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Paris. Paul Hollywood is in Paris to see how the classic croissant and French baguette are made. He also transforms the classic éclair into a choux Eiffel Tower.

London. Paul Hollywood is at London's historic Clivedon House Hotel to serve up his perfect afternoon tea. He bakes light scones, tempting sandwiches and tiny beautiful cakes.

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.

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.

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.

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.

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.

Nigel Slater's Simple Cooking - Season 1. Nigel Slater explores and showcases culinary parings that have created some of the most iconic meals we feast on today.

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.

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

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

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

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

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

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

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.

Fruit. Hugh Fearnley-Whittingstall celebrates the delights of fresh fruit. He makes Eton mess, apple fool, and a venison and pear burger. Plus, he holds a fruit-themed street party.

Breakfast. Hugh Fearnley-Whittingstall celebrates breakfast. He visits a school to make pancakes and scones, and at a canteen event the full English breakfast is reinvented.

Wide World Of Chefs. Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis.

Home Cooked Flavor. Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis.

Burgers, Marrow And Bangladesh. Guy Fieri grabs smoking smash burgers in East Boston, flavour-bursting bone marrow in Minneapolis and the-bomb Bengali-American fare in Ohio.

From Vietnamese To Vegan. Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana.

Niagara Falls. Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

Butte. Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

4,000 Square Feet Of Trouble. At over 4,000 square feet, WhaBah Steakhouse in Bowling Green, Kentucky, presents chef Robert Irvine with his biggest challenge yet! Can he rescue it.

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Fruit. Hugh Fearnley-Whittingstall celebrates the delights of fresh fruit. He makes Eton mess, apple fool, and a venison and pear burger. Plus, he holds a fruit-themed street party.

Make Your Own Takeout. For Indian takeaway fans, Rachael shares her beef pepper stir-fry recipe. She adds earthy spices and bright vegetables for the perfect quick dinner.

Burger Night Done Right. Rachael shares her lip-smacking burger recipes. She makes Oklahoma-style patties with Vidalia onions and buttermilk and dried spices ranch-style tater tots.

Chicken Change-Up. Rachael adds a few simple ingredients to upgrade a standard chicken dinner. She uses spicy chili paste, tangy Dijon mustard and salty pecorino Romano cheese.

Trendy Fried Chicken. Rachael uses a Korean-inspired batter and slaw to shake up a traditional fried chicken dish. She adds vodka to the batter and makes a delicious kimchi slaw.

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.

Sizzling Beef Steak And Mighty Mackerel. On the menu is sizzling beef steak, hoi sin prawn and noodle bowls. And, mighty mackerel, and mixed tomato and quinoa salad.

Steak, Liver And Bacon And Mexican Tomato Soup. Jamie cooks steak, liver and bacon, bubble and squeak mash and red onion gravy. Plus, Mexican tomato soup and chilli nachos.

Biscuits & Traybakes. Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

Sweet Dough. It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

Fruit. Hugh Fearnley-Whittingstall celebrates the delights of fresh fruit. He makes Eton mess, apple fool, and a venison and pear burger. Plus, he holds a fruit-themed street party.

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.

Make Your Own Takeout. For Indian takeaway fans, Rachael shares her beef pepper stir-fry recipe. She adds earthy spices and bright vegetables for the perfect quick dinner.

Burger Night Done Right. Rachael shares her lip-smacking burger recipes. She makes Oklahoma-style patties with Vidalia onions and buttermilk and dried spices ranch-style tater tots.

Chicken Change-Up. Rachael adds a few simple ingredients to upgrade a standard chicken dinner. She uses spicy chili paste, tangy Dijon mustard and salty pecorino Romano cheese.

Trendy Fried Chicken. Rachael uses a Korean-inspired batter and slaw to shake up a traditional fried chicken dish. She adds vodka to the batter and makes a delicious kimchi slaw.

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.

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.

Biscuits & Traybakes. Almost halfway through, the remaining eight bakers are faced with biscuits- and the Signature Challenge requires them to produce their favourite traybake.

Sweet Dough. It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf.

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.

Unexpected Guests. Nadiya makes dishes that are ideal for surprise visitors. They include radish ceviche with avocado and toasted sourdough, and crunchy chaat in a bag.

Treat Days. Nadiya serves up indulgent dishes for treat days. On the menu are a ham and cheese crown, creamy spinach and paneer kati rolls, and sticky syrup sponge balls.

Meat Hmong And Mexican. Guy Fieri's checks out craveable favourites, including cheesesteak in Ohio, Thai tea pancakes in Minneapolis and carne asada burritos in Montana.

All Over Flavor. Guy Fieri gets a taste of barbecue beef banh mi in Boston, lamb meatball sub and octopus in Montana and jerk chicken in Minneapolis.

Dough-lightful Dishes. Guy Fieri is digging into dishes that start with great dough, including venison sopes in Minneapolis and blueberry-basil doughnuts in Montana.

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.

Sacramento. In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

Knoxville. Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.

Double Trouble. Robert is in Summerville, South Carolina, to tackle two family-run Italian restaurants. With double the work but no extra time the team are under pressure.

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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.

Not Your Mom's Sloppy Joes. Rachael adds a creative spin to a standard Sloppy Joe dish. She mixes ground pork with pears, sesame oil and red chili paste and sweet pickles for crunch.

Cast Iron Skillet Pan Pizza. Rachael makes her favourite pizza at home in a cast iron skillet. The recipe uses spicy sausage, chilli flakes and honey plus she makes a fresh salad.

Breakfast For Dinner. Rachael shares her one of her favourite breakfast dishes that is perfect for dinnertime too. She makes chilaquiles with red chili sauce and guajillo peppers.

Egg-Zactly What You Want. Rachael makes a classic savoury Middle Eastern dish: Shakshuka. The combination of tomatoes, eggs, spices, jalapeno and chipotle make this a hearty meal.

Glazed Pork Fillet And Tapas Bruschetta. Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce. Plus, tapas bruschetta, and golden grilled sardines.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

Pastry. With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

Quarter Final. It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

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.

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

Not Your Mom's Sloppy Joes. Rachael adds a creative spin to a standard Sloppy Joe dish. She mixes ground pork with pears, sesame oil and red chili paste and sweet pickles for crunch.

Cast Iron Skillet Pan Pizza. Rachael makes her favourite pizza at home in a cast iron skillet. The recipe uses spicy sausage, chilli flakes and honey plus she makes a fresh salad.

Breakfast For Dinner. Rachael shares her one of her favourite breakfast dishes that is perfect for dinnertime too. She makes chilaquiles with red chili sauce and guajillo peppers.

Egg-Zactly What You Want. Rachael makes a classic savoury Middle Eastern dish: Shakshuka. The combination of tomatoes, eggs, spices, jalapeno and chipotle make this a hearty meal.

Glazed Pork Fillet And Tapas Bruschetta. Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce. Plus, tapas bruschetta, and golden grilled sardines.

Lamb Kofte And Keralan Veggie Curry. On the menu this time is lamb kofte, pitta and Greek salad. Plus, Keralan veggie curry, poppadoms, rice and fresh mint yoghurt.

White Fish Tagine And Spicy Cajun Chicken. Jamie cooks white fish tagine, with carrot, mint and clementine salad. Plus, Spicy Cajun chicken, smashed sweet potato and corn salsa.

Beef Kofta Curry And Spring Frittata. Jamie cooks an easy beef kofta curry, fluffy rice, beans and peas. Plus, spring frittata, tomato toasts, watercress and pea salad.

Pastry. With only six bakers left in the tent, the stakes increase as they face the pastry round. The remaining bakers bring the old fashioned suet pudding bang up to date.

Quarter Final. It is the quarter final and now there are just five bakers left, and they face the challenges of unconventional flours and unusual desserts.

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

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

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

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

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.

Long Time Legends. Guy checks out places locals have loved for decades: In San Francisco, a classic joint has made fresh-carved hot meat sandwiches for more than 60 years.

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

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

Chocolate: Impossible. Robert heads to Texas to help a fancy French bistro and event space. Cocoamoda is failing to attract customers and the owner is extremely stubborn.

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

Comfort Food, Quick. Rachael skips the fussy part of a traditional pot pie and makes her stove-top version. She tops her rotisserie chicken pot pie with buttery puff pastry.

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.

Don't Get Curried Away. Rachael makes chicken curry in a hurry. She experiments with bold spices and shows how easy it is to make a sauce at home rather than using a shop-bought one.

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.

Chorizo And Squid, And Simple Spaghetti. Jamie cooks chorizo and squid with Greek-style couscous salad. Plus, simple spaghetti, tomato, basil and creamy curd salad.

Lamb Meatballs And Chicken Salad. Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

Crab Bolognese And Mexican Blt. Jamie cooks a delicious crab Bolognese with crunchy fennel salad. Plus, a Mexican BLT with hot chillies, cool guacamole and salad.

Cajun Steak And Chicken Tikka. Jamie cooks Cajun steak, smoky baked beans and collard greens. Plus, a quick and easy chicken tikka, lentil, spinach and naan salad.

French Week. It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Class Of 2012. Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

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

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.

Comfort Food, Quick. Rachael skips the fussy part of a traditional pot pie and makes her stove-top version. She tops her rotisserie chicken pot pie with buttery puff pastry.

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.

Don't Get Curried Away. Rachael makes chicken curry in a hurry. She experiments with bold spices and shows how easy it is to make a sauce at home rather than using a shop-bought one.

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.

Chorizo And Squid, And Simple Spaghetti. Jamie cooks chorizo and squid with Greek-style couscous salad. Plus, simple spaghetti, tomato, basil and creamy curd salad.

Lamb Meatballs And Chicken Salad. Jamie rustles up tasty lamb meatballs, chop salad and harissa yoghurt. Plus, an incredibly delicious and easy-to-make chicken salad.

Crab Bolognese And Mexican Blt. Jamie cooks a delicious crab Bolognese with crunchy fennel salad. Plus, a Mexican BLT with hot chillies, cool guacamole and salad.

Cajun Steak And Chicken Tikka. Jamie cooks Cajun steak, smoky baked beans and collard greens. Plus, a quick and easy chicken tikka, lentil, spinach and naan salad.

French Week. It is the semi-final and there are just four bakers left, and the all-female semi-finalists have just three French bakes standing between them and a place in the final.

Class Of 2012. Talking candidly about their experience, the Class of 2012 return to the Bake Off tent to give a special insight to life inside the competition.

The Patient Cook. Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.

Bakes To Share. Nadiya Hussain makes baking treats to share with loved ones. She starts with a chilli and cranberry brioche wreath that features an entire baked camembert cheese.

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.

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.

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.

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.

When Life Gives You Lemons . Robert takes on a big challenge in Illinois. He needs to save Zest Bistro which is in a grocery store, can he save both businesses before it's too late.

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The Patient Cook. Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.

Bakes To Share. Nadiya Hussain makes baking treats to share with loved ones. She starts with a chilli and cranberry brioche wreath that features an entire baked camembert cheese.

There's No Crying In Carbonara! Rachael puts a spin on the classic carbonara dish. She adds crab meat and makes a rich and creamy sauce filled with celery, lemon, sherry and strong pancetta.

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.

Tacos, Tacos, Tacos. Rachael Ray shares her delicious and easy mezcal shrimp tacos with guacamole. She adds roasted tomatoes, paprika and chipotle over the juicy shrimp.

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.

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.

Sausage Gnocchi And Mexican Chicken. Jamie cooks an easy sausage gnocchi, warm kale and bean salad. Plus, a quick and simple Mexican chicken, wicked mole sauce with veg and rice.

Asian Sea Bass And Chorizo Carbonara. Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens. Plus, chorizo carbonara and Catalan market salad.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

The Patient Cook. Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.

Bakes To Share. Nadiya Hussain makes baking treats to share with loved ones. She starts with a chilli and cranberry brioche wreath that features an entire baked camembert cheese.

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.

There's No Crying In Carbonara! Rachael puts a spin on the classic carbonara dish. She adds crab meat and makes a rich and creamy sauce filled with celery, lemon, sherry and strong pancetta.

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.

Tacos, Tacos, Tacos. Rachael Ray shares her delicious and easy mezcal shrimp tacos with guacamole. She adds roasted tomatoes, paprika and chipotle over the juicy shrimp.

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.

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.

Sausage Gnocchi And Mexican Chicken. Jamie cooks an easy sausage gnocchi, warm kale and bean salad. Plus, a quick and simple Mexican chicken, wicked mole sauce with veg and rice.

Asian Sea Bass And Chorizo Carbonara. Jamie Oliver cooks Asian sea bass, sticky rice and dressed greens. Plus, chorizo carbonara and Catalan market salad.

A new set of bakers enter the kitchen and their first Signature Challenge is to make a Swiss roll, and then they are faced with the technical challenge of baking a classic cherry cake.

The remaining 11 bakers must push themselves on flavour to create biscuits that go well with a cheese course. And later, they are asked to make Florentines.

Mary spends time with two crayfish experts in Oxfordshire. Plus, she cooks a whole seabass with lime and makes refreshing elderflower jellies.

Mary prepares simple yet scrumptious dishes to satisfy the whole family. Her menu includes a light tuna salad with avocado and lemon mustard dressing.

St. Petersburg. Baker Paul Hollywood braves the freezing temperatures of St. Petersburg to sample layered honey cake and vatrushka - a delicate curd tart.

Naples. Baker Paul Hollywood is in Napes, the home of pizza. He discovers Neapolitan rum baba and the multi-layered sfogliatelle - filled with fresh fruit and cream.

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.

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.

Family Favorites. Guy Fieri takes a seat at the family table. In Arizona, a German eatery makes sauerbraten from scratch and in Northern California an old saloon serves lamb shanks.

All Kinds Of Fast Food. Guy Fieri looks at fast food done right in New Mexico, Nebraska and Connecticut. He checks out green chilli cheeseburgers and deep-fried tacos.

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.

Prescription For Failure. Robert's in Maryland to help a business that has been in one family for 50 years. He needs the community to pitch in and save a piece of the town's history.

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Bread And Butter. Ina's on a bread adventure. For lunch she serves fennel and garlic shrimp with her friend Eli's country bread, which she also uses in a cherry tomato gratin.

Barbecues And Bouquets. Ina shares fantastic surf and turf grilling recipes. She starts with gazpacho with goat's cheese croutons before moving onto grilled steak and swordfish.

Potluck Party. Ina's sharing potluck party secrets. There's tomato soup with cheese croutons and a master class in grilled lemon chicken with broccoli and bow tie pasta.

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

What's Cooking In Brooklyn. Ina makes a Southern-style breakfast of grits with ham and gravy at Seersucker Restaurant. Later, at Bien Cuit Bakery, she bakes perfect baguettes.

Heard It On The Grapevine. At home Ina makes cinnamon-baked doughnuts and coffee inspired by her trip to New York. Whilst in the city she visits The Meatball Shop and Café Select.

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

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

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

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

In Saint-Malo, James Martin and Lawrence Keogh cook a homemade barbecue feast on the beach. The menu includes steaks and pancake banana souffle.

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.

James Martin travels to the Isle of Wight to learn about the process of growing garlic. After his trip, he demonstrates how to make dauphinoise potatoes.

James Martin searches for fresh ingredients at a farmer's market in Aldershot. Later, he cooks some mouth-watering barbeque ribs and roast pork belly.

Chef James Martin is in Mudeford Quay to search for fresh fish. Later, he demonstrates how to make brill with boudin, halibut parcels and shrimp butter.

Chef James Martin picks up some fresh rhubarb from a huge farm in Salisbury. Then, he makes a rhubarb crumble with a twist and a plum chutney.

Chef James Martin visits a beekeeper in Hampshire and samples some fresh honey. Back in the kitchen, he makes an apple tart and cod with honey.

Chef James Martin visits a farm in Sussex that grows two tonnes of asparagus every day. Later, James uses fresh asparagus to cook three tasty meals.

New Tricks. Nigel reinvents a traditional cottage pie by making a delicious squash and turkey bake. Plus, he puts his own spin on a sweet apple tart.

Making Things Go Further. Nigel makes some cheap and cheerful lamb, beetroot and bulgur wheat patties. He cooks one of his favourites, sausage and bean soup.

Spice Up Your Life. Nigel uses one of his favourite spices to cook mustard and lemon sausages with carrot mash. Plus, he makes a refreshing jelly for grown-ups.

Too Good To Waste. Nigel makes the most of what's leftover in his fridge by whipping up cheese and thyme puddings. Plus, he cooks crisp herb mushrooms.

Unsung Heroes. Nigel makes it his mission to champion food that is often overlooked. He utilises pork belly to make the perfect crackling and a sumptuous cake from beetroot.

Saints And Sinners. Nigel slater creates a week's worth of meals which perfectly balance the healthy and naughty scale. He showcases how to make the perfect chocolate cookies.

Sense Of Adventure. Nigel proves that adventurous cooking doesn't have to be complicated. He uses unusual ingredients like squid and rabbit to create delectable dishes.

Planning Ahead. Nigel shows how, with a little forward planning, cooking can be stress free. He uses a variety of methods to cut cooking time down massively.

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.

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.

The Patient Cook. Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.

Bakes To Share. Nadiya Hussain makes baking treats to share with loved ones. She starts with a chilli and cranberry brioche wreath that features an entire baked camembert cheese.

Piling On The Pork. Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.

A World Of Barbecue. Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.

Sausage, Shawarma And Scaloppini. Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.

British, Hawaiian And Mexican. Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.

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.

Searching For Satay. Adam seeks out secret eats in Kuala Lumpur, Malaysia, including satay found off the beaten path and a spicy burger from a secret menu.

Riverfront Hideaways. Adam eats like a local in Bangkok, where he finds hidden restaurants serving spicy curries and traditional boat noodles served in a locals-only floating market.

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.

Fillin' Up In Florence. Guy explores traditional Italian spots in Florence. First, he goes to a 50-year-old landmark with legendary spaghetti, before going to a popular pizza place.

Arizona All-Stars. Guy is on a flavour-filled tour of sunny Arizona. First, the real deal Italian market making an authentic beef specialty straight from the mother country.

Roadtrippin'. This trip, Guy goes from coast to coast. In New Jersey, he tries crab-stuffed flounder before heading West for pizza in Arizona and grilled chicken in California.

From Atlantic To Pacific. Guy has another taste of both coasts. In California he tries stuffed pork chops and lobster mac 'n cheese before heading East for a crab melt sandwich.

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Niagara Falls. Adam gets romantic at Niagara Falls. Adam has a date with a steak that barely fits on a plate. Then he crosses the border for the Italian Challenge.

Sacramento. In Sacramento, Adam visits the California State Fair for fried food on a stick. Later, he tucks into five pounds of chili-smothered hot dogs in the Knucklehead Challenge.

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.

Butte. Adam tries a local staple in Butte, Montana: the pasty, a delicious meat-and-vegetable-filled pastry whose culinary tradition is as old as the mines.

Knoxville. Adam Richman is in Knoxville, Tennessee, trying out some monumental hand-cut steaks, unique burgers and a five-pound barbecue burrito challenge.

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

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.

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.

James Martin is in London to learn from one of the best bakers in the country. Then, he makes olive oil focaccia, anchovy pizza and poppy seed snap.

James Martin is in Hampshire to learn about the process of growing watercress. Back in the kitchen, he makes scallop salad, stilton soup and a red onion pizza.

Chef James Martin visits a peculiar farm in the Hampshire Downs. Then, he returns to the kitchen to cook three delicious meals with mozzarella.

Chef James Martin learns the secrets behind high quality olive oil. Later, he demonstrates how to make sea bass with summer herbs and basil oil tuna.

Chef James Martin is in London to visit one of the most popular farmer's markets in the country. Later, he makes chickpea tapas and Andalusian pork.

Chef James Martin visits a farm in Hampshire to learn about the process of making cheese. Back in the kitchen, he whips up three tasty meals with cheese.

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.

Alternative Ingredients. The bakers must bake without sugar, gluten or dairy - but thankfully not all in the same challenge. Plus, things get sticky in Paul's technical challenge.

Pastry. It's time for the bakers to prove their pastry skills, and the technical challenge has them all treading carefully as they tackle the delicate world of puff pastry.

Victorian. Mary dusts off her antique cookbooks to find a technical recipe that dates back to the late 1800s, in an episode devoted entirely to the baking landscape of the Victorian era.

Patisserie. It's the quarter-finals, and the five remaining bakers work their way through childhood favourites and delicate French fancies to a mountainous choux pastry masterpiece.

Ainsley is in Granada, where he learns about the island's biggest export, nutmeg, whips up pork with sweet potato mash and nutmeg cream sauce and visits a rum distillery.

Ainsley is in the island paradise of Barbados. He cooks up a dish of roasted breadfruit, salt fish and lobster. Plus, he checks out a Bajan bakery and makes pineapple French toast.

Ainsley takes a culinary tour of St. Lucia. He makes chicken bois bande with white chocolate mash potato, chocolate drop scones and mango coconut daquiris.

In Dominica, Ainsley heads into the rainforest to the island's most famous waterfall. He makes twice-fried plantains on the beach and serves up flavoursome calypso chicken.

Sweet, Savory, And Saucy. In Bakersfield, Guy has some meaty Texas chilli and decadent pumpkin pancakes. Then in Phoenix, he finds a gourmet taco spot mixing up a mean mole.

To Bakersfield And Beyond. It's all Bakersfield all the time, as Guy eats the best cuisine the town has to offer, including breath-taking Basque, glorious Greek and tasty Thai.

Racing Through Charlotte. Guy tours Charlotte with NASCAR driver Clint Bowyer. They have dynamite burgers, a unique spin on shrimp and some smoking hot chicken.

Indulgent Dishes. This trip Guy is indulging in some rich recipes. He has a glorious gumbo and a spicy mahi mahi speciality, and then some luscious lamb ragout.

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St. Petersburg. Baker Paul Hollywood braves the freezing temperatures of St. Petersburg to sample layered honey cake and vatrushka - a delicate curd tart.

Naples. Baker Paul Hollywood is in Napes, the home of pizza. He discovers Neapolitan rum baba and the multi-layered sfogliatelle - filled with fresh fruit and cream.

Mexi-Mac Burgers. Rachael mixes up the classic burger and chips meal with a south-of-the border twist. She adds chorizo to the patty and adds spices to waffle fries.

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 Cusimano Special. Rachael is making her husband's favourite sandwich. She adds an Italian twist to beef au jus, with provolone sauce and topped with roasted and pickled peppers.

Bacon-Egg-Taco Tot Burrito. Rachael makes breakfast for dinner - her recipe for bacon, eggs, beans and taco tots burritos is a crowd-pleaser. She also adds pico de gallo and cheese.

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.

Mumbai. John begins his tour of Asia by feasting on street food in Mumbai. Then, he returns to the kitchen to make sweet mango samosas with mint and yoghurt dip.

Amritsar. In the holy city of Amritsar, John visits the Golden Temple and gets a masterclass in how to prepare butter chicken. Later, he cooks dal makhani and flatbreads.

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.

St. Petersburg. Baker Paul Hollywood braves the freezing temperatures of St. Petersburg to sample layered honey cake and vatrushka - a delicate curd tart.

Naples. Baker Paul Hollywood is in Napes, the home of pizza. He discovers Neapolitan rum baba and the multi-layered sfogliatelle - filled with fresh fruit and cream.

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.

Mexi-Mac Burgers. Rachael mixes up the classic burger and chips meal with a south-of-the border twist. She adds chorizo to the patty and adds spices to waffle fries.

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 Cusimano Special. Rachael is making her husband's favourite sandwich. She adds an Italian twist to beef au jus, with provolone sauce and topped with roasted and pickled peppers.

Bacon-Egg-Taco Tot Burrito. Rachael makes breakfast for dinner - her recipe for bacon, eggs, beans and taco tots burritos is a crowd-pleaser. She also adds pico de gallo and cheese.

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.

Mumbai. John begins his tour of Asia by feasting on street food in Mumbai. Then, he returns to the kitchen to make sweet mango samosas with mint and yoghurt dip.

Amritsar. In the holy city of Amritsar, John visits the Golden Temple and gets a masterclass in how to prepare butter chicken. Later, he cooks dal makhani and flatbreads.

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.

Lunch. Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. And, he makes hummus and a healthy instant noodle snack.

The Patient Cook. Chef Asma Khan celebrates being a patient cook with slow cooked kosha mangsho, a divine duck bhuna, veg filled parathas and an incredible dessert.

Bakes To Share. Nadiya Hussain makes baking treats to share with loved ones. She starts with a chilli and cranberry brioche wreath that features an entire baked camembert cheese.

Funky Joints. Guy Fieri visits funky joints across the US. In Texas a gas station makes duck l'orange and in Seattle, former circus performers serve home-made pasta with elk.

Their Own Way. Guy meets cooks doing things their way. In Arizona he visits a place known for its beef stew and in Chicago a bar serves nearly two dozen burgers named for rock bands.

A Little Bit Of Everywhere. Guy Fieri visits eateries making international favourites, from Basque specialities in Idaho to a converted truck in Florida serving Latin-infused dishes.

A Burger, A Bowl, And A Slice. Guy Fieri visits places serving up America's favourites, from burgers in a joint run by culinary school grads in Dallas to a Seattle chilli shack.

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.

Going Down With The Ship. Three years ago, the owner opened Gigi's Music Cafe in Sunrise, Florida, but now, her bad decisions are dragging down the business.

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Lunch. Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. And, he makes hummus and a healthy instant noodle snack.

3-Salad Chef's Salad Plate. Rachael shares three salad recipes that are all delicious. She makes sour cream and horseradish beef salad, devilled ham salad and chicken rillette salad.

Mexican Lasagna Suiza. Rachael gives cheesy chicken enchiladas an upgrade. She blends tomatillos with two types of cheese, cream and layers of tortillas for a golden, crispy topping.

Shrimp, App, Chicken With Rice. Rachael throws together a takeaway dinner at home. She makes salt and pepper shrimp for a starter followed by an easy and tasty chicken and rice dish.

Chicken Patty Parm. Rachael makes tasty chicken meatballs and chicken Parmesan without any bread, batter or frying. Plus, her oven-roasted chicken is topped with sauce and cheese.

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.

Beijing. In Beijing, John visits the Great Wall of China and experiences the hit-and-miss tastes of the local street food. Then, he cooks duck and noodle soup.

Hong Kong Traditional. John explores the traditional flavours of Hong Kong's diverse food culture. Later, he makes steamed fish with spring onions, ginger and soy sauce.

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.

Past halfway in their baking marathon and the remaining six bakers face three European cakes: a yeast-leavened cake, a Swedish princess torte and a dobos torte.

Lunch. Hugh Fearnley-Whittingstall rejuvenates the working-week lunch with an extravagant cheese sandwich. And, he makes hummus and a healthy instant noodle snack.

James Martin takes a road trip to the country that inspired his cooking career. Travelling in Keith Floyd's motor, he creates delicious new recipes in idyllic locations.

3-Salad Chef's Salad Plate. Rachael shares three salad recipes that are all delicious. She makes sour cream and horseradish beef salad, devilled ham salad and chicken rillette salad.

Mexican Lasagna Suiza. Rachael gives cheesy chicken enchiladas an upgrade. She blends tomatillos with two types of cheese, cream and layers of tortillas for a golden, crispy topping.

Shrimp, App, Chicken With Rice. Rachael throws together a takeaway dinner at home. She makes salt and pepper shrimp for a starter followed by an easy and tasty chicken and rice dish.

Chicken Patty Parm. Rachael makes tasty chicken meatballs and chicken Parmesan without any bread, batter or frying. Plus, her oven-roasted chicken is topped with sauce and cheese.

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.

Beijing. In Beijing, John visits the Great Wall of China and experiences the hit-and-miss tastes of the local street food. Then, he cooks duck and noodle soup.

Hong Kong Traditional. John explores the traditional flavours of Hong Kong's diverse food culture. Later, he makes steamed fish with spring onions, ginger and soy sauce.

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.

Past halfway in their baking marathon and the remaining six bakers face three European cakes: a yeast-leavened cake, a Swedish princess torte and a dobos torte.

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.

With over-fishing now considered a major global crisis, chef Jamie Oliver is on a mission to convince home cooks and professionals to avoid common seafood and be more experimental.

Biscuits, Bagels And BLTs. Guy Fieri samples scratch cooking, from an Oregon eatery's buttermilk biscuits with sweet potatoes to a California diner serving BLT with soft-shell crab.

Who'd A Thunk It? Guy Fieri finds unexpected eateries the locals love. They include an Idaho drive-in where you order prime rib on the speaker box and a Jamaican favourite in Texas.

Go-To Joints. Guy Fieri checks out beloved local places. In California a Puerto Rican restaurant serves an adobo steak sandwich and a kind of lasagne made with plantains.

Homestyle. Guy Fieri stops in at eateries serving home cooking. In Arizona, a musician prepares the recipes he learned living in Italy. In New Mexico a diner serves corned beef hash.

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.

The Ambush. For the first time, Robert and the team are surprising the owners of Tornatore's Pizzeria in Florida. They have no idea what to expect or how difficult the task will be.

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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.

Shawarma Burgers With Sauce. In only 30 minutes, Rachael makes shawarma burgers with fresh tahini sauce. The lamb patty is piled high with fresh herbs and toppings.

Tomato Soup And Reuben Salad. Rachael gets creative with her tomato soup recipe. She adds Cheddar and dill popcorn as the perfect garnish and also makes a tasty Reuben salad.

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

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

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

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

Hong Kong Modern. John finds out about the innovative chefs who are bringing new flavours and ideas to Hong Kong cuisine. Then, he makes crispy fried pork with gai lan.

Macau Traditional. John hunts down delicious and unique food in Macau, including a tear-inducingly spicy dish. Later, he prepares Macanese prawns with garlic and white wine.

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.

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.

James Martin takes a road trip to the country that inspired his cooking career. Travelling in Keith Floyd's motor, he creates delicious new recipes in idyllic locations.

Shawarma Burgers With Sauce. In only 30 minutes, Rachael makes shawarma burgers with fresh tahini sauce. The lamb patty is piled high with fresh herbs and toppings.

Tomato Soup And Reuben Salad. Rachael gets creative with her tomato soup recipe. She adds Cheddar and dill popcorn as the perfect garnish and also makes a tasty Reuben salad.

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

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

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

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

Hong Kong Modern. John finds out about the innovative chefs who are bringing new flavours and ideas to Hong Kong cuisine. Then, he makes crispy fried pork with gai lan.

Macau Traditional. John hunts down delicious and unique food in Macau, including a tear-inducingly spicy dish. Later, he prepares Macanese prawns with garlic and white wine.

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.

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.

The Bikers cook the perfect dishes for cosy suppers. They give a new take on classic steak and chips, serve up delicious Indonesian pork stew, and a sticky gingerbread.

All Kinds Of Classics. Guy Fieri checks out classics across the US, beginning in Fort Worth and ending in Miami. And, actor Martin Sheen samples steak at a spicy roadside joint.