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Cheesy Does It. Ina gets cheesy in the kitchen! She prepares dishes including coconut cupcakes with cream cheese icing, roasted vegetable frittata and the ultimate grilled cheese.

Back To Brooklyn. Ina and Jeffrey relive delicious memories with a trip to Brooklyn. They feast on potato latkes and homemade applesauce, and make Clam, Chilli and Parsley Pizza.

Miguel While You Were Out. Ina cooks for her friend, Miguel Flores-Vianaa. She makes panko-crusted salmon, warm French lentils, an all-American cheeseboard and chicken noodle soup.

Drill Dinner. Ina serves a delicious dinner at the fire station for hungry firefighters after a practice drill. She makes beef barley soup, sloppy Joes and pecan caramel sundaes.

Cooking With Friends. It's competition time as Ina and her friends, Eli Zabar and David Ziff, cook a Mediterranean-inspired meal. Plus, tasty three-berries pancakes for breakfast.

Rehearsal Dinner. Ina prepares a fool proof menu for any special occasion. The buffet table includes tarragon potato salad, chunky blue cheese and vegetable coleslaw.

Dare To Be Different. Ina adapts classic dishes by adding new flavours and altering the cooking method. She makes an easy Parmesan risotto and deconstructed strawberry shortcakes.

Modern Comfort. Ina makes classic comfort foods. Her friend, Mary Giuliani, helps Ina to make miniature grilled cheese sandwich canapés, French toast pudding and a seafood pot pie.

Jeffrey's Birthday Pop-Up. Ina throws Jeffrey a surprise birthday party. On the menu for the celebration is a Greek platter, spinach pie and a delicious raspberry and orange trifle.

Brunch Bunch. Ina enlists the help of a local florist and photographer to create the perfect brunch setup. In the kitchen, she makes baked blintzes with fresh blueberry sauce.

The Royal Scotsman. James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

The Cairngorms. James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

The Isle of Skye. James takes a magical trip to the Isle of Skye. He is joined by top chef and ultimate Scotsman Tony Singh as he gets inspired by local seafood.

The Shetland Islands. James's final stop is the beautiful Shetland Islands. He takes a classic car for a spin, visits a community garden and makes paella on the beach.

Pigs. Marcus Wareing heads to North Yorkshire to meet the rare Mangalitza pigs. Plus, he cooks up a feast inspired by a family favourite from his childhood.

Making It Up Isn't Making Do. Food writer Nigel Slater demonstrates how to make hot chicken cakes with a herb mayo. And, he cooks a delicious bean soup.

Marcus gets some tips on veg growing and helps local farmer Stuart with the hay bailing. Then, he makes a stunning feast that celebrates all things summer.

Leftovers. Nigel uses leftovers from his Sunday roast to make chicken salad with couscous and oranges. And, he uses surplus mash potato to create bubble and squeak cakes.

Chickens. Marcus is on the hunt for the tastiest chicken. Plus, he gets a lesson on English wines at a local vineyard and learns how to cultivate a mushroom patch.

What Grows Together Goes Together. Nigel cooks a delicious grilled lamb with feta and lemon. Plus, he makes Scottish raspberries with toasted oats and cream.

Cows. Marcus is on the lookout for the perfect cow. He heads to Shropshire in search of a rare breed and develops a special recipe for horseradish sauce.

Made For Each Other. Nigel whips up a delicious dish with sausage and a creamy mustard sauce. Plus, he makes a tasty meal using green beans, ham and cheese.

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

Opposites Attract. Nigel demonstrates how to cook a scrumptious sticky chicken with lemon and honey. Plus, he makes an ambitious dish with pork meatballs and anchovies.

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

Winter Warmers. Nigel whips up a warming Moroccan style chicken casserole that's perfect for cold winter nights. And, he makes a quick vegetable curry.

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

Sweet And Sour. Nigel explores one of the oldest, most successful culinary pairings, the art of sweet and sour. He matches pork chops and gooseberry with rhubarb and caramel sauce.

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

Surf And Turf. Nigel explores the classic culinary pairing of fish and meat. He starts by matching trout and Parma ham with lamb shanks and anchovies.

Winter Veg. Marcus plans to make the kitchen garden produce year-round veg. He develops his own compost and cooks up some special jam with a glut of plums.

Spicy And Cool. Nigel explores why spicy flavours work so well with something cooling. He matches a spicy tomato stew with a soothing yoghurt and makes a classic chicken curry.

A trip to Kent inspires Marcus to grow his own cobnuts. At the smallholding, he harvests his raspberry bushes, and creates a nutty version of Eton mess.

Soft And Crisp. Nigel explores the contrast between textures in the kitchen and how this contrast can make or break a dish. He then creates a classic savoury pie with puff pastry.

Sweet Things. Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

Celebration Bakes. Nadiya Hussain shares her favourite party cakes for any occasion, including an eight-layered honey cake and her colourful Mardi Gras-inspired king cake.

Spinning The Globe. Guy Fieri is checking out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food.

From Australian To Asian. Guy Fieri is on the lookout for worldwide flavours. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos.

Loaded, Stuffed And Fried. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.

Full Of Surprises. Guy Fieri digs into some surprising ingredients. In Santa Fe, a culinary pub serves lamb neck, and a Kansas City tapas joint dishes out duck tongue tacos.

Far-Flung Flavor. Guy Fieri heads out to grab international flavours. Dishes include shawarma and salmon souvlaki in Santa Fe and Scandinavian specialties in Kansas City, Missouri.

Pizza Plus. Guy Fieri is diving into the pie! He starts in Boston to check out a beer-crust pizza, and he visits a funky joint serving a twist on apple pie in Reno, NV.

Bagels, Biscuit And Boar. Guy Fieri digs into all kinds of flavour on his gastronomic trip. He samples wild boar spaetzle in Nevada and bagels in Massachusetts.

Unique Eats. Guy Fieri's trip takes him to joints serving unique eats. He tries lamb curry in Santa Fe, NM, pork belly banh mi in Reno, NV, and a mac-and-cheese waffle.

Between The Bread. Guy samples food piled high on bread and buns. In Washington D.C., a family-run sandwich shop serves up a corned beef hoagie and porchetta.

Smoke And Seafood. This trip, Guy fires up the smoker and dives into seafood. In Baltimore, a food truck serves killer pulled port. And in Key Largo, a restaurant smokes up fish dip.

International Appeal. Guy goes on an international culinary tour. In Stockton, he has an Asian rice noodle soup before heading to San Francisco for Puerto Rican and Cuban favourites.

Tacos, Turtles And Tri-Tip. Guy crosses the country for an eclectic mix. In Oakland, pork belly tacos and carne adovada, and in Islamorada, a local landmark serves turtle soup.

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Boise. Adam Richman visits Boise, Idaho for Frisbee-sized burgers, spicy habanero pizza, and the massive Johnny B. Goode challenge at Rockies Diner.

Baltimore. Adam Richman's search for the best grub in the USA takes him to Baltimore, Maryland, for some pit beef, blue crabs, and the Great Steak Challenge.

Detroit. Adam Richman visits Detroit, Michigan for the massive Triple Threat Pork sandwich, two duelling Coney Dog joints, and the world's biggest burger.

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

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

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

Washington, DC. Adam travels to Washington D.C. for a famed chilli half-smoke, a jumbo fish sandwich, and a giant milkshake-sandwich combo known as the Colossal Challenge.

Philadelphia. Adam heads to Philadelphia, Pennsylvania for an Italian roast pork sandwich, a mega ice cream concoction known as Mt. Vesuvius, and the Ultimate Cheesesteak Challenge.

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

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

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass.

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese.

James is in Cap d'Agde on France's coast, where he tries its world-class oysters straight from the sea and heads to Montpelier's central market in search of duck confit.

James visits Naples, the birthplace of pizza. He samples the city's café culture and finds out why they think their pizza is the best on earth! Plus, he makes coffee cheesecake.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

James visits Elounda in Crete, where discovers its local baking traditions. Plus, he prepares olive-crusted lamb pancakes and potato cake with feta and sardines.

James sails into Valencia, Spain and visits its famous market. He discovers the secret to making paella, tucks into tapas and serves up butternut squash with almond soup.

Cake Week. Judges Prue Leith and Paul Hollywood start off the competition with cake challenges! The bakers take on a retro-classic technical and a showstopper birthday cake.

Biscuit Week. It's crunch time! The bakers start off with a luxurious chocolate-coated signature bake followed by a snack with family significance for Paul.

Bread Week. The bakers take on a signature bake that's designed to be share. Plus, they must tackle a deceptive dish in the technical and finish with an ambitious showstopper.

Dairy Week. Prue and Paul set some tricky challenges for the bakers, including a technical that dates back to Henry VIII and a showstopper usually found at Indian weddings.

Pigs. Marcus Wareing heads to North Yorkshire to meet the rare Mangalitza pigs. Plus, he cooks up a feast inspired by a family favourite from his childhood.

Sugar And Spice. Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Marcus gets some tips on veg growing and helps local farmer Stuart with the hay bailing. Then, he makes a stunning feast that celebrates all things summer.

Born And Bred. Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Chickens. Marcus is on the hunt for the tastiest chicken. Plus, he gets a lesson on English wines at a local vineyard and learns how to cultivate a mushroom patch.

Hot And Cold. Nigel explores how contrasting temperatures can elevate a dish, from a twist on hot apple pie and ice cream, to fish with a lime and chilli 'vinegar'.

Cows. Marcus is on the lookout for the perfect cow. He heads to Shropshire in search of a rare breed and develops a special recipe for horseradish sauce.

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

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

Guy Fieri finds new takes on the classics! He visits a place in Palm Desert, California, that serves avocado fries and a burger with an Italian accent.

Guy Fieri hits up a joint in Knoxville, Tennessee, where the food comes straight to your car. Then, he samples spiced crab cakes in Somers Point, New Jersey.

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

Guy Fieri looks for culinary creations you can sink your teeth into! He visits a catering truck full of beef tips, shrimp, and dirty bird wings.

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

Guy takes a walk down memory lane in Morehead City, North Carolina, when he stops at a place where the hushpuppies haven't changed a bit.

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

Succulent Sandwiches. This trip, Guy digs into succulent sandwiches. In Oakland, there's a killer cheesesteak, and in Modesto, a food truck puts pastrami on pretzel bread.

Hot Meat And Cool Veg. Guy fires up some meaty meals and veggie specials. In Modesto, Portuguese sausage and lamb burgers and in Oakland, there's outrageous vegan okra gumbo.

South Beach Sizzle. Guy is hitting the hot spots of South Beach, starting with an authentic taqueria. Then, he goes to a German joint cooking standout sauerbraten and currywurst.

Smoked, Grilled And Fried. This trip, Guy is all about meat. In Miami he's joined by Charles Johnson and they try a charcuterie dishing up wild boar sausage and house-cured bacon.

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

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

Spaghetti With Bacon And Chard. Rachael Ray chooses two ingredients for a quick and simple pasta dish. She uses smoky bacon and sharp pecorino cheese and then adds earthy greens.

Portobello Cheese-Steak Fries. The secret to Rachael's cheese-steak dish is that there's no meat. Instead of beef, she uses portobello mushrooms for the perfect meat-free recipe.

Cooking Through History. Kardea Brown cooks a traditional Charleston meal with Low Country pickled shrimp salad and braised oxtails served over rice and Sea Island red peas.

Moms' Night In. Molly Yeh hosts a mother's night for her friends with salmon, colourful veggies, an upgraded classic salad, floral slushes and fruity shortcakes.

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

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

Harvest. John celebrates the Korean harvest. He samples a delicious soy sauce, makes Japchae - a famous dish with sweet potato noodles - and learns how to beat rice.

It's cake week and the bakers have a fruity challenge. Prue sets her first technical - a kids' party favourite. Plus, there's a challenging showstopper, with an illusion cake.

Paul and Prue set the remaining 11 bakers three new challenges for biscuit week. They include a tricky filling, and a showstopper that is not all fun and games.

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

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

Comfort Food. James Martin explores warm and cosy comfort desserts. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding.

Chocolate. James Martin makes chocolate the key ingredient in his desserts. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles.

Spaghetti With Bacon And Chard. Rachael Ray chooses two ingredients for a quick and simple pasta dish. She uses smoky bacon and sharp pecorino cheese and then adds earthy greens.

Portobello Cheese-Steak Fries. The secret to Rachael's cheese-steak dish is that there's no meat. Instead of beef, she uses portobello mushrooms for the perfect meat-free recipe.

#1 Dads. To celebrate her brothers for Father's Day, Kardea Brown is planning the perfect meal! She cooks up country-fried steak with white gravy.

It's Delicious Being Green. Molly Yeh celebrates St. Patrick's Day with some extra green when she makes pesto lasagna, a herby salad, minty shakes and pistachio cookies.

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

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

Harvest. John celebrates the Korean harvest. He samples a delicious soy sauce, makes Japchae - a famous dish with sweet potato noodles - and learns how to beat rice.

It's cake week and the bakers have a fruity challenge. Prue sets her first technical - a kids' party favourite. Plus, there's a challenging showstopper, with an illusion cake.

Paul and Prue set the remaining 11 bakers three new challenges for biscuit week. They include a tricky filling, and a showstopper that is not all fun and games.

Hugh Fearnley-Whittingstall and his friends prepare ten delicious fruit recipes. On the menu are a strawberry Panzanella and a rhubarb topped cheesecake.

Sweet Things. Chef Asma Khan showcases the beauty of Indian desserts, with fragrant kheer, a spiced bread and butter pudding, a chocolate treat and banana fritters.

Celebration Bakes. Nadiya Hussain shares her favourite party cakes for any occasion, including an eight-layered honey cake and her colourful Mardi Gras-inspired king cake.

Wings, Dogs And Claws. Guy visits a soul food joint in Washington serving saucy chicken wings. Plus, he samples a bacon-wrapped and deep-fried hot dog in Kansas City.

Sauced And Spiced. Guy is looking for big flavour. In Tennessee he visits a place serving lamb with Syrian spiced tomato sauce. In Minnesota a café serves wild rice French toast.

Made To Order. In Massachusetts, Guy visits an Italian eatery cooking fresh New England lobster ravioli. In Minnesota a diner serves burger patties stuffed with a range of fillings.

Fresh, Filled And Fried. Guy visits a pub in Philadelphia where they deep-fry handmade empanadas. Plus, he checks out a waterfront lobster eatery in Portland, Maine.

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

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

Old Habits Die Hard. At a restaurant in Warren, Rhode Island, Robert meets an owner who hasn't updated the menu, décor or his attitude since he opened the place 25 years earlier.

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Hugh Fearnley-Whittingstall and his friends prepare ten delicious fruit recipes. On the menu are a strawberry Panzanella and a rhubarb topped cheesecake.

Steak And Sides. Ina is producing everyone's favourite classic steakhouse recipes, but she's adding a twist. She makes sautéed wild mushrooms and crispy cornmeal-fried onion rings.

Perfect Dinner Party. Ina shows how to host the perfect dinner party without too much hassle. She uses store-bought appetizers, then she makes scallop gratins and two sweet treats.

#1 Dads. To celebrate her brothers for Father's Day, Kardea Brown is planning the perfect meal! She cooks up country-fried steak with white gravy.

It's Delicious Being Green. Molly Yeh celebrates St. Patrick's Day with some extra green when she makes pesto lasagna, a herby salad, minty shakes and pistachio cookies.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Kimchi. John learns about Korea's fermented foods. He makes a delicious kimchi fried rice, a quick cabbage kimchi alternative and his own version of kimchi and pork filled dumplings.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

Hugh Fearnley-Whittingstall and his friends prepare ten delicious fruit recipes. On the menu are a strawberry Panzanella and a rhubarb topped cheesecake.

Celebration Cakes. James Martin focuses on cakes made for special occasions. He demonstrates many beautiful celebration cakes including the classic black forest gateau.

Tarts. James Martin, one of Britain's top dessert makers, explores the many varieties of sweet tarts. But, which of his stunning tart recipes will he demonstrate.

Steak And Sides. Ina is producing everyone's favourite classic steakhouse recipes, but she's adding a twist. She makes sautéed wild mushrooms and crispy cornmeal-fried onion rings.

Perfect Dinner Party. Ina shows how to host the perfect dinner party without too much hassle. She uses store-bought appetizers, then she makes scallop gratins and two sweet treats.

One Night Only. Kardea Brown makes the perfect bites for a church fundraiser, including fried mac and cheese bites and artichoke dip-stuffed mushrooms.

Post Library Play Group. Molly Yeh hosts a brunch for Bernie's library play group featuring a tot-lined frittata, sausage sandwiches, green 'cookies' and choco-nutty pancakes.

Rick Stein goes on a pigeon shoot in Cornwall, inspiring him to cook pigeon and peas. Plus, after visiting Devon, he makes a warm skate salad.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Kimchi. John learns about Korea's fermented foods. He makes a delicious kimchi fried rice, a quick cabbage kimchi alternative and his own version of kimchi and pork filled dumplings.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

The Ultimate Burger. Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Jamie Oliver masters Bolognese ravioli. Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

Jamie's Fried Chicken. Jamie Oliver serves up his healthier take on fried chicken, with baked sweet potato wedges. Plus, he cooks a cheap noodle dish and a spicy beef tagine.

Aubergine Dahl And Beef Noodle Soup. Jamie Oliver spices up vegetables with his aubergine dahl, Indian rice and homemade chapatis. And, he uses leftover beef for a noodle soup.

Gone Global. Guy tries a joint where the Venezuelan sandwich comes loaded with shredded beef, black beans and cheese. Then, some fans show their favourite spot for German bratwurst.

A Triple D Thanksgiving. Guy tries a family-run place in Maine where stuffed turkey and stuffed lobster are on the menu. Next, he goes to a Greek joint serving holiday lamb.

Sweet 'N Savory. Guy goes to a local favourite in Duluth with a grass-fed bison pot roast. Then, in Berkeley, a neighbourhood café seasons pork with a coconut curry.

Wings 'N Things. It's all about chicken, as Guy tries a Mexican joint tossing wings with their adobo sauce. Next, he goes to a sports bar doing a roasted garlic chicken pizza.

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

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

Saving A Piece Of History. Robert tries to save a piece of history in Garrettsville, Ohio, by rescuing a restaurant in a 200-year-old mill. Can he help the owners or will they close.

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The Ultimate Burger. Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Jamie Oliver masters Bolognese ravioli. Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

Chicken All The Time. Ina is going back to basics with her chicken recipes. She makes garlic roast chicken and a French-inspired chicken dish with garlic and saffron mayonnaise.

Fired Up. Ina shows useful and easy grill recipes that are full of flavours. She makes bruschetta with melted mozzarella and Prosciutto, plus chicken in a Tuscan lemon marinade.

One Night Only. Kardea Brown makes the perfect bites for a church fundraiser, including fried mac and cheese bites and artichoke dip-stuffed mushrooms.

Post Library Play Group. Molly Yeh hosts a brunch for Bernie's library play group featuring a tot-lined frittata, sausage sandwiches, green 'cookies' and choco-nutty pancakes.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep.

BBQ. John celebrates Korean-style BBQ. In his Gangnam kitchen he makes a classic Galbi - a short rib of beef. Later, he visits a farm that delivers hand-picked salad greens.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

The Ultimate Burger. Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Jamie Oliver masters Bolognese ravioli. Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

Ice Cream. James Martin, one of Britain's top dessert makers, presents his fantastic ice cream recipes. But, which of his frozen treats will he demonstrate.

Festive. James Martin puts festive desserts under the spotlight. He focuses on the staples - sugar, cream, strawberries and fresh fruit. But, which festive desserts will he make.

Chicken All The Time. Ina is going back to basics with her chicken recipes. She makes garlic roast chicken and a French-inspired chicken dish with garlic and saffron mayonnaise.

Fired Up. Ina shows useful and easy grill recipes that are full of flavours. She makes bruschetta with melted mozzarella and Prosciutto, plus chicken in a Tuscan lemon marinade.

Fresh Is Best. Kardea Brown and Nancy Fuller make a meal with farm-fresh ingredients. They make lemony herb shrimp scampi and collard green salad.

Fancy Farm Dinner Party. Molly Yeh throws a fancy dinner with her tender beef wellington, sausage and wild rice hotdish, lavender panna cottas and salty pretzel shortbread.

Rick visits a free-range goose farm in Leicester, inspiring him to tackle a roast goose dish. Plus, he visits the oldest eel and pie shop in London.

Rick experiences the Lake District's quality produce. He cooks a Chinese-inspired wild boar stew. Plus, he meets a farmer who keeps Herdwick sheep.

BBQ. John celebrates Korean-style BBQ. In his Gangnam kitchen he makes a classic Galbi - a short rib of beef. Later, he visits a farm that delivers hand-picked salad greens.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

Lithuania, Latvia And Estonia. The Bikers travel on to the Baltic States, covering Lithuania, Latvia and Estonia. They explore a huge indoor market and go foraging for sea kale.

The Bikers cook the perfect dishes to share with the people we love. On the menu are baked cheesecake, a crowd-pleasing terrine and the ultimate beef sandwich.

Sandwiches Plus. In Minneapolis, Guy goes to a lunch spot serving meatloaf sandwiches topped with cranberry compote, before heading to Spokane for a spin on the Reuben.

Pub Grub And More. Guy Fieri travels throughout the country looking for real-deal bar food. In a small bar in Philadelphia, he eats a vegan club sandwich with deep fried tofu.

Po' Boys, Pasta, And Pork. Guy Fieri is looking for comfort food in New Orleans. He stops by a Po' Boy shop to sample the Big Easy's favourite sandwich.

Funky Finds. Guy Fieri heads to Stone Harbor, New Jersey, to sample a Brazilian speciality using Paco Paco fish from the Amazon. Then, he visits a volunteer-run brunch spot.

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

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

Restaurants On The Rocks. Robert Irvine helps a beloved restaurant on the brink of closing its doors in Ferguson, Missouri. The owners have run out of money and options.

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Lithuania, Latvia And Estonia. The Bikers travel on to the Baltic States, covering Lithuania, Latvia and Estonia. They explore a huge indoor market and go foraging for sea kale.

Thanksgiving Countdown. Ina shares her foolproof recipes for the holiday season. Including, herb roasted turkey breast, sausage stuffing, delicious gravy and celery and apple puree.

Breakfast Party. Ina shares her secrets on how to throw an easy breakfast party. She makes buttermilk Cheddar biscuits and strawberry jam, plus tasty scrambled eggs.

Fresh Is Best. Kardea Brown and Nancy Fuller make a meal with farm-fresh ingredients. They make lemony herb shrimp scampi and collard green salad.

Fancy Farm Dinner Party. Molly Yeh throws a fancy dinner with her tender beef wellington, sausage and wild rice hotdish, lavender panna cottas and salty pretzel shortbread.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

Soups And Stews. John explores the Korean staple of soups and stews. In Busan he goes shopping for classic fish stew, hikes in the mountains and makes an alfresco stew for breakfast.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

Lithuania, Latvia And Estonia. The Bikers travel on to the Baltic States, covering Lithuania, Latvia and Estonia. They explore a huge indoor market and go foraging for sea kale.

Cakes. James Martin modernises classic cakes. He creates a fantastic chocolate cake with a fizzy cola twist. Plus, a magnificent boiled orange and brazil nut cake.

Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.

Thanksgiving Countdown. Ina shares her foolproof recipes for the holiday season. Including, herb roasted turkey breast, sausage stuffing, delicious gravy and celery and apple puree.

Breakfast Party. Ina shares her secrets on how to throw an easy breakfast party. She makes buttermilk Cheddar biscuits and strawberry jam, plus tasty scrambled eggs.

Housewarming Party. For a housewarming party, Kardea Brown makes buttery lobster rolls, coconut shrimp with fruit salsa, and a summer pasta salad.

Lawn Game Fun, Harvest Included. Molly Yeh hosts a lawn game day filled with sweet-and-spicy cauliflower, crispy fish sandwiches, a refreshing salad and a Midwest potluck staple.

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

Soups And Stews. John explores the Korean staple of soups and stews. In Busan he goes shopping for classic fish stew, hikes in the mountains and makes an alfresco stew for breakfast.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

Of Rice And Bread. Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Nadiya Hussain shares four of her favourite feel-good dishes with a spicy twist. From a turmeric-infused seafood broth to a cinnamon cheesecake.

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

Quirky Classics. Guy Fieri is on the look-out for one-of-a-kind meals. He visits a Southern/Jewish fusion restaurant that serves Bubby's brisket with beans and rice.

A Little Twisted. Guy Fieri is checking out the unexpected. In Sacramento, he visits a former Japanese grill turned diner that serves European classics.

Signature Sandwiches. Guy is on the hunt for signature sandwiches. In Denver, a restaurant serves regional favourites from Southwestern Green Chiliburgers to Maine lobster rolls.

Favorites With A Twist. Guy Fieri heads out to find fresh new takes on old favourites. In Oakland, a neighbourhood joint puts a southern spin on an English breakfast tradition.

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

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

Cajun Seafood Crisis. The owner of a Cajun seafood restaurant is too friendly with her employees. Can Robert Irvine help her to command respect and become a real boss.

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Of Rice And Bread. Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Nadiya Hussain shares four of her favourite feel-good dishes with a spicy twist. From a turmeric-infused seafood broth to a cinnamon cheesecake.

Cocktail Hour. Ina shows her friend how to host the perfect cocktail party. She has three foolproof appetizer recipes, including shrimp cocktail and blue cheese crackers.

Italian Everytime. Ina shares her top tips on elegant, easy entertaining. Her recipes include shrimp scampi, a mouth-watering dessert and she gives useful advice for picking wine.

Housewarming Party. For a housewarming party, Kardea Brown makes buttery lobster rolls, coconut shrimp with fruit salsa, and a summer pasta salad.

Lawn Game Fun, Harvest Included. Molly Yeh hosts a lawn game day filled with sweet-and-spicy cauliflower, crispy fish sandwiches, a refreshing salad and a Midwest potluck staple.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Korean Pantry. John looks at Korean cupboard ingredients. He shows how supermarket gochujang makes a quick marinade for BBQ chicken and uses doenjang to make pork dish, bossam.

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.

Of Rice And Bread. Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Nadiya Hussain shares four of her favourite feel-good dishes with a spicy twist. From a turmeric-infused seafood broth to a cinnamon cheesecake.

Game. Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

Beef. Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.

Cocktail Hour. Ina shows her friend how to host the perfect cocktail party. She has three foolproof appetizer recipes, including shrimp cocktail and blue cheese crackers.

Italian Everytime. Ina shares her top tips on elegant, easy entertaining. Her recipes include shrimp scampi, a mouth-watering dessert and she gives useful advice for picking wine.

Beach Clambake! Kardea Brown invites her best girls to the beach to indulge in the best food of summer. She makes a seafood clambake and cucumber crab boats.

Big Midwestern Tractor Lunch. Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip.

Rick Stein visits Yorkshire's largest rhubarb growing area, and then bakes his favourite dessert - a rhubarb crumble. Plus, he makes a delicious rabbit pie.

Rick Stein explores Wales' amazing produce. He cooks a rice pilaf with Welsh mussels. Plus, he visits a salt marsh lamb farm in North Wales.

Korean Pantry. John looks at Korean cupboard ingredients. He shows how supermarket gochujang makes a quick marinade for BBQ chicken and uses doenjang to make pork dish, bossam.

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.

Mary begins her culinary exploration of Yorkshire by sampling some classic dishes in the ancient seaport of Whitby. Later, she visits a world-renowned smokehouse.

Inspired by a visit to the Caledonian Forest in Scotland, Mary makes some hearty meals. She shares her recipes for a warming hotpot and a tasty puff pastry tart.

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

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

Soup And Sandwiches. Guy Fieri is crossing the country for comfort food. In Pineville, he finds a tavern in an 18th century farmhouse that serves snapping turtle soup.

From Crepes To Kreplach. Guy Fieri heads to Boulder to taste a butter rum caramel cake. In Rego Park, New Jersey, a Jewish deli cooks up stuffed cabbage and kreplach.

Fully Loaded. Guy Fieri is looking for big flavour. In New Orleans, he stops at a restaurant to have a seafood sandwich. In Carmel, Guy is served a Jersey cheese steak.

From Mozz To Matzo Balls. Guy is looking for some long-time favourites. In California, Guy samples a lamb burger with an African twist, and borscht made from scratch.

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

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

Lost In The Bayou. Robert Irvine heads to Louisiana to help a restaurant struggling to stay afloat after consecutive years of losing more than $100,000. Can Robert reverse the trend.

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School Today. Ina is both a teacher and a student as she holds a cookery class. She teaches how to make banana cake and blueberry muffins. Then, she asks experts some questions.

Baby's First Bash. Ina makes a celebratory meal for the arrival of her friend's new son. She makes truffle popcorn, spicy turkey meatballs and then they eat s'mores by the firepit.

Summertime Easy. The sun is shining, and Ina is making some tasty summertime dishes. She makes roasted shrimp with feta and mouth-watering salted caramel ice cream.

Flour Power. Ina reveals all her bread-baking secrets. She makes honey white bread, gets creative with breadcrumbs and mussels and builds a tasty tuna and hummus sandwich.

Buon Appetito. Ina creates a classic Italian Bolognese, but she updates it to be an easy weeknight dinner. Then, she makes a traditional Tuscan roasted sausage and grapes dish.

Market Day. Ina is inspired by local produce and embraces the incredible ingredients that she can find on her doorstep. She makes honey vanilla pound cake and corn and Brie salad.

Make It Fast. Ina shows how to make two tasty main-course ideas quickly. The perfect ideas for dinner parties; roasted salmon with green herbs and chicken with shallots.

Post Cards From Paris. Ina enjoys a day of cooking her favourite French meals, including an omelette and veal chops with Roquefort butter and potato basil purée.

Barefoot Contessa Burger Joint. Ina makes burgers with a twist. She gives the sides a makeover with a buttermilk ranch dressing on bibb lettuce and sweet potato chips.

How The Cookie Crumbles. Ina bakes a double delicious treat - chocolate chunk blondies and cookies using one easy batter. Plus, Patti Page shows Ina how to make animal cookies.

James sails into the French port of Marseilles in search of the famous fish stew, bouillabaisse. He explores its North African quarter and cooks a lamb tagine.

James is in Gaeta on Italy's Lazio coast. He finds out how they produce world class olives and tries local speciality, pizza pie. Plus, he serves up veal escalope and carbonara.

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

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

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

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

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

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

North Californian Coast. Tom Kerridge travels up the Northern California coastline to experience fantastic food. He cooks a nori steamed pollock with a beurre blanc and beachcombs.

Oakland. Tom Kerridge travels to Oakland, California to experience fantastic food. He cooks a spiced pumpkin pie and learns to prepare traditional northern noodles.

Tucson. Tom Kerridge travels to Tucson, Arizona to experience fantastic food. He cooks his own version of beef brisket chilli and harvests cactus fruit.

Pittsburgh. Tom Kerridge travels to Pittsburgh to experience fantastic food. He cooks his own version of a meatball sub and learns how to make traditional Polish dumplings.

Colorado. Tom is in Colorado to find out why its residents are some of the fittest in America. He goes to the Rocky Mountains and makes his own version of Venezuelan Arepas.

Central Valley. Tom Kerridge travels to California's Central Valley to experience fantastic food. He bakes a delicious walnut and orange cake and harvests asparagus.

Vermont. Tom Kerridge travels to Vermont to experience fantastic food. He makes his own version of maple and bourbon-glazed chicken wings and samples the states maple syrup.

Washington DC. Tom Kerridge travels to Washington DC to experience fantastic food. He puts his own spin on mac and cheese, using luxurious truffles and four cheeses.

Florida Keys. Tom Kerridge travels to the Florida Keys to the tropical cuisine. He cooks a blackened spice sea bass with coconut rice and pineapple salsa and goes fishing.

Best Of. Tom Kerridge looks back at his favourite moments of the American culinary road trip. He uses everything he's learned, to create his take on the American beef burger.

Of Rice And Bread. Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Nadiya Hussain shares four of her favourite feel-good dishes with a spicy twist. From a turmeric-infused seafood broth to a cinnamon cheesecake.

Eating Alaska. Guy and his son, Hunter, take a trip to Juneau, Alaska. They taste reindeer pie from a wood-fired pizza wagon and some Latin-Asian fusion in a funky basement spot.

Northern Southern. In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

Cruisin' Capital Cities. Guy Fieri is checking out the tastiest cuisine in capital cities. He tries king crab in Juneau, Alaska and banana French toast in Ottawa, Canada.

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.

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.

Cruisin' In Cuba. Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev.

Havana Hot Spots. Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.

Great Gear. Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.

Soakin' Up Maui. Guy Fieri cruises Maui, Hawaii, with his buddy chef Reno Henriques for regional favourites such as moco and kalbi ribs, food truck fare and St. Louis-style barbecue.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

James Martin heads to Napa Valley in California. James visits Oxbow market to sample the local produce before learning how to blend his own wine.

James Martin visits Santa Cruz on the Pacific coast, where he cooks snapper with artichokes before learning how to surf with a famous local surfing dog.

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

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

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

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

North Californian Coast. Tom Kerridge travels up the Northern California coastline to experience fantastic food. He cooks a nori steamed pollock with a beurre blanc and beachcombs.

Oakland. Tom Kerridge travels to Oakland, California to experience fantastic food. He cooks a spiced pumpkin pie and learns to prepare traditional northern noodles.

Tucson. Tom Kerridge travels to Tucson, Arizona to experience fantastic food. He cooks his own version of beef brisket chilli and harvests cactus fruit.

Pittsburgh. Tom Kerridge travels to Pittsburgh to experience fantastic food. He cooks his own version of a meatball sub and learns how to make traditional Polish dumplings.

Colorado. Tom is in Colorado to find out why its residents are some of the fittest in America. He goes to the Rocky Mountains and makes his own version of Venezuelan Arepas.

Central Valley. Tom Kerridge travels to California's Central Valley to experience fantastic food. He bakes a delicious walnut and orange cake and harvests asparagus.

Vermont. Tom Kerridge travels to Vermont to experience fantastic food. He makes his own version of maple and bourbon-glazed chicken wings and samples the states maple syrup.

Washington DC. Tom Kerridge travels to Washington DC to experience fantastic food. He puts his own spin on mac and cheese, using luxurious truffles and four cheeses.

Asia, Africa And India. Guy Fieri tucks into big international flavours. He visits a Filipino joint in LA, samples Ethiopian cuisine and enjoys Indian classics in Minneapolis.

Creole, Cold Cuts And Crepes. Guy Fieri samples gumbo in LA, a Minneapolis deli serving meatless meats and a Hawaiian noodle spot dishing out ramen and Vietnamese crepes.

Chew And Brew. Guy Fieri samples pub food in Minneapolis, Miami and LA, from wild boar gnocchi to a lamb belly BLT. And, he meets Harry Wayne Casey from KC and The Sunshine Band.

Sausage, Seafood And Shawarma. Guy Fieri rolls into Minneapolis for a family pizza-making tradition, Miami for Haitian classics and Portsmouth, NH, for global-inspired street food.

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

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

Cooking For A Crowd. Ina shares her tips for throwing a stress-free party. On the menu for the festivities are lobster corn chowder, orange-glazed ham and fruit cake cookies.

Turning Up The Volume. Ina turns everyday favourites into special dishes by adding one ingredient. She makes a chocolate gelato, lobster pot pie and fresh green salad.

Breakfast For Dinner. Kardea makes elevated breakfast dishes for dinner! She serves fancy steak and eggs, a savoury Dutch baby, bourbon hibiscus tea and souffle pancakes.

Fantabulous Kids Brunch. Molly Yeh makes a cool kids' brunch for the whole family! She serves breakfast sausage stuffed biscuits, spinach egg bites, and frozen peanut butter drinks.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

Modern Classics. In his Seoul Kitchen, John puts his own on spin on Korean spicy rice cakes and attempts to make the ultimate version of popular dish, Korean fried chicken.

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.

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

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

Fish. Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.

Lamb. Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with veg and mint sauce and for dessert, a vodka blancmange.

Cooking For A Crowd. Ina shares her tips for throwing a stress-free party. On the menu for the festivities are lobster corn chowder, orange-glazed ham and fruit cake cookies.

Turning Up The Volume. Ina turns everyday favourites into special dishes by adding one ingredient. She makes a chocolate gelato, lobster pot pie and fresh green salad.

Breakfast For Dinner. Kardea makes elevated breakfast dishes for dinner! She serves fancy steak and eggs, a savoury Dutch baby, bourbon hibiscus tea and souffle pancakes.

Fantabulous Kids Brunch. Molly Yeh makes a cool kids' brunch for the whole family! She serves breakfast sausage stuffed biscuits, spinach egg bites, and frozen peanut butter drinks.

Rick Stein cooks a flavourful boiled mutton with caper sauce. Plus, he visits a family that own highland cattle in Scotland.

Rick Stein explores Scotland's fantastic produce. He cooks venison with morello cherries and hazelnut spaetzle. Plus, he tries eel straight out of the smoker.

Modern Classics. In his Seoul Kitchen, John puts his own on spin on Korean spicy rice cakes and attempts to make the ultimate version of popular dish, Korean fried chicken.

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.

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

Of Rice And Bread. Rice and bread dishes are popular, especially the aloo paratha. Asma Kahn cooks prawn biryani, friendship rotis made to share and a syrupy sweet.

Nadiya Hussain shares four of her favourite feel-good dishes with a spicy twist. From a turmeric-infused seafood broth to a cinnamon cheesecake.