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

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

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

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

Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices.

Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach.

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

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

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

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

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

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

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

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

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

Jamie serves up a sumptuous sticky onion tart. Plus, he makes creamy coconut pumpkin rice with a spicy butter bean stew and turbo-charged aubergines with Indian spices.

Jamie makes an irresistibly cheesy risotto. In Jerusalem he gets inspired by amazing breakfasts, and he serves up pancakes supercharged with spinach.

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

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

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

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

Made Man Meals. In Las Vegas, Adam finds a Chicago mob-inspired speakeasy and their secret dish using Al Capone's marinara sauce. Then, he tries two crazy mash-up sandwiches.

The Food Abides. Adam is in Oahu where he finds the best short ribs he's ever had, a NY-Hawaiian fusion pizza in a Chinatown pub and a classic Hawaiian dish once deemed illegal.

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

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

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

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

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

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

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

By The Slice. Adam bites into a Reuben pizza covered in Swiss cheese and competes in the Stuffed Pizza Challenge. He must finish 10lbs of pizza or join the Wall of Shame.

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

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

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Made Man Meals. In Las Vegas, Adam finds a Chicago mob-inspired speakeasy and their secret dish using Al Capone's marinara sauce. Then, he tries two crazy mash-up sandwiches.

The Food Abides. Adam is in Oahu where he finds the best short ribs he's ever had, a NY-Hawaiian fusion pizza in a Chinatown pub and a classic Hawaiian dish once deemed illegal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From Europe To Asia. Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

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

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

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

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

Poultry Pulchritude. Adam bites into a chicken and cheddar biscuit sandwich. And, he has 15 minutes to finish a dozen jumbo wings soaked in super spicy sauce.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Memphis. Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

Columbus. Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

the 72-ounce Big Texan Steak Dinner.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bold Bites. Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.

Filling Up On Philly. Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

Chicken And Pie. In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

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

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

Big Beast, Brownie Blunders & Back To Baking. Buddy goes global when he is asked to make a Merlion, the mythical beast that's half lion, half fish for Singapore's 50th birthday.

High Tea and Hot Rods. Buddy and the guys are feeling rather sophisticated as they make a cake for a couple of expats celebrating the upcoming birth of the royal baby, Charlotte.

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

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

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

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

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

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

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

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

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

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

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.

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.

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

James drives to Louisiana's swamplands, where he ditches his car for a high-speed boat! He visits a family-run smokehouse and tries their traditional homemade sausage.

James drives to Avery Island, a large salt mound and home to the chilli peppers used to make tabasco sauce. He heads to the pepper fields to cook two amazing dishes.

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.

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.

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.

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.

NYC Steakeasy. Adam is in New York City trying a clandestine Cuban restaurant, secret short rib sliders at a sweet shop and limited off-menu veal chops at a speakeasy steakhouse.

Bacon Me Crazy. Adam Richman heads to Johannesburg, South Africa, to sample off-menu eats. He tries a bacon-wrapped sandwich stuffed with cheese, and a braised lamb shank.

Clock And Dagger. Adam travels to Cape Town to seek out the city's best off-menu eats. Dishes include South African sausage, freshly caught fish and chips, and springbok loin.

Diva-Licious Pig Roast. Adam Richman travels to Manila for the city's best off-menu eats. Dishes include ostrich salpicao, soupless ramen and a 12-course lechon dinner.

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

From Europe To Asia. Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

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

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

From Vikings To Wings. Guy visits a food truck in Portland that's serving Norwegian speciality wraps. And, he tastes some authentic Iranian cuisine in Florida.

From Authentic To Inventive. Guy visits joint that's putting their own twist on the Philly cheesesteak. And, he meets a 70-year-old icon who's serving authentic Chinese meals.

Bold Bites. Four DDD alums send in their most dynamic recipes for Guy and his son, Hunter, to cook up. The menu includes Florida alligator fritters and a meatloaf.

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

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

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

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

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

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

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

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

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

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

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

Memphis. Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

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

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

By The Slice. Adam bites into a Reuben pizza covered in Swiss cheese and competes in the Stuffed Pizza Challenge. He must finish 10lbs of pizza or join the Wall of Shame.

Poultry Pulchritude. Adam bites into a chicken and cheddar biscuit sandwich. And, he has 15 minutes to finish a dozen jumbo wings soaked in super spicy sauce.

Columbus. Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

the 72-ounce Big Texan Steak Dinner.

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

Baton Rouge. James experiences the American phenomenon of Tailgating in Louisiana's state capital, Baton Rouge. He joins football fans barbequing from the back of their trucks.

James reaches the historic city of Boston on the east coast. He enjoys a shopping spree in the public market and visits an innovative restaurant where cocktails are inhaled.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner?

Biscuit Week. The bakers make personalised signature biscuits, which must be about a place in the British Isles. Then, there's an iconic technical and a spectacular 3D Showstopper.

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

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.

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.

NYC Steakeasy. Adam is in New York City trying a clandestine Cuban restaurant, secret short rib sliders at a sweet shop and limited off-menu veal chops at a speakeasy steakhouse.

Bacon Me Crazy. Adam Richman heads to Johannesburg, South Africa, to sample off-menu eats. He tries a bacon-wrapped sandwich stuffed with cheese, and a braised lamb shank.

Clock And Dagger. Adam travels to Cape Town to seek out the city's best off-menu eats. Dishes include South African sausage, freshly caught fish and chips, and springbok loin.

Diva-Licious Pig Roast. Adam Richman travels to Manila for the city's best off-menu eats. Dishes include ostrich salpicao, soupless ramen and a 12-course lechon dinner.

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

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

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

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

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

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

Bradford. Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

California Cooking. The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Cowboy Favorites. Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

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

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

Weeknight Dinners. Ina Garten focuses on comforting weeknight dinners. They include all-in-one skillet-roasted chicken and potatoes and seared salmon with spicy red pepper aioli.

Simple Pleasures. Ina Garten makes the dishes that bring her joy. Her delicious menu includes giant crinkled chocolate chip cookies and cheddar and chutney grilled cheese.

Bread. The bakers must prepare quick breads with no proving, and a deceptively simple baguette - will they impress Paul Hollywood? Plus, showstopping action with 3D bread sculptures.

Desserts. The nine remaining bakers tackle creme brulee but will they be a scrambled mess? Plus, Spanische windtorte from Austria and baked cheesecake feature in the show-stopper.

Isles of Scilly. James starts his British foodie journey in the Scilly Isles, home of world-class seafood. He's joined by Michelin-starred chef, Galton Blackiston.

Cornwall. James returns to one of his favourite places in the UK, Cornwall, with Michelin-starred chef, Galton Blackiston. Dishes include tasty seafood tapas.

Bradford. Dave and Si visit a vegetarian Indian restaurant on the outskirts of Bradford. It's run by a husband-and-wife team aiming for a Michelin star.

California Cooking. The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.

Cowboy Favorites. Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.

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

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

Weeknight Dinners. Ina Garten focuses on comforting weeknight dinners. They include all-in-one skillet-roasted chicken and potatoes and seared salmon with spicy red pepper aioli.

Simple Pleasures. Ina Garten makes the dishes that bring her joy. Her delicious menu includes giant crinkled chocolate chip cookies and cheddar and chutney grilled cheese.

Bread. The bakers must prepare quick breads with no proving, and a deceptively simple baguette - will they impress Paul Hollywood? Plus, showstopping action with 3D bread sculptures.

Desserts. The nine remaining bakers tackle creme brulee but will they be a scrambled mess? Plus, Spanische windtorte from Austria and baked cheesecake feature in the show-stopper.

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

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

Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Best Of Bengal. Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert.

Chicken And Briskets. Guy visits a spot that's serving up hearty home cooking with a healthy spin. And, he checks out a Mexican joint that's located inside a gas station.

Guy's Allstar Guests. Guy Fieri starts an all-star trip in Kansas City, MO, to sample pigskin with coach Andy Reid. And, rocker Sammy Hagar tries a crazy burger and French toast.

Family Meals. Guy Fieri embraces family on this trip. In Ottawa, Canada, two brothers-in-law carry on a decades-long seafood tradition and father-son team in Nevada fire up the BBQ.

Off The Beaten Path. Guy Fieri heads to Reno, Nevada, where he tastes a unique twist on the breakfast burrito. In Ottawa, Canada, a 400-year-old cod cake recipe is on the menu.

Atlanta. Adam Richman returns to Atlanta to eat chicken and waffles with soul legend Gladys Knight before he tackles an 11-pound, 30-inch pizza.

Boston. Adam Richman heads to Boston where he enjoys a traditional New England clambake. Then, he competes against a Bostonian over a 12-pound hamburger.

Lights, Camera, Cake. Buddy creates a cake for the Tribeca Film Festival with a popcorn-flavoured filling. Plus, a long-time customer returns to place a special order.

Cake of Thrones. Buddy learns of Ralph's secret life when he is asked to make a cake of a mythical griffin. Plus, Buddy creates a worldly cake for foreign exchange students.

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

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

West Wales. The Bikers head to Pembrokeshire, on the hunt for local food producers who can provide top quality ingredients for an award-winning gastro pub.

3 Apps And A Cocktail. Ree prepares for cocktail hour with delicious dishes. They include BBQ shrimp cocktail, buffalo chicken meatball skewers and blueberry-basil limeade.

Summer Celebration. Ree celebrates the arrival of summer! On the menu are roasted brisket sliders, a big grilled veggie salad and fizzy sparkling sangria.

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

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

Remembered Flavors. Ina revisits flavours from her past. She makes lamb stew with spring vegetables from her newlywed days and split pea soup with crispy kielbasa from childhood.

Simply Seafood. Ina Garten serves up a sumptuous seafood spread. She starts with one-pot fresh crab and pea risotto and also makes potato galettes with smoked salmon.

Alternative Ingredients. The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

Pastry. It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

Devon. The next leg of James's trip sees him in Devon, joined by Michelin-starred chef, Simon Hulstone. They check out delicious local mushrooms and cheeses.

Jersey. James heads to Jersey, where he's joined by pal and award-winning chef, Mark Jordan. They hit the road on mini motorbikes and learn to shuck oysters.

West Wales. The Bikers head to Pembrokeshire, on the hunt for local food producers who can provide top quality ingredients for an award-winning gastro pub.

3 Apps And A Cocktail. Ree prepares for cocktail hour with delicious dishes. They include BBQ shrimp cocktail, buffalo chicken meatball skewers and blueberry-basil limeade.

Summer Celebration. Ree celebrates the arrival of summer! On the menu are roasted brisket sliders, a big grilled veggie salad and fizzy sparkling sangria.

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

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

Remembered Flavors. Ina revisits flavours from her past. She makes lamb stew with spring vegetables from her newlywed days and split pea soup with crispy kielbasa from childhood.

Simply Seafood. Ina Garten serves up a sumptuous seafood spread. She starts with one-pot fresh crab and pea risotto and also makes potato galettes with smoked salmon.

Alternative Ingredients. The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

Pastry. It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

Dessert Week. It's dessert week, and the bakers tackle a classic lemon meringue pie, before creating a showstopping sponge cake with a hidden surprise.

Naples. Baker Paul Hollywood is in Napes, the home of pizza. He discovers Neapolitan rum baba and the multi-layered sfogliatelle - filled with fresh fruit and cream.

Meat Sampler. Guy Fieri heads out on a meat-centric trip. In Richmond, Virginia, he digs into oxtail tacos and in Burlington, Vermont, a lamb French dip is served up.

Smokin' Hot BBQ. Guy Fieri sets out to try all kinds of BBQ meals. In Ottawa, Canada, he tastes rotisserie chicken and in Richmond, Virginia, a monster meat sandwich is on the menu.

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.

New York. Adam Richman returns to New York to sample the many cuisines the Big Apple has to offer. Plus, he tackles the hottest curry in the country.

New Orleans. Adam Richman heads south to take a bite out of the Big Easy. Plus, he comes face-to-face with 180 oysters in the Acme Oyster House Challenge.

College, Cherry & Challenges. The crew welcomes spring with a Cherry Blossom cake for a local park. Plus, a student from England claims to make better cannoli than the boss.

Sweet Chicken & Sweet Revenge. A local restaurant is celebrating its anniversary with chicken and waffles. Once Buddy has a taste of this combination he is totally inspired.

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Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Best Of Bengal. Asma loves cooking Bengali influenced food. On the menu is her mother's prawn malaikari, an omelette curry, a rich fish curry, and a coconut dessert.

Hexham. The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

Social Sensations. Ree tries her hand at internet-famous eats! Delicious dishes include Mexican birria tacos, burnt cheesecake with blackberries and corn ribs.

From The Freezer. Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

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

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

All Italian. Ina Garten shares her take on Italian classics. She makes crispy chicken with lemon orzo, shrimp and linguine fra diavolo and an Italian cheese board.

Bake It Delicious. Ina Garten prepares a marvellous make-ahead truffled mac and cheese. Plus, she puts a new spin on a bittersweet chocolate cake that everyone adores!

Victorian. Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

Patisserie. It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

Guernsey. James and his mate Mark Jordan rev up their motorbikes to discover the delights of Guernsey. They sample the local speciality of Gache 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.

Hexham. The guys visit a restaurant in Northumberland with an 18-course tasting menu and a Michelin star. They help the owners connect with local producers.

Social Sensations. Ree tries her hand at internet-famous eats! Delicious dishes include Mexican birria tacos, burnt cheesecake with blackberries and corn ribs.

From The Freezer. Ree turns everyday frozen ingredients into delicious dishes! On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs.

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

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

All Italian. Ina Garten shares her take on Italian classics. She makes crispy chicken with lemon orzo, shrimp and linguine fra diavolo and an Italian cheese board.

Bake It Delicious. Ina Garten prepares a marvellous make-ahead truffled mac and cheese. Plus, she puts a new spin on a bittersweet chocolate cake that everyone adores!

Victorian. Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

Patisserie. It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

The Aeolian Islands. Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Puglia. Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Good Eggs. Tom showcases the magic properties of eggs. Custard tart is on the menu, and Tom shares how to make foolproof white chocolate and lemon soufflés.

Italian Job. Tom's menu includes wild boar lasagne, sausage and fennel rigatoni and tiramisu pots. Chef Sarah takes control when a rush of orders hits the kitchen.

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.