New Weeknight Favorites. Ree Drummond dishes up new favourites to spice up weeknights. She puts a twist on cheeseburger sliders and makes an impressive easy tomato pie.

Quick And Easy Breakfasts. Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Ready For Game Day. Ree Drummond's ready for a big game watch party with retro sweets, cheesy beef tacos, mash-up cheesesteak sliders and jalapeno ranch potato skins.

Comfort Made Easy. Ree Drummond shares simple and stunning takes on comfort classics. She spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet.

Chilli Con Carne Meatballs And Sticky Kicking Chicken. Jamie cooks chilli con carne meatballs, plus sticky kicking chicken, watermelon radish salad and crunchy noodles.

Fish Stew And Asian Beef. On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

The Bikers journey from Chicago to St Louis for a wholesome bite into the story of America. They discover hickory smoked BBQ meat and an Italian beef sub roll.

Bread Week. The bakers take on a signature bake that's designed to be share. Plus, they must tackle a deceptive dish in the technical and finish with an ambitious showstopper.

Steak Out, Italian-style. Rachael Ray gives her spin on the classic dinner of meat-and-potatoes. She cooks sliced steak with rosemary, meaty mushrooms with marsala and waffle fries.

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

Game. Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.

James travels to Lyon to explore two sides of the culinary scene. He visits the city's famous food market and experiences fine-dining at Michelin-starred restaurants.

New Weeknight Favorites. Ree Drummond dishes up new favourites to spice up weeknights. She puts a twist on cheeseburger sliders and makes an impressive easy tomato pie.

Quick And Easy Breakfasts. Ree Drummond starts her day with quick and easy breakfasts like all-in-one mini bagel breakfast sandwiches and stacks of double chocolate chip pancakes.

Perfect For Two. Ree Drummond shares perfectly portioned meals for two. She makes one-pan apple cider pork chops, speedy easy corn pasta and extra comforting meatloaf patties.

Spring Sensations. Ree Drummond celebrates spring with a light and lovely angel food cake with rosé berries and an impressively easy mushroom and asparagus oven risotto.

Chilli Con Carne Meatballs And Sticky Kicking Chicken. Jamie cooks chilli con carne meatballs, plus sticky kicking chicken, watermelon radish salad and crunchy noodles.

Fish Stew And Asian Beef. On the menu are flashy fish stew, saffron sauce and garlic bread. Plus, seared Asian beef, best noodle salad and ginger dressing.

The Bikers journey from Chicago to St Louis for a wholesome bite into the story of America. They discover hickory smoked BBQ meat and an Italian beef sub roll.

Bread Week. The bakers take on a signature bake that's designed to be share. Plus, they must tackle a deceptive dish in the technical and finish with an ambitious showstopper.

Steak Out, Italian-style. Rachael Ray gives her spin on the classic dinner of meat-and-potatoes. She cooks sliced steak with rosemary, meaty mushrooms with marsala and waffle fries.

The Royal Scotsman. James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

Yorkshire Pudding. Adam ticks 'Yorkshire Pudding in Yorkshire' off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert.

Sandwich. Adam heads to Kent to try a very special sandwich in Sandwich. There, he also tries Whitstable oysters, traditional fish and chips, and a new baked sensation, the cruffin.

Roadtrippin' In Beantown. Just outside Boston, in Allston, two restaurants share one kitchen cooking up totally different menus - Mexican street food and gastropub standouts.

Seriously Saucy. In Boston, Guy visits a neighbourhood spot spicing up lemongrass chicken and sloppy Joe's with specialty sauces, where he's joined by chef friend Samuel Monsour.

Cross-Country Classics. This trip, Guy's going all over the country for some home-style cooking. In California, biscuits and gravy. And in Wisconsin, house-cured meat pizza.

Worldwide Flavorfest. This trip, Guy's getting a taste of global flavour. In Cincinnati, Jamaican jerk chicken and spicy snapper, and in Duluth, Thai-style burritos and lamb curry.

Portland, OR. Casey Webb heads to Portland, Oregon, to taste Peruvian chicken, a succulent porchetta sandwich and a burrito packed with ten of the world's spiciest peppers.

Chicago, IL. Casey Webb travels to Chicago for some epic eats, including a huge pork sandwich and a challenge featuring a double bacon cheeseburger and 'Irish Nacho' cheese fries.

All-Star Invitational Finale. The finalists take on Guy Fieri's most extreme aisle games to win a generous gift for charity and shop Flavortown Market for $35,000.

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The Royal Scotsman. James's Scottish adventure starts in Edinburgh aboard the luxurious Royal Scotsman. Top chef Nick Nairn joins him to eat in its stunning dining room.

Foolproof Fallbacks. Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

4 Ways With Cheese. Things get very cheesy in Ree Drummond's ranch kitchen! She makes five-cheese pasta, fiery goat dip, and for dessert, a marvellous mascarpone berry bowl.

Perfect For Two. Ree Drummond shares perfectly portioned meals for two. She makes one-pan apple cider pork chops, speedy easy corn pasta and extra comforting meatloaf patties.

Spring Sensations. Ree Drummond celebrates spring with a light and lovely angel food cake with rosé berries and an impressively easy mushroom and asparagus oven risotto.

Camembert Parcels And Golden Chicken. Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Beef Stroganoff And Moroccan Mussels. Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

Dave and Si go fishing on the Big Piney River in Missouri, before cooking up blackened fish and dirty corn. Plus, they visit a soul food joint in Oklahoma.

Dairy Week. Prue and Paul set some tricky challenges for the bakers, including a technical that dates back to Henry VIII and a showstopper usually found at Indian weddings.

Everyone Loves Food On A Stick. Rachael Ray serves up chicken Japanese-style skewers in a thick, sweet and savoury sauce. She accompanies the skewers with white rice and green beans.

Beef. Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.

Fish. Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.

James' adventure takes him to the magical lakeside town of Annecy, where he creates delicious dishes using the local tomatoes, red mullet and lobster.

Foolproof Fallbacks. Ree Drummond whips up four dishes that can't go wrong. First up, she makes chocolate sheet cake with vanilla bean frosting then delicious stuffed peppers.

4 Ways With Cheese. Things get very cheesy in Ree Drummond's ranch kitchen! She makes five-cheese pasta, fiery goat dip, and for dessert, a marvellous mascarpone berry bowl.

Quick Cooking For Cowboys. Ree Drummond rustles up pancakes, meatball subs, fried onions and a cashew pork dinner for the cowboys and cowgirl in her life.

Spring Supper. Ree Drummond makes a spectacular and simple spring dinner with garlicky lamb chops, cheesy potatoes, colourful carrots and fruity bars.

Camembert Parcels And Golden Chicken. Jamie makes crispy Camembert parcels, autumn salad and cranberry dip, plus golden chicken with braised greens and potato gratin.

Beef Stroganoff And Moroccan Mussels. Jamie rustles up a beef stroganoff with rice, red onion and parsley pickle. Later, he makes Moroccan mussels with tapenade toasties and salad.

Dave and Si go fishing on the Big Piney River in Missouri, before cooking up blackened fish and dirty corn. Plus, they visit a soul food joint in Oklahoma.

Dairy Week. Prue and Paul set some tricky challenges for the bakers, including a technical that dates back to Henry VIII and a showstopper usually found at Indian weddings.

Everyone Loves Food On A Stick. Rachael Ray serves up chicken Japanese-style skewers in a thick, sweet and savoury sauce. She accompanies the skewers with white rice and green beans.

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.

Jerusalem. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

Small Town Standouts. Guy hits some small towns with big flavours on this trip. In Wisconsin, he finds a roadside bar serving sandwiches stuffed with brisket and crispy pork belly.

One Street Wonders. In Cincinnati, Guy finds three restaurants on the same street. First, a pub serving hot dogs, then a Belgian spot with waffles and finally, a Southwestern joint.

Guy's Hometown Tour. Guy Fieri returns to his home town of Ferndale, CA. He checks out a generations-old apple orchard and the place where he first worked in the kitchen.

Des Moines, IA. Casey Webb heads to Des Moines, Iowa, where he'll attempt the eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in ten minutes.

Billings, MT. Casey Webb travels to Billings, Montana, to tackle a one-hour steak challenge featuring a 78-ounce rib eye and two pounds of mashed potatoes, salad and bread.

DDD All Day. Guy Fieri challenges DDD chefs to make their best-selling brunch. Plus, they make an updated diner dinner featuring some very retro diner ingredients.

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Real Deal Delivery. Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

Sweet And Savory. A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

Pasta, Potatoes & Pescatarian. Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

Pig's Feet, Mojo And Chow-Chow. Guy tastes seafood and chow-chow in Palm Beach, Florida. Later, he visits a funky Filipino joint in Hawaii to sample their spin on pig's feet.

Cook Like A Pro: Easy High Low. Ina loves to mix fancy and casual. She shares her secrets to merging the two, like potato and celery puree with truffle butter with seared scallops.

Cook Like A Pro: Salads For Four Seasons. Ina is sharing her sensational salad recipes. For a spring dinner, she makes crispy mustard chicken, plus tarragon shrimp salad.

Cook Like A Pro: Beefed Up. Ina shares her top tips for preparing roasted, ground, sliced, sautéed and seared beef like a pro. She demonstrates how to make the perfect steak.

Make-Ahead Thanksgiving. Ina shares her secrets to preparing a stress-free Thanksgiving feast. She makes a make-ahead turkey, onion gravy and leek and artichoke bread pudding.

Good Ingredients. Ina shares recipes using her favourite good ingredients like chocolate pecan meringue torte, maple-roasted acorn squash and Tuscan roasted potatoes with lemon.

Cocktail Party Rules. Ina shares her tips for throwing the perfect cocktail party. On the menu are five incredible appetizers, including lamb sausage in puff pastry.

Celebration Sides. Ina shares unique recipes that are perfect for celebrations. She makes English rib roast, orange braised carrots and parsnips, plus goat's cheese mashed potato.

Mary Poppins Show. Ina is hosting a reunion for the stars, directors and producers of the new Mary Poppins movie. Guests include Emily Blunt and Rob Marshall.

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.

Lossiemouth. James Martin and Nick Nairn continue their Scottish adventure in Lossiemouth. James fulfils a childhood dream and Nick takes part in a fitness test.

Blair Castle. James's culinary tour continues in Scotland with a trip to Blair Castle in the Highlands, where he's joined by top Michelin-starred chef Tom Kitchin.

Rick Stein travels to Naples. He cooks the beautifully light pasta con vongole. Plus, he ventures to Suffolk and cooks cod with bacon and cabbage.

Rick Stein travels to Goa to explore the ways they cook fresh fish. He cooks turbot vallée d'Auge. Plus, he visits Cornwall and cooks a Goan lobster masala.

Rick Stein travels to Galicia, Spain to explore their seafood dishes. He cooks Almejas a la Marinera. Plus, he visits Leigh-on-Sea and cooks a cockle soup.

Rick Stein returns to Goa where he cooks a shark vindaloo and dhal with lentils. Plus, he travels to America and cooks Hangtown fry.

Rick Stein travels to Queensland, Australia. He cooks sautéed squid with salad. Plus, he ventures to Italy and cooks seared tuna with salsa verde.

Rick Stein travels to Chesapeake Bay in America. He cooks pan fried bass served with succotash. Plus, he visits Thailand and recreates a tom yum soup.

Rick Stein travels to Hua Hin in Thailand. He cooks a Thai stir-fry. Plus, he goes back to Cornwall and cooks fried fish with a red curry sauce.

Rick Stein comes to the end of his seafood odyssey journey. He cooks Singapore chilli crab as well as a salt cod, chickpea and parsley stew.

Mushroom Soup/Cauliflower Remoulade. Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup. Plus, he makes a stunning cauliflower remoulade.

Jamie cooks his incredible avocado pastry quiche, with a delicious cheesy and basil filling. Plus, he shares how to take steak to the next level.

Filling Up On Philly. Guy is in Philadelphia to grab some delicious meals. He tries a Polish twist on the Philly cheesesteak and some authentic Indonesian specialities.

Chicken And Pie. In Portland, Guy checks out a joint that's serving chicken sandwiches and hush puppies. Plus, he visits three sisters who put their own unique spin on pizza.

Smoked, Grilled And Fried. This trip, Guy is all about meat. In Miami he's joined by Charles Johnson and they try a charcuterie dishing up wild boar sausage and house-cured bacon.

Cruisin' In Cuba. Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev.

Gas Station Romance. Brian Malarkey asks the chefs to make fancy romantic dinners in 30 minutes with only shop ingredients and no ovens, fryers or stoves.

Havana Hot Spots. Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.

Great Gear. Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.

A Bowlful Of Soul. Guy heads to Charlotte, N.C., home of low country favourites such as collard greens, shrimp and grits. And in Vegas, a strip mall spot serves up crepe specialties.

Meat In The Middle. Guy heads to Baltimore for some righteous ravioli and killer clams, before heading to Eugene for a meaty, cheesy masterpiece with a double dose of pork.

Taste Of The Tropics. Guy tucks into lobster enchiladas and lionfish rolls at a waterside restaurant in Florida. Plus, he chows down on Vietnamese sandwiches and spring rolls.

Mouthwatering Meats. Guy travels to Houston, Texas, to visit a restaurant that's serving worldwide recipes all under one roof, like Latin-style pork belly and Caribbean oxtails.

Cookin' From Scratch. Guy's trying out all kinds of scratch-made specialties on this trip. In Houston, he samples a roasted carrot pizza and a short rib sandwich.

Domestic & Abroad. In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches.

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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.

Milwaukee, WI. Casey Webb travels to Milwaukee for some epic Brew City eats, including a pitcher-sized Bloody Mary garnished with a whole chicken.

Charleston, SC. Casey Webb heads to Charleston, SC, for some epic low country eats. In the Belt Buster Challenge, he must devour a two-pound burger and a huge order of tater tots.

a burger topped with seven of the world's hottest chilli peppers.

Portland, OR. Casey Webb heads to Portland, Oregon, to taste Peruvian chicken, a succulent porchetta sandwich and a burrito packed with ten of the world's spiciest peppers.

Des Moines, IA. Casey Webb heads to Des Moines, Iowa, where he'll attempt the eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in ten minutes.

New York, NY. Casey is in New York City for the best in big city eats. In one challenge, he faces a 151-ounce milkshake, an eight-pound sloppy joe or six habanero ghost chili wings.

Sleepy Hollow, NY. Casey Webb visits spooky Sleepy Hollow, New York, where he tries the massive Headless Horseman Burger and takes on the Dawg House Challenge.

New Orleans, LA. Casey Webb heads to New Orleans for the best of the Big Easy, including a pound sundae with eight large scoops of ice cream and smothered with eight toppings.

Mushroom Soup/Cauliflower Remoulade. Jamie takes mushrooms to a whole new level with his deliciously cheesy baked mushroom soup. Plus, he makes a stunning cauliflower remoulade.

Jamie cooks his incredible avocado pastry quiche, with a delicious cheesy and basil filling. Plus, he shares how to take steak to the next level.

Edinburgh. James visits a whisky distillery in Pitlochry, where he makes a delicious whisky chicken dish while Tom shares his local knowledge of Edinburgh.

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

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.

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.

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.

Hugh Fearnley-Whittingstall spends a summer living on a vegetarian diet. He creates varied and exciting meals using the vegetables growing in his garden.

Hugh heads north in search of culinary inspiration, rustling up a lakeside feast in the Lake District and learning how to make haggis in the wilds of Dumfriesshire.

Hugh heads to Yorkshire in search of the finest northern tea experience. Plus, will he find the definitive recipe for curried goat in Birmingham?

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.

Tacos, Tots And Chops. Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.

Classic And Comfort. Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.

From Europe To Asia. Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.

Smokin' Southern Decadence. Guy Fieri samples smoking Southern meats at a family-run barbecue joint in Alabama. Then, he visits Chef G. Garvin's next-level steakhouse in Atlanta.

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Jerusalem. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.

Citrus Twist. Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Spring Dinner. Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Quick Cooking For Cowboys. Ree Drummond rustles up pancakes, meatball subs, fried onions and a cashew pork dinner for the cowboys and cowgirl in her life.

Spring Supper. Ree Drummond makes a spectacular and simple spring dinner with garlicky lamb chops, cheesy potatoes, colourful carrots and fruity bars.

Fish Baps And Mushroom Farfalle. Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Lamb Lollipops And Prawn Linguini. Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

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

The Roaring Twenties. Noel and Sandi introduce a special round of challenges in which the contestants must impress the judges with homemade confectioneries inspired by the 1920s.

Vive La Din Din. Rachael Ray proves that rich and creamy chicken can be prepared in less than 30 minutes. She makes Dijon-tarragon chicken with creamy mashed potato and brie.

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.

James heads east to the region of Jura where he barbecues duck and uses the apple and pears of a local orchard. Plus, he visits the home of Comte cheese!

Citrus Twist. Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta. Plus, she mixes up a ranch water cocktail.

Spring Dinner. Ree Drummond celebrates Spring with burrata and spring vegetable toast. Then, she makes roasted pork tenderloin with bacon jam and a cheesy crispy noodle casserole.

Paige Is Home. To prepare for her daughter's return, Ree Drummond stocks the fridge with hearty chowder, breakfast sandwiches, pizza snacks, and crunchy cookies.

Berrylicious 4 Ways. Ree Drummond packs a bounty of berries into scones, chicken wings, and grilled cheese. Then, Ree makes her grown-up strawberry slush.

Fish Baps And Mushroom Farfalle. Jamie makes his best fish baps, mushy peas and tartare sauce. Later he cooks mushroom farfalle with blue cheese and a hazelnut and apple salad.

Lamb Lollipops And Prawn Linguini. Jamie cooks lamb lollipops, curry sauce and rice and peas. Plus, prawn linguini and Sicilian shaved fennel salad.

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

The Roaring Twenties. Noel and Sandi introduce a special round of challenges in which the contestants must impress the judges with homemade confectioneries inspired by the 1920s.

Vive La Din Din. Rachael Ray proves that rich and creamy chicken can be prepared in less than 30 minutes. She makes Dijon-tarragon chicken with creamy mashed potato and brie.

Florida Keys. Tom Kerridge travels to the Florida Keys to the tropical cuisine. He cooks a blackened spice sea bass with coconut rice and pineapple salsa and goes fishing.

Best Of. Tom Kerridge looks back at his favourite moments of the American culinary road trip. He uses everything he's learned, to create his take on the American beef burger.

Perfect 10. At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

Memory Lane. There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood.

Guy's Hometown Tour. Guy Fieri returns to his home town of Ferndale, CA. He checks out a generations-old apple orchard and the place where he first worked in the kitchen.

All Baltimore, All The Time. Guy hits the pavement for a tour of Baltimore. He meets a local legend specialising in crab plates, before hitting a place with bacon-wrapped meatloaf.

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.

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.

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.

Firefighters In Flavortown. Fire station cooks feel the heat when they face Guy Fieri's cooking challenges. They smoke the competition with spicy firehouse favourites!

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Florida Keys. Tom Kerridge travels to the Florida Keys to the tropical cuisine. He cooks a blackened spice sea bass with coconut rice and pineapple salsa and goes fishing.

Best Of. Tom Kerridge looks back at his favourite moments of the American culinary road trip. He uses everything he's learned, to create his take on the American beef burger.

Brownies, Cupcakes And Lemon Tarts. Rachel shares her delicious recipe for white chocolate and peanut butter brownies. Plus, the cookery school students make classic lemon tarts.

Walnut Cake, Tarts And Cookies. Rachel shares the recipe for the walnut cake she had at her wedding. Then, the cookery school students make cookies with a quick and versatile recipe.

Paige Is Home. To prepare for her daughter's return, Ree Drummond stocks the fridge with hearty chowder, breakfast sandwiches, pizza snacks, and crunchy cookies.

Berrylicious 4 Ways. Ree Drummond packs a bounty of berries into scones, chicken wings, and grilled cheese. Then, Ree makes her grown-up strawberry slush.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Crispy Duck And Chicken Cacciatore. Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

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

Dessert Week. The bakers must craft a bake with lots of delicate layers, defy gravity with a spherical celebration cake and put their precision to the test in the technical.

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.

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

James travels to Bresse, a region in France he's never visited before. He visits a chicken farm and museum and meets one of his culinary heroes, George Blanc.

Brownies, Cupcakes And Lemon Tarts. Rachel shares her delicious recipe for white chocolate and peanut butter brownies. Plus, the cookery school students make classic lemon tarts.

Walnut Cake, Tarts And Cookies. Rachel shares the recipe for the walnut cake she had at her wedding. Then, the cookery school students make cookies with a quick and versatile recipe.

Spicy Sister Supper. Ree Drummond turns up the heat for dinner with her sister, Betsy! She adds some spice to pork loin, macaroni cheese, and even the salad!

Paige On The Ranch. Ree Drummond makes new cowgirl recruit Paige a lunch featuring pancetta pasta, lemony salad, skillet focaccia and citrusy ice cream.

Chicken Dim Sum And Crab Briks. On the menu is chicken dim sum, coconut buns, cucumber pickle and hoi sin sauce. Plus, crackin' crab briks, couscous salad and salsa.

Crispy Duck And Chicken Cacciatore. Jamie shows how to cook crispy duck and hoi sin lettuce parcels. Plus, chicken cacciatore, spaghetti and smoky tomato sauce.

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

Dessert Week. The bakers must craft a bake with lots of delicate layers, defy gravity with a spherical celebration cake and put their precision to the test in the technical.

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.

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.

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.

Oldies But Goodies. This trip, Guy hits some local landmarks, starting with a drive-in with a nearly century old chilli recipe. Next, he finds a seaside joint going since the 1930s.

All Things New York. Guy Fieri gets a taste of NYC. In Eureka, CA, a Bronx-bred pizza maker brings Neapolitan-style pies. In Queens, a filmmaker-turned-chef serves atomic fireballs.

Big Time Bites. In New York's East Village, Guy Fieri visits the neighbourhood spot plating up a standout burger. In Eureka, CA a popular hangout serves roasted oysters.

Soup-Centric. This trip, Guy is after some serious soup. In Baltimore he finds an Irish pub serving seafood gumbo, while in Eugene he finds a joint serving over 80 different soups.

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.

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.

All-Star Teaching Teams. Three all-star chefs team up with their most impactful teacher to win their educator up to $20,000! First, they make an elevated kids' dinner!

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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.

Carrot Cake And Bread Making. Rachel makes a delicious carrot cake decorated with orange cream cheese icing. Then, she shares her fool proof recipe for baking bread.

Quiche And Meringue. Rachel shares her delicious quiche Lorraine recipe. Then, the cookery school students learn how to make the perfect meringues filled with raspberry cream.

Spicy Sister Supper. Ree Drummond turns up the heat for dinner with her sister, Betsy! She adds some spice to pork loin, macaroni cheese, and even the salad!

Paige On The Ranch. Ree Drummond makes new cowgirl recruit Paige a lunch featuring pancetta pasta, lemony salad, skillet focaccia and citrusy ice cream.

Moroccan Bream And British Burgers. This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa. Plus, British burgers, shred salad, pickles and things.

Jerk Pork And Poached Chicken. This time Jamie cooks jerk pork, grilled corn and crunchy tortilla salad. Plus, minestrone, poached chicken and salsa verde.

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

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

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.

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.

James travels to a region known for its Pinot Noir, Burgundy. He retraces Keith Floyd's visits 30 years ago and stops at the same vineyard for a personal tour.

Carrot Cake And Bread Making. Rachel makes a delicious carrot cake decorated with orange cream cheese icing. Then, she shares her fool proof recipe for baking bread.

Quiche And Meringue. Rachel shares her delicious quiche Lorraine recipe. Then, the cookery school students learn how to make the perfect meringues filled with raspberry cream.

Positively Potluck 4 Ways. Ree Drummond elevates potluck classics with her crowd-pleasing baked beans, fresh cabbage salad, updated potato salad and a showstopping icebox cake.

Glorious Grilling. Ree Drummond grills a whole meal over the flames, including surf-and-turf skewers, charred salad, buttery potatoes and a hot-and-cold cake.

Moroccan Bream And British Burgers. This time Jamie rustles up Moroccan bream, couscous salad, pomegranate and harissa. Plus, British burgers, shred salad, pickles and things.

Jerk Pork And Poached Chicken. This time Jamie cooks jerk pork, grilled corn and crunchy tortilla salad. Plus, minestrone, poached chicken and salsa verde.

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

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

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.

Northumberland. Si and Dave continue their adventure in Northumberland. They eat fresh seafood in the seaside town of Amble and sample the ultimate fish and chips in Bamburgh.

The Bikers cook feel-good meals with healthy and delicious recipes. They make a lentil and bacon soup, a chic healthy pudding and a low-fat version of burger and fries.

Keepin' It Real. In Miami, Guy visits the Asian fusion spot giving Brussels sprouts a makeover. In Eureka, CA, a soul food spot serves up favourites like jerk fried chicken.

Dynamite Duos. Guy Fieri checks out spots keeping it in the family. In New York, a sibling spot pickles, smokes, cures and ferments everything from goat necks to pig ears.

Kickin' It In Key West. Guy Fieri visits eateries in Key West, FLA, from a funky little shack serving up New England seafood to a tiny food cart cranking out Asian-Caribbean dishes.

From Meatballs To Lollipops. Guy Fieri gets into a festival of flavours. In Salt Lake City, a New Jersey native serves up Italian family recipes like the huge ten-ounce meatball!

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.

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.

Wilderness Chefs. Three wilderness chefs hunt through Flavortown Market to make fireside favourites and an elevated backcountry dinner for a chance to win $20,000.

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Northumberland. Si and Dave continue their adventure in Northumberland. They eat fresh seafood in the seaside town of Amble and sample the ultimate fish and chips in Bamburgh.

Tart Tartin And Chocolate Cake. Rachel shares her recipe for the French classic tarte Tatin with sweet, caramelised apples. Plus, chef Tom Lewis spills the beans on baking bread.

Macaroons, Pastries And Soda Bread. Rachel shows how to make a coconut macaroon tart and teaches her cookery school students a quick recipe for a classic white soda bread.

Positively Potluck 4 Ways. Ree Drummond elevates potluck classics with her crowd-pleasing baked beans, fresh cabbage salad, updated potato salad and a showstopping icebox cake.

Glorious Grilling. Ree Drummond grills a whole meal over the flames, including surf-and-turf skewers, charred salad, buttery potatoes and a hot-and-cold cake.

Swedish Meatballs And Pasta Pesto. Jamie cooks Swedish meatballs, celeriac and spinach rice. Plus, he makes delicious pesto pasta, garlic and rosemary chicken.

Green Tea Salmon And Modern Greek Salad. On the menu in this edition are green tea salmon, coconut rice and miso greens. Plus, modern Greek salad, spinach, chickpea and feta parcels.

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

Pastry Week. The remaining bakers put their knowledge of pastry to the test! They are challenged to a multi-layered Moroccan technical and a towering showstopper.

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.

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.

James indulges in the glitz and glamour of St. Tropez. He explores the local seafood market and, in true St. Tropez style, cooks his first dish aboard a yacht.

Tart Tartin And Chocolate Cake. Rachel shares her recipe for the French classic tarte Tatin with sweet, caramelised apples. Plus, chef Tom Lewis spills the beans on baking bread.

Macaroons, Pastries And Soda Bread. Rachel shows how to make a coconut macaroon tart and teaches her cookery school students a quick recipe for a classic white soda bread.

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.

Swedish Meatballs And Pasta Pesto. Jamie cooks Swedish meatballs, celeriac and spinach rice. Plus, he makes delicious pesto pasta, garlic and rosemary chicken.

Green Tea Salmon And Modern Greek Salad. On the menu in this edition are green tea salmon, coconut rice and miso greens. Plus, modern Greek salad, spinach, chickpea and feta parcels.

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

Pastry Week. The remaining bakers put their knowledge of pastry to the test! They are challenged to a multi-layered Moroccan technical and a towering showstopper.

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.

The Cairngorms. James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

Aberdeen Angus. In Aberdeen, Adam tries Aberdeen Angus at one of the city's finest steak restaurants. Later, he checks out meat pies from an award-winning local butcher.

Bakewell Pudding. In the Peak District, Adam learns more about the accidental invention of Bakewell pudding. Then, he visits a gastropub for his first taste of local grouse.

Cross Country Comfort Food. Guy Fieri seeks comfort food from the slopes to the sea. In Utah, a local boy serves a gourmet chivito club and a ski lodge dishes out crispy pork belly.

International Family Style. Guy Fieri takes a seat at the family table! He checks out a sibling-run Vietnamese joint in Utah serving up mum's legendary recipes for authentic dishes.

Island Flavor. Guy Fieri cruises round Hawaii for a taste of Oahu. A tiny cafe serves up modern twists on Hawaiian classics and an authentic Hawaiian drive-in cranks out fresh fish.

Grillin', Chillin', Huli Huli. Guy Fieri checks out unique grills on the mainland and beyond. On the menu - classic Americana with a twist, unusual tacos and huli huli chicken.

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.

San Diego, CA. Casey Webb travels to San Diego, California in search of the city's best food. Plus, he takes on a monster 5.5-pound pancake stack with ham, steak, bacon and sausage.

Winner, Winner, One Big Dinner. Four GGG winners return to Guy Fieri's Flavortown! They must make a winner's dinner complete with an appetiser and entrée in a non-stop battle.

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The Cairngorms. James heads to the stunning Cairngorms National Park. He's joined by chef pal Nick Nairn for a leg that includes whitewater rafting on the River Spey.

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.