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.

Doin' Their Own Thing. Guy Fieri visits eateries doing things their own way, from Mexican specialities in a Salt Lake City joint to a Chicago diner serving seafood 16 different ways.

What's For Breakfast? Guy Fieri checks out breakfast across the USA. A juice bar in New Orleans makes bagels from scratch and actor Gene Hackman joins him at a New Mexico roadhouse.

Real Deal Italian. Guy Fieri checks out classic Italian joints from Baltimore to San Diego. Classic dishes include lasagne, pizza and family-recipe spaghetti.

Milwaukee. Adam is in Milwaukee, Wisconsin, to sample the city's meats. And, a behemoth eater tries to devour a huge burger, fries and six blazing-hot wings in less than 23 minutes.

Dallas. Adam goes to Dallas, Texas, to sample Texas-style bratwurst and BBQ brisket. And a Texan tries to devour five pounds of Vietnamese pho in under 30 minutes.

Cassata, Cheesecakes & Crates Of Wine. The Valastros spend the last leg of their Italian holiday in Sicily. At a local winery, Buddy makes a 'wine bottle cake' for the owner.

Santa, Sunrise, & Snowmen Cupcakes. It's Christmas Eve - the busiest day of the year at Carlo's and all hands are on deck to make sure the customers get their scrummy cakes in time.

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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.

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

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

Just For Kicks. Ree is adding lots of flavour to her family's favourite spicy dishes. She makes her daughter's favourite kung pao chicken, and her spicy Sriracha popcorn is a winner.

16-Minute Dinners. It's dinnertime at the ranch and Ree cooks up some tasty 16-minute meals. She makes speedy shrimp tacos, pork chops and pepperoni and chicken cheesy toasties!

Beef, Crispy Squid, Polenta Cake. Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Pork Burger, Prawns, Gnocchi, Cheesecake. Jamie Oliver cooks pork burger, taking fast food to the next level! Later, he serves up sticky mango prawns and frozen banoffee cheesecake.

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

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

It's Pastry Week and the bakers put their twist on a Cornish classic. They go retro in the technical and make a tart hidden within a cage made of pastry!

Mary embraces the British countryside and the produce it has on offer. She makes a tempting autumnal tart and a French version of Pesto using chives and parsley.

In Philadelphia, James meets a family who have run a bakery since 1930. Then, he returns to the kitchen to cook his grandmother's recipe for lemon curd butterfly cakes.

James is in Philadelphia to meet three brothers who are known for their legendary butter cake. Plus, he demonstrates how to make a delicious fig and butter cake.

James rides through the streets of Brooklyn in a food truck that sells tasty oatmeal cookies. Then, he demonstrates how to make an instant strawberry gateau.

In New York, James tracks down a historic fine dining restaurant that is the spiritual home of the baked Alaska. Plus, he makes a spiced ginger banoffee cheesecake.

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

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

Just For Kicks. Ree is adding lots of flavour to her family's favourite spicy dishes. She makes her daughter's favourite kung pao chicken, and her spicy Sriracha popcorn is a winner.

16-Minute Dinners. It's dinnertime at the ranch and Ree cooks up some tasty 16-minute meals. She makes speedy shrimp tacos, pork chops and pepperoni and chicken cheesy toasties!

Beef, Crispy Squid, Polenta Cake. Jamie prepares high-speed Ginger Shakin' Beef with pak choi. Then, he makes crispy squid and smashed avocado, plus almond, orange and polenta cake.

Pork Burger, Prawns, Gnocchi, Cheesecake. Jamie Oliver cooks pork burger, taking fast food to the next level! Later, he serves up sticky mango prawns and frozen banoffee cheesecake.

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

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

It's Pastry Week and the bakers put their twist on a Cornish classic. They go retro in the technical and make a tart hidden within a cage made of pastry!

Mary embraces the British countryside and the produce it has on offer. She makes a tempting autumnal tart and a French version of Pesto using chives and parsley.

Northern Irish Coast. James explores Northern Ireland with famous local chef Paul Rankin. James cooks up a delicious dish that celebrates the amazing seafood on offer.

Belfast. James Martin and Paul Rankin head to Paul's hometown, Belfast. There, he gives James a personal tour of Northern Ireland's capital city.

Not What You'd Expect. Guy finds outrageous food at unlikely joints. In Austin, TX a diner puts gingerbread in its pancakes. In Albuquerque, NM a little shack makes duck enchiladas.

Places You Sent Me. Guy Fieri visits eateries recommended by viewers, including a 79-year-old diner in Salt Lake City that serves their famous Mile High biscuits and gravy.

In San Francisco, a classic joint has made fresh-carved hot meat sandwiches for more than 60 years.

Something From Everywhere. Guy samples dishes born elsewhere. In Norwalk, CT, a small place makes Venezuelan fast food. In Minneapolis, a Lebanese restaurant serves lamb tongue!

Savannah. Adam is in Savannah, GA, to taste peach-glazed BBQ chicken and a shrimp and crab legs boil. And twin brothers have five minutes to eat a blazing-hot pulled pork sandwich.

Providence. Adam visits Providence, Rhode Island, for a unique grilled pizza. Later, he coaches a rugby player through 15 fully loaded hot wieners in 45 minutes.

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

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

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Northern Irish Coast. James explores Northern Ireland with famous local chef Paul Rankin. James cooks up a delicious dish that celebrates the amazing seafood on offer.

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

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

Drummond Kids At The Merc. All the kids are helping at Ree's shop, so she fills the fridge with their favourite food. She makes a mac and cheese and restorative chicken noodle soup.

Breakfast Hacks. Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Chicken, Salad, Pasta & Shortbread. Jamie starts by cooking up his tasty tikka chicken. Next, he prepares a vibrant carrot and grain salad, and chocolate orange shortbread.

Sausage Carbonara & One-Pot Thai Chicken. Jamie makes super-fast sausage carbonara with a peppery punch! Then he serves up a spicy one-pot Thai red chicken soup and steamed pudding.

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

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

It's Japanese Week and the bakers tackle steamed buns and a layered technical challenge. Plus, a showstopper is inspired by kawaii - the Japanese love of all things cute!

Mary loves to entertain and has a plethora of perfect dishes for any event. On the menu is her divine Dover sole, beetroot gravadlax and sticky chicken.

whoopie pie. He makes a passion fruit version and meets baking legend, Cake Man Raven.

In Harlem, James visits a bakery famous for its carrot cake. Next, he heads to Connecticut to a blueberry farm, then makes a delicious toasted blueberry muffin.

James visits Connecticut's culinary hotspots. He checks out a diner for a traditional pancake breakfast then makes bacon waffles and strawberry shortbread.

At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.

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

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

Drummond Kids At The Merc. All the kids are helping at Ree's shop, so she fills the fridge with their favourite food. She makes a mac and cheese and restorative chicken noodle soup.

Breakfast Hacks. Ree Drummond shares her handy tips for quick and nutritious breakfasts. She makes shortcut chocolate chip and hazelnut pancakes and a refreshing mango smoothie.

Chicken, Salad, Pasta & Shortbread. Jamie starts by cooking up his tasty tikka chicken. Next, he prepares a vibrant carrot and grain salad, and chocolate orange shortbread.

Sausage Carbonara & One-Pot Thai Chicken. Jamie makes super-fast sausage carbonara with a peppery punch! Then he serves up a spicy one-pot Thai red chicken soup and steamed pudding.

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

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

It's Japanese Week and the bakers tackle steamed buns and a layered technical challenge. Plus, a showstopper is inspired by kawaii - the Japanese love of all things cute!

Mary loves to entertain and has a plethora of perfect dishes for any event. On the menu is her divine Dover sole, beetroot gravadlax and sticky chicken.

Yotam Ottolenghi heads to Crete for this part of his Mediterranean food adventure. He learns about how the many different cultures have combined to create this cuisine.

Pink. Nigella reworks recipes for strawberries and cream. She also makes spiced pink soup, watermelon, feta and black olive salad and pink seared lamb with bulgur wheat salad.

White. Nigella travels to Whitstable and makes delicious ricotta hotcakes with strawberries, golden coconut and turmeric-infused fish curry, and Vietnamese rice paper rolls.

Neighborhood Favorites. Guy finds places regulars flock to. In Santa Fe, NM, a little cafe serves El Salvadoran specialties. In Mississippi a joint on stilts makes Creole dishes.

Just Like Yesterday. Guy visits eateries that feel like they've been there forever. They include a San Diego coffee shop serving classics like chicken and dumplings for 60 years.

Return To Route 66. Guy takes an eastward tour of Route 66. In Albuquerque, NM, an old gas station-turned-diner makes classics like chicken-fried ahi tuna.

BBQ And More. Guy travels the US for top barbeque dishes. His finds include a former railroad car BBQ shack in Northern California making Philly cheese steaks with their brisket.

Portsmouth. Adam recruits Portsmouth local 'Chappy' Chapman to conquer 15 sliders, large fries and milkshake of the Slapshot Challenge, weighing in at over four pounds.

Route 66. Adam takes a road trip down Route 66, where palatable pit stops include steak and frozen custard. And in Tulsa, OK, a Navy officer aims to eat 23 puffy tacos in 90 minutes.

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

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

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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.

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.

Doin' Their Own Thing. Guy Fieri visits eateries doing things their own way, from Mexican specialities in a Salt Lake City joint to a Chicago diner serving seafood 16 different ways.

Places You Sent Me. Guy Fieri visits eateries recommended by viewers, including a 79-year-old diner in Salt Lake City that serves their famous Mile High biscuits and gravy.

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.

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.

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.

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.

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

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

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

James Martin is in Hampshire to fish for ingredients in the River Test. Later, he cooks smoked trout salad and tea smoked trout with celeriac remoulade.

Chef James Martin seeks out the best ingredients to make classic Italian dishes. Then, he cooks penne carbonara, smoked haddock risotto and tiramisu.

James Martin hunts for the finest mushrooms in the New Forest. Later, he cooks pasta with cepes, chilli mushrooms, and a coffee and mushroom dessert.

Cookham To Bray. Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies.

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.

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.

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.

Southend-on-Sea. In Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.

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.

Dirty, Crunchy, Sticky, Veggie. Guy Fieri's diving into sticky ribs with a Korean twist in California, a dirty French burger in Cincinnati, and a primo pasta margarita in Austin, TX.

Savoring Sicily. Guy Fieri's in Sicily, Italy, digging into primo prawns over squid ink pasta, A-list arancini and next-level ravioli.

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.

Not What You'd Expect. Guy finds outrageous food at unlikely joints. In Austin, TX a diner puts gingerbread in its pancakes. In Albuquerque, NM a little shack makes duck enchiladas.

Regional Classics. Guy Fieri checks out what the locals love. In Pittsburgh, a mall joint makes Polish haluski and Italian polenta and in Albuquerque tasty burritos are on the menu.