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With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Chelsea. Adam is in West London to watch Chelsea FC. Matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Aston Villa. Adam is in Birmingham for an Aston Villa home game. He tucks into an Indian mixed grill, tries an amazing mushroom ravioli and enjoys a pad Thai.

Henley-on-Thames. In Henley, Michel visits a butcher, a farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

Far East Flavorfest. Guy Fieri cruises the states to check out Far-Eastern flavours, from chicken with an Asian spin in Seattle and Thai in Hawaii to modern Korean wings in Chicago.

Culinary Journey. Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

French Flavor And Meaty Kabobs. Guy Fieri dives into French fare and mouthwatering meat, including killer crepes in Colorado, elevated eats in Texas and kicked-up kabobs in Arizona.

From Pork To Pasta. Guy is digging into pork and pasta on this trip. In Chicago, he goes to a real-deal Italian spot with righteous ravioli and dynamite deep dish.

Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Motorcycles, Manhattanites & Misbehaving. Buddy is asked to make a cake for the Long Island Hells Angels. He also makes a Tea Party-themed cake for a group of socialites.

Colourful Characters & Christmas Costumes. The team makes a holiday themed cake for a drag queen and Anthony and Stretch are desperate to make a delivery to a party of women.

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Henley-on-Thames. In Henley, Michel visits a butcher, a farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

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.

16-Minute Comfort. Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Ask Me Anything! Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

The East End And Essex. Jamie kicks off his road trip in London. He helps at a street event where burgers are becoming gourmet cuisine and visits a classic pie and mash shop.

All Change. Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Fun In The City. Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.

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.

Big Crowd Pleasers. Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

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

South Wales. James is in South Wales, accompanied by his mate, top chef Stephen Terry. They discover award-winning Welsh wine and organic Welsh chocolate.

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.

16-Minute Comfort. Ree Drummond speeds up her favourite recipes so she can have delicious dishes in under 16 minutes. First, she makes deconstructed chicken pot pie, then stroganoff.

Ask Me Anything! Award-winning blogger and former city girl Ree Drummond shares her top tips ranging from recipes and romance to fashion and ranch favourites.

The East End And Essex. Jamie kicks off his road trip in London. He helps at a street event where burgers are becoming gourmet cuisine and visits a classic pie and mash shop.

All Change. Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Fun In The City. Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.

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.

Big Crowd Pleasers. Mary hosts a village fete and shows off her flair for turning simple dishes into spectacular crowd pleasers. And, she shares her recipe for an Italian pizza.

Alison Hammond. Prue shares recipes perfect for entertaining guests, before welcoming Alison Hammond into her kitchen where the pair make something sweet together.

Shift 5: Adaptability. The nine remaining chefs must turn snacks into dessert before transforming breakfast ingredients into a different meal for judge Brooke Williamson.

Sandwiches And Southern. Guy dives into sandwiches and Southern eats. In Spokane, a food truck smokes barbecue, and in Ashland, a Mexican joint puts a tasty twist on tamales.

Pretzels, Pork, Paella. Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.

Big Burgers To Little Italy. Guy is after burgers and Italian this trip. He grabs craft brew and food pairings in Arkansas, and homemade lasagne and sandwiches in California.

Meaty Mashup. Guy Fieri is digging into all kinds of meaty creations. In Santa Rosa, he visits a Vietnamese joint that makes phenomenal pho with barbeque pork.

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Blushing Brides & Busy Bakers. The staff at the shop have a record week when they have to make fifty wedding cakes in seven days including a creation for Buddy's cousin.

Apples, Arguments & Animal Prints. Buddy is asked to make an apple tree cake for a local orchard. Meanwhile, Mary threatens to buy her 40th birthday cake from a rival.

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Alison Hammond. Prue shares recipes perfect for entertaining guests, before welcoming Alison Hammond into her kitchen where the pair make something sweet together.

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.

Kansas Cookin'. The cowboys are in Kansas for the day, so Ree makes the crew a hearty breakfast burrito. Plus, she makes decadent ice cream sandwiches to end the long, hot day.

Easy Entertaining. Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.

Yorkshire. Jamie travels to Yorkshire, where he uncovers the impact the Industrial Revolution had here on everything from the people on the streets to the food on plates.

Cooking With Giada. Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Cooking With Tyler Florence. Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

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.

Naughty But Nice. Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

Mid Wales. James explores Mid Wales, joined by Michelin-starred chef Gareth Ward. The trip includes Welsh Mountain cider tasting and a decadent Welsh rarebit.

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

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.

Kansas Cookin'. The cowboys are in Kansas for the day, so Ree makes the crew a hearty breakfast burrito. Plus, she makes decadent ice cream sandwiches to end the long, hot day.

Easy Entertaining. Ree hosts cooks for her friends. She makes two easy dishes perfect for effortless entertaining - hearty vegetarian lasagne and butternut squash and kale salad.

Yorkshire. Jamie travels to Yorkshire, where he uncovers the impact the Industrial Revolution had here on everything from the people on the streets to the food on plates.

Cooking With Giada. Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Cooking With Tyler Florence. Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

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.

Naughty But Nice. Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

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

Alison Hammond. Prue shares recipes perfect for entertaining guests, before welcoming Alison Hammond into her kitchen where the pair make something sweet together.

Burgers, Bacon And BBQ. Guy Fieri is diving into meaty, savoury goodness. First up on the menu is a pimento cheese burger, followed by kimchi fried rice and prime-time pork ramen.

From Sandwiches To Stroganoff. Guy Fieri is digging into all kinds of hearty meals, from smoked meat sensations to bacon waffles.

Regional Recipes. Guy Fieri is diving into dishes with regional flavour. In California, a real-deal Mexican eatery is serving up Michoacán specialities, like blazing hot molcajete.

Cultural Twist. Guy Fieri dives into cultural cuisine with a twist! First, he visits a cafe that has been serving Scandinavian specialties in Salt Lake City since the 1950s.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Sizing, Sleeping Stretch & Sesame Street. The staff at the shop are thrilled to be making a cake for Sesame Street's 40th anniversary but they are faced with lots of problems.

Chimps, Cinema & Crumb Cake. The crew is making a cake for the Bronx Zoo's 110th birthday and a creation for the opening of the only movie theatre in Hoboken.

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

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.

Dinner For Two. Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.

Lunch For The Crew. Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.

South Wales. Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

Cooking With Michael Symon. Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Barefoot Chocolate Desserts. Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

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.

Feeding The Family. Mary shares some inspirational ideas to make fabulous family meals. Plus, she shows her granddaughter how to make her own goat's cheese.

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

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

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.

Dinner For Two. Ree loves cooking for two. She enjoys spatchcock chicken with her daughter. Then, she makes lasagne to freeze and Ree and Ladd enjoy frontier-style steak and chips.

Lunch For The Crew. Ree prepares a lunch for the hardworking cowboys. She makes chicken-fried steak sliders, buttermilk biscuits and gravy. Plus, dessert is cherry pie cookie bars.

South Wales. Jamie travels over the Severn bridge to South Wales. He learns the massive impact the Welsh coal boom had on our food culture in the late 19th century and beyond.

Cooking With Michael Symon. Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Barefoot Chocolate Desserts. Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

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.

Feeding The Family. Mary shares some inspirational ideas to make fabulous family meals. Plus, she shows her granddaughter how to make her own goat's cheese.

Yorkshire. The time has come to cross from Scotland to England, and where better to begin than James' home country of Yorkshire with chef Lisa Allen?

Lancashire. James continues his adventure in Lancashire with chef Lisa Allen. They visit Lisa's hometown, Clitheroe, where they prepare a lovely John Dory dish.

Handy Helpings. Guy Fieri checks out a burger spot that is adding beer to their beef. Then, Guy hits a funky joint in Atlanta that is serving up authentic tacos.

'Round The World Roundup. Guy Fieri digs into a world of flavours all over the United States! In Georgia, Guy samples Korean chicken wings before heading to Utah for Lebanese food.

Whole Lotta Comfort. Guy Fieri dives into hearty helpings of comfort food. He starts with an eatery that serves up Southern seafood and fried chicken in Atlanta.

Eating Up New Orleans. Guy Fieri is taking a tasty tour of New Orleans, Louisiana. He stops at a seafood restaurant that serves up creative dishes and tries potato salad with a twist.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Hot Diggity Dog. Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Castles, Cannolis & Cartoon Characters. Buddy, Mauro and their families are in Disney World to make cannolis for the Epcot Food and Wine Festival.

Magazines, A Mega Screen & Maurizio. Buddy makes a scrummy cake for O Magazine. And Anthony wants to drive less and bake more, but first he needs to find a replacement for himself.

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Yorkshire. The time has come to cross from Scotland to England, and where better to begin than James' home country of Yorkshire with chef Lisa Allen?

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.

16-Minute Tex Mex. Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.

Mom Deliveries. Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.

The Heart Of England. Leicester is Jamie's first stop. Here, he uncovers the impact the British Empire, and our love for spice, had on Britain's food culture.

Best Barefoot Grilling. Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.

Old New York. Ina learns from New York's food greatest by taking smoked salmon and bagel masterclass at a Jewish store and a steak lesson from a legendary butcher.

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.

When You Want To Show Off. Mary is pushing the boat out to celebrate her 50th wedding anniversary. She shares her secrets to surprisingly easy showstoppers.

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

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

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.

16-Minute Tex Mex. Ree whips up 16-minute Tex-Mex dishes. She makes a breakfast tostada, pineapple chicken tacos for lunch, then dinner is a bowl of pozole with all the extras.

Mom Deliveries. Ree wants to treat her favourite mums with sweet deliveries. She makes strawberry cheesecake brownies, blood orange and rosemary cake, plus, a huge fruit bouquet.

The Heart Of England. Leicester is Jamie's first stop. Here, he uncovers the impact the British Empire, and our love for spice, had on Britain's food culture.

Best Barefoot Grilling. Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.

Old New York. Ina learns from New York's food greatest by taking smoked salmon and bagel masterclass at a Jewish store and a steak lesson from a legendary butcher.

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.

When You Want To Show Off. Mary is pushing the boat out to celebrate her 50th wedding anniversary. She shares her secrets to surprisingly easy showstoppers.

Inspired chef Yotam Ottolenghi is in Corsica to learn about the island's unique cuisine. He wants to sample the special Corsican dishes cooked by the expert locals.

Bari. Adam's in Bari tasting the most iconic foods named after this city, including focaccia Barese and a local seafood dish called tiella Barese.

suckling pig Rome style.

Sandwich Showcase. Guy Fieri is on the hunt for sandwiches. In Austin, a rock-n-roll brunch bar serves meatloaf with a special touch, and a Texas joint adds hip hop to their food.

Classics. Guy Fieri discovers the secret recipe of the cabrito burger at a roadside shack in Texas, before stumbling upon a Mediterranean paradise in the desert.

Italian. Guy finds great Italian food in places people would never expect, like a Tennessee drive-in where they make their own meat sauce and bring the pasta to the customer's car.

Blue Plate Specials. Guy finds incredible specials all over America. He gets the secret to great Italian beef in Chicago, before heading west for the special breakfast, LA-style.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

finish three massive sandwiches plus fries and coleslaw in one hour.

Roses, Romance, & A Romeo. Buddy has his work cut out when he's asked to make wedding cakes for fourteen couples getting hitched in a mass wedding ceremony on Valentine's Day.

Hieroglyphics, Hearse, & Happy Parents. Buddy and the team make three uniquely outrageous cakes including a pink hearse cake, a baby shower cake and an Egyptian-themed sweet 16 cake.

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Culinary Journey. Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

Pretzels, Pork, Paella. Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.

From Sandwiches To Stroganoff. Guy Fieri is digging into all kinds of hearty meals, from smoked meat sensations to bacon waffles.

'Round The World Roundup. Guy Fieri digs into a world of flavours all over the United States! In Georgia, Guy samples Korean chicken wings before heading to Utah for Lebanese food.

All Change. Ina is in Brooklyn where she checks out new twists on old classics. She visits the Mile End Deli where they're modernising chopped liver and she makes bratwurst.

Fun In The City. Ina gets to cook in two incredible New York restaurants. At John Dory Oyster Bar she learns the secret to making oyster pan roast and uni butter crostini.

Cooking With Giada. Ina invites Giada De Laurentiis round for a day of cooking together. They enjoy lobster and potato salad for lunch and then Giada makes a delicious gnocchi dish.

Cooking With Tyler Florence. Ina has a cooking date with chef Tyler Florence. They bake a birthday cake together and visit the local farm scene to pick up vegetables and chicken.

Cooking With Michael Symon. Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Barefoot Chocolate Desserts. Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

Alison Hammond. Prue shares recipes perfect for entertaining guests, before welcoming Alison Hammond into her kitchen where the pair make something sweet together.

Meatballs And Chicken Wrap. Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Fish Tikka Curry. Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

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.

Eggs. James Martin makes eggs the key component to his desserts. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska.

Italian. James Martin focuses on traditional Italian desserts. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo.

Dave and Si are on the trail of Oklahoma's famous beef. They try a classic T-Bone steak in Oklahoma City and make delicious sweet potato brownies.

Dave and Si ride to Palo Duro Canyon, where they cook chili con carne before visiting a ghost town. They explore Santa Fé and serve carnitas with mac and cheese.

The Bikers cross Arizona in search of the Wild West. They visit Monument Valley and are invited to a traditional Navajo BBQ. Plus, they meet the man who saved Route 66.

For the last leg of their adventure, the Bikers visit Las Vegas to learn how to make the world's best mashed potato. Plus, they cook with marijuana in LA.

Alison Hammond. Prue shares recipes perfect for entertaining guests, before welcoming Alison Hammond into her kitchen where the pair make something sweet together.

Meatballs And Chicken Wrap. Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Fish Tikka Curry. Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

Trinidad, Thailand and Italy. Guy Fieri's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Sandwiches and Soul. Guy Fieri's getting into kimchi biscuits in Georgia, killer Cajun fried rice in Los Angeles, and prime-time pastrami on Texas toast in Austin, TX.

Burgers, Bacon And BBQ. Guy Fieri is diving into meaty, savoury goodness. First up on the menu is a pimento cheese burger, followed by kimchi fried rice and prime-time pork ramen.

Handy Helpings. Guy Fieri checks out a burger spot that is adding beer to their beef. Then, Guy hits a funky joint in Atlanta that is serving up authentic tacos.

Breakfast. Guy is up early for some of America's best breakfast joints. He tries the famous 'Garbage Plate' in Kenosha, before checking out the Chili Verde omelette in Boulder City.

BBQ. Guy is on the hunt for the best barbecue in America. He tries some world famous brisket, and goes to a place where carhops bring pulled pork and fried chicken to the car.

Classics. Guy Fieri discovers the secret recipe of the cabrito burger at a roadside shack in Texas, before stumbling upon a Mediterranean paradise in the desert.

Culinary Journey. Guy Fieri's culinary journey includes a Filipino-Hawaiian fusion in Hawaii that leaves diners speechless. And, a Spanish eatery in Chicago serves top seafood.

Sandwich Showcase. Guy Fieri is on the hunt for sandwiches. In Austin, a rock-n-roll brunch bar serves meatloaf with a special touch, and a Texas joint adds hip hop to their food.

Classics. Guy Fieri discovers the secret recipe of the cabrito burger at a roadside shack in Texas, before stumbling upon a Mediterranean paradise in the desert.

Pretzels, Pork, Paella. Guy Fieri digs into a five-star take on breakfast with a Mexican pork masterpiece in Bozeman, and amazing paella at a Mediterranean-inspired restaurant.

From Sandwiches To Stroganoff. Guy Fieri is digging into all kinds of hearty meals, from smoked meat sensations to bacon waffles.

Teleshopping.

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Trinidad, Thailand and Italy. Guy Fieri's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Sandwiches and Soul. Guy Fieri's getting into kimchi biscuits in Georgia, killer Cajun fried rice in Los Angeles, and prime-time pastrami on Texas toast in Austin, TX.

Regional Recipes. Guy Fieri is diving into dishes with regional flavour. In California, a real-deal Mexican eatery is serving up Michoacán specialities, like blazing hot molcajete.

Whole Lotta Comfort. Guy Fieri dives into hearty helpings of comfort food. He starts with an eatery that serves up Southern seafood and fried chicken in Atlanta.

Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Hot Diggity Dog. Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

finish three massive sandwiches plus fries and coleslaw in one hour.

Sweetbreads. James Martin explores the varieties of sweet breads. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade.

Sponges. James Martin focuses on delicious, light sponge cakes. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake.

Posh Puds. James Martin serves up puddings with a sophisticated twist. He creates poached pears with cinnamon and goat's milk sauce. Plus, Sherry trifle with raspberries.

Supermarkets. James Martin presents affordable, easy-to-make desserts. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding.

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

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

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

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

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

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

Chelsea. Adam is in West London to watch Chelsea FC. Matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Aston Villa. Adam is in Birmingham for an Aston Villa home game. He tucks into an Indian mixed grill, tries an amazing mushroom ravioli and enjoys a pad Thai.

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

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

Yorkshire. The time has come to cross from Scotland to England, and where better to begin than James' home country of Yorkshire with chef Lisa Allen?

Lancashire. James continues his adventure in Lancashire with chef Lisa Allen. They visit Lisa's hometown, Clitheroe, where they prepare a lovely John Dory dish.

Sandwiches and Soul. Guy Fieri's getting into kimchi biscuits in Georgia, killer Cajun fried rice in Los Angeles, and prime-time pastrami on Texas toast in Austin, TX.

Trinidad, Thailand and Italy. Guy Fieri's coasting through some killer oxtail in Marietta, GA, beefed-up boat noodles in Los Angeles, and primo pancetta bucatini near Cincinnati.

Cultural Twist. Guy Fieri dives into cultural cuisine with a twist! First, he visits a cafe that has been serving Scandinavian specialties in Salt Lake City since the 1950s.

Eating Up New Orleans. Guy Fieri is taking a tasty tour of New Orleans, Louisiana. He stops at a seafood restaurant that serves up creative dishes and tries potato salad with a twist.

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

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

Making The Most Of It. Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Unsung Heroes. Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

Boarding House Bites. Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

Grilling To Go. Ree Drummond grills a big tailgate lunch after a busy day on the ranch. On the menu is cheesy steak burgers, spicy street corn and salt and pepper drumsticks.

The West Country. Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Cook Like A Pro: Farm Stand. Ina loves taking food from farm-to-table. Her springtime feast includes rosemary rack of lamb with easy tzatziki and Parmesan roasted courgette.

Cook Like A Pro: Seafood. Ina shares her seafood secrets. She makes delicious Bay scallops ceviche, salmon and melting cherry tomatoes, as well as warm lobster rolls.

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

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

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

Northern Ireland - Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

Making The Most Of It. Nigel Slater demonstrates how to use those ingredients that arrive in abundance. He showcases ingenious ways to use fresh blackberries and figs.

Unsung Heroes. Nigel Slater highlights the best ways to use the ingredients that are often side-lined when cooking. He demonstrates how left-overs can become the stars of the show.

Boarding House Bites. Ree is opening a boarding house and needs to practice making the room service snacks. She makes chocolate apricots, ranch potato chips and spicy cheese bites.

Grilling To Go. Ree Drummond grills a big tailgate lunch after a busy day on the ranch. On the menu is cheesy steak burgers, spicy street corn and salt and pepper drumsticks.

The West Country. Jamie's road trip takes him to the West Country. This region is famous for its amazing plump pasties, corking cheddar and scrumptious scrumpy cider.

Cook Like A Pro: Farm Stand. Ina loves taking food from farm-to-table. Her springtime feast includes rosemary rack of lamb with easy tzatziki and Parmesan roasted courgette.

Cook Like A Pro: Seafood. Ina shares her seafood secrets. She makes delicious Bay scallops ceviche, salmon and melting cherry tomatoes, as well as warm lobster rolls.

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

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

Brighton & Hove Albion. Adam is on the south coast to watch Brighton & Hove Albion. First up are incredible Mexican tacos, then a gourmet monkfish and triple cooked chips.

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

Richmond. Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

Local Legends. Guy finds some places that have been drawing the crowds for years. He tries gourmet specials in Maine, amazing ribs in Oklahoma and home-made bread in New York.

Burgers. Guy chases down some of the best burgers in America. He tries one made with a quarter pound of cheese and steamed with ice, and then a burger made with peanut butter.

House Specials. Guy Fieri stops in for some fantastic house specials, like the twenty kinds of pie in a New Hampshire diner, and the signature 'Hobo Scramble' in a Seattle café.

Retro. Guy Fieri rolls out to some legendary joints where time has stayed still, like the Californian '40s take-out burger joint or the Portland café with '50s style red vinyl booths.

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

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

Peppermint & A Polar Bear Plunge. Buddy bakes a yummy cake for the Coney Island Polar Bear Club and is invited to take an icy winter swim with them. But will he take the plunge?

Tournament Of Knights & A Tasty Tiramisu. The team are asked to make a cake for the King of Medieval Times and Buddy channels his father when he makes an old-school tiramisu.

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Richmond. Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

Do Yourself A Favour. Nigel Slater showcases some of the more unusual recipes in his repertoire. He creates the ultimate ricotta beef burger and a sesame seed salmon with mirin.

Simple Treats. Nigel Slater highlights that simple food with quality ingredients is a recipe for success. He whips up a sumptuous chicken and leek pie and a mushroom medley.

Pizza Ree-Boot. Ree Drummond is updating classic pizza recipes; she prepares cauliflower pizzas, chicken Caesar salad pizza and then a watermelon pizza - perfect for kids.

Care Package 101. Ree shares her top tips for putting a care package together for her child at college. She bakes a tempting lemon and raspberry cake, and some healthier snacks.

West Of Scotland. Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Tex-Mex Entertaining. Ina loves Tex-Mex-inspired dishes and she shares some of her favourite recipes. She makes a light and airy tres leches cake and a crowd-pleasing pork posole.

Like A Pro: Cook With A Pro. Ina has a cooking masterclass with three amazing chefs - Natasha Pickowicz, Marie-Aude Rose and Missy Robbins. They make delicious recipes together!

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.

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

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.

Do Yourself A Favour. Nigel Slater showcases some of the more unusual recipes in his repertoire. He creates the ultimate ricotta beef burger and a sesame seed salmon with mirin.

Simple Treats. Nigel Slater highlights that simple food with quality ingredients is a recipe for success. He whips up a sumptuous chicken and leek pie and a mushroom medley.

Pizza Ree-Boot. Ree Drummond is updating classic pizza recipes; she prepares cauliflower pizzas, chicken Caesar salad pizza and then a watermelon pizza - perfect for kids.

Care Package 101. Ree shares her top tips for putting a care package together for her child at college. She bakes a tempting lemon and raspberry cake, and some healthier snacks.

West Of Scotland. Jamie heads to Scotland's west coast, where the food is as distinctive as the rugged scenery. He goes scallop diving and discovers a West Indian twist on haggis.

Tex-Mex Entertaining. Ina loves Tex-Mex-inspired dishes and she shares some of her favourite recipes. She makes a light and airy tres leches cake and a crowd-pleasing pork posole.

Like A Pro: Cook With A Pro. Ina has a cooking masterclass with three amazing chefs - Natasha Pickowicz, Marie-Aude Rose and Missy Robbins. They make delicious recipes together!

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.

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

Ellie Simmonds. Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.

Shift 6: Teamwork. In hour 16, the eight remaining chefs work in teams while handling three culinary curveballs to impress judges Carlos Anthony and Brian Malarkey.

Worth The Trip. Guy goes to some places off the beaten track with food worth travelling for, like the chorizo scramble and salmon hash on Bainbridge Island.

Diners-A-Plenty. Guy Fieri tries a diner in South Carolina where the specialty is the A-Plenty, a meal or sandwich covered in French fries and onion rings.

American Cookin'. Guy checks out a diner in Rockford with incredible beef and egg noodles, then goes to a place in St. Paul where amazing Italian food is brought to the car.

Totally Fried. Guy enjoys fried food from all over the States. In Philadelphia, he meets a French-trained chef who is frying specialties like spring rolls with confit duck.

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

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

6-Foot Sub Sandwich, Zeppoles & A Sick Mauro. There is a hero at the bakery and it's not Buddy, but rather a mega Six-Foot Hero Sandwich Cake for a local deli's 100th birthday party.

Color, Camouflage & Cupcake Day. War breaks out when Buddy and the Carlo gang are challenged to show off their shooting skills in order to make a scrummy paintball cake.

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Ellie Simmonds. Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.

One Pan Wonders. Nigel Slater is the king of making simple but delicious dishes with easy to come by ingredients. He creates a herby artichoke stew and a delectable compost crumble.

Every Last Bit. Nigel Slater demonstrates the best way to get the very most out of all the ingredients from the weekly shop. He uses leftover ribs to a make the ultimate ragout.

Hay There! The family are working hard hauling hay in the heat, so Ree makes them a refreshing strawberry, cherry lemonade. Plus, she uses her slow cooker to make hearty lasagne.

Nothing But The Best. Ree Drummond makes some of her favourite recipes. First, she cooks stuffed crust pizza, then she bakes divine muffins. Plus, she whips up a culinary revelation.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Like A Pro: Perfect Pastry. Ina offers tips and creative ideas for cooking with sweet and savoury pastry. She makes fig tart, spinach in puff pastry and warm goat's cheese in filo.

Cook Like A Pro: Portable Food. Ina shares her useful and easy recipes for portable food. She makes some of her favourite like lemon poppy seed cake and a tasty Provencal sandwich.

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

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin.

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.

One Pan Wonders. Nigel Slater is the king of making simple but delicious dishes with easy to come by ingredients. He creates a herby artichoke stew and a delectable compost crumble.

Every Last Bit. Nigel Slater demonstrates the best way to get the very most out of all the ingredients from the weekly shop. He uses leftover ribs to a make the ultimate ragout.

Hay There! The family are working hard hauling hay in the heat, so Ree makes them a refreshing strawberry, cherry lemonade. Plus, she uses her slow cooker to make hearty lasagne.

Nothing But The Best. Ree Drummond makes some of her favourite recipes. First, she cooks stuffed crust pizza, then she bakes divine muffins. Plus, she whips up a culinary revelation.

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Like A Pro: Perfect Pastry. Ina offers tips and creative ideas for cooking with sweet and savoury pastry. She makes fig tart, spinach in puff pastry and warm goat's cheese in filo.

Cook Like A Pro: Portable Food. Ina shares her useful and easy recipes for portable food. She makes some of her favourite like lemon poppy seed cake and a tasty Provencal sandwich.

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

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin.

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

Ellie Simmonds. Prue welcomes Paralympian Ellie Simmonds into her kitchen for banana bread with chocolate chips and makes a dish that reminds her of her childhood.

Route 66. Guy travels the classic American highway for great food at tasty places. Along the way, he tries German spaetzle and jagerschnitzel and apple smoked salmon.