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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.

One Of A Kind. Guy explores American restaurants serving up unique dishes. In Massachusetts he tries whole belly clams and in Michigan he tucks into chicken gizzards.

Local Flavor. Guy hits the road to find some of the best local favourites in America. In Seattle he tries delicious chili and he tucks into crab cioppino soup in California.

Real Deal Bbq. Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas.

Albuquerque. Adam hunts for delicious and indulgent food in Albuquerque, New Mexico. Later, he recruits locals to take down a monstrous beef and bean burrito challenge.

Harlem. Adam visits one of Harlem's most historic soul food joints to try what locals say is the best chicken and waffles in town. And, he helps locals defeat the Squealer Challenge.

Key To The City & A Key-Tar Cake. Buddy is in for a blast from the past when he is asked to make a retro cake for an 80's tribute band. Plus, he is given the key to his birthplace.

Barbers & Bulls. It is the anniversary of the barbershop where Buddy's been getting his hair cut since he was a kid and he wants to make them a cake they won't forget. Will he cut it?

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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.

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.

Sunday At Chuck And Nan's. The family gathers for Sunday lunch at her in-law's house. Her father-in-law makes his famous chicken a la chuck and Ree brings along portable dishes.

Thanksgiving Shortcuts. Ree sneaks store-bought shortcuts into her Thanksgiving feast. First, her turkey is cooked and portioned out in advance. And, she upgrades a dessert.

Jamie pumps up the veg with a bold black bean burger topped with salsa. Plus, he makes a double corn salad and dishes up a delicious curry full of spices.

Jamie turns a pad thai into a meat-free feast. Plus, he tops roast potatoes with a perfect pickle and makes an indulgent cauliflower cheese pizza pie.

Cook Like A Pro: Good Grilling. Ina shares her top grilling and barbecuing tips. She makes Tuscan-style grilled chicken, ribs in her special BBQ sauce and her smoky aubergine dip.

Like A Pro: Herbs All Ways. Ina cooks with her favourite herbs and shares useful tips for adding flavour. She uses rosemary, oregano and mint in her delicious pork souvlaki.

The Final. Paul and Prue set three challenges that test every aspect of the bakers' skills. After tackling a tough technical, the bakers must create a deceptive picnic basket feast.

Mary makes cooking a buffet supper for a special occasion seem effortless! Dishes include beef and mushroom stew, and chocolate and orange panna cotta.

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.

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.

Sunday At Chuck And Nan's. The family gathers for Sunday lunch at her in-law's house. Her father-in-law makes his famous chicken a la chuck and Ree brings along portable dishes.

Thanksgiving Shortcuts. Ree sneaks store-bought shortcuts into her Thanksgiving feast. First, her turkey is cooked and portioned out in advance. And, she upgrades a dessert.

Jamie pumps up the veg with a bold black bean burger topped with salsa. Plus, he makes a double corn salad and dishes up a delicious curry full of spices.

Jamie turns a pad thai into a meat-free feast. Plus, he tops roast potatoes with a perfect pickle and makes an indulgent cauliflower cheese pizza pie.

Cook Like A Pro: Good Grilling. Ina shares her top grilling and barbecuing tips. She makes Tuscan-style grilled chicken, ribs in her special BBQ sauce and her smoky aubergine dip.

Like A Pro: Herbs All Ways. Ina cooks with her favourite herbs and shares useful tips for adding flavour. She uses rosemary, oregano and mint in her delicious pork souvlaki.

The Final. Paul and Prue set three challenges that test every aspect of the bakers' skills. After tackling a tough technical, the bakers must create a deceptive picnic basket feast.

Mary makes cooking a buffet supper for a special occasion seem effortless! Dishes include beef and mushroom stew, and chocolate and orange panna cotta.

Snowdonia. James heads to North Wales with Stephen Terry. They have a five-star meal at Pale Hall, then James cooks Welsh lamb with gnocchi.

Pembrokeshire. James and Stephen are heading south through Wales en route to Pembrokeshire. They visit Michelin-starred restaurant Ynyshir, run by chef Gareth Ward.

Seaside Eats. Guy Fieri travels to three coasts in America in search of the best seaside food. He has fried calms, clam cakes, lobster chow as well as octopus and beach burgers.

Talkin' Turkey. Guy finds America's classic plate, the turkey dinner, at a Boston restaurant where its Thanksgiving every day. Plus, he visits a turkey farm in California.

Viewer's Choice. Guy is on a road trip visiting places that viewers recommended. He visits a Tiki bar in Minneapolis, a 60-year-old joint in Florida and a Hawaiian heaven in Seattle.

Family Owned. Guy Fieri visits some great family-owned restaurants around America. He goes to a diner in Massachusetts, a burger joint in Chicago and a Mexican eatery in San Diego.

Tampa Bay. Adam is on the hunt for authentic flavours and delicious dishes in Tampa, Florida. Later, he recruits a pro-wrestler to take down a scorching hot platter of wings.

Nashville. Adam's culinary crusade brings him to Nashville, Tennessee. He tries to guide two of the city's newest stars, the LoCash Cowboys, through the Rooster Challenge.

Helmet Cake, Healthy Mauro, & Huge Trainers. It's National Train Day, so Buddy and the team have a go at making a huge cake, complete with tunnels for model trains to pass through.

Strawberries, Sinatra & Sick Ovens. Buddy makes a yummy cake for the Frank Sinatra themed Broadway show Come Fly Away, but trouble is afoot when the ovens start playing up again.

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Snowdonia. James heads to North Wales with Stephen Terry. They have a five-star meal at Pale Hall, then James cooks Welsh lamb with gnocchi.

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.

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.

Breakfast, Lunch, Dinner. Ree makes three meals that can be prepared and frozen easily. She makes delicious Tex-Mex butternut squash soup, king ranch chicken and French toast.

Things To Bring. Ree Drummond shows her top recipes for Christmas cocktail party season. She whips up a crowd-pleasing cherry cheesecake shaped like Santa hats, and mini scones.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Cook Like A Pro: Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Cook Like A Pro: Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

The bakers kick off Cake Week by putting their twist on Battenberg cake. They face a turning-out technical challenge and pay tribute to their heroes in the showstopper.

Mary shares her tips for an easy weekday supper. She makes a delicious Mediterranean platter, lamb dhansak, a quick pasta dish and a crunchy apple crumble.

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.

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.

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.

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.

Breakfast, Lunch, Dinner. Ree makes three meals that can be prepared and frozen easily. She makes delicious Tex-Mex butternut squash soup, king ranch chicken and French toast.

Things To Bring. Ree Drummond shows her top recipes for Christmas cocktail party season. She whips up a crowd-pleasing cherry cheesecake shaped like Santa hats, and mini scones.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Jamie Oliver is on a mission to transform the way we think about vegetables. He draws inspiration from around the world to cook delicious meat-free meals.

Cook Like A Pro: Store-Bought Is Fine. Ina shares how to use store-bought ingredients for cooking shortcuts as she makes raspberry baked Alaska and roasted aubergine parmesan.

Cook Like A Pro: Italian. Ina share her secrets and tips for Italian dishes, including tomato aubergine soup with leftovers that become baked pasta with tomatoes and aubergine.

The bakers kick off Cake Week by putting their twist on Battenberg cake. They face a turning-out technical challenge and pay tribute to their heroes in the showstopper.

Mary shares her tips for an easy weekday supper. She makes a delicious Mediterranean platter, lamb dhansak, a quick pasta dish and a crunchy apple crumble.

Yotam Ottolenghi explores Mallorca to learn about the island's incredible local cuisine. He cooks in one of the world's most beautiful spots.

Black. Nigella gives her personal take on Italian food. Dishes include pasta with mussels, black rice and squid rings, Anglo-Italian trifle, and black and blue beef.

Yellow. Nigella serves up delicious happiness soup, slow-roasted garlic and lemon chicken, and caramelized pineapple with malibu chocolate sauce.

Open 24/7. Guy Fieri visits places in America serving up amazing food all day long. He visits Chicago, Philadelphia and San Diego on his quest to find the best all-day grub.

Off The Hook Specials. Guy enjoys tasty plates from all over the States. In Kansas City he tries tater tot pizza, he has brunch in California and in Michigan he eats Vietnamese.

Burgers made fresh-ground from steak while patrons watch, and available in 16 varieties.

Brain Freeze. Guy Fieri chills out sampling ice cream. An Arizona creamery makes Italian gelato in flavours including real apple pie, and a New Orleans eatery has over 400 flavours!

New Haven. Adam chows down on mouth-watering meals in New Haven, Connecticut. Later, he aims to help a college freshman defeat the Caseus Cheese Truck Challenge.

Tulsa. In Tulsa, Adam tries the monstrous Double Okie Burger and one of the city's most legendary steaks. Later, he guides Tulsa's firefighters through a fiery pizza challenge.

Sandals, Sandwiches & Shelves. A client orders a giant flip flop cake and the team happily obliges. Later a school asks Buddy to bake a scrummy kid-friendly cake for their students.

Pipes, A Phoenix & A Problematic Kitchen. Buddy bakes a Phoenix Cake, but it's hard work since the ovens are being replaced. Joey tests out the new ovens by making Irish Soda Bread.

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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.

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.

One Of A Kind. Guy explores American restaurants serving up unique dishes. In Massachusetts he tries whole belly clams and in Michigan he tucks into chicken gizzards.

Talkin' Turkey. Guy finds America's classic plate, the turkey dinner, at a Boston restaurant where its Thanksgiving every day. Plus, he visits a turkey farm in California.

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.

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!

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.

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.

Luxurious Chilli Con Carne. Jamie Oliver creates a luxurious Chilli con carne using a thrifty cut of beef. Plus, he makes tasty salmon tacos using leftovers.

Chef Jamie Oliver aims to inspire people to eat better and spend less. He prepares meals on a budget and offers tips on how to shop smart.

Kids. James Martin presents fun and easy recipes for children. He demonstrates how he makes chocolate and ginger flapjacks, chocolate cornflake cakes and jam shortbread.

Patisserie. James Martin explores a variety of delicious French desserts. He creates a classic crème brulee, a tasty banana tarte tatin and a beautiful gateau St Honore.

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.

Sunny Lunches. Marcus looks for lunch ingredients in the market in Palma. He makes chilled tomato soup, then chop chop salad with watermelon, pickled rind, and feta.

Cooking Over Fire. Marcus visits a chef who cooks everything on his outside BBQ using wood grown on his farm. Inspired, Marcus fires up his BBQ to make pork chops.

Taste Of The Sea. Marcus is on the hunt for the freshest catch on the island. He meets up with chef Bocho for some fresh local oysters and a beer on the beach.

Tasty Tapas. Marcus explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth.

Food On The Go. Marcus explores the food Mallorcans eat on the go. He tries pizza-style coca de trampo, then heads to a local market for a quick, fresh lunch.

Fiesta Food. Marcus discovers what Mallorcans like to eat at special occasions. He makes his version of a local favourite, almond cake, and a jug of rosé sangria.

Med Light Bites. In search of the ultimate light bite, Marcus visits Port de Sollér to try their famous red prawns and gets a masterclass in ham in the market.

Lazy Breakfasts. Marcus discovers Mallorcan breakfasts including tomato toast and the island's iconic pastry, ensaimadas. He cooks baked eggs with spinach and chorizo.

Veggie Days. Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Classics. Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

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.

Flavortown Flavorfest. Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX.

Soup, Salad and Sorbet Spins. Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

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.

Seaside Eats. Guy Fieri travels to three coasts in America in search of the best seaside food. He has fried calms, clam cakes, lobster chow as well as octopus and beach burgers.

Diners You Sent Me To. Guy Fieri heads to three great diners in Baltimore, Salt Lake City and Minneapolis that viewers have recommended, including a diner run by a CIA-trained chef.

Bar Food. Guy Fieri checks out places serving more than basic bar food. A live music menu makes gumbo and a super-spicy crawfish boil and a dive-bar dishes out Jamaican jerk chilli.

Off The Hook Specials. Guy enjoys tasty plates from all over the States. In Kansas City he tries tater tot pizza, he has brunch in California and in Michigan he eats Vietnamese.

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.

Bar Food And Bonbons. Guy Fieri goes east to west in search of flavour. He visits Astoria, New York for slow-roasted lamb ribs and Geyserville, California for a meatball slider.

From Kraut To Couscous. Guy Fieri is in Brighton, Colorado, for homemade kraut. In San Antonio, Texas, he tries Moroccan couscous and in Tampa, Florida, he tries classic fish tacos.

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.

One Of A Kind. Guy explores American restaurants serving up unique dishes. In Massachusetts he tries whole belly clams and in Michigan he tucks into chicken gizzards.

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Flavortown Flavorfest. Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX.

Soup, Salad and Sorbet Spins. Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

Local Flavor. Guy hits the road to find some of the best local favourites in America. In Seattle he tries delicious chili and he tucks into crab cioppino soup in California.

Viewer's Choice. Guy is on a road trip visiting places that viewers recommended. He visits a Tiki bar in Minneapolis, a 60-year-old joint in Florida and a Hawaiian heaven in Seattle.

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

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

Albuquerque. Adam hunts for delicious and indulgent food in Albuquerque, New Mexico. Later, he recruits locals to take down a monstrous beef and bean burrito challenge.

Tampa Bay. Adam is on the hunt for authentic flavours and delicious dishes in Tampa, Florida. Later, he recruits a pro-wrestler to take down a scorching hot platter of wings.

New Haven. Adam chows down on mouth-watering meals in New Haven, Connecticut. Later, he aims to help a college freshman defeat the Caseus Cheese Truck Challenge.

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

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

Harlem. Adam visits one of Harlem's most historic soul food joints to try what locals say is the best chicken and waffles in town. And, he helps locals defeat the Squealer Challenge.

Nashville. Adam's culinary crusade brings him to Nashville, Tennessee. He tries to guide two of the city's newest stars, the LoCash Cowboys, through the Rooster Challenge.

Tulsa. In Tulsa, Adam tries the monstrous Double Okie Burger and one of the city's most legendary steaks. Later, he guides Tulsa's firefighters through a fiery pizza challenge.

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?

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?

Spice Week. Paul and Prue set the remaining bakers a classic teatime Signature. Then, they spice things up with an Arabian Technical and a fiddly Showstopper.

Pastry Week. Paul and Prue are looking for pastry perfection. The bakers make savoury and sweet samosas, a classic French Technical, and a daunting majestic pie fit for a banquet.

Vegan Week. It's a series first with vegan week! The bakers are challenged with a savoury pastry signature without butter and a risky but spectacular Showstopper.

Danish Week. The bakers mark Danish Week with a bread Signature requiring style and substance. There's a spherical Technical and a pastry Showstopper fit for a Danish birthday party.

Semi Final. The remaining bakers are just three patisserie challenges from the final. There are Signature Madeleines and a Showstopper made of three pastries.

The Final. Paul and Prue set three challenges to test the finalists' skills. They include making iced doughnuts and an intricate, multi-layered landscape Showstopper.

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.

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

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

Snowdonia. James heads to North Wales with Stephen Terry. They have a five-star meal at Pale Hall, then James cooks Welsh lamb with gnocchi.

Pembrokeshire. James and Stephen are heading south through Wales en route to Pembrokeshire. They visit Michelin-starred restaurant Ynyshir, run by chef Gareth Ward.

Soup, Salad and Sorbet Spins. Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles.

Flavortown Flavorfest. Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX.

Real Deal Bbq. Guy tracks down the ultimate barbecue joints in America. He visits a barbecue-fusion restaurant in Chicago and meets a restaurant owner cooking whole hogs in Kansas.

Family Owned. Guy Fieri visits some great family-owned restaurants around America. He goes to a diner in Massachusetts, a burger joint in Chicago and a Mexican eatery in San Diego.

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

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

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.

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.

Cowboy Drive-Through. Ree whips up a truly sensational packed lunch for the cowboys on the ranch. She makes pulled pork sandwiches, spicy sweet potato fries and fresh fruit salad.

Brunch Is In The Fridge! Ree has friends over for a boozy brunch. She makes tropical Bellinis to be enjoyed alongside tasty dishes. Her tater tot breakfast casserole is a winner.

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

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

Cook Like A Pro Turn: Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones.

Like A Pro: Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

It's time for a summer party and Mary's serving up tasty dishes best served cold. She makes salmon fillets with herb sauce, fillet of beef and fiery red rice salad.

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.

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

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.

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.

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.

Cowboy Drive-Through. Ree whips up a truly sensational packed lunch for the cowboys on the ranch. She makes pulled pork sandwiches, spicy sweet potato fries and fresh fruit salad.

Brunch Is In The Fridge! Ree has friends over for a boozy brunch. She makes tropical Bellinis to be enjoyed alongside tasty dishes. Her tater tot breakfast casserole is a winner.

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

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

Cook Like A Pro Turn: Up The Volume. Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones.

Like A Pro: Thanksgiving Ideas. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.

In Biscuit Week, the bakers make a sophisticated fruit, nut and chocolate combination and tropical technical. Plus, there's an elaborate table setting showstopper.

It's time for a summer party and Mary's serving up tasty dishes best served cold. She makes salmon fillets with herb sauce, fillet of beef and fiery red rice salad.

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

Manchester United. Adam is in Manchester to watch the Red Devils play. He gets stuck into an epic seafood boil and a new sweet and savoury take on sourdough pizza.

London. Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble.

Burgers And Dogs. Guy Fieri visits classic joints doing burgers and hot dogs. They include a Minneapolis dive where one of the specialties is called the Hairy Brain.

Where The Locals Eat. Guy Fieri discovers local favourites including the Memphis joint dropping whole chickens into the deep fryer, and a Virginia eatery cooking classic crab cakes.

Totally Unexpected. Guy Fieri discovers great food in surprising places, like the Minneapolis bowling alley serving up bison hash and trout-and-beet salad.

A Taste Of Everywhere. Guy Fieri tracks down classic places serving up international dishes. They include a Mexican restaurant in Utah where the speciality is seven kinds of mole.

Mobile. In Mobile, Alabama, Adam samples a beloved sausage stuffed burger and a 30-hour smoked pulled pork. Later, he helps a local eat more than 422 oysters in under one hour.

Gulf Coast. Adam takes a trip along the beautiful Gulf Coast in search of delicious eats. Plus, he coaches a local musician who hopes to defeat the Muffaletta Sandwich Challenge.

Snooki, Super Anthony & A Ship. Buddy visits the Seaport Museum to get inspiration for a nautical-themed cake. Meanwhile, a celebrity stops by to order a yummy cake for her mum.

Sweet Sixteen, Stars & A Sabre Sword. Buddy bakes a cake for celebrations at West Point Naval Academy, and a Hollywood-themed cake for Mauro's daughter's red carpet Sweet 16 soirée.

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London. Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble.

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.

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.

Happy Birthday To Me. Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Shipping And Shopping. Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Scallops, Steak, Flat Breads. Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Tuna, Meatballs, Cookies. Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Cook Like A Pro: Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Cook Like A Pro: Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

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.

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.

Pork. Chef James Martin creates a menu inspired by this love of British pork. He starts by creating a succulent brawn terrine and a classic pea and ham soup.

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.

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.

Happy Birthday To Me. Ree is celebrating her birthday and gives some of her favourite recipes a makeover. Plus, she revamps her go-to cake as she makes a flourless chocolate cake.

Shipping And Shopping. Ree shares her ground beef recipes whilst the cowboys work on the ranch. She makes slow-cooked Bolognese, beef and lettuce wraps and rye bread party pizzas.

Scallops, Steak, Flat Breads. Chef Jamie Oliver shows off his speedy cooking by preparing seared scallops. Plus, he serves up delicious rib-eye steak and almond puff.

Tuna, Meatballs, Cookies. Jamie demonstrates fast and tasty cooking by searing a mouth-watering sesame tuna steak. Then, he makes messy meatball buns and chocolate rye cookies.

Cook Like A Pro: Spicy. Ina makes some hot and spicy dishes. She starts with an exotic lamb and chickpea curry, and then makes lobster corn fritters with creamy sriracha sauce.

Cook Like A Pro: Make-Ahead Entertaining. Ina shows how to prepare dishes for entertaining in advance. They include dates with blue cheese and prosciutto, and Moroccan lamb tagine.

It's Bread Week and the bakers prove themselves in a sweet and savoury signature. There's a special technical that honours the NHS and an artistic showstopper.

Mary Berry combines Eggs Benedict and Florentine for a hearty breakfast. Plus, she makes slow-cooked lamb shanks and a delicious chocolate dessert.

Henry Dimbleby. Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens. John fishes for dinner.

Shift 7: Risk Taking. The chefs make spicy street food and a finale-worthy fish dish for judge Andrew Zimmern to earn a spot in the final shift.

From Chicken To Caribbean. Guy Fieri hits up the-bomb fried chicken in Omaha, real deal Caribbean in Cincinnati and over-the-top chicken and dumplings in Redmond, Oregon.

Variety Of Flavor. Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Cookin' It Old School. Guy Fieri uncovers three historic joints. An oyster bar unchanged since 1919 serves deep fried oysters, and an old-school cafeteria dishes out peach cobbler.

Grabbin' A Sandwich. Guy Fieri pulls up for a sandwich in Salt Lake City, San Diego and Chicago. On the menu is cheesesteak and 30 kinds of burgers - including alligator!

Florida Keys. Adam heads to the Florida Keys, where he takes a sorority member along to compete in the Conch Republic Fritter Contest. Vanilla Ice makes a surprise guest appearance.

Louisville. Adam visits Louisville to back 'Burrito Joe' as he races against the clock to consume 15 scoops of ice cream plus toppings in the Comfy Cow Challenge.

Crazy Chocolate Cake & Carlo's Centennial. The crew mark their 100th anniversary with a memory lane cake and party. Plus, Buddy makes a special announcement about the future.

Frescos, Fountains, Family. The Valastros continue their Italian trip with a culture lesson in Rome. They're asked to make a cake inspired by a fresco painting for an art collector.

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Henry Dimbleby. Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens. John fishes for dinner.

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'.

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.

All In One. Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.

All In A Morning's Work. Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.

Fishcakes, Linguine, Lamb Chops. Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Lamb, Spaghetti, Fish, Cookies. Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

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

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

In Chocolate Week, and the bakers face a deceptively simple traybake signature. There's a chocolate and nut-filled technical and a white chocolate showstopper.

Mary Berry shares her simple but impressive recipes. On the menu is a delicious bacon and avocado salad, breakfast scones and a classic kedgeree.

James is in Virginia to learn the secrets of an all-American classic, the apple pie. Then, he heads to the kitchen to make his own apple crumble cake.

In Washington, James learns how to make the perfect cupcake. Plus, he finds out about a cake so delicious that it has become the official dessert of Maryland.

In Maryland, James heads to a farm to pick fruit for one of the freshest peach cakes in the state. Plus, he puts his own twist on a decadent coffee and rum cake.

In Pennsylvania, James visits an Amish community to learn about shoofly pie. Plus, he makes banoffee pie and a treacle cake with a secret ingredient.

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'.

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.

All In One. Ree wants to make cooking simple and quick. She shares one-pot recipes like the lemon, basil and shrimp risotto, mouth-watering ramen pho and Greek salad in a jar.

All In A Morning's Work. Ree fixes up a hearty lunch for the hardworking crew. She makes chunky beef chilli, unbelievably cheesy quesadillas and individual caramel cakes for dessert.

Fishcakes, Linguine, Lamb Chops. Jamie Oliver cooks up quick Asian fishcakes with a sweet and spicy glaze. Then, he serves up lemon and courgette linguine and sticky lamb chops.

Lamb, Spaghetti, Fish, Cookies. Jamie cooks tender lamb shoulder with an easy cheat for maximum flavour. Plus, he prepares his speedy veggie spaghetti and apple crumble cookies.

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

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

In Chocolate Week, and the bakers face a deceptively simple traybake signature. There's a chocolate and nut-filled technical and a white chocolate showstopper.

Mary Berry shares her simple but impressive recipes. On the menu is a delicious bacon and avocado salad, breakfast scones and a classic kedgeree.

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

Henry Dimbleby. Food campaigner Henry Dimbleby joins Prue to explain how he convinced Michelin-starred chefs to work in school kitchens. John fishes for dinner.

Traditional Dishes. Guy Fieri checks out classic meals. In Baltimore, a shack steams crabs with corn on the cob and in Memphis, a woman recreates her mum's Southern favourites.