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At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.

In Massachusetts, James finds out why the Boston cream pie is the official state dessert. Later, he makes a sumptuous chocolate and coffee cake and a chocolate brownie.

Home On The Ranch. Ree Drummond is opening her ranch in Oklahoma. She shares her fabulous family recipes like chicken fried steak and her famous breakfast sandwiches.

Surprise Birthday. It's Todd's 7th birthday, so the family decide to throw a surprise party. Ree creates a feast for the celebration including macaroni and cheese and chocolate cake.

Cowgirls And Cowboys. Ree throws a cowgirl dinner for her friends. On the menu is sophisticated goat cheese appetizers, chilled Sangria, and a fig and prosciutto pizza with arugula.

The Drummond Bunch. Ree's kids are hungry, so for lunch she makes a spicy Cajun chicken pasta. Then, its date night so she makes Ladd's favourite sandwich and a family classic.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

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.

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.

In Boston, James enjoys a classic pecan pie and visits a local rum distillery. Plus, he makes a delicious banana, pecan and maple syrup cake, and an orange and kirsch pound cake.

James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.

Home On The Ranch. Ree Drummond is opening her ranch in Oklahoma. She shares her fabulous family recipes like chicken fried steak and her famous breakfast sandwiches.

Surprise Birthday. It's Todd's 7th birthday, so the family decide to throw a surprise party. Ree creates a feast for the celebration including macaroni and cheese and chocolate cake.

Cowgirls And Cowboys. Ree throws a cowgirl dinner for her friends. On the menu is sophisticated goat cheese appetizers, chilled Sangria, and a fig and prosciutto pizza with arugula.

The Drummond Bunch. Ree's kids are hungry, so for lunch she makes a spicy Cajun chicken pasta. Then, its date night so she makes Ladd's favourite sandwich and a family classic.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

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.

The Peak District. James's trip continues in the stunning scenery of the Peak District. He's joined by cooking legend, Tessa Bramley, and cooks up a tasty beef stew.

In Boston, James enjoys a classic pecan pie and visits a local rum distillery. Plus, he makes a delicious banana, pecan and maple syrup cake, and an orange and kirsch pound cake.

James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.

Meat Lover's Paradise. Guy Fieri takes a meat-crazed master class with master butchers. He checks out a pastrami-loving eatery serving burgers and cheesesteaks.

Servin' Up San Francisco. Guy Fieri cruises the San Francisco coast for a diverse culinary road trip. He visits an NY-style deli and a food truck park serving Asian-fusion.

Cannoli, Fritters, And Wings. Guy Fieri revs up for a festival of flavours! He visits a Guamanian food truck serving shrimp fritters and checks out a family-run comfort food joint.

Aces Of Authenticity. Guy Fieri seeks out authentic joints. In Santa Fe a Chimayan owner creates traditional dishes like enchiladas and a Portland noodle house uses mum's recipes.

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.

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.

Five Star Frozen Feud. Guy Fieri dares the chefs to make a five-star dinner using only frozen food. Then, they must gather up as many healthy kid meal items as they can carry.

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Sweet Summer. Ree Drummond cools down on hot summer days with a decadent ice cream, party-ready treats, classic dipped cones and boozy frozen prosecco grapes.

Treats For Todd. Ree Drummond has a care package for her son Todd that's loaded with berry tarts, chocolatey oatmeal bars, cheesy snack mix and colourful pretzels.

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

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

Fresh From The Merc. Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

Fall In Love. Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

Quick And Easy Party Faves. Ree Drummond is all about fast and fabulous party food for entertaining. She makes herby meatballs, spiced-up shrimp, cheesy wontons, and cookies.

Christmas In Pawhuska. Ree Drummond shares four festive specials from her food spots in town, including pot roast, snowflake cookies, a sundae for Santa and a sweet sipper.

Home On The Ranch. Ree Drummond is opening her ranch in Oklahoma. She shares her fabulous family recipes like chicken fried steak and her famous breakfast sandwiches.

Surprise Birthday. It's Todd's 7th birthday, so the family decide to throw a surprise party. Ree creates a feast for the celebration including macaroni and cheese and chocolate cake.

Dorset. James's trip along the south coast continues in Dorset with pal and award-winning chef, Paul Ainsworth. They enjoy a gorgeous beachside barbeque.

Oxford. In Oxford, James is joined by top chef Monica Galetti, who discovers the delights of an organic local distiller. Plus, James visits Raymond Blanc.

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.

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.

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

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

Best Of City Bakes - Incredible Bakeries. Paul looks back over his journey around the globe and showcases some of his favourite moments spent with the bakers themselves.

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

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.

Los Angeles. Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Dublin. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel.

Liverpool FC. Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

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.

Tucson. Adam Richman visits Tucson, Arizona for a hot dog wrapped in bacon and covered in all the trimmings, a huge platter of Mexican eats and the massive O.M.G Burger 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.

Salt Lake City. Adam Richman journeys to Salt Lake City, Utah, for a unique pastrami-topped cheeseburger, a Belgian sausage sandwich and a diabolically spicy Hellfire Challenge.

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.

New Brunswick, NJ. Adam heads to New Brunswick, New Jersey, for huge triple-decker deli sandwiches, two-pound Stromboli, and the legendary Fat Sandwich Challenge at a grease truck.

San Diego. Adam Richman heads to San Diego, California, for a massive surf-and-turf burrito, tender tri-tip barbecue and a legendary Ironman food challenge.

Cleveland. Adam Richman is in Cleveland, Ohio, for a Greek gyro bursting with savoury beef, the state's signature spicy sausage sandwich and a five-pound grilled cheese challenge.

Soldiers, Sand and Salads. The team are like kids in a toy store - literally, when they are asked to make a toy shop-themed cake. They also have a beach-themed cake to create.

Chinese Culture and Cannolis. The team has to make a traditional Chinese dragon cake and are busy preparing cannoli shells for the annual $25 Throw Back Cannoli Day.

A Blindfold, a Bikini and Breathing Fire. Buddy is asked to make a tiki cake that spits fire and, on top of that, Mauro challenges him to ice a cake blindfolded.

Leaning, Lobsters & Lectures. Buddy has to create a leaning Tower of Pisa wedding cake. Then, he gets into hot water when he must bake a show stopping lobsterbake-themed cake.

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Tucson. Adam Richman visits Tucson, Arizona for a hot dog wrapped in bacon and covered in all the trimmings, a huge platter of Mexican eats and the massive O.M.G Burger 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.

Salt Lake City. Adam Richman journeys to Salt Lake City, Utah, for a unique pastrami-topped cheeseburger, a Belgian sausage sandwich and a diabolically spicy Hellfire Challenge.

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.

New Brunswick, NJ. Adam heads to New Brunswick, New Jersey, for huge triple-decker deli sandwiches, two-pound Stromboli, and the legendary Fat Sandwich Challenge at a grease truck.

San Diego. Adam Richman heads to San Diego, California, for a massive surf-and-turf burrito, tender tri-tip barbecue and a legendary Ironman food challenge.

Cleveland. Adam Richman is in Cleveland, Ohio, for a Greek gyro bursting with savoury beef, the state's signature spicy sausage sandwich and a five-pound grilled cheese challenge.

Boulder. Adam Richman takes his food quest to Boulder, Colorado, for mile-high pizza and bacon pancakes. Then, he takes on his biggest wing challenge yet.

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.

James is in Philadelphia to meet three brothers who are known for their legendary butter cake. Plus, he demonstrates how to make a delicious fig and butter cake.

James rides through the streets of Brooklyn in a food truck that sells tasty oatmeal cookies. Then, he demonstrates how to make an instant strawberry gateau.

In New York, James tracks down a historic fine dining restaurant that is the spiritual home of the baked Alaska. Plus, he makes a spiced ginger banoffee cheesecake.

James goes on a tour of trendy Brooklyn before munching on a modern American classic: whoopie pie. He makes a passion fruit version and meets baking legend, Cake Man Raven.

In Harlem, James visits a bakery famous for its carrot cake. Next, he heads to Connecticut to a blueberry farm, then makes a delicious toasted blueberry muffin.

James visits Connecticut's culinary hotspots. He checks out a diner for a traditional pancake breakfast then makes bacon waffles and strawberry shortbread.

The Peak District. James's trip continues in the stunning scenery of the Peak District. He's joined by cooking legend, Tessa Bramley, and cooks up a tasty beef stew.

The Roaring Twenties. Noel and Sandi introduce a special round of challenges in which the contestants must impress the judges with homemade confectioneries inspired by the 1920s.

Dessert Week. The bakers must craft a bake with lots of delicate layers, defy gravity with a spherical celebration cake and put their precision to the test in the technical.

Festival Week. The bakers create a signature bake that draws inspiration from celebrations around the world. Then, they take on a spectacular Indonesian showstopper.

Pastry Week. The remaining bakers put their knowledge of pastry to the test! They are challenged to a multi-layered Moroccan technical and a towering showstopper.

Liverpool FC. Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

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.

Antwerp. Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

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.

Los Angeles. Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.

Fireworks, Falling Fondant & Fathers. A family business asks the team to make a cake featuring fireworks for their father and Buddy attends his son's 'Bring Your Dad to School Day'.

Painters, Pool & Pink! The competitors pair up to create a huge themed cake, but when Buddy presents the immunity challenge, will the camaraderie crumble.

Plants, Pranks & A Proposal. A customer wants to propose to his girlfriend at the bakery and asks Buddy to make an engagement ring box cake.

Candy, Crash & Crisis. The team are surrounded by temptation when they are asked to make a cake for Dylan's candy bar and the sisters debate hiring an assistant for Buddy.

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In Boston, James enjoys a classic pecan pie and visits a local rum distillery. Plus, he makes a delicious banana, pecan and maple syrup cake, and an orange and kirsch pound cake.

James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.

Frontier Family. Ree is taking her home-schooled kids on a field trip so she makes tasty malted milk chocolate chip cookies. Plus, she shares her perfect Sunday pot roast recipe.

Rancher's Dinner. It's party time on the ranch. For this family affair, Ree makes twice-baked potatoes, fresh corn casserole and Ladd cooks grilled beef tenderloins.

Ranching In The Mist. Ree Drummond prepares a lunch for the cowboys and cowgirls on the ranch. She makes spicy pulled-pork with coriander coleslaw and potatoes au gratin.

All Stocked Up. Ree Drummond rustles up some fabulous dishes from her freezer and pantry food. She makes pasta, French toast with blackberry butter and a simple chilli.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

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.

The Peak District. James's trip continues in the stunning scenery of the Peak District. He's joined by cooking legend, Tessa Bramley, and cooks up a tasty beef stew.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Frontier Family. Ree is taking her home-schooled kids on a field trip so she makes tasty malted milk chocolate chip cookies. Plus, she shares her perfect Sunday pot roast recipe.

Rancher's Dinner. It's party time on the ranch. For this family affair, Ree makes twice-baked potatoes, fresh corn casserole and Ladd cooks grilled beef tenderloins.

Ranching In The Mist. Ree Drummond prepares a lunch for the cowboys and cowgirls on the ranch. She makes spicy pulled-pork with coriander coleslaw and potatoes au gratin.

All Stocked Up. Ree Drummond rustles up some fabulous dishes from her freezer and pantry food. She makes pasta, French toast with blackberry butter and a simple chilli.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.

Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.

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.

Yorkshire Dales. James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

Tottenham Hotspur. Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

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.

Sammies And Stew. Guy Fieri digs into super sandwiches and stew! On his travels he visits a café with a native Kenyan cooking up fresh fish and Caribbean goat stew.

All Kinds Of Gobble Gobble. Guy Fieri checks out various Thanksgiving tastes. A father-son bakery crafts a unique take on the traditional bird and a deli makes turkey wild rice soup.

Comfort And Soul. Guy Fieri visits eateries that'll warm the palate and the soul, including a funky neighbourhood café and a brewery is serving up soul food with a New Mexico twist.

Pork, Pasta, And Barbecue. Guy Fieri checks out local favourites. A Kansas City joint dishes up pork hash and a former chef to the President of Italy serves up homemade pasta.

Long Island. Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

Oklahoma City. Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Cart Wars. In the first game, Guy challenges the chefs to make tacos, but key items are out of stock! Then, they must make sandwiches using frozen food.

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Tottenham Hotspur. Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

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.

Little School House On The Prairie. It's home school day at the ranch so Ree makes strawberry oatmeal bars. Plus, she makes broccoli cheese soup served in hollowed out bread bowls.

Chocolate Blog. It's chocolate day at the lodge so Ree has challenged herself to make three easy but impressive chocolate recipes. A heavenly selection of sweet treats.

Camping At The Creek. The Drummond family go on a camping trip. Ree prepares some delicious food for them to cook on the campfire including smoked sausages and skillet cornbread.

Potluck Sunday. Ree makes three family-favourite dishes for church. Comforting meatballs, green bean casserole and red velvet sheet cake with mouth-watering frosting.

The Bikers cook the perfect meals for when it's cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.

Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.

Desserts. It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

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

Yorkshire Dales. James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

Little School House On The Prairie. It's home school day at the ranch so Ree makes strawberry oatmeal bars. Plus, she makes broccoli cheese soup served in hollowed out bread bowls.

Chocolate Blog. It's chocolate day at the lodge so Ree has challenged herself to make three easy but impressive chocolate recipes. A heavenly selection of sweet treats.

Camping At The Creek. The Drummond family go on a camping trip. Ree prepares some delicious food for them to cook on the campfire including smoked sausages and skillet cornbread.

Potluck Sunday. Ree makes three family-favourite dishes for church. Comforting meatballs, green bean casserole and red velvet sheet cake with mouth-watering frosting.

The Bikers cook the perfect meals for when it's cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.

Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.

Desserts. It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

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

The Lake District. James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

South Of The Border. Guy Fieri heads down south to Cabo San Lucas, Mexico. On the town's main drag, a taco joint turns out totally octopus tacos and Guadalajaran-inspired sauces.

Tennessee Holiday Traditions. Guy Fieri samples Tennessee's holiday traditions. In Hendersonville a barbecue joint serves up shoulder pull and a holiday ham with a fiery finish.

Family Time. In Nashville a husband-wife duo hits the streets in their gourmet food truck. And, in Kansas City a sibling-owned Chinese joint shares some family traditions.

Soup, Salad, And Seafood. Guy Fieri dives into classic comfort foods in Kansas City, MO. He visits a chef serving up chicken pot pie and steamed mussels, and food truck-turned deli.

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.

Indianapolis. Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger Challenge.

Holly, Jolly Meals. The chefs get a small budget to make grilled cheese sandwiches. The final two chefs must make their best holiday meal, but Guy swaps their bags.

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Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

Ladd's Birthday. It's Ladd's birthday and after a busy day on the ranch, Ree conjures up a fabulous celebratory dinner. She makes chicken parmigiana and a huge chocolate cake.

Kidswap Sleepover. Ree has her friend's sons round for a sleepover. She makes them hearty sausage pancakes for breakfast and steak bites and fried eggs for dinner.

Triple Act. Ree Drummond has her mum and sister to stay for the weekend. She makes a delicious seafood pasta dish, a crème brûlée and a spinach salad with olive cheese bread.

Rise And Shine. Ree focuses on breakfast with three simple and quick recipes. She makes an egg's Benedict, vanilla scones and the hearty breakfast burrito.

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

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

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

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

The Lake District. James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

Ladd's Birthday. It's Ladd's birthday and after a busy day on the ranch, Ree conjures up a fabulous celebratory dinner. She makes chicken parmigiana and a huge chocolate cake.

Kidswap Sleepover. Ree has her friend's sons round for a sleepover. She makes them hearty sausage pancakes for breakfast and steak bites and fried eggs for dinner.

Triple Act. Ree Drummond has her mum and sister to stay for the weekend. She makes a delicious seafood pasta dish, a crème brûlée and a spinach salad with olive cheese bread.

Rise And Shine. Ree focuses on breakfast with three simple and quick recipes. She makes an egg's Benedict, vanilla scones and the hearty breakfast burrito.

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

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

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

Tottenham Hotspur. Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

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.

Northumberland. James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

A Steak Through The Heart. Tituss Burgess asks the six remaining chefs to team up and create a steak feast for guest Poppy O'Toole with only limited ingredients.

Guy's Hometown Tour. Guy Fieri returns to his home town of Ferndale, CA. He checks out a generations-old apple orchard and the place where he first worked in the kitchen.

Big Time Bites. In New York's East Village, Guy Fieri visits the neighbourhood spot plating up a standout burger. In Eureka, CA a popular hangout serves roasted oysters.

Keepin' It Real. In Miami, Guy visits the Asian fusion spot giving Brussels sprouts a makeover. In Eureka, CA, a soul food spot serves up favourites like jerk fried chicken.

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.

Guy's Summer Games. The chefs make an all-American meal featuring star-spangled sample items and tee off for must-have ingredients for a summer family favourite dish.

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A Steak Through The Heart. Tituss Burgess asks the six remaining chefs to team up and create a steak feast for guest Poppy O'Toole with only limited ingredients.

Family Matters. Ree cooks for Ladd's father and step mother when they visit for dinner. Alongside grilled steaks, she prepares peppercorn sauce, Caesar salad and rosemary rolls.

PW To Go. Ree makes a mouth-watering meatloaf slathered in a spicy tomato sauce with cheesy potatoes. Then for dessert, she makes a classic pecan pie perfect for the holidays.

Burnin' Down The Barn. Ree Drummond makes tasty morning muffins for breakfast, then for lunch a ranch favourite - chicken spaghetti bake as the cowboys burn down the horse barn.

All Work And Some Play. Ree bakes tasty glazed doughnuts and ranch chicken sandwiches for the workers who have a busy day fixing the fence. Plus, the family go fishing in the pond.

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

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.

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

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

Northumberland. James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Family Matters. Ree cooks for Ladd's father and step mother when they visit for dinner. Alongside grilled steaks, she prepares peppercorn sauce, Caesar salad and rosemary rolls.

PW To Go. Ree makes a mouth-watering meatloaf slathered in a spicy tomato sauce with cheesy potatoes. Then for dessert, she makes a classic pecan pie perfect for the holidays.

Burnin' Down The Barn. Ree Drummond makes tasty morning muffins for breakfast, then for lunch a ranch favourite - chicken spaghetti bake as the cowboys burn down the horse barn.

All Work And Some Play. Ree bakes tasty glazed doughnuts and ranch chicken sandwiches for the workers who have a busy day fixing the fence. Plus, the family go fishing in the pond.

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

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.

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

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

Isle of Man. James visits the Isle of Man during its famous TT warm-up week. He's joined by Michelin-starred chef and fellow petrolhead, Lisa Goodwin-Allen.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Dynamite Duos. Guy Fieri checks out spots keeping it in the family. In New York, a sibling spot pickles, smokes, cures and ferments everything from goat necks to pig ears.

Kickin' It In Key West. Guy Fieri visits eateries in Key West, FLA, from a funky little shack serving up New England seafood to a tiny food cart cranking out Asian-Caribbean dishes.

From Meatballs To Lollipops. Guy Fieri gets into a festival of flavours. In Salt Lake City, a New Jersey native serves up Italian family recipes like the huge ten-ounce meatball.

Cross Country Comfort Food. Guy Fieri seeks comfort food from the slopes to the sea. In Utah, a local boy serves a gourmet chivito club and a ski lodge dishes out crispy pork belly.

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.

Rising Stars. Chefs must transform iconic breakfast items into a delicious dinner and use a featured ingredient they select while blindfolded.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

Paige And Friends. Ree hosts a sleepover for her daughter Paige and her four friends. She makes a picnic hamper filled with sushi and pasta salad and they decorate their own cookies.

Eating For One. Ree is home alone so cooks her favourite meals. She makes a gazpacho and then an indulgent pasta with pancetta and leeks. Plus, a beautiful and fresh bruschetta.

Frontier Fiesta. It's time for a party on the ranch and Ree Drummond is cooking up a Mexican feast; Tequila lime chicken, refried beans and Mexican rice casserole.

Girl Time And Burger Time. With the boys away, the cowgirls enjoy quality time together and a veggie-packed pasta primavera. When the boys return, they all eat bacon cheeseburgers.

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.

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

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

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

Isle of Man. James visits the Isle of Man during its famous TT warm-up week. He's joined by Michelin-starred chef and fellow petrolhead, Lisa Goodwin-Allen.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

Paige And Friends. Ree hosts a sleepover for her daughter Paige and her four friends. She makes a picnic hamper filled with sushi and pasta salad and they decorate their own cookies.

Eating For One. Ree is home alone so cooks her favourite meals. She makes a gazpacho and then an indulgent pasta with pancetta and leeks. Plus, a beautiful and fresh bruschetta.

Frontier Fiesta. It's time for a party on the ranch and Ree Drummond is cooking up a Mexican feast; Tequila lime chicken, refried beans and Mexican rice casserole.

Girl Time And Burger Time. With the boys away, the cowgirls enjoy quality time together and a veggie-packed pasta primavera. When the boys return, they all eat bacon cheeseburgers.

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.

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

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

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

James 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.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

International Family Style. Guy Fieri takes a seat at the family table! He checks out a sibling-run Vietnamese joint in Utah serving up mum's legendary recipes for authentic dishes.

Island Flavor. Guy Fieri cruises round Hawaii for a taste of Oahu. A tiny cafe serves up modern twists on Hawaiian classics and an authentic Hawaiian drive-in cranks out fresh fish.

Grillin', Chillin', Huli Huli. Guy Fieri checks out unique grills on the mainland and beyond. On the menu - classic Americana with a twist, unusual tacos and huli huli chicken.

Righteous Bites. Guy Fieri checks out dishes on both sides of the Pacific. There are platefuls of guilty pleasures in LA and in Monterey, CA, a spot on the pier serves fresh fish.

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.

Whiz Kids. Four culinary whiz kids compete in this special edition, creating their best lunches with a limited allowance.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Frontier Family. Ree is taking her home-schooled kids on a field trip so she makes tasty malted milk chocolate chip cookies. Plus, she shares her perfect Sunday pot roast recipe.

Rancher's Dinner. It's party time on the ranch. For this family affair, Ree makes twice-baked potatoes, fresh corn casserole and Ladd cooks grilled beef tenderloins.

Little School House On The Prairie. It's home school day at the ranch so Ree makes strawberry oatmeal bars. Plus, she makes broccoli cheese soup served in hollowed out bread bowls.

Chocolate Blog. It's chocolate day at the lodge so Ree has challenged herself to make three easy but impressive chocolate recipes. A heavenly selection of sweet treats.

Ladd's Birthday. It's Ladd's birthday and after a busy day on the ranch, Ree conjures up a fabulous celebratory dinner. She makes chicken parmigiana and a huge chocolate cake.

Kidswap Sleepover. Ree has her friend's sons round for a sleepover. She makes them hearty sausage pancakes for breakfast and steak bites and fried eggs for dinner.

Family Matters. Ree cooks for Ladd's father and step mother when they visit for dinner. Alongside grilled steaks, she prepares peppercorn sauce, Caesar salad and rosemary rolls.

PW To Go. Ree makes a mouth-watering meatloaf slathered in a spicy tomato sauce with cheesy potatoes. Then for dessert, she makes a classic pecan pie perfect for the holidays.

Paige And Friends. Ree hosts a sleepover for her daughter Paige and her four friends. She makes a picnic hamper filled with sushi and pasta salad and they decorate their own cookies.

Eating For One. Ree is home alone so cooks her favourite meals. She makes a gazpacho and then an indulgent pasta with pancetta and leeks. Plus, a beautiful and fresh bruschetta.

Yorkshire Dales. James returns home to his native Yorkshire. He's joined by friend and award-winning chef, Brian Turner as he tries some clay pigeon shooting.

The Lake District. James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

Northumberland. James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

Isle of Man. James visits the Isle of Man during its famous TT warm-up week. He's joined by Michelin-starred chef and fellow petrolhead, Lisa Goodwin-Allen.

Nicosia. Paul Hollywood returns to the capital of Cyprus, Nicosia, where he worked and lived for six years. He bakes the traditional Cypriot dishes that he loves.

Reykjavik. Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.

San Francisco. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.

Bergen. Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.

Jerusalem. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

Tottenham Hotspur. Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

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.

Long Island. Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

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.

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.

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.

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.

Oklahoma City. Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Indianapolis. Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger 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.

Pizza, Pooches & Pop-In-Law. Buddy makes a canine friend when he is asked to make a cake for an animal shelter. He also challenges his father-in-law to a pizza making contest.

Children, a Cage, and a Challenge. As well as producing an innovative talking cake for a children's museum, Buddy is tasked with making a cage fighting cake.

Golf Greens & Gravity. The boys go golfing to get inspiration for a golf tournament cake and feel lost in space whilst creating a cake for a local planetarium.

Freaks, Fast Food & Frightened Frankie. The bakery heavyweights are challenged to an eating contest and one of Frankie's biggest fears is exposed whilst making a complicated cake.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Long Island. Adam Richman is on Long Island, New York, for a massive plate of Italian food, a colossal gelato sundae and the Davey Jones' Locker Challenge.

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.

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.

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.

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.

Oklahoma City. Adam Richman is in Oklahoma City, Oklahoma, for a presidential T-bone steak, the Sooner State original fried onion burger and a Fried Catfish Challenge.

Indianapolis. Foodie Adam Richman is in Indianapolis, Indiana, for the Indy staple pork tenderloin sandwich, some Hoosier home cooking and the enormous Big Ugly Burger 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.

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.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

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.

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.

Tottenham Hotspur. Adam dives into Tottenham's football food culture. He tries lamb ravioli in the stadium, and small plates at a restaurant serving West African tapas.

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.

Reykjavik. Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.