, he serves up posh beans on toast using frozen veg.

Old Faves, New Craves. Guy Fieri is joined by comedian Dennis Miller and singer Brad Paisley and they explore traditional eats alongside newcomers in Santa Barbara, California.

Long Standing Legacies. Guy Fieri discovers a slice of Irish history in Annapolis. Two brothers serve up traditional food from their home country like Guinness-fried oysters.

Time-Tested Treasures. Guy Fieri teams up with local legends. In Baltimore Guy and Super Bowl champion Joe Theismann enjoy tacos. And, a nationally-acclaimed bar in Minneapolis.

Outside The Box. Guy Fieri meets up with local rock star baker, Duff Goldman, to show him the secrets of a square pizza. And, in Santa Barbara a joint makes turkey fritters.

Hoboken, New Jersey. Casey Webb is in Hoboken, New Jersey, to sample some tasty treats. He munches on homemade mozzarella, a huge bagel and a ridiculously spicy snack.

Sacramento, California. Casey Webb is in the Golden State to try and win some impressive food challenges. He takes part in a five-round sushi and a waffle stack challenge.

Ginger Monkey Is Going Under. Robert is determined to save the Ginger Monkey in Chandler, Arizona. He is shocked by the restaurant's poor leadership and disgusting food.

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

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Comfort Classics Close Up. Ina gives comfort food a twist. She shares her recipes for smoked salmon and white fish salad, roasted potato and leek soup and herb garlic bread.

Beach BBQ. Ina demonstrates how to make delicious dishes for a beach barbecue. Clams with basil breadcrumbs, burgers with caramelised onions and chocolate s'mores are on the menu.

Mom's Comfort Cooking. Kardea's mum comes over to cook a satisfying meal. The menu includes seafood lasagne, cheesy garlic pull-apart bread and no-bake raspberry pretzel cups.

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

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

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

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.

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.

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

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

James Martin and chef Daniel Galmiche visit the food markets in Reims. Later, they cook pan-fried lamb with smoked garlic and Provencal vegetables.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. And, they make pan-fried guinea fowl with mushrooms and baby onions.

Comfort Classics Close Up. Ina gives comfort food a twist. She shares her recipes for smoked salmon and white fish salad, roasted potato and leek soup and herb garlic bread.

Beach BBQ. Ina demonstrates how to make delicious dishes for a beach barbecue. Clams with basil breadcrumbs, burgers with caramelised onions and chocolate s'mores are on the menu.

Mom's Comfort Cooking. Kardea's mum comes over to cook a satisfying meal. The menu includes seafood lasagne, cheesy garlic pull-apart bread and no-bake raspberry pretzel cups.

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

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

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

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.

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.

The Bikers fall in love with the beautiful, tranquil lakes of Finland and enjoy a completely different change of pace from the intensity of St Petersburg.

The Bikers cook dishes that will bring smiles to the table. They make their epic biker burger, a show-stopping meringue, and a modern take on a classic banana split.

Triple D All Stars. Host Guy Fieri is on the road with a couple of his A-list friends: Matthew McConaughey and fellow foodie Andrew Zimmern.

Streamlined Sammies. Host Guy Fieri is in Texas, where a tiny trailer serves up sandwiches to the bar next door. Then, Guy focuses on one of his favourite foods: burgers.

Crankin' Up The Classics. Guy Fieri is in Minneapolis to check out an Italian deli that serves pizza and fresh pasta. In Dallas, he meets Ear Campbell for gumbo and burgers.

Passin' The Baton. Guy Fieri is in California to check out a breakfast place that serves up pancake burritos. In Baltimore, he visits a Greek eatery with a history.

Austin, Texas. Casey Webb's culinary adventures bring him to Austin, Texas. He starts with a two-pound BBQ challenge packed with all sorts of meat, sauce and side.

San Antonio, Texas. Casey Webb's tasty travels take him to San Antonio, Texas. He visits the city's oldest restaurant, a German deli, and tries a three-pound cinnamon roll challenge.

Moving On In Montana. Robert helps the widowed owner of Don Luis Restaurant in Billings, Montana. She hasn't altered a thing and must accept change for her business to survive.

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The Bikers fall in love with the beautiful, tranquil lakes of Finland and enjoy a completely different change of pace from the intensity of St Petersburg.

Say It With Food. Ina prepares a breakfast gift basket to help her friend surprise her mother. She makes date nut spiced bread, orange marmalade and muesli with red berries.

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

Jazzed Up Supper Club. Kardea throws together a jazz-inspired supper club with chef Alexander Smalls. The menu includes grilled lamb chops with pink peppercorn sauce.

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

Rick prepares pan-fried John Dory with boulangère potatoes and mushrooms. Later, he visits a farmer who has bounced back from the foot-and-mouth crisis.

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

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.

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

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

The Bikers fall in love with the beautiful, tranquil lakes of Finland and enjoy a completely different change of pace from the intensity of St Petersburg.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims. Then, they prepare pan-fried cod with smoked sausage and choucroute.

James Martin's food adventure continues with a trip to Aix-en-Othe. He is joined by chef Lawrence Keogh to cook pan-fried pork with anise squash.

Say It With Food. Ina prepares a breakfast gift basket to help her friend surprise her mother. She makes date nut spiced bread, orange marmalade and muesli with red berries.

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

Jazzed Up Supper Club. Kardea throws together a jazz-inspired supper club with chef Alexander Smalls. The menu includes grilled lamb chops with pink peppercorn sauce.

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

Rick prepares pan-fried John Dory with boulangère potatoes and mushrooms. Later, he visits a farmer who has bounced back from the foot-and-mouth crisis.

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

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.

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

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

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

Nadiya shares family favourites, from her generations-old recipe for chicken korma to her son's favourite cake, a sweet cardamom traybake.

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

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

Big Time Flavor. Guy Fieri is in Dallas to visit a Neapolitan pizza place that serves pizza with bacon jam. Then, in Austin, he samples chicken burgers in a tiny café.