Provencal Tarts And Dutch Apple Cake. Rachel shares her recipe for Provencal tart with caramelised onions, anchovies and olives. And, the cookery students make Dutch apple cake.

Iced Orange Cake And Goat Cheese Tart. Rachel prepares an iced orange cake and learns how to make apple pie with a twist. The students make a spinach, potato and goat's cheese tart.

All About Ladd. Ree Drummond shines a spotlight on her husband, Ladd, with his favourite breakfast bites, prime rib and a chocolate lover's shake.

Element Of Surprise. Ree Drummond uses unexpected ingredients in delicious ways, from upgrading ravioli with maple syrup to giving chocolate bark a spicy crunch.

Grilled Steak And Blackened Chicken. Jamie cooks tasty grilled steak, ratatouille and saffron rice. Plus, he makes blackened chicken, and San Fran quinoa salad.

Pork Steaks And Killer Kedgeree. Jamie rustles up pork steaks, Hungarian pepper sauce and rice. Plus, killer kedgeree, beans, greens and chilli yoghurt.

Poland. Si and Dave make sausages in the Polish countryside and visit the home of gingerbread. Later, they search for bison grass in the primeval Bialowieza Forest.

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.

Shakshuka. The combination of tomatoes, eggs, spices, jalapeno and chipotle make this a hearty meal.

Guernsey. James and his mate Mark Jordan rev up their motorbikes to discover the delights of Guernsey. They sample the local speciality of Gache cake.

James experiences the bustling Provencal port of Marseille. There he discovers local fishermen selling fresh seafood on the back of their boats.

Provencal Tarts And Dutch Apple Cake. Rachel shares her recipe for Provencal tart with caramelised onions, anchovies and olives. And, the cookery students make Dutch apple cake.

Iced Orange Cake And Goat Cheese Tart. Rachel prepares an iced orange cake and learns how to make apple pie with a twist. The students make a spinach, potato and goat's cheese tart.

The Great Kitchen Clean-Out. Ree Drummond cleans out her kitchen by turning leftovers into sweet waffles, cheesy pot pie, egg sandwiches and a hearty lunchtime soup.

Simply Comfort 4 Ways. Ree Drummond cooks in the comfort zone with a classic soup, cheesy baked pasta, a meatless main dish and luxurious hazelnut cocoa.

Grilled Steak And Blackened Chicken. Jamie cooks tasty grilled steak, ratatouille and saffron rice. Plus, he makes blackened chicken, and San Fran quinoa salad.

Pork Steaks And Killer Kedgeree. Jamie rustles up pork steaks, Hungarian pepper sauce and rice. Plus, killer kedgeree, beans, greens and chilli yoghurt.

Poland. Si and Dave make sausages in the Polish countryside and visit the home of gingerbread. Later, they search for bison grass in the primeval Bialowieza Forest.

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.

Shakshuka. The combination of tomatoes, eggs, spices, jalapeno and chipotle make this a hearty meal.

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.

Cape Town. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties.

Righteous Bites. Guy Fieri checks out dishes on both sides of the Pacific. There are platefuls of guilty pleasures in LA and in Monterey, CA, a spot on the pier serves fresh fish.

Neighborhood Knockouts. Guy Fieri scours the US west coast for funky joints. An all-day breakfast joint serves up creme brûlée French toast and a hot dog spot features lamb merguez.

Meat Lover's Paradise. Guy Fieri takes a meat-crazed master class with master butchers. He checks out a pastrami-loving eatery serving burgers and cheesesteaks.

Servin' Up San Francisco. Guy Fieri cruises the San Francisco coast for a diverse culinary road trip. He visits an NY-style deli and a food truck park serving Asian-fusion.

Pittsburgh, Pa. Casey Webb visits Pittsburgh, Pennsylvania to try the traditional perogies. Plus, he tackles an enormous five-pound sandwich stuffed with meat, fries and coleslaw.

Daytona Beach, Fl. Casey Webb travels to Daytona Beach, Florida, to take on an epic four-pound surf and turf sandwich, packed with two burgers and six pieces of mahi mahi.

International. Three internationally trained chefs face off in a signature seafood battle before the winner takes on the world-class GGG judge of their choice.

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

From The Seas And Overseas. Guy Fieri reels perfect pierogies in Westminster, Colorado, killer Caribbean in San Antonio, Texas, and Southern seafood in Brunswick, Georgia.

From Spicy To Sticky. Guy Fieri samples spicy and sweet foods, such as righteous rum cake in Georgia, artisan pizza in Colorado, and dynamite duck in San Antonio.

Phoenix Food Fans. Guy Fieri goes fanatical for Phoenix-area fare. There's Irish-Southwest mashups, spiced-up pizza and redefined Mexican street food.

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.

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.

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.

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

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.

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

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

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

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

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

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

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

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

Jamie rustles up a super-fast and delicious crispy breaded chicken for the family. Plus, he transforms a burger by using sweet potato in two ways.

Jamie cooks up a bold sausage casserole, packed full of flavour. Plus, he makes an aubergine salad, served with the quickest homemade flatbreads.

Regional Flavors. Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that's making creative cocktails and honey butter chicken biscuits.

Meat And Heat. On a trip to Houston, Guy stops by a barbecue joint that's cooking brisket tacos and jalapeno sausage. Plus, he tries bulgogi at a Korean spot in Tennessee.

Sandwiches And Spice. Guy is in Salt Lake City to visit a Venezuelan spot that's making amazing arepas. And, a Nashville joint is putting their own twist on Jamaican specialties.

Traditional Twists. Guy Fieri's digging into a world of flavour with unexpected dumplings in Oregon, real deal mofongo in Utah and coal-fired pizza in Nashville.

Unhappy Campers. The chefs must create a campsite slider feast with limited ingredients, a single-burner camp stove, and minimalist cooking tools.

Chicken Cross The Globe. Guy Fieri is hunting delicious chicken, starting in Salt Lake City with a curry-chicken mashup. In Colorado, the chicken nests in tacos with guacamole.

Asian And American. Guy goes to Alaska to try a Korean-Mexican joint rolling out kimchi burritos before heading to New Mexico for funky fusion pork belly.

Meaty, Cheesy And Sweet. Guy Fieri loads up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, Alaska, and sizzling steak tacos in Aspen, Colorado.

From Appetizers To Dessert. Guy Fieri digs into appetisers, dessert and everything in-between. In Wyoming, an old-school cafe is loading up green-chili burritos and homemade pie.

Gettin' Funky In Flavortown. Guy Fieri grabs all kinds of flavour, starting in Wyoming, where a restaurant is piling up nachos, and a long-time spot is cooking vegetarian banh mi.

From Italian To Asian. Guy Fieri dives into Asian flavours alongside a taste of Italy, starting at a Vietnamese spot in Albuquerque, that's serving up a legendary banh mi.

Pickin' Up And Chowin' Down. Guy Fieri digs into dishes including a barbecue pie at a pizza-bakery in Laramie. Then, a funky Cleveland bar is making monster tots.

Food Network Super Chefs. Guy Fieri hits up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville.

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Tortas, Tomatoes And Tequila. Guy Fieri dives into killer culinary and cocktails, from an over-the-top Mexican spot in San Antonio, TX, to a hidden speakeasy in Brunswick, GA.

Just Like Mom. Guy Fieri digs into dishes just like Mama made, like mega meatballs in California, vegan comfort in Indianapolis and veggie tacos in San Antonio.

Fresh Fish And Funky Chicken. Guy finds an Ecuadorian spot cooking up chicken with rice and pork with hominy. Next, he goes to a market for Dungeness crab and Cajun crawfish pie.

Sandwiches, Spaetzle And Wings. In Virginia, Guy Fieri finds a spot serving sandwiches by day and sticky wings at night. In Hawaii, a German-Swiss joint dishes up apple strudel.

Boston, MA. Casey Webb travels to historic Boston, Massachusetts, for some epic New England eats and a 4.5-pound Irish breakfast challenge at Flann O'Brien's Pub.

Louisville, KY. Casey Webb is in Louisville, Kentucky, for epic eats including a booze-infused Southern staple and a spicy popcorn and frozen hot chocolate challenge in Indiana.

Philadelphia, PA. Casey Webb is in Philadelphia for the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, salmon, whitefish, tomatoes and onions.

Los Angeles, CA. Casey Webb is in Los Angeles to take on a massive burrito packed with every ingredient from the kitchen and soaked in a sauce 600 times hotter than a jalapeno.

Pittsburgh, Pa. Casey Webb visits Pittsburgh, Pennsylvania to try the traditional perogies. Plus, he tackles an enormous five-pound sandwich stuffed with meat, fries and coleslaw.

Burlington, VT. Casey Webb travels to the small town of Burlington, Vermont, for some mammoth eats, including a beer-infused bagel feast and a 3.5-pound breakfast sandwich challenge.

St. Louis, MO. Casey Webb visits St. Louis, Missouri, in search of the city's biggest and best food. He tackles a New York-style pizza so massive he'll need the help of a partner.

Seattle, WA. Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Jamie rustles up a super-fast and delicious crispy breaded chicken for the family. Plus, he transforms a burger by using sweet potato in two ways.

Jamie cooks up a bold sausage casserole, packed full of flavour. Plus, he makes an aubergine salad, served with the quickest homemade flatbreads.

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

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.

In week three, the remaining ten bakers get ready to brave bread. The boys are confident that this is their week, but the girls have other ideas.

Having seen the bakers make cake, biscuits and bread, Mary and Paul up the ante - for the first time, we see how the bakers cope with multitasking across several baking skills at once.

Almost halfway through the Bake Off and the remaining bakers are facing pies and tarts. They are asked to bake a custard tart and a mini pear pie.

a yeast-leavened cake, a Swedish princess torte and a dobos torte.

The remaining bakers are asked to make signature savoury parcels, ranging from pasties to wellingtons to samosas and even the beloved Cornish pasty.

Asked to make enriched sweet fruit loaves for their signature challenge, the bakers must work with soft dough to create works of art for Paul and Mary to critique.

Isles of Scilly. James starts his British foodie journey in the Scilly Isles, home of world-class seafood. He's joined by Michelin-starred chef, Galton Blackiston.

Cornwall. James returns to one of his favourite places in the UK, Cornwall, with Michelin-starred chef, Galton Blackiston. Dishes include tasty seafood tapas.

Devon. The next leg of James's trip sees him in Devon, joined by Michelin-starred chef, Simon Hulstone. They check out delicious local mushrooms and cheeses.

Jersey. James heads to Jersey, where he's joined by pal and award-winning chef, Mark Jordan. They hit the road on mini motorbikes and learn to shuck oysters.

Plating Up Puerto Rico. Guy Fieri travels with Antonia Lofaso on a culinary journey through Puerto Rico. In Old San Juan, they dig into a chicken-trifongo combo.

Chicken Steak And Cake. This trip, Guy's grabs sweet and savoury, both hot and cold. In San Juan, Puerto Rico, a Venezuelan food stand serves up amazing arepas.

Flavor Expedition. Guy Fieri's worldwide journey of flavour starts in Caguas, Puerto Rico, with churrasco steak and risotto and ropa vieja dumplings.

Surf And Savory. Guy Fieri grabs a little surf, turf and flavours from the earth. In Puerto Rico, a local gem is serving off-the-hook pork trifongo and shrimp empanadas.

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Cape Town. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties.

Baklava And Swiss Rolls. Rachel's shares a delicious recipe for baklava. And the cookery school students overcome their fear of rolling a Swiss Roll with an easy technique.

Lime Yogurt Cake And Toffee Pudding. Rachel prepares a fragrant lime yogurt cake with rosewater and pistachios. And the cookery school students learn to make sticky toffee pudding.

The Great Kitchen Clean-Out. Ree Drummond cleans out her kitchen by turning leftovers into sweet waffles, cheesy pot pie, egg sandwiches and a hearty lunchtime soup.

Simply Comfort 4 Ways. Ree Drummond cooks in the comfort zone with a classic soup, cheesy baked pasta, a meatless main dish and luxurious hazelnut cocoa.

Rosemary Chicken And Happy Cow Burgers. On the menu are rosemary chicken, grilled polenta and porcini tomato sauce. Plus, happy cow burgers, old-school coleslaw and corn on the cob.

Sticky Squid Balls And Sausage Fusilli. Jamie cooks sticky squid balls, grilled prawns and noodle broth. Plus, he makes sausage fusilli and creamy garden salad.

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

The 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.

Red Roses, Pink Vodka Sauce. Rachael perfects a classic pasta with vodka sauce and shrimp. Her recipe is simple and flavoursome, and the addition of shrimps makes an inspired dish.

Dorset. James's trip along the south coast continues in Dorset with pal and award-winning chef, Paul Ainsworth. They enjoy a gorgeous beachside barbeque.

James's adventure takes him to the Camargue. He learns of the fleur de sel, a delicate salty crust which is harvested in the waters of Aigues Mortes.

Baklava And Swiss Rolls. Rachel's shares a delicious recipe for baklava. And the cookery school students overcome their fear of rolling a Swiss Roll with an easy technique.

Lime Yogurt Cake And Toffee Pudding. Rachel prepares a fragrant lime yogurt cake with rosewater and pistachios. And the cookery school students learn to make sticky toffee pudding.

Fast And Festive 4 Ways. Ree Drummond shares quick, easy recipes that are perfect for the holidays, like an amazing breakfast hash, stress-free pizza dip and a festive soup.

Thanksgiving Legends. Ree Drummond puts her own spin on some classic Thanksgiving dishes, including green bean casserole, cranberry salad and a custard pie.

Rosemary Chicken And Happy Cow Burgers. On the menu are rosemary chicken, grilled polenta and porcini tomato sauce. Plus, happy cow burgers, old-school coleslaw and corn on the cob.

Sticky Squid Balls And Sausage Fusilli. Jamie cooks sticky squid balls, grilled prawns and noodle broth. Plus, he makes sausage fusilli and creamy garden salad.

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

The 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.

Red Roses, Pink Vodka Sauce. Rachael perfects a classic pasta with vodka sauce and shrimp. Her recipe is simple and flavoursome, and the addition of shrimps makes an inspired dish.

Roast Beef. Tom shares his two-step method for serving rose-pink beef. Plus, giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy complete his mouth-watering roast.

Spanish. Tom celebrates the flavours and ingredients of Spain! First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert.

Stateside. Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad.

Game On. The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate.

Cannoli, Fritters, And Wings. Guy Fieri revs up for a festival of flavours! He visits a Guamanian food truck serving shrimp fritters and checks out a family-run comfort food joint.

Aces Of Authenticity. Guy Fieri seeks out authentic joints. In Santa Fe a Chimayan owner creates traditional dishes like enchiladas and a Portland noodle house uses mum's recipes!

Sammies And Stew. Guy Fieri digs into super sandwiches and stew! On his travels he visits a café with a native Kenyan cooking up fresh fish and Caribbean goat stew.

All Kinds Of Gobble Gobble. Guy Fieri checks out various Thanksgiving tastes. A father-son bakery crafts a unique take on the traditional bird and a deli makes turkey wild rice soup.

Boise, ID. Casey Webb is in Boise, Idaho to sample their burger celebrations and potato innovations. Plus, he takes on a diabolically spicy challenge known as Demon's Delight.

Grand Rapids, MI. Casey Webb visits Grand Rapids in Michigan, a city famous for its beer, to indulge in a hot dish, a saucy burrito and a five-pound chilli dog challenge.

All-Star Alphabet Auction. Three all-star chefs take on the most extreme ABC game yet as Guy Fieri gives them a whopping $100 each to score ingredients at the alphabet auction.

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Roast Beef. Tom shares his two-step method for serving rose-pink beef. Plus, giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy complete his mouth-watering roast.

Spanish. Tom celebrates the flavours and ingredients of Spain! First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert.

Rachel Allen: Bake! Rachel shows how to make a gorgeous poppy seed cake with a vanilla buttercream icing. And she gives the cookery school students a great recipe for bagels.

Rachel Allen: Bake! Rachel shares her recipe for chocolate and vanilla marble cake and visits an artisan bakery. And, the cookery school students make lemon cupcakes.

Fast And Festive 4 Ways. Ree Drummond shares quick, easy recipes that are perfect for the holidays, like an amazing breakfast hash, stress-free pizza dip and a festive soup.

Thanksgiving Legends. Ree Drummond puts her own spin on some classic Thanksgiving dishes, including green bean casserole, cranberry salad and a custard pie.

Greek Chicken And Smoked Salmon. On the menu is smoked salmon, Yorkshire pudding, beets and asparagus. Plus, gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.

Sizzling Chops And Asparagus Lasagnetti. This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti. Plus, mushroom soup, stilton, apple and walnut croutes.

The Bikers embark on a big Baltic adventure! The papers are awash with stories of Russia's latest 'anti-western' political play and both Si and Dave are slightly nervous.

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.

Have A Ball. Rachael makes roasted meatballs with garlic bread. This quick, easy and tasty recipe is the perfect meal after a busy day at work and the whole family will love it.

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

James journeys to Arles, famous for its Roman architecture and home to Vincent Van Gogh. He cooks a delicious dish using food from the local market stalls.

Rachel Allen: Bake! Rachel shows how to make a gorgeous poppy seed cake with a vanilla buttercream icing. And she gives the cookery school students a great recipe for bagels.

Rachel Allen: Bake! Rachel shares her recipe for chocolate and vanilla marble cake and visits an artisan bakery. And, the cookery school students make lemon cupcakes.

4 Bites And A Cocktail. Ree Drummond shares an epic spread for a holiday cocktail party, including whipped feta, sausage rolls and a festive cranberry vodka cocktail.

New House Brunch. Ree Drummond is hosting a Tex-Mex brunch in her new home with spicy enchiladas, a twist on French toast, and a fabulous fruity salad.

Greek Chicken And Smoked Salmon. On the menu is smoked salmon, Yorkshire pudding, beets and asparagus. Plus, gorgeous Greek chicken, sweet pepper and pea couscous with tzatziki.

Sizzling Chops And Asparagus Lasagnetti. This time Jamie cooks glazed sizzling chops, sweet tomato and asparagus lasagnetti. Plus, mushroom soup, stilton, apple and walnut croutes.

The Bikers embark on a big Baltic adventure! The papers are awash with stories of Russia's latest 'anti-western' political play and both Si and Dave are slightly nervous.

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.

Have A Ball. Rachael makes roasted meatballs with garlic bread. This quick, easy and tasty recipe is the perfect meal after a busy day at work and the whole family will love it.

Roast Chicken/Prawn Linguine. Jamie gives traditional roast chicken a delicious French twist. Plus, he cooks his take on a creamy prawn linguine for his mentor Gennaro Contaldo.

Roast Chicken Margherita/Prawn Toast Toastie. Jamie reinvents a roast chicken by combining it with the flavours of a Margherita pizza. Plus, he whips up prawn toast toasties.

Noodle Broth And Veggie Chilli. On the menu this time is squid 'n' prawns spicy vegetable noodle broth. Plus, veggie chilli with crunchy tortilla and avocado salad.

Asian Fish And Ultimate Pork Tacos. Jamie shows how to make Asian fish, miso noodles and crunchy veg. Plus, the ultimate pork tacos, spicy black beans and avocado garden salad.

Comfort And Soul. Guy Fieri visits eateries that'll warm the palate and the soul, including a funky neighbourhood café and a brewery is serving up soul food with a New Mexico twist.

Pork, Pasta, And Barbecue. Guy Fieri checks out local favourites. A Kansas City joint dishes up pork hash and a former chef to the President of Italy serves up homemade pasta.

South Of The Border. Guy Fieri heads down south to Cabo San Lucas, Mexico. On the town's main drag, a taco joint turns out totally octopus tacos and Guadalajaran-inspired sauces.

Tennessee Holiday Traditions. Guy Fieri samples Tennessee's holiday traditions. In Hendersonville a barbecue joint serves up shoulder pull and a holiday ham with a fiery finish.

Ozark Mountains. Casey Webb travels over the Ozarks to tackle the Goliath, a massive cupcake equal to 22 regular-sized cupcakes.

Nashville, TN. Casey Webb heads to Tennessee, where he faces his hottest challenge yet - three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

One-Stop Speed Shop. Four chefs break the shopping speed record as they grab everything they need to cook two complete meals in one four-minute shop!

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Roast Chicken/Prawn Linguine. Jamie gives traditional roast chicken a delicious French twist. Plus, he cooks his take on a creamy prawn linguine for his mentor Gennaro Contaldo.

Roast Chicken Margherita/Prawn Toast Toastie. Jamie reinvents a roast chicken by combining it with the flavours of a Margherita pizza. Plus, he whips up prawn toast toasties.

Rachel Allen: Bake! Rachel shows her recipe for mini beef pasties with elements of Mexican empanadas and Indian samosas. And, the cookery students make baked brown sugar custards.

Rachel Allen: Bake! Rachel's prepares a gooey meringue roulade with cherries and rosewater mascarpone. And, the cookery school students learn to make light sweet scones.

4 Bites And A Cocktail. Ree Drummond shares an epic spread for a holiday cocktail party, including whipped feta, sausage rolls and a festive cranberry vodka cocktail.

New House Brunch. Ree Drummond is hosting a Tex-Mex brunch in her new home with spicy enchiladas, a twist on French toast, and a fabulous fruity salad.

Asian Tuna And Coconut Rice. Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens. Plus, ricotta fritters, fresh tomato sauce and courgette salad.

Falafel Wraps And Spiced Chicken Lentils. This time the meal is spiced chicken, bacon, asparagus and spinach lentils. Plus, falafel wraps filled with grilled veg and salsa.

The Bikers fall in love with the beautiful, tranquil lakes of Finland and enjoy a completely different change of pace from the intensity of St Petersburg.

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

A Cutlet Above. Rachael revamps the everyday pork cutlet with thin and crispy fried pork tonkatsu with shiso and savoy, topped with a sweet and tangy sauce.

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

James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.

Rachel Allen: Bake! Rachel shows her recipe for mini beef pasties with elements of Mexican empanadas and Indian samosas. And, the cookery students make baked brown sugar custards.

Rachel Allen: Bake! Rachel's prepares a gooey meringue roulade with cherries and rosewater mascarpone. And, the cookery school students learn to make light sweet scones.

Homemade Holiday. Ree Drummond makes festive, edible Christmas gifts for friends, including spiced rolls, yummy onion jam, a cookie baking kit and a comforting soup.

Holiday Favorites. Ree Drummond answers questions about holiday favourites while making a special breakfast dish, a crowd-pleasing sauce and a quick toffee dessert.

Asian Tuna And Coconut Rice. Jamie rustles up seared Asian tuna, coconut rice and jiggy jiggy greens. Plus, ricotta fritters, fresh tomato sauce and courgette salad.

Falafel Wraps And Spiced Chicken Lentils. This time the meal is spiced chicken, bacon, asparagus and spinach lentils. Plus, falafel wraps filled with grilled veg and salsa.

The Bikers fall in love with the beautiful, tranquil lakes of Finland and enjoy a completely different change of pace from the intensity of St Petersburg.

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

A Cutlet Above. Rachael revamps the everyday pork cutlet with thin and crispy fried pork tonkatsu with shiso and savoy, topped with a sweet and tangy sauce.

Dave and Si are starting off in Scotland. It was on these roads that they first became best friends, and now they're returning to the Isle of Bute.

Si and Dave prove that homemade can beat shop-bought with their DIY recipes. They make gravlax, jam doughnuts, their own corned beef and an Indian favourite, paneer.

Family Time. In Nashville a husband-wife duo hits the streets in their gourmet food truck. And, in Kansas City a sibling-owned Chinese joint shares some family traditions.

Soup, Salad, And Seafood. Guy Fieri dives into classic comfort foods in Kansas City, MO. He visits a chef serving up chicken pot pie and steamed mussels, and food truck-turned deli.

Tacos And Tots. Guy Fieri visits joints taking childhood favourites to a gourmet level. They include a Denver bar cooking up tater tots, pork rinds and a pastrami sandwich.

Chicken, Chili, And Chowder. Guy Fieri visits a Burbank chilli spot dating back a century, a Philadelphia gourmet bar food joint cranking out clam chowder and a Toronto smokehouse.

Wilmington, North Carolina. Casey's culinary adventures take him to North Carolina. He tries a BBQ bonanza, a burrito and takes part in the undefeated Pierogi team challenge.

Charlotte, North Carolina. Casey Webb is in Charlotte, North Carolina, to try three southern specialities. He tries a cheesy chicken dish, a signature sandwich and a huge taco.

DDD Seafood. Four of Guy's favourite DDD seafood chefs make some waves in Flavortown Market. They create a regional fish dish using the catch in their fly-fishing net!

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Dave and Si are starting off in Scotland. It was on these roads that they first became best friends, and now they're returning to the Isle of Bute.

Rachel Allen: Bake! Rachel shows how to make a rich baked cheesecake with blueberries. And the cookery school students grapple with choux pastry to make éclairs.

Rachel Allen: Bake! Rachel Allen gets into the festive spirit with an array of sweet treats. Her Christmas bakes include a traditional cake bursting with dates and festive jam cookies.

Homemade Holiday. Ree Drummond makes festive, edible Christmas gifts for friends, including spiced rolls, yummy onion jam, a cookie baking kit and a comforting soup.

Holiday Favorites. Ree Drummond answers questions about holiday favourites while making a special breakfast dish, a crowd-pleasing sauce and a quick toffee dessert.

Grilled Tuna And Thai Chicken. Jamie rustles up grilled tuna Niçoise salad. Plus, he makes a quick Thai chicken laksa and mildly-spiced noodle squash broth.

Lamb Tagine And Chicken Caesar Salad. Jamie makes a quick and easy lamb tagine, pan-fried aubergine and cumin crunch. Plus, crispy polenta chicken Caesar salad.

In Sweden, the Sami's introduce Dave and Si to the traditional techniques of smoking to cure meat and fishing to stock up for the coming winter.

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.

Chicken Curry Chili. Rachael makes a chicken curry with a twist, she adds sriracha with chickpeas plus jalapenos. She also whips up a zesty and creamy yoghurt to cool the dish down.

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

James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.

Rachel Allen: Bake! Rachel shows how to make a rich baked cheesecake with blueberries. And the cookery school students grapple with choux pastry to make éclairs.

Rachel Allen: Bake! Rachel Allen gets into the festive spirit with an array of sweet treats. Her Christmas bakes include a traditional cake bursting with dates and festive jam cookies.

Eat Your Protein. Ree Drummond shares four protein-packed, super-easy dishes. She cooks fish taco salad, beef and bean stuffed peppers, and egg white bites.

Dinner On A Dime. Ree Drummond cooks budget-friendly dinners, including chicken stroganoff, sausage and mushroom stuffed acorn squash, and puff pastry pizzas.

Grilled Tuna And Thai Chicken. Jamie rustles up grilled tuna Niçoise salad. Plus, he makes a quick Thai chicken laksa and mildly-spiced noodle squash broth.

Lamb Tagine And Chicken Caesar Salad. Jamie makes a quick and easy lamb tagine, pan-fried aubergine and cumin crunch. Plus, crispy polenta chicken Caesar salad.

In Sweden, the Sami's introduce Dave and Si to the traditional techniques of smoking to cure meat and fishing to stock up for the coming winter.

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.

Chicken Curry Chili. Rachael makes a chicken curry with a twist, she adds sriracha with chickpeas plus jalapenos. She also whips up a zesty and creamy yoghurt to cool the dish down.

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.

Eton Mess. Adam samples the famous Eton Mess in Eton. He also enjoys afternoon tea fit for a Royal in Windsor, samples venison in bon-bon bar snacks and makes some tasty fudge.

Glamorgan Sausage. In Wales, Adam tries Glamorgan sausage in Glamorgan. He enjoys Welsh rarebit and wonderful Welsh cakes, and bites into his Polish heritage with pierogis.

Dynamic Duos. Guy Fieri looks at the combos making local hangouts a hit. A Denver bar smokes pork for its biscuits, and a Scottsdale duo fuses their Mexican and Mediterranean roots.

Traditional Gone Wild. Guy Fieri samples dishes like mama made, if she had a wild imagination! In Philadelphia a special guest hits the kitchen for fried PB&Js and pig's head tacos.

Peppers, Pork, And Poutine. Guy Fieri looks at standout veggie and meat dishes. A Phoenix chef puts her spin on a regional pork dish, and a Toronto joint serves up a Canadian staple.

Kings And Queens Of 'Cue. Guy Fieri meets some masters of meat and BBQ. A Texas-inspired barbecue joint smokes pork ribs and a Denver eatery tops pizza with beer braised brisket.

Hoboken, New Jersey. Casey Webb is in Hoboken, New Jersey, to sample some tasty treats. He munches on homemade mozzarella, a huge bagel and a ridiculously spicy snack.

Sacramento, California. Casey Webb is in the Golden State to try and win some impressive food challenges. He takes part in a five-round sushi and a waffle stack challenge.

10 Pounds, Two Rounds. Four chefs make two meals using no more than 10 lbs. of total ingredients! Plus, they make a weeknight dinner with two items from the clearance rack.

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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.

Rachel Allen: Bake! Rachel Allen showcases festive recipes that will impress Christmas guests. She creates a fun gingerbread house and teaches her students how to make perfect mince pies.

Food From Home. Rachel prepares dishes using local produce, with delicious Irish ingredients. She makes a potato, mozzarella and rosemary pizza and a prawn bisque.

Eat Your Protein. Ree Drummond shares four protein-packed, super-easy dishes. She cooks fish taco salad, beef and bean stuffed peppers, and egg white bites.

Dinner On A Dime. Ree Drummond cooks budget-friendly dinners, including chicken stroganoff, sausage and mushroom stuffed acorn squash, and puff pastry pizzas.

Fettuccine And Black Bean Beef Burgers. This time it's fettuccine, smoked trout, asparagus and peas. Plus, Jamie makes black bean beef burgers, noodles and pickle salad.

Pork Marsala And Thai Noodles. Jamie cooks tasty pork Marsala, porcini rice and spring greens. Plus, he makes Koh Samui salad, chilli tofu and Thai noodles.

A trip around the Baltic wouldn't be complete without the Bikers tasting the best of Sweden on a plate with a smorgasbord. And, they cook classic Swedish meatballs with wild boar!

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.

Sichuan Steak Au Poivre. Rachael turns up the flavour on a steakhouse staple. She makes Sichuan steak au poivre with scallion mashed potatoes and powerful black peppercorns.

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

James arrives in the tiny village of Giverny, known for its food and art. He explores Monet's kitchen and cooks up an autumnal treat of apple doughnuts.

Rachel Allen: Bake! Rachel Allen showcases festive recipes that will impress Christmas guests. She creates a fun gingerbread house and teaches her students how to make perfect mince pies.

Food From Home. Rachel prepares dishes using local produce, with delicious Irish ingredients. She makes a potato, mozzarella and rosemary pizza and a prawn bisque.

Two's Company. Ree Drummond makes fast and fabulous food for two. She cooks a speedy sausage and gnocchi skillet, steakhouse ciabatta pizzas, and pancake bowls.

Portable Dinner Party. Ree Drummond cooks for a dinner party at her best friend's house. She makes a cheesy make-ahead dip, crowd-pleasing pasta and a decadent dessert.

Fettuccine And Black Bean Beef Burgers. This time it's fettuccine, smoked trout, asparagus and peas. Plus, Jamie makes black bean beef burgers, noodles and pickle salad.

Pork Marsala And Thai Noodles. Jamie cooks tasty pork Marsala, porcini rice and spring greens. Plus, he makes Koh Samui salad, chilli tofu and Thai noodles.

A trip around the Baltic wouldn't be complete without the Bikers tasting the best of Sweden on a plate with a smorgasbord. And, they cook classic Swedish meatballs with wild boar!

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.

Sichuan Steak Au Poivre. Rachael turns up the flavour on a steakhouse staple. She makes Sichuan steak au poivre with scallion mashed potatoes and powerful black peppercorns.

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.

New York. Paul Hollywood starts his epic road trip in New York. He tries a modern twist on a breakfast bagel and eats baked cheesecake with actor Brian Cox.

A Festival Of Flavour. Guy Fieri pulls over for the bounty of the county. A Denver bar creates savoury apple strudel and in Arizona a Pakistani spot serves goat and tandoori Chicken.

Timeless Traditions. Guy Fieri gets the lowdown on some enduring traditions. In Philadelphia he checks out a Jamaican joint's jerk chicken. In Denver, he tries rabbit and chitlings.

From Pound Cake To Pot Pie. Guy Fieri pulls in for a mishmash of comfort food. He makes stops in Philadelphia, Leucadia, Cali and Phoenix.

All San Diego, All The Time. Guy Fieri heads to San Diego for some old and new favourites, including a legendary surfer spot for some tasty burgers and a brother-owned noodle joint.

Austin, Texas. Casey Webb's culinary adventures bring him to Austin, Texas. He starts with a two-pound BBQ challenge packed with all sorts of meat, sauce and side.

San Antonio, Texas. Casey Webb's tasty travels take him to San Antonio, Texas. He visits the city's oldest restaurant, a German deli, and tries a three-pound cinnamon roll challenge.

All-Star Game Day Relay. It's Fieri vs. Fieri as Guy and Hunter divide up six of their favourite all-star chefs to see whose team makes the best game day platter.

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Flavor Adventure. Guy Fieri takes a culinary trip with adventurous flavour. A funky LA spot fills bowls with eclectic eats while a Norfolk, VA, market offers Mexican specialties.

Barbecue And Beer Can Chicken. Guy Fieri grabs some crazy grub! In Hawaii he finds a funky joint serving beer can chicken. Plus, he stops at a downtown barbecue spot in Los Angeles.

Ocean Coasts And Great Lakes. Guy Fieri seeks out dynamite dishes from the coasts to the Great Lakes. He discovers outrageous octopus tostadas and gourmet grilled cheese sandwiches.

A Passport Of Flavor. Guy Fieri cruises from Texas to Michigan for cuisine with international flair, including shawarma, brisket banh mi, tequila croissants and old-school sourdough.

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.

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.

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.

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.

Birmingham. James Martin hits the road in Great Britain, travelling Scotland, England, Wales and Northern Ireland on the ultimate culinary road trip.

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

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

Rick begins his search for quality produce in the beautiful Northumberland countryside. Later, he shares his recipe for a tasty moussaka with aubergines.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Rick shares his recipe for fresh crayfish with chopped tomatoes, basil and spaghetti. Plus, he gets a food tour of Ludlow from talented chef Shaun Hill.

Rick learns about a world-famous sticky toffee pudding that's made in the Lake District. Plus, he joins two fishermen as they catch sea trout on the River Towy.

Rick admires the quality produce on offer at the English Market in Cork, Ireland. He is inspired to cook corned beef with potatoes, carrots and cabbage.

After visiting an award-winning herb grower, Rick uses fresh ingredients to make a delicious pork terrine. And, he samples oatcakes in Stoke-on-Trent.

Roast Chicken/Prawn Linguine. Jamie gives traditional roast chicken a delicious French twist. Plus, he cooks his take on a creamy prawn linguine for his mentor Gennaro Contaldo.

Roast Chicken Margherita/Prawn Toast Toastie. Jamie reinvents a roast chicken by combining it with the flavours of a Margherita pizza. Plus, he whips up prawn toast toasties.

Tortas, Tomatoes And Tequila. Guy Fieri dives into killer culinary and cocktails, from an over-the-top Mexican spot in San Antonio, TX, to a hidden speakeasy in Brunswick, GA.

Just Like Mom. Guy Fieri digs into dishes just like Mama made, like mega meatballs in California, vegan comfort in Indianapolis and veggie tacos in San Antonio.

Fresh Fish And Funky Chicken. Guy finds an Ecuadorian spot cooking up chicken with rice and pork with hominy. Next, he goes to a market for Dungeness crab and Cajun crawfish pie.

Sandwiches, Spaetzle And Wings. In Virginia, Guy Fieri finds a spot serving sandwiches by day and sticky wings at night. In Hawaii, a German-Swiss joint dishes up apple strudel.

I've Never Cooked Cow Tongue. The chefs play a carnival-style game to determine their protein choice and have 30 minutes to create a masterpiece, with no salt in the pantry!

From Chicken To Chiles. Guy Fieri finds all kinds of unexpected flavour with next-level sandwiches in Cleveland with Chef Michael Symon. And in NJ, a joint is amping up bar bites.

Cruisin' Coast To Coast. Guy Fieri digs into flavour coast to coast, starting at a taco joint in Indio, California, with a next level quesadilla-taco-au jus mashup.

Stellar Sandwiches And Big-Time Burgers. Guy Fieri unhinges his jaw for some stellar sandwiches and big-time burgers. In Palm Desert, CA, a market-deli piles up the porchetta.

Cheese And Meat. Guy Fieri gets cheesy and meaty, starting at a New Jersey meat market with a unique sloppy joe. In Nashville, a taco joint piles nachos with hot local flavour.

From Chicken To Cheesesteak. Guy Fieri digs into chicken and some crazy creations. In Palm Springs, a crepe spot is all about the savoury, while a funky joint cooks Mexican pollo.

Burger, Bird And Meaty Italian. Guy Fieri dives into a meaty smorgasbord! There's a skyscraper burger in Nashville and in Florida, a rockin' chef cooks up real deal gnocchi.

Stuffed, Smoked And Wrapped. Guy Fieri checks out a funky Nashville eatery. In Florida, two beach spots smoke up alligator ribs and serve Venezuelan stuffed specialties.

Eastern Southern. Guy Fieri heads east to get a taste of the South. He checks out meatloaf in New Hampshire, extra-spicy shrimp in North Carolina and seafood stew in Florida.

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Old Faces, New Places. Guy Fieri visits some familiar faces and checks out their new places. They include a seafood spot in Fairhope, AK, and Chinese cuisine in Miami.

From Pied To Fried. Guy Fieri scours the US for amazing food. He checks out ramen in St. Petersburg, FL and a funky joint frying up chicken gizzards in Lansing, MI.

Sammies And Spice. Guy Fieri hunts down standout sandwiches. He tries a primo pork burger in Longmont, CO, and some serious spice with fiery Thai specialties in Los Angeles.

College-Town Champs. Guy Fieri heads to college towns for top grade cuisine. In Columbus, OH, he finds a pierogi paradise and in Boulder, CO, a Thai joint serves knockout noodles.

Boise, ID. Casey Webb is in Boise, Idaho to sample their burger celebrations and potato innovations. Plus, he takes on a diabolically spicy challenge known as Demon's Delight.

Ozark Mountains. Casey Webb travels over the Ozarks to tackle the Goliath, a massive cupcake equal to 22 regular-sized cupcakes.

Wilmington, North Carolina. Casey's culinary adventures take him to North Carolina. He tries a BBQ bonanza, a burrito and takes part in the undefeated Pierogi team challenge.

Hoboken, New Jersey. Casey Webb is in Hoboken, New Jersey, to sample some tasty treats. He munches on homemade mozzarella, a huge bagel and a ridiculously spicy snack.

Austin, Texas. Casey Webb's culinary adventures bring him to Austin, Texas. He starts with a two-pound BBQ challenge packed with all sorts of meat, sauce and side.

Grand Rapids, MI. Casey Webb visits Grand Rapids in Michigan, a city famous for its beer, to indulge in a hot dish, a saucy burrito and a five-pound chilli dog challenge.

Nashville, TN. Casey Webb heads to Tennessee, where he faces his hottest challenge yet - three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

Charlotte, North Carolina. Casey Webb is in Charlotte, North Carolina, to try three southern specialities. He tries a cheesy chicken dish, a signature sandwich and a huge taco.

Roast Chicken/Prawn Linguine. Jamie gives traditional roast chicken a delicious French twist. Plus, he cooks his take on a creamy prawn linguine for his mentor Gennaro Contaldo.

Roast Chicken Margherita/Prawn Toast Toastie. Jamie reinvents a roast chicken by combining it with the flavours of a Margherita pizza. Plus, he whips up prawn toast toasties.

Nottingham. James visits Nottingham, where he cooks a forest feast for Michelin award-winning restaurateur Sat Bains. Then, he whips up a tasty venison dish.

Norfolk. James explores Norfolk with chef Galton Blackiston. They visit a fish and chip shop, which inspires James to whip up tempura monkfish on the beach.

It's semi-final time and the tension is palpable as the bakers begin Patisserie Week. The semi-finalists are challenged to make signature baklava and a German schichttorte.

From thousands of applicants just 12 bakers made it to the tent, and now only three remain. But who will be named the winner of the Great British Bake Off.

Cake. The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

Biscuits. The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

Bread. The bakers must prepare quick breads with no proving, and a deceptively simple baguette - will they impress Paul Hollywood? Plus, showstopping action with 3D bread sculptures.

Desserts. The nine remaining bakers tackle creme brulee but will they be a scrambled mess? Plus, Spanische windtorte from Austria and baked cheesecake feature in the show-stopper.

Guernsey. James and his mate Mark Jordan rev up their motorbikes to discover the delights of Guernsey. They sample the local speciality of Gache cake.

Dorset. James's trip along the south coast continues in Dorset with pal and award-winning chef, Paul Ainsworth. They enjoy a gorgeous beachside barbeque.

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

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

Rolled And Holed. In New Hampshire, Guy Fieri checks out amazing bagels and sweets. Plus, there's a Southern spin on egg rolls, and prime time pastrami and pizza.

Beef And Bird. Guy Fieri loads up the meat! In New Hampshire, a funky joint puts Thai in their tacos, and a local gem in North Carolina fires up monster barbecue.

Not-Your-Everyday, All Day. Guy Fieri digs into not-your-everyday dishes, including a stacked-up breakfast in New Mexico and creative vegan cooking in San Diego.

Culinary Adventure. Guy Fieri jumps into a full culinary adventure. In San Diego there's a spot serving Baja-style tacos and a funky food truck putting' out next-level shawarma.

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New York. Paul Hollywood starts his epic road trip in New York. He tries a modern twist on a breakfast bagel and eats baked cheesecake with actor Brian Cox.

Family Dinner. Rachel reinvents a timeless classic with her take on roast chicken, using leftovers for a summer salad. And, there's iced strawberry meringue cake for dessert.

Sunny Days. Rachel serves up dishes for hot sunny weather. On the menu are a nutty quinoa salad, a potato, smoked salmon & dill tart and a spinach, bacon and gruyere frittata.

Two's Company. Ree Drummond makes fast and fabulous food for two. She cooks a speedy sausage and gnocchi skillet, steakhouse ciabatta pizzas, and pancake bowls.

Portable Dinner Party. Ree Drummond cooks for a dinner party at her best friend's house. She makes a cheesy make-ahead dip, crowd-pleasing pasta and a decadent dessert.

Crispy Pork And Grilled Mushroom Sub. On the menu is crispy Parma pork, minted courgettes and brown rice. Plus, tasty grilled mushroom sub, smoky pancetta, melted cheese and pears.

Chicken Fajitas And King Prawns. Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Plus, prawn cocktail, king prawns and sundried pan bread.

a soul stew and fried chicken.

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!

Takeout At Home. Rachel Ray reveals the secret to her favourite takeout dishes. She shares the recipes for her famous crazy Szechuan beef and messy corn.

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

James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.

Family Dinner. Rachel reinvents a timeless classic with her take on roast chicken, using leftovers for a summer salad. And, there's iced strawberry meringue cake for dessert.

Sunny Days. Rachel serves up dishes for hot sunny weather. On the menu are a nutty quinoa salad, a potato, smoked salmon & dill tart and a spinach, bacon and gruyere frittata.

Chocolate Memories. Ree Drummond takes a trip down memory lane with special chocolate recipes. She makes chocolate cake with 7-minute frosting and chocolate rice pudding.

For The Win. Ree Drummond prepares easy game-day eats, including chocolate devil cake, smash tacos and jalapeno cheddar corn dogs.

Crispy Pork And Grilled Mushroom Sub. On the menu is crispy Parma pork, minted courgettes and brown rice. Plus, tasty grilled mushroom sub, smoky pancetta, melted cheese and pears.

Chicken Fajitas And King Prawns. Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Plus, prawn cocktail, king prawns and sundried pan bread.

a soul stew and fried chicken.

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!

Takeout At Home. Rachel Ray reveals the secret to her favourite takeout dishes. She shares the recipes for her famous crazy Szechuan beef and messy corn.

Roast Lamb. Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Middle Eastern. Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Double Acts. Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake.

French Connection. Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart.

From The Heart. Guy Fieri visits eateries that put their heart into everything they do. In California, an Italian joint stays true to a family ravioli recipe.