It's a chocolate lover's dream in this episode of Loving Gluten Free! Helen elevates dessert with a creamy chocolate roulade and fluffy muesli muffins topped with white chocolate.

Adam, culinary pro Marion Grasby and comedy pro Becky Lucas have three delicious recipes for one pan spicy beef night on The Cook Up!

It's a sizzling night on The Cook Up as Adam and his hotshot guests, chef Duncan Welgemoed and actor Jillian Nguyen, make some sensational sizzling food.

Talk about a deliciously difficult decision: Adam and his guests, ice cream expert Terri Mercieca and cookie CEO Brooke Bellamy must choose between cookies or cream.

Adam and his guests, globally acclaimed food writer Emiko Davies and hatted chef Alessandro Pavoni put the 'fun' in 'fungi' with a night of mouth-watering mushroom recipes.

Jung Eun Chae from Chae restaurant and Ukrainian chef Ivegen Klopotenko are in the kitchen with Adam, cooking with fermented ingredients.

To wrap up the season, Helen serves up a feast of flavours! On the menu are her sticky, finger-licking pork ribs paired with a refreshing Asian crunch salad, followed by beef ravioli and a fluffy ricotta loaf bursting with lemon and blackberries.

Giada De Laurentiis heads to Palm Springs with her daughter and boyfriend, where she creates a poolside al fresco feast with pasta, make-your-own flank steak hoagies and almond butter brownies.

Like beer and wine, cheese is a fermented product. This is the revealing story of the battle between good and evil microbes in the making of some of the world's most desirable cheeses.

James ventures to the city of Lyon, known as the gastronomic capital of France, to explore the two sides of the culinary scene. In his own kitchen, James shows us how to make creme brulee.

Paula is back in Tennessee where she sees her own skillet being forged, rides a cable car in the Smoky mountains, learns the art of making the perfect cornbread and tastes moonshine.

David's celebration of authentic Thai cuisine is represented in his greatest dishes; orange curry and yam pak, fruit and vegetable salad, and his mother's hard sauce.

Rick is on home turf when he visits the Tintagel area in Cornwall. Here, legend has it, the ruined castle atop the craggy, untamed cliffs is what remains of King Arthur's Camelot. But Rick's attention is fixed firmly on the ground where the local new potatoes are free of pollution and full of flavour.

In the Clovelly area of North Devon, Rick goes fishing for herring with Steve Perham, whose family have been fishermen for over 200 years. All that fresh sea air gives them a hearty appetite, so Rick fries the herring in wholemeal flour.

Tony travels to Nashville, Tennessee. This is Tony's first proper trip to the Music City, and he'll learn why it's one the nation's fastest growing cities. Like any city with massive growth, the food scene in Nashville has also taken off.

Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.

The Palio di Siena is the most famous horse race in the world. It's certainly one of the oldest. It's a centuries-old festival that combines neighbourhood rivalries, pageants and, of course, food.

From the artistic multi-course dining experience known as Kaiseki, to the everyday humble comfort foods called Obanzai, Andrew explores some of Japan's oldest culinary traditions.

Ben hundreds hits Bonnie's, Aunts Et Uncles, Gage and Tollner, and searches for the best pizza in Brooklyn.

Giada De Laurentiis heads to Palm Springs with her daughter and boyfriend, where she creates a poolside al fresco feast with pasta, make-your-own flank steak hoagies and almond butter brownies.

Like beer and wine, cheese is a fermented product. This is the revealing story of the battle between good and evil microbes in the making of some of the world's most desirable cheeses.

James ventures to the city of Lyon, known as the gastronomic capital of France, to explore the two sides of the culinary scene. In his own kitchen, James shows us how to make creme brulee.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan, from its frozen north to cherry-blossomed mainland and tropical sun-soaked south.

Paula is back in Tennessee where she sees her own skillet being forged, rides a cable car in the Smoky mountains, learns the art of making the perfect cornbread and tastes moonshine.

David's celebration of authentic Thai cuisine is represented in his greatest dishes; orange curry and yam pak, fruit and vegetable salad, and his mother's hard sauce.

Tony travels to Nashville, Tennessee. This is Tony's first proper trip to the Music City, and he'll learn why it's one the nation's fastest growing cities. Like any city with massive growth, the food scene in Nashville has also taken off.

Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.

Ben hundreds hits Bonnie's, Aunts Et Uncles, Gage and Tollner, and searches for the best pizza in Brooklyn.

Adam, culinary pro Marion Grasby and comedy pro Becky Lucas have three delicious recipes for one pan spicy beef night on The Cook Up!

It's a sizzling night on The Cook Up as Adam and his hotshot guests, chef Duncan Welgemoed and actor Jillian Nguyen, make some sensational sizzling food.

Talk about a deliciously difficult decision: Adam and his guests, ice cream expert Terri Mercieca and cookie CEO Brooke Bellamy must choose between cookies or cream.

Adam and his guests, globally acclaimed food writer Emiko Davies and hatted chef Alessandro Pavoni put the 'fun' in 'fungi' with a night of mouth-watering mushroom recipes.

Jung Eun Chae from Chae restaurant and Ukrainian chef Ivegen Klopotenko are in the kitchen with Adam, cooking with fermented ingredients.

James ventures to the city of Lyon, known as the gastronomic capital of France, to explore the two sides of the culinary scene. In his own kitchen, James shows us how to make creme brulee.

Join Adam Liaw as he revisits the highlights from his Scandinavian food adventures.

Paula is back in Tennessee where she sees her own skillet being forged, rides a cable car in the Smoky mountains, learns the art of making the perfect cornbread and tastes moonshine.

David's celebration of authentic Thai cuisine is represented in his greatest dishes; orange curry and yam pak, fruit and vegetable salad, and his mother's hard sauce.

Rick is on home turf when he visits the Tintagel area in Cornwall. Here, legend has it, the ruined castle atop the craggy, untamed cliffs is what remains of King Arthur's Camelot. But Rick's attention is fixed firmly on the ground where the local new potatoes are free of pollution and full of flavour.

In the Clovelly area of North Devon, Rick goes fishing for herring with Steve Perham, whose family have been fishermen for over 200 years. All that fresh sea air gives them a hearty appetite, so Rick fries the herring in wholemeal flour.

To wrap up the season, Helen serves up a feast of flavours! On the menu are her sticky, finger-licking pork ribs paired with a refreshing Asian crunch salad, followed by beef ravioli and a fluffy ricotta loaf bursting with lemon and blackberries.

Giada De Laurentiis heads to Palm Springs with her daughter and boyfriend, where she creates a poolside al fresco feast with pasta, make-your-own flank steak hoagies and almond butter brownies.

Like beer and wine, cheese is a fermented product. This is the revealing story of the battle between good and evil microbes in the making of some of the world's most desirable cheeses.

Jimmy Shu takes Adam on a guided tour of Darwin's street food markets where vendors cook and sell the most authentic food you can get outside of Asia.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

Nutritionist Jemma takes us to Queensland to learn about pineapple farming, and then whips up an unbelievable morning mood-booster smoothie.

Luca Ciano is back with a focus on one of the most common key ingredients in Italian cooking, garlic. From crostini to pasta to a delicate cod dish, it enhances the flavour in every recipe.

Simon shows us his recipe for dal that is to die for, gives the secret to perfect chippies, and makes an impressive apple and rhubarb crumble with a tea-infused twist.

Jimmy Doherty, Kate Quilton and Matt Tebbutt continue their global quest to answer those nagging questions about the food we eat. In this episode, they discover if the myth about there being wasps inside fresh figs is true. They also question how ostrich meat can be red if it's from a bird. Also, Kate's mission to give up added sugar reveals some shocking truths.

The teams must prove that barbecue can be eaten anytime, not just for lunch or dinner. Team captains Bobby Flay, Michael Symon and Eddie Jackson mentor their pitmasters as they attempt to show the judges just how delicious and versatile barbecue can be.

There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.

Chilli Crab, Singapore noodles with turtle, bunyjman, lea and liji liji shell in a soya chilli sauce: Every kriol cook boasts about his or her 'Chilli Crab', and Brian Bin Saaban is no exception.

Michael shows us a spin on the way spaghetti can be served by making it into a pie that is a slice of heaven. Thrown together with some grilled Radicchio, this meal is sure to satisfy any dinner party.

Justine cooks Fennel and Salami Panzanella Salad and takes a trip to New Caledonia for Mahi Mahi with Sticky Citrus Sauce.

Having cooked with salt marsh lamb for years, Marcus decides to venture out to the Romney Marshes to meet shepherd Chris and his flock. Here he learns what gives this lamb its delicate flavour.

Jamie teaches Sarah and Andre, American students studying at the University of London, how to prepare traditional British food. Recipes include fish and chips, and minted mushy peas.

Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.

Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.

Icons like the Sydney Harbour Bridge and the Sydney Opera House are famous throughout the world. But what are Australia's iconic dishes? What are some dishes we all agree are pretty tops? In this episode, we won't just be exploring iconic dishes - we'll be meeting iconic people too. But the big challenge? What one iconic dish can Adam and Poh make, that sums up the sapphire city?

It's autumn and this week Jamie is in Tuscany tracking down the nonnas who hold the key to the region's hearty farmhouse cooking.

This week's competition is in and around Liverpool, where the first to host is 42 year old construction director, David.

It's night two the Competition in Liverpool and the turn of stand-up comedian Sarah to host and she's opted for an evening of her hearty soul food.

Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.

It is summer at River Cottage. The livestock and vegetables are thriving and Michael Michaud comes over to check Hugh's vegetable garden's progress, and also admire his promised ham. He is especially pleased with Hugh's tomatillo and the two enjoy a sunny lunch of home-made mayonnaise and vegetable crudites straight from the garden.

The historic city of Toulouse is famous for its meaty sausages, and Rick can't resist cooking Toulouse sausage languedocienne. At the Victor Hugo Market, fresh fish from the Mediterranean inspires Rick to make the classic pissaladiere, a Nicoise onion tart with anchovies and black olives.

Jimmy Shu takes Adam on a guided tour of Darwin's street food markets where vendors cook and sell the most authentic food you can get outside of Asia.

Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.

Icons like the Sydney Harbour Bridge and the Sydney Opera House are famous throughout the world. But what are Australia's iconic dishes? What are some dishes we all agree are pretty tops? In this episode, we won't just be exploring iconic dishes - we'll be meeting iconic people too. But the big challenge? What one iconic dish can Adam and Poh make, that sums up the sapphire city?

It's autumn and this week Jamie is in Tuscany tracking down the nonnas who hold the key to the region's hearty farmhouse cooking.

This week's competition is in and around Liverpool, where the first to host is 42 year old construction director, David.

It's night two the Competition in Liverpool and the turn of stand-up comedian Sarah to host and she's opted for an evening of her hearty soul food.

Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.

It is summer at River Cottage. The livestock and vegetables are thriving and Michael Michaud comes over to check Hugh's vegetable garden's progress, and also admire his promised ham. He is especially pleased with Hugh's tomatillo and the two enjoy a sunny lunch of home-made mayonnaise and vegetable crudites straight from the garden.

The historic city of Toulouse is famous for its meaty sausages, and Rick can't resist cooking Toulouse sausage languedocienne. At the Victor Hugo Market, fresh fish from the Mediterranean inspires Rick to make the classic pissaladiere, a Nicoise onion tart with anchovies and black olives.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

Nutritionist Jemma takes us to Queensland to learn about pineapple farming, and then whips up an unbelievable morning mood-booster smoothie.

Luca Ciano is back with a focus on one of the most common key ingredients in Italian cooking, garlic. From crostini to pasta to a delicate cod dish, it enhances the flavour in every recipe.

Simon shows us his recipe for dal that is to die for, gives the secret to perfect chippies, and makes an impressive apple and rhubarb crumble with a tea-infused twist.

Jimmy Doherty, Kate Quilton and Matt Tebbutt continue their global quest to answer those nagging questions about the food we eat. In this episode, they discover if the myth about there being wasps inside fresh figs is true. They also question how ostrich meat can be red if it's from a bird. Also, Kate's mission to give up added sugar reveals some shocking truths.

The teams must prove that barbecue can be eaten anytime, not just for lunch or dinner. Team captains Bobby Flay, Michael Symon and Eddie Jackson mentor their pitmasters as they attempt to show the judges just how delicious and versatile barbecue can be.

There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.

Chilli Crab, Singapore noodles with turtle, bunyjman, lea and liji liji shell in a soya chilli sauce: Every kriol cook boasts about his or her 'Chilli Crab', and Brian Bin Saaban is no exception.

Michael shows us a spin on the way spaghetti can be served by making it into a pie that is a slice of heaven. Thrown together with some grilled Radicchio, this meal is sure to satisfy any dinner party.

Justine cooks Fennel and Salami Panzanella Salad and takes a trip to New Caledonia for Mahi Mahi with Sticky Citrus Sauce.

Having cooked with salt marsh lamb for years, Marcus decides to venture out to the Romney Marshes to meet shepherd Chris and his flock. Here he learns what gives this lamb its delicate flavour.

Jamie teaches Sarah and Andre, American students studying at the University of London, how to prepare traditional British food. Recipes include fish and chips, and minted mushy peas.

Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.

Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.

Icons like the Sydney Harbour Bridge and the Sydney Opera House are famous throughout the world. But what are Australia's iconic dishes? What are some dishes we all agree are pretty tops? In this episode, we won't just be exploring iconic dishes - we'll be meeting iconic people too. But the big challenge? What one iconic dish can Adam and Poh make, that sums up the sapphire city?

Adam continues exploration of Asian street foods in Darwin. He meets visits a young passionate Vietnamese foodie called Minh at his cafe Three Mothers.

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.

Kathy Tsaples from Sweet Greek shares her recipe for fasolakia (Greek green beans), and Ben and chef Kinsan make temaki sushi.

Prosecco is so much more than a celebratory drink, it can be used in an array of Italian dishes to increase the flavour profiles and make them sing. Luca shares his secrets of how to cook with prosecco and makes a light salmon pasta, a gorgeous black risotto and ends with a sparkling prosecco dessert.

Spice up the evening with a powerful sichuan and chilli tofu, and learn the secrets to vegetarian kebabs with special guest Walleed Rasheed. Pair roast cauliflower soup with some secret ingredients.

Jimmy Doherty, Kate Quilton and Matt Tebbutt aswer these questions: Is there any goodness left in canned tomatoes, or should people stick with fresh product? What part of the pig makes chewy sweets so chewy? Also, how do probiotics work in our gut?

The competitors face a challenge full of unexpected twists - and proteins. The teams go fishing and attempt to prove they can handle delicate seafood just as well as meat. Team captains Bobby Flay, Michael Symon and Eddie Jackson feel the pressure to perform and mentor their teams to claim the winning spot.

Learn how to make mouth-watering yee sang. Victor has a few tricks for slicing the perfect julienne at home, as well as some presentation tips to make your salad a showstopper.

Ali & Mitch travel with Mark north of Broome to a popular fishing spot. They make Spicy Joombood Patties with Chillie & Raw Skippy (fish) with lemon, chilli, garlic, soya & vinegar Sashimi.

When all else fails, make a roast! Michael adds some kraut and cider to crown his pork roast with veggies that gives a perfect balance to a homecooked meal.

Justine's Crispy Salmon Fingers with Sweet Potato Chips are just a treat. Neha Sen is here and she's making Red Lentil Dal with Pineapple Chutney. Justine impresses again with Celeriac and Walnut-topped Gratin with Duck.

Interested in diversifying his cooking at the small holding, Marcus decides to build a smoker. But first, he needs something to smoke in it.

Jamie teaches members of the London police force how to prepare spicy foods, including cellophane noodle salad, monkfish, and mango lassi.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

Sandra is confident with her abilities in the kitchen but wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis.

Taking inspiration from the recipes he grew up with Donal shares some firm family favourites that would be a hit in any household.

Prue invites Ravneet Gill in and shares how to make easy jellies from leftover drinks.

It's night three in Liverpool where singing hairdresser Steph is attempting to win over her guests with an evening of Spanish food.

This week's competition comes from in and around Liverpool, where fourth up is coffee shop worker Lisa, who intends to treat her guests to the delicious flavours of Mexico.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

Hugh's garden pest problems are now being rivalled inside the cottage, with an infestation of mice. Things are getting out of control and Hugh's attempts to curb the creatures are unsuccessful. Desperate measures call for unusual powers of persuasion and Hugh calls in vegan mouse charmers, Sue and Steve Smith, who prefer meditation to mutilation. But will their crystals and vocal encouragement persuade the pesky pests to relocate?

Napoleon once said that an army marches on its stomach and, having arrived in the historic town of Castelnaudary, Rick fulfils a boyhood dream by visiting the barracks of the legendary French Foreign Legion. With all the many nationalities involved in the Legion, Rick is eager to discover what the soldiers are served in their canteen. It inspires him to cook a spicy tagine with couscous, a dish resonant of North Africa and a firm favourite with the Legion D'Etrangers.

Adam continues exploration of Asian street foods in Darwin. He meets visits a young passionate Vietnamese foodie called Minh at his cafe Three Mothers.

Sandra is confident with her abilities in the kitchen but wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis.

Taking inspiration from the recipes he grew up with Donal shares some firm family favourites that would be a hit in any household.

Prue invites Ravneet Gill in and shares how to make easy jellies from leftover drinks.

It's night three in Liverpool where singing hairdresser Steph is attempting to win over her guests with an evening of Spanish food.

This week's competition comes from in and around Liverpool, where fourth up is coffee shop worker Lisa, who intends to treat her guests to the delicious flavours of Mexico.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

Hugh's garden pest problems are now being rivalled inside the cottage, with an infestation of mice. Things are getting out of control and Hugh's attempts to curb the creatures are unsuccessful. Desperate measures call for unusual powers of persuasion and Hugh calls in vegan mouse charmers, Sue and Steve Smith, who prefer meditation to mutilation. But will their crystals and vocal encouragement persuade the pesky pests to relocate?

Napoleon once said that an army marches on its stomach and, having arrived in the historic town of Castelnaudary, Rick fulfils a boyhood dream by visiting the barracks of the legendary French Foreign Legion. With all the many nationalities involved in the Legion, Rick is eager to discover what the soldiers are served in their canteen. It inspires him to cook a spicy tagine with couscous, a dish resonant of North Africa and a firm favourite with the Legion D'Etrangers.

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.

Kathy Tsaples from Sweet Greek shares her recipe for fasolakia (Greek green beans), and Ben and chef Kinsan make temaki sushi.

Prosecco is so much more than a celebratory drink, it can be used in an array of Italian dishes to increase the flavour profiles and make them sing. Luca shares his secrets of how to cook with prosecco and makes a light salmon pasta, a gorgeous black risotto and ends with a sparkling prosecco dessert.

Spice up the evening with a powerful sichuan and chilli tofu, and learn the secrets to vegetarian kebabs with special guest Walleed Rasheed. Pair roast cauliflower soup with some secret ingredients.

Jimmy Doherty, Kate Quilton and Matt Tebbutt aswer these questions: Is there any goodness left in canned tomatoes, or should people stick with fresh product? What part of the pig makes chewy sweets so chewy? Also, how do probiotics work in our gut?

The competitors face a challenge full of unexpected twists - and proteins. The teams go fishing and attempt to prove they can handle delicate seafood just as well as meat. Team captains Bobby Flay, Michael Symon and Eddie Jackson feel the pressure to perform and mentor their teams to claim the winning spot.

Learn how to make mouth-watering yee sang. Victor has a few tricks for slicing the perfect julienne at home, as well as some presentation tips to make your salad a showstopper.

Ali & Mitch travel with Mark north of Broome to a popular fishing spot. They make Spicy Joombood Patties with Chillie & Raw Skippy (fish) with lemon, chilli, garlic, soya & vinegar Sashimi.

When all else fails, make a roast! Michael adds some kraut and cider to crown his pork roast with veggies that gives a perfect balance to a homecooked meal.

Justine's Crispy Salmon Fingers with Sweet Potato Chips are just a treat. Neha Sen is here and she's making Red Lentil Dal with Pineapple Chutney. Justine impresses again with Celeriac and Walnut-topped Gratin with Duck.

Interested in diversifying his cooking at the small holding, Marcus decides to build a smoker. But first, he needs something to smoke in it.

Jamie teaches members of the London police force how to prepare spicy foods, including cellophane noodle salad, monkfish, and mango lassi.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

Sandra is confident with her abilities in the kitchen but wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis.

Taking inspiration from the recipes he grew up with Donal shares some firm family favourites that would be a hit in any household.

Adam continues his exploration of Asian street foods in Darwin. He meets a Korean born chef, Bruce, whose culinary specialties are Korean fried chicken, miso eggplant and sweet potato noodles.

Andrew travels to Louisville, KY, which boasts one of the most eclectic food scenes in the country. He digs into Southern favourites with an Asian twist: fried chicken served with a fiery sauce and comfort foods for the modern era.

Ben and wine expert Belinda discuss pairing wine with spicy food while they serve up a Keralan fish curry together.

Luca Ciano returns with another essential key ingredient: basil. Fundamental to Italian cuisine, Luca gives his recipe for basil pesto, which becomes the foundation for a delicious basil pasta.

Guaranteed to impress at BBQs, get a recipe for hemp burgers that are a sure fire winner. Simon does something different too with his Asian style guac. Zacchary Bird reinvents a classic.

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

The boundaries of barbecue are pushed even further - literally across the ocean - to explore barbecue traditions around the world. The remaining competitors need to put their own spin on an international barbecue style, and the challenge pushes some contenders far out of their comfort zone as team captains Bobby Flay, Michael Symon and Eddie Jackson watch on.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Under the guidance of Lexie Tang Wei, daughters Amy and Carol and granddaughters Lauren and Marli make their famous Chinese long soup from scratch.

Stepping outside of his backyard, Michael Symon puts his grill in the sand and whips up the ultimate beach barbeque.

Special guest Guillaume Brahimi cooks Mussels Marinieres with Grilled Baguette. Justine makes Scaloppini and Macadamia, Banana and Passionfruit Cake,.

Marcus has noticed more and more deer on his land and wants to learn what he should be doing to manage them. He goes to Knepp Estate to meet Charlie and Issy who have turned over their 3500-acre farm.

Models Jasmine, Vicki, and Polly all love to indulge in scrumptious high-carb dinners, so Jamie cooks carpaccio with baby beets, tagliatelle with saffron, and lime and basil sorbet for them.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Nadiya Hussain shares indulgent desserts to end any meal in style: cheesecake, retro jam roly polys, and the perfect frutti tutti pavlova.

Rachael is cooking up comfort food today and with this much flavor, you'd never guess that these bull's eye burgers topped with onions and blue cheese sauce are plant-based.

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables.

It's the final night of the competition in Liverpool and last up is carpet and flooring specialist Chris, who's hoping his musically inspired nosh will send him to the top of the leaderboard.

It's the first day of the competition in Bournemouth, where Pharmacist and Aesthetics Practitioner Shikha is starting the week with a traditional Indian dinner in the hope that it wows her guests.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Hugh puts the river running past his cottage to good use. It's Eel migration season and Hugh meets up with local basket maker Malcolm Seal, to try his hand at creating an eel trap.

Rick shows the French there is at least one Englishman who knows there's more to cooking than just opening a can. Soon the air is redolent with the savoury smell of lamb ragout with flageolet beans. Later, while passing under the perilously low bridges of Narbonne, Rick treats the barge crew to barbecued sardines with salad and cold rose wine. Louis, the chef on board, cooks seafood with squid ink pasta.

Adam continues his exploration of Asian street foods in Darwin. He meets a Korean born chef, Bruce, whose culinary specialties are Korean fried chicken, miso eggplant and sweet potato noodles.

Nadiya Hussain shares indulgent desserts to end any meal in style: cheesecake, retro jam roly polys, and the perfect frutti tutti pavlova.

Rachael is cooking up comfort food today and with this much flavor, you'd never guess that these bull's eye burgers topped with onions and blue cheese sauce are plant-based.

Tom's journey starts in Newlyn, the largest fishing port in England, where he's searching for sardines. Then he cooks up a tasty take on sardines on toast for the crew.

Jet Tila brings a taste of Japan with his hearty Sukiyaki that includes wagyu beef, shirataki noodles and a medley of vegetables.

It's the final night of the competition in Liverpool and last up is carpet and flooring specialist Chris, who's hoping his musically inspired nosh will send him to the top of the leaderboard.

It's the first day of the competition in Bournemouth, where Pharmacist and Aesthetics Practitioner Shikha is starting the week with a traditional Indian dinner in the hope that it wows her guests.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Hugh puts the river running past his cottage to good use. It's Eel migration season and Hugh meets up with local basket maker Malcolm Seal, to try his hand at creating an eel trap.

Rick shows the French there is at least one Englishman who knows there's more to cooking than just opening a can. Soon the air is redolent with the savoury smell of lamb ragout with flageolet beans. Later, while passing under the perilously low bridges of Narbonne, Rick treats the barge crew to barbecued sardines with salad and cold rose wine. Louis, the chef on board, cooks seafood with squid ink pasta.

Andrew travels to Louisville, KY, which boasts one of the most eclectic food scenes in the country. He digs into Southern favourites with an Asian twist: fried chicken served with a fiery sauce and comfort foods for the modern era.

Ben and wine expert Belinda discuss pairing wine with spicy food while they serve up a Keralan fish curry together.

Luca Ciano returns with another essential key ingredient: basil. Fundamental to Italian cuisine, Luca gives his recipe for basil pesto, which becomes the foundation for a delicious basil pasta.

Guaranteed to impress at BBQs, get a recipe for hemp burgers that are a sure fire winner. Simon does something different too with his Asian style guac. Zacchary Bird reinvents a classic.

The investigation into the food we eat continues. Jimmy Doherty is in Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton seeks the truth about why you can't eat your pork pink, while Matt Tebbutt examines whether food cooked in plastic oven bags is safe to eat.

The boundaries of barbecue are pushed even further - literally across the ocean - to explore barbecue traditions around the world. The remaining competitors need to put their own spin on an international barbecue style, and the challenge pushes some contenders far out of their comfort zone as team captains Bobby Flay, Michael Symon and Eddie Jackson watch on.

Victor shows how easy it is to make fresh noodles at home: all you need is flour, water and a little bit of time.

Under the guidance of Lexie Tang Wei, daughters Amy and Carol and granddaughters Lauren and Marli make their famous Chinese long soup from scratch.

Stepping outside of his backyard, Michael Symon puts his grill in the sand and whips up the ultimate beach barbeque.

Special guest Guillaume Brahimi cooks Mussels Marinieres with Grilled Baguette. Justine makes Scaloppini and Macadamia, Banana and Passionfruit Cake,.

Marcus has noticed more and more deer on his land and wants to learn what he should be doing to manage them. He goes to Knepp Estate to meet Charlie and Issy who have turned over their 3500-acre farm.

Models Jasmine, Vicki, and Polly all love to indulge in scrumptious high-carb dinners, so Jamie cooks carpaccio with baby beets, tagliatelle with saffron, and lime and basil sorbet for them.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Nadiya Hussain shares indulgent desserts to end any meal in style: cheesecake, retro jam roly polys, and the perfect frutti tutti pavlova.

Rachael is cooking up comfort food today and with this much flavor, you'd never guess that these bull's eye burgers topped with onions and blue cheese sauce are plant-based.

Adam Swanson meets Muy, a Cambodian refugee who left her home after the war and chose Darwin as her home. Muy tells Adam how she rebuilt her life and grows 70 acres of fruit and vegetables.

Andrew visits Memphis and stops at some of the city's most beloved barbecue joints. Then he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.

Ben is joined by Joe Vargetto who gives a Sicilian pasta masterclass with his cavatelli with slow-cooked rabbit.

This episode is an amazing cheese journey with Luca Ciana, focusing on the key ingredient of buffalo cheese. From snacks to mains and desserts, this cheesy episode has something for everyone.

Learn the trick to the fluffiest hummus and pair it perfectly with a golden soybean falafel pita. Alice is back in the kitchen taking breakfast to a new dimension with her chai spiced granola.

Uncovers the truth about the food we eat. Jimmy Doherty finds out what pub-grub favourite whitebait actually is. Then he goes to Latvia to learn why we can't get it in supermarkets. Kate Quilton is in America at a gigantic cattle feed lot to see whether it makes a difference what our meat eats. And Matt Tebbutt learns which confectionary treat can be deadly to man's best friend.

The competitors are challenged to stretch their imaginations and make the barbecue of the future. They explore the possibilities under the watchful eyes of team captains Flay, Michael and Eddie.

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

Steamed barramundi with ginger and shallots, soya, pickled Chinese cabbage drizzled with crunchy garlic oil and pearl shell sashimi - if there were ever a dish that took care of itself, then this would be it.

For all parents struggling to find a meal their kids will eat, this is for you!

Matt Doran is back in the kitchen with Justine, and he's making Cuban Pork Sambos. Justine cooks a Whole Reef Fish with Watermelon Salad and Creme Anglaise with Cream.

There is plenty of fresh produce growing in the kitchen garden, but one of the important ingredients that Marcus uses is salt; something he can't produce himself. He travels to Essex and learns how.

Bicycle couriers Steven and David pedal all day long in London and usually only eat sandwiches to keep them going. Jamie shows them how to prepare tasty lunches, including squashed cherry tomato salad, meatballs and calzones.

Who wants to come to brunch at Adam's? Comedian Joe White and AFLW star Akec Makur Chuot, that's who! And hopefully, you.

Jason is in one of the most popular parts of the city, Dubai Marina, exploring food that looks so good it goes viral, with a mouthwatering menu that includes baba ghanoush.

Luke begins his adventure in his family's home city of Saigon, Vietnam. Early in the morning, Luke ventures into the hustle and bustle of market life, looking for a traditional vermicelli noodle dish topped with grilled pork and herbs.

Sophie explores how her Puglian neighbours eat and cook meat. She makes orecchiette pasta with meatballs, then visits her neighbour's countryside plot to cook pasta al forno and bombette.

It's the second day of the competition in Bournemouth, where bar owner Ed is hoping his evening is going to reign supreme.

It's the third day of the competition in Bournemouth, where accountant Ksara is hoping a menu inspired by her worldwide travels will soar to success.

Who wants to come to brunch at Adam's? Comedian Joe White and AFLW star Akec Makur Chuot, that's who! And hopefully, you.

It's six months since Hugh arrived at River Cottage. His pigs are now ready for slaughter and Hugh intends to have a pork party to pay his new neighbours back for their friendship and invaluable help.

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. When he arrives in the fishing town of Sete on Bastille Day, celebrations are in full swing, with water jousting and fireworks all part of the fun. Rick cooks seafood ragout using produce fresh from the fishing boats. He also discovers the joys of the local wine, a bargain at less than one euro a litre.

Adam Swanson meets Muy, a Cambodian refugee who left her home after the war and chose Darwin as her home. Muy tells Adam how she rebuilt her life and grows 70 acres of fruit and vegetables.

Jason is in one of the most popular parts of the city, Dubai Marina, exploring food that looks so good it goes viral, with a mouthwatering menu that includes baba ghanoush.

Luke begins his adventure in his family's home city of Saigon, Vietnam. Early in the morning, Luke ventures into the hustle and bustle of market life, looking for a traditional vermicelli noodle dish topped with grilled pork and herbs.

Sophie explores how her Puglian neighbours eat and cook meat. She makes orecchiette pasta with meatballs, then visits her neighbour's countryside plot to cook pasta al forno and bombette.

It's the second day of the competition in Bournemouth, where bar owner Ed is hoping his evening is going to reign supreme.

It's the third day of the competition in Bournemouth, where accountant Ksara is hoping a menu inspired by her worldwide travels will soar to success.

Who wants to come to brunch at Adam's? Comedian Joe White and AFLW star Akec Makur Chuot, that's who! And hopefully, you.

It's six months since Hugh arrived at River Cottage. His pigs are now ready for slaughter and Hugh intends to have a pork party to pay his new neighbours back for their friendship and invaluable help.

Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. When he arrives in the fishing town of Sete on Bastille Day, celebrations are in full swing, with water jousting and fireworks all part of the fun. Rick cooks seafood ragout using produce fresh from the fishing boats. He also discovers the joys of the local wine, a bargain at less than one euro a litre.

Andrew visits Memphis and stops at some of the city's most beloved barbecue joints. Then he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.

Ben is joined by Joe Vargetto who gives a Sicilian pasta masterclass with his cavatelli with slow-cooked rabbit.

This episode is an amazing cheese journey with Luca Ciana, focusing on the key ingredient of buffalo cheese. From snacks to mains and desserts, this cheesy episode has something for everyone.

Learn the trick to the fluffiest hummus and pair it perfectly with a golden soybean falafel pita. Alice is back in the kitchen taking breakfast to a new dimension with her chai spiced granola.

Uncovers the truth about the food we eat. Jimmy Doherty finds out what pub-grub favourite whitebait actually is. Then he goes to Latvia to learn why we can't get it in supermarkets. Kate Quilton is in America at a gigantic cattle feed lot to see whether it makes a difference what our meat eats. And Matt Tebbutt learns which confectionary treat can be deadly to man's best friend.

The competitors are challenged to stretch their imaginations and make the barbecue of the future. They explore the possibilities under the watchful eyes of team captains Flay, Michael and Eddie.

Victor shares how to prepare a whole fish, as well as some tips on how to steam a whole fish when you don't have a large enough steaming basket.

Steamed barramundi with ginger and shallots, soya, pickled Chinese cabbage drizzled with crunchy garlic oil and pearl shell sashimi - if there were ever a dish that took care of itself, then this would be it.

For all parents struggling to find a meal their kids will eat, this is for you!

Matt Doran is back in the kitchen with Justine, and he's making Cuban Pork Sambos. Justine cooks a Whole Reef Fish with Watermelon Salad and Creme Anglaise with Cream.

There is plenty of fresh produce growing in the kitchen garden, but one of the important ingredients that Marcus uses is salt; something he can't produce himself. He travels to Essex and learns how.

Bicycle couriers Steven and David pedal all day long in London and usually only eat sandwiches to keep them going. Jamie shows them how to prepare tasty lunches, including squashed cherry tomato salad, meatballs and calzones.

Who wants to come to brunch at Adam's? Comedian Joe White and AFLW star Akec Makur Chuot, that's who! And hopefully, you.

Jason is in one of the most popular parts of the city, Dubai Marina, exploring food that looks so good it goes viral, with a mouthwatering menu that includes baba ghanoush.

Two-time winner of the Best Laksa Award, Jason's eatery in the Galleria attracts people from all over the world to try out his soup.

Andrew travels to Houston, TX, one of the most dynamic and underrated food scenes in the United States. He digs into some classic Tex-Mex fare and loads up on the best brisket in town.

Ben makes Carolina Reaper chilli sauce, and resident nutritionist Jemma makes a healthy fish and chips dish for a great dinner alternative.

Salumi is quintessential to Italian cooking, and Luca highlights three of his favourites with recipes including pancetta, prosciutto cotto, and guanciale in three epic Italian dishes.

Simon brightens the day with a tropical and summery dessert using pineapples. Thanh Truong gives his family recipe for turmeric pancakes, and when life gives you lemons, you also make lemon cream.

Jimmy Doherty is in Greece, where he learns that Greek yogurt production creates a troublesome by-product. Kate Quilton heads out to the Atlas Mountains in Morocco to uncover the secrets of saffron fraud. And Matt Tebbutt finds out why you can't eat kidney beans raw.

To decide who deserves the grand prize and supreme barbecue bragging rights, Bobby, Michael and Eddie watch on as the judges throw down the ultimate barbecue gauntlet: a supersized, all-day competition filled with high stakes and surprises.

What does a chef eat when he's at home? For Victor it's claypot rice. It's a one-pot dish that's soft, crispy, chewy and savoury all in one. Victor talks through which claypot is best to use, and how you can achieve fluffy rice plus a crispy bottom layer without burning.

Ali and Mitch travel two hours north of Broome to a tourist camping destination named Goobaragun and spend the day with Kathleen Cox. They make Blue Bone Soup & Chilli Fish.

Paying homage to his favorite Chowder House on the east coast, Michael is preparing a Fluke Milanese and adding some flare with a radish salad on top.

Join Justine for Turmeric Chicken and Ricotta Dumplings with Pumpkin and Crispy Sage. Trish McKenzie returns to the kitchen for Christmas Chocolate Fudge Puddings.

One of Marcus's favourite things about the farm is having livestock grazing on the fields. To expand his herd, he visits the nearby Buckhurst estate to learn about traditional Sussex cattle.

Jamie treats the men renovating his flat to a 'thank you' meal. Dishes include chickpea and leek soup, braised lamb shanks, and English trifle.

It's Easy Entertaining with The Cook Up and if you find grilling to be thrilling, you'll love comedian Nikki Britton, chef Joel Bennetts and Adam's glorious grills.

Jimmy learns why Clydesdale horses still rule supreme as farm workers over tractors and trucks; then heads to Te Waihora Lake Ellesmere and learns about the traditional Maori food basket.

Pro cook & designer Ellen Bennett works with homeowners to reimagine their kitchens through a chef's eyes.

Step into the Malaysian cuisine as Justine kicks off her journey in Penang's bustling markets, guided by Pearly Kee. She also offers her creative spin on beloved Malaysian dishes.

It's the fourth day of the competition in Bournemouth where sales manager Andy is hoping a vegetarian Indian menu will wow his guests.

It's the final night of the competition in Bournemouth and it's the turn of driving instructor Sarah who is aiming to dazzle her guests with a wedding themed evening.

It's Easy Entertaining with The Cook Up and if you find grilling to be thrilling, you'll love comedian Nikki Britton, chef Joel Bennetts and Adam's glorious grills.

It's a year since Hugh arrived at River Cottage and he's expanding his operation. He's rented the field over the river and sets off to buy some livestock.

It's the last leg of Rick's culinary cruise through France, but the country still has plenty of delicious reasons not to hasten its end. Stopping off at the ancient, historic town of Aigues Mort, Rick finds its famous aromatic sea salt perfect for a recipe of roast local Black Sea bream and sweet, succulent tomatoes. Later, Rick has a rendezvous with fellow chef and close friend Simon Hopkinson and together they sample the perfect bouillabaisse - a fitting end to a memorable journey.

Two-time winner of the Best Laksa Award, Jason's eatery in the Galleria attracts people from all over the world to try out his soup.

Jimmy learns why Clydesdale horses still rule supreme as farm workers over tractors and trucks; then heads to Te Waihora Lake Ellesmere and learns about the traditional Maori food basket.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Pro cook & designer Ellen Bennett works with homeowners to reimagine their kitchens through a chef's eyes.

Step into the Malaysian cuisine as Justine kicks off her journey in Penang's bustling markets, guided by Pearly Kee. She also offers her creative spin on beloved Malaysian dishes.

It's the fourth day of the competition in Bournemouth where sales manager Andy is hoping a vegetarian Indian menu will wow his guests.

It's the final night of the competition in Bournemouth and it's the turn of driving instructor Sarah who is aiming to dazzle her guests with a wedding themed evening.

It's Easy Entertaining with The Cook Up and if you find grilling to be thrilling, you'll love comedian Nikki Britton, chef Joel Bennetts and Adam's glorious grills.

It's a year since Hugh arrived at River Cottage and he's expanding his operation. He's rented the field over the river and sets off to buy some livestock.

It's the last leg of Rick's culinary cruise through France, but the country still has plenty of delicious reasons not to hasten its end. Stopping off at the ancient, historic town of Aigues Mort, Rick finds its famous aromatic sea salt perfect for a recipe of roast local Black Sea bream and sweet, succulent tomatoes. Later, Rick has a rendezvous with fellow chef and close friend Simon Hopkinson and together they sample the perfect bouillabaisse - a fitting end to a memorable journey.

Andrew travels to Houston, TX, one of the most dynamic and underrated food scenes in the United States. He digs into some classic Tex-Mex fare and loads up on the best brisket in town.

Ben makes Carolina Reaper chilli sauce, and resident nutritionist Jemma makes a healthy fish and chips dish for a great dinner alternative.

Salumi is quintessential to Italian cooking, and Luca highlights three of his favourites with recipes including pancetta, prosciutto cotto, and guanciale in three epic Italian dishes.

Simon brightens the day with a tropical and summery dessert using pineapples. Thanh Truong gives his family recipe for turmeric pancakes, and when life gives you lemons, you also make lemon cream.

Jimmy Doherty is in Greece, where he learns that Greek yogurt production creates a troublesome by-product. Kate Quilton heads out to the Atlas Mountains in Morocco to uncover the secrets of saffron fraud. And Matt Tebbutt finds out why you can't eat kidney beans raw.

To decide who deserves the grand prize and supreme barbecue bragging rights, Bobby, Michael and Eddie watch on as the judges throw down the ultimate barbecue gauntlet: a supersized, all-day competition filled with high stakes and surprises.

What does a chef eat when he's at home? For Victor it's claypot rice. It's a one-pot dish that's soft, crispy, chewy and savoury all in one. Victor talks through which claypot is best to use, and how you can achieve fluffy rice plus a crispy bottom layer without burning.

Ali and Mitch travel two hours north of Broome to a tourist camping destination named Goobaragun and spend the day with Kathleen Cox. They make Blue Bone Soup & Chilli Fish.

Paying homage to his favorite Chowder House on the east coast, Michael is preparing a Fluke Milanese and adding some flare with a radish salad on top.

Join Justine for Turmeric Chicken and Ricotta Dumplings with Pumpkin and Crispy Sage. Trish McKenzie returns to the kitchen for Christmas Chocolate Fudge Puddings.

One of Marcus's favourite things about the farm is having livestock grazing on the fields. To expand his herd, he visits the nearby Buckhurst estate to learn about traditional Sussex cattle.

Jamie treats the men renovating his flat to a 'thank you' meal. Dishes include chickpea and leek soup, braised lamb shanks, and English trifle.

It's Easy Entertaining with The Cook Up and if you find grilling to be thrilling, you'll love comedian Nikki Britton, chef Joel Bennetts and Adam's glorious grills.

Jimmy learns why Clydesdale horses still rule supreme as farm workers over tractors and trucks; then heads to Te Waihora Lake Ellesmere and learns about the traditional Maori food basket.

Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Australia and New Zealand.

Andrew travels to Houston, TX, one of the most dynamic and underrated food scenes in the United States. He digs into some classic Tex-Mex fare and loads up on the best brisket in town.

Ben makes Carolina Reaper chilli sauce, and resident nutritionist Jemma makes a healthy fish and chips dish for a great dinner alternative.

Salumi is quintessential to Italian cooking, and Luca highlights three of his favourites with recipes including pancetta, prosciutto cotto, and guanciale in three epic Italian dishes.

Simon brightens the day with a tropical and summery dessert using pineapples. Thanh Truong gives his family recipe for turmeric pancakes, and when life gives you lemons, you also make lemon cream.

The Viktualienmarkt in Munich developed from an original farmers' market to a popular market for gourmets. The market also hosts a number of traditional and folkloric events, such as weighing celebrities, gardeners' day, opening of the asparagus season, and dance of the market women on Shrove Tuesday.

Placed in the middle of Palermo's ancient streets, Ballaro is one of the oldest street markets in the city, and one of the most lively and picturesque in Sicily. Arabic influences are prevalent here, starting from the traditional abbanniata, the musical slogans vendors sings to promote their goods.

Rachel Khoo gives us her culinary tips and tricks of the trade for creating breathtaking food at home. With Rachel's knowledge and hints, ordinary ingredients can be elevated into extraordinary meals.

Giada De Laurentiis is making some of her favourite family recipes, from gnocchi with butter thyme sauce, to gorgeous stuffed tomatoes.

This episode, everyday home cooks put three homegrown recipes to the test. Will Hayden Quinn's Vietnamese surf 'n' turf rock the boat? Will Analiese Gregory's rabbit stew send them hopping mad? And will Maggie Beer charm with her chocolate tart?

Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.

Restaurateur Thomasina Miers takes Fred to South Wales and explores some wild places to eat from, including an ancient inn.

Judi visits the archaeological site of Delphi and decides which goddess she would be.

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. He continues his trip across the country where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Finally, Rick visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

Sushi master Masa takes Tony back to his roots, to explore his own past and see firsthand what has changed in his homeland, and what has remained the same.

David spends time at Agriturismo La Selva, just outside of Siena, where owner Carlotta Pometti, one of the youngest winemakers in Italy, and her family host guests from all over the world.

Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions, from regionally fished Kano crab to sushi built using aged rice.

Ben Hundreds explores heritage-inspired spots in Boston including La Royal, Bronwyn and Wusong Road.

Rachel Khoo gives us her culinary tips and tricks of the trade for creating breathtaking food at home. With Rachel's knowledge and hints, ordinary ingredients can be elevated into extraordinary meals.

Restaurateur Thomasina Miers takes Fred to South Wales and explores some wild places to eat from, including an ancient inn.

Judi visits the archaeological site of Delphi and decides which goddess she would be.

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. He continues his trip across the country where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Finally, Rick visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

Sushi master Masa takes Tony back to his roots, to explore his own past and see firsthand what has changed in his homeland, and what has remained the same.

Ben Hundreds explores heritage-inspired spots in Boston including La Royal, Bronwyn and Wusong Road.

Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions, from regionally fished Kano crab to sushi built using aged rice.

The Viktualienmarkt in Munich developed from an original farmers' market to a popular market for gourmets. The market also hosts a number of traditional and folkloric events, such as weighing celebrities, gardeners' day, opening of the asparagus season, and dance of the market women on Shrove Tuesday.

Placed in the middle of Palermo's ancient streets, Ballaro is one of the oldest street markets in the city, and one of the most lively and picturesque in Sicily. Arabic influences are prevalent here, starting from the traditional abbanniata, the musical slogans vendors sings to promote their goods.

Rachel Khoo gives us her culinary tips and tricks of the trade for creating breathtaking food at home. With Rachel's knowledge and hints, ordinary ingredients can be elevated into extraordinary meals.

Giada De Laurentiis is making some of her favourite family recipes, from gnocchi with butter thyme sauce, to gorgeous stuffed tomatoes.

This episode, everyday home cooks put three homegrown recipes to the test. Will Hayden Quinn's Vietnamese surf 'n' turf rock the boat? Will Analiese Gregory's rabbit stew send them hopping mad? And will Maggie Beer charm with her chocolate tart?

Marion explores family traditions, from Mama Noi's spring rolls to homemade miso and Korean beef stew, celebrating the way food connects generations and cultures.

Restaurateur Thomasina Miers takes Fred to South Wales and explores some wild places to eat from, including an ancient inn.

Judi visits the archaeological site of Delphi and decides which goddess she would be.

Rick takes a train to Phuket to learn the art of hot and sour tom yum goong, the culinary icon of Thailand. He continues his trip across the country where he meets up with one of his heroes, David Thompson, a man who has devoted his professional life to understanding Thai cuisine. Finally, Rick visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.

David spends time at Agriturismo La Selva, just outside of Siena, where owner Carlotta Pometti, one of the youngest winemakers in Italy, and her family host guests from all over the world.

Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions, from regionally fished Kano crab to sushi built using aged rice.

Ben Hundreds explores heritage-inspired spots in Boston including La Royal, Bronwyn and Wusong Road.

Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Who wants to come to brunch at Adam's? Comedian Joe White and AFLW star Akec Makur Chuot, that's who! And hopefully, you.

It's Easy Entertaining with The Cook Up and if you find grilling to be thrilling, you'll love comedian Nikki Britton, chef Joel Bennetts and Adam's glorious grills.

Rachel Khoo shares her favorite recipes that she loves to make in her own kitchen. She creates a speedy lentil dal with homemade flatbread, oozing with cheese.

As a busy mum, Chef Giada De Laurentiis is constantly challenged to come up with healthy recipes. Giada's recipes go way beyond hiding vegetables, and include her own special spin on kid favourites like fries and pancakes.

This is the story of the battle to allow Australians to make and enjoy world-class cheese. There are just four raw-milk artisan cheese-makers in Australia.

On the stunning Lake Annecy, James cooks dishes showcasing delicious local tomatoes, red mullet and lobster. Then pastry chef Philippe Rigollot samples his extraordinary creations.

In episode four, Paula shares a home-cooked meal with Brad McFadden whose ancesters are Scots-Irish. She samples some delicious fruit liqueurs and visits Mack's Apple Farm.

Classically trained Richard Bainbridge rose quickly through the ranks. He now shares his four greatest dishes - prawn cocktail, roasted quail, a classic lemon tart, and Nan's freestanding trifle.

Rick and Chalky travel to Loch Torridon in Scotland to go fishing with John McGreggor for langoustines. Here the prawns are protected by the Marien Stewardship Council, which has awarded its seal of approval to the fishermen for practising a sustainable fishery.

Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he then grills. He also makes a consomme and enjoys a beach barbecue, before sprucing himself up for a feast at a Maderian club restaurant.

Tony's Roman holiday takes a cinematic turn. Shot in anamorphic widescreen, a first for the show, this episode is an homage to Italian films of the 1960s and '70s.

Chef and owner of Canberra's Lolo and Lola's, Kim Cudia-Prieto cooks a specialty dish called Kinamatisan Manok using classic ingredients that are local to her hometown.

Florence is the birthplace of gelato, so naturally, that's where David meets up with top gelato maker Vetulio Bondi.

Andrew Zimmern explores the multicultural cuisine of Phoenix. A heavy Mexican influence is present throughout the restaurant scene in dishes like chilaquiles and pazole.

Ben Hundreds hits cutting edge concepts in NYC like Contra, Wildair, Madame Vo and Dhamaka, an explosive Indian eatery. Plus shopping, art and best sandwiches.

Rachel Khoo shares her favorite recipes that she loves to make in her own kitchen. She creates a speedy lentil dal with homemade flatbread, oozing with cheese.

This is the story of the battle to allow Australians to make and enjoy world-class cheese. There are just four raw-milk artisan cheese-makers in Australia.

On the stunning Lake Annecy, James cooks dishes showcasing delicious local tomatoes, red mullet and lobster. Then pastry chef Philippe Rigollot samples his extraordinary creations.

There are a few tips for making restaurant-quality dumplings at home, from working the meat to create a springy texture, to cooking them just right. Victor shares his secrets to create delicious, foolproof dumplings.

In episode four, Paula shares a home-cooked meal with Brad McFadden whose ancesters are Scots-Irish. She samples some delicious fruit liqueurs and visits Mack's Apple Farm.

Classically trained Richard Bainbridge rose quickly through the ranks. He now shares his four greatest dishes - prawn cocktail, roasted quail, a classic lemon tart, and Nan's freestanding trifle.

Tony's Roman holiday takes a cinematic turn. Shot in anamorphic widescreen, a first for the show, this episode is an homage to Italian films of the 1960s and '70s.

Chef and owner of Canberra's Lolo and Lola's, Kim Cudia-Prieto cooks a specialty dish called Kinamatisan Manok using classic ingredients that are local to her hometown.

Florence is the birthplace of gelato, so naturally, that's where David meets up with top gelato maker Vetulio Bondi.

Set your timer because Adam and his guests, comedian Urvi Majumdar and chef Tom Hitchcock are making their best 20 minute chicken dishes.

What pasta recipes do Adam and his guests, pastry prince Adriano Zumbo and comedy queen Alex Ward, come back to again and again? Find out as they make their forever pastas.

If you're hungry and in a hurry, chef Grant King, musician Sarah McLeod and Adam have everything you need for a quick flavour fix.

Who wants to come to brunch at Adam's? Comedian Joe White and AFLW star Akec Makur Chuot, that's who! And hopefully, you.

It's Easy Entertaining with The Cook Up and if you find grilling to be thrilling, you'll love comedian Nikki Britton, chef Joel Bennetts and Adam's glorious grills.

Rachel Khoo shares her favorite recipes that she loves to make in her own kitchen. She creates a speedy lentil dal with homemade flatbread, oozing with cheese.

As a busy mum, Chef Giada De Laurentiis is constantly challenged to come up with healthy recipes. Giada's recipes go way beyond hiding vegetables, and include her own special spin on kid favourites like fries and pancakes.

This is the story of the battle to allow Australians to make and enjoy world-class cheese. There are just four raw-milk artisan cheese-makers in Australia.

On the stunning Lake Annecy, James cooks dishes showcasing delicious local tomatoes, red mullet and lobster. Then pastry chef Philippe Rigollot samples his extraordinary creations.

Chef and owner of Canberra's Lolo and Lola's, Kim Cudia-Prieto cooks a specialty dish called Kinamatisan Manok using classic ingredients that are local to her hometown.

In episode four, Paula shares a home-cooked meal with Brad McFadden whose ancesters are Scots-Irish. She samples some delicious fruit liqueurs and visits Mack's Apple Farm.

Classically trained Richard Bainbridge rose quickly through the ranks. He now shares his four greatest dishes - prawn cocktail, roasted quail, a classic lemon tart, and Nan's freestanding trifle.

Rick and Chalky travel to Loch Torridon in Scotland to go fishing with John McGreggor for langoustines. Here the prawns are protected by the Marien Stewardship Council, which has awarded its seal of approval to the fishermen for practising a sustainable fishery.

Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he then grills. He also makes a consomme and enjoys a beach barbecue, before sprucing himself up for a feast at a Maderian club restaurant.

Harmiati and her husband opened a takeaway shop 20 years ago, providing them with a way to integrate into the community through sharing traditional Indonesian recipes.

Andrew discovers the true soul of Oakland, CA, as he visits a cosy breakfast joint, samples some of the city's freshest fare at Swan's Market, and makes his way to the Fruitvale neighbourhood for a taste of Cambodia.

Ben kicks this episode off with a breakfast extravaganza, cooking up his twice-baked souffle and silky smooth hollandaise sauce.

Olive lovers rejoice. Luca sources a selection of some of the best olives to showcase in his recipes. On the menu, a sublime pasta, fluffy home-made focaccia and stuffed olives.

Simon shows his trick to the crispiest refried bean empanadas, and gives the low down on plant-based feta which he uses to top off a vibrant and summery salad. Tim shares his tips for homemade pizza.

Jimmy Doherty discovers that everyone's favourite supplement, Omega 3, could have an uncertain future. Kate Quilton travels to piggy paradise in Spain to look into why Iberico ham is so expensive. And Matt Tebbutt investigates how white chocolate can be made from a brown cocoa bean.

Mary offers four exciting ways to expand your chicken repertoire so it will never be boring or dry again.

Lidia cooks up recipes that all your guests will love, no matter whom you are hosting - sausages and apples, a flavourful one-pot meal that is great for family-style dining.

Ali and Mitch travel north of Broome on Djabber Djabber country. They make whiting soup with chilli, garlic, and ginger and mullet soup with black bean.

Hayden cooks up breakfast for the lifeguards after a surf, then heads off to the markets with his mate Daiki. They pick up some local Northern Beaches honey before cooking on the Manly Harbour.

Justine's back with some amazing recipes today. Join her for Beef Massaman, Pork Chops and a Salted Caramel Self Saucing Pudding.

In an attempt to deter any duckling-stealing predators, Marcus puts his scarecrow-making to the test. He also enters his scarecrow into the local Framfield Scarecrow Festival's annual contest.

Jamie cooks up a range of vegetarian dishes, including a mushroom sarnie, tagliatelle, and pecan and vanilla ice cream.

Adam, chef Yumi Nagaya and comedian Takashi Wakasugi celebrate the brilliance of Japan's one-coin meals with three brilliant recipes.

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

Australia's national capital is like no other, it's a city built on lunches. From the middle east to Asia - what filling do we like best?

This week Jamie is in the buzzing Italian capital tracking down fast fresh and easy recipes that busy Romans cook every day.

This week's competition is in Northern Ireland, where first to host is single mum of two, weddings and events business owner, Kerry. Kerry hopes to dazzle her guests by putting on a Mexican Fiesta.

This week's competition is in Northern Ireland, where third to host is writer and illustrator Kate.

Adam, chef Yumi Nagaya and comedian Takashi Wakasugi celebrate the brilliance of Japan's one-coin meals with three brilliant recipes.

Two of Fearnley-Whittingstall's chickens aren't acclimating to their coop, so he sells them at the annual poultry auction and buys three new birds.

Rick begins the series on home ground: Cornwall. Against a backdrop of stunning scenery, he samples clotted cream and saffron cakes, and visits a specialist pasty shop at the Lizard peninsula to find out how to make the perfect traditional oggie.

Harmiati and her husband opened a takeaway shop 20 years ago, providing them with a way to integrate into the community through sharing traditional Indonesian recipes.

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

Australia's national capital is like no other, it's a city built on lunches. From the middle east to Asia - what filling do we like best?

This week Jamie is in the buzzing Italian capital tracking down fast fresh and easy recipes that busy Romans cook every day.

This week's competition is in Northern Ireland, where first to host is single mum of two, weddings and events business owner, Kerry. Kerry hopes to dazzle her guests by putting on a Mexican Fiesta.

This week's competition is in Northern Ireland, where third to host is writer and illustrator Kate.

Adam, chef Yumi Nagaya and comedian Takashi Wakasugi celebrate the brilliance of Japan's one-coin meals with three brilliant recipes.

Two of Fearnley-Whittingstall's chickens aren't acclimating to their coop, so he sells them at the annual poultry auction and buys three new birds.

Rick begins the series on home ground: Cornwall. Against a backdrop of stunning scenery, he samples clotted cream and saffron cakes, and visits a specialist pasty shop at the Lizard peninsula to find out how to make the perfect traditional oggie.

Andrew discovers the true soul of Oakland, CA, as he visits a cosy breakfast joint, samples some of the city's freshest fare at Swan's Market, and makes his way to the Fruitvale neighbourhood for a taste of Cambodia.

Ben kicks this episode off with a breakfast extravaganza, cooking up his twice-baked souffle and silky smooth hollandaise sauce.

Olive lovers rejoice. Luca sources a selection of some of the best olives to showcase in his recipes. On the menu, a sublime pasta, fluffy home-made focaccia and stuffed olives.

Simon shows his trick to the crispiest refried bean empanadas, and gives the low down on plant-based feta which he uses to top off a vibrant and summery salad. Tim shares his tips for homemade pizza.

Jimmy Doherty discovers that everyone's favourite supplement, Omega 3, could have an uncertain future. Kate Quilton travels to piggy paradise in Spain to look into why Iberico ham is so expensive. And Matt Tebbutt investigates how white chocolate can be made from a brown cocoa bean.

Mary offers four exciting ways to expand your chicken repertoire so it will never be boring or dry again.

Lidia cooks up recipes that all your guests will love, no matter whom you are hosting - sausages and apples, a flavourful one-pot meal that is great for family-style dining.

Ali and Mitch travel north of Broome on Djabber Djabber country. They make whiting soup with chilli, garlic, and ginger and mullet soup with black bean.

Hayden cooks up breakfast for the lifeguards after a surf, then heads off to the markets with his mate Daiki. They pick up some local Northern Beaches honey before cooking on the Manly Harbour.

Justine's back with some amazing recipes today. Join her for Beef Massaman, Pork Chops and a Salted Caramel Self Saucing Pudding.

In an attempt to deter any duckling-stealing predators, Marcus puts his scarecrow-making to the test. He also enters his scarecrow into the local Framfield Scarecrow Festival's annual contest.

Jamie cooks up a range of vegetarian dishes, including a mushroom sarnie, tagliatelle, and pecan and vanilla ice cream.

Adam, chef Yumi Nagaya and comedian Takashi Wakasugi celebrate the brilliance of Japan's one-coin meals with three brilliant recipes.

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

Australia's national capital is like no other, it's a city built on lunches. From the middle east to Asia - what filling do we like best?

Adam meets possibly the hardest working cook in the NT, Ozzie, who is renowned for his poh pia tod, small, delicious Thai spring rolls.

Andrew heads to Reno for a food scene that loves to entertain. He embraces Reno's small-town pride as he savours homemade meatballs and ravioli, gets a taste of Basque culture, and meets some forward-thinking chefs.

Ben is joined by wine expert Adam to cook up a perfect steak with potato gratin as they talk about the wine and produce of the Geographe region of Western Australia.

It's a gorgonzola kind of day in the kitchen with Luca Ciano. Featuring elegant Italian dishes such as figs with gorgonzola, mini polentine and a refined gnocchi dish worthy of any restaurant.

Get maximum flavour from vegetables with a killer recipe for green beans and tips on taking cauliflower to the next level. Simon makes a sofrito with strawberries, and Tobie makes a homestyle snack.

Jimmy Doherty wonders what we're paying for in mineral water and investigates tap water. Kate finds out what the vegetable is in your vegetable oil and learns the truth about how it's manufactured. And Matt Tebbutt discovers that the reason why shop-bought pies don't spill out their gravy.

Preparing a meal for a special someone is nerve-racking for cooks at any level. Mary settles your nerves for date night by serving up four recipes sure to impress your special guest while you maintain your chill.

Italians love cheese, and back in the kitchen, Lidia shares her favourite cheesy appetisers - baked goat cheese, fava, and artichoke dip, baked to golden perfection; and lastly, stuffed vegetables.

Mushroom Chicken with Vermicelli and Gubinge Custard - Mushroom and Chicken is a popular dish in Kriol cooking. Handed down by families who had a Chinese connection, this dish has many variations.

Hayden heads north to visit a free-range chicken farmer and cooks up a favourite chicken dish. Then we meet some friends and Hayden shows us his take on the beer-can chicken.

Kangaroo and Chicken are both on the menu today and as usual Justine has some fantastic ways to serve them.

Marcus investigates unusual food flavours that he can use in cooking. From foraging for edible produce to experimenting with his smoker to make chilli butter.

Greg and Junior are both stand-up comedians, and have a terrible diet of take-out and beer. Jamie shows them how to make quick and easy foods.

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

Trevor fancies himself more of a bartender than cook. He hopes to wow his girlfriend, Leah, who he calls the 'Queen of Cuisine', with Curtis on his side.

By the time Friday rolls around there is often a fridge full of odds and ends you want to use up before getting the big shop done. Learn how to make the most of them!

Prue is joined by Ruby Wax to make a warm salad with beef and a version with tofu.

Sales executive Julie manifests good vibes on her positively purple night. But when her violet visions leave one guest perplexed, will there be more manifesting than digesting?

Emmanuella aims to spice up her night by kicking and twerking her way to the top spot. But is dry chicken and a hair in their fare what her guests really, really want?

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

Hugh's landlord, Antony Hichens, is holding a Medieval Fair to raise funds for charity and Hugh has offered to donate one of his pigs. Antony and his wife Sczerina come down to the pig-pen to see which one should end up on the spit.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

Adam meets possibly the hardest working cook in the NT, Ozzie, who is renowned for his poh pia tod, small, delicious Thai spring rolls.

Trevor fancies himself more of a bartender than cook. He hopes to wow his girlfriend, Leah, who he calls the 'Queen of Cuisine', with Curtis on his side.

By the time Friday rolls around there is often a fridge full of odds and ends you want to use up before getting the big shop done. Learn how to make the most of them!

Prue is joined by Ruby Wax to make a warm salad with beef and a version with tofu.

Sales executive Julie manifests good vibes on her positively purple night. But when her violet visions leave one guest perplexed, will there be more manifesting than digesting?

Emmanuella aims to spice up her night by kicking and twerking her way to the top spot. But is dry chicken and a hair in their fare what her guests really, really want?

It's a night of timeless Lebanese flavours, as podcast host Ash London and Rumi Melbourne's Joseph Abboud join Adam in The Cook Up kitchen.

Hugh's landlord, Antony Hichens, is holding a Medieval Fair to raise funds for charity and Hugh has offered to donate one of his pigs. Antony and his wife Sczerina come down to the pig-pen to see which one should end up on the spit.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

Andrew heads to Reno for a food scene that loves to entertain. He embraces Reno's small-town pride as he savours homemade meatballs and ravioli, gets a taste of Basque culture, and meets some forward-thinking chefs.

Ben is joined by wine expert Adam to cook up a perfect steak with potato gratin as they talk about the wine and produce of the Geographe region of Western Australia.

It's a gorgonzola kind of day in the kitchen with Luca Ciano. Featuring elegant Italian dishes such as figs with gorgonzola, mini polentine and a refined gnocchi dish worthy of any restaurant.

Get maximum flavour from vegetables with a killer recipe for green beans and tips on taking cauliflower to the next level. Simon makes a sofrito with strawberries, and Tobie makes a homestyle snack.

Jimmy Doherty wonders what we're paying for in mineral water and investigates tap water. Kate finds out what the vegetable is in your vegetable oil and learns the truth about how it's manufactured. And Matt Tebbutt discovers that the reason why shop-bought pies don't spill out their gravy.

Preparing a meal for a special someone is nerve-racking for cooks at any level. Mary settles your nerves for date night by serving up four recipes sure to impress your special guest while you maintain your chill.

Italians love cheese, and back in the kitchen, Lidia shares her favourite cheesy appetisers - baked goat cheese, fava, and artichoke dip, baked to golden perfection; and lastly, stuffed vegetables.

Mushroom Chicken with Vermicelli and Gubinge Custard - Mushroom and Chicken is a popular dish in Kriol cooking. Handed down by families who had a Chinese connection, this dish has many variations.

Hayden heads north to visit a free-range chicken farmer and cooks up a favourite chicken dish. Then we meet some friends and Hayden shows us his take on the beer-can chicken.

Kangaroo and Chicken are both on the menu today and as usual Justine has some fantastic ways to serve them.