Pampered And Fed. Kardea treats her mum and aunt to a spa day followed by a decadent dinner! She makes creamy lobster and corn pappardelle and chocolate martinis.

Ribs, Pretzels And Tailgating! Kardea cooks for a tailgate at the high school stadium. She serves up St. Louis-style ribs, beer cheese and soft pretzel bites.

Food, Fun And Games. Kardea serves up a winning game night spread! It includes Reubens with sea island dressing, twirly tornado chips and strawberry snowball cookies.

Ode To Rice. Kardea makes four delicious dishes featuring a staple of Gullah cooking: rice. They include cheesy rice casserole with turkey and sticky rice pudding with mango.

The Ultimate Burger. Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Jamie Oliver masters Bolognese ravioli. Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Naughty But Nice. Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Sonning & Reading. Canoeing gives Michel a different view as he visits a watermill. And a Hong Kong tea barge serving up crepes Suzette and croissant and butter pudding.

Pampered And Fed. Kardea treats her mum and aunt to a spa day followed by a decadent dinner! She makes creamy lobster and corn pappardelle and chocolate martinis.

Ribs, Pretzels And Tailgating! Kardea cooks for a tailgate at the high school stadium. She serves up St. Louis-style ribs, beer cheese and soft pretzel bites.

Food, Fun And Games. Kardea serves up a winning game night spread! It includes Reubens with sea island dressing, twirly tornado chips and strawberry snowball cookies.

Ode To Rice. Kardea makes four delicious dishes featuring a staple of Gullah cooking: rice. They include cheesy rice casserole with turkey and sticky rice pudding with mango.

The Ultimate Burger. Jamie Oliver takes the UK's favourite cuisine to the next level. The chef shows how to make his ultimate burger with his friend, DJ BBQ.

Jamie Oliver masters Bolognese ravioli. Plus, he recreates the UK's favourite dish, chicken tikka masala - with a secret ingredient.

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Naughty But Nice. Mary makes mouth-watering meals with lashings of naughtiness, including an easy sticky toffee pudding. Plus, she pursues the history of the great British pie.

Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Trashy. Nigella Lawson shares some delicious and unusual recipes. She makes Elvis Presley's peanut butter and banana sandwich, ham in cola and chocolate and lime cheesecake.

Temple Food. Nigella Lawson shares the recipes she falls back on when she wants to treat her body like a temple. These are perfect dishes to enjoy after a big night out.

Takeout: 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.

Takeout: 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.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Sandwich Shop. Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

Daring Kitchen Duos. Chefs who are partners in and out of the kitchen make elevated classic dishes. In the final round, the couples have to tag team as they shop and cook.

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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.

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.

James visits Elounda in Crete, where discovers its local baking traditions. Plus, he prepares olive-crusted lamb pancakes and potato cake with feta and sardines.

James sails into Valencia, Spain and visits its famous market. He discovers the secret to making paella, tucks into tapas and serves up butternut squash with almond soup.

James Martin sails into Chania, Crete, to explore the local markets and pick out some traditional produce. On the menu is his version of chicken souvlaki.

Chef James Martin arrives in Minori on Italy's stunning Amalfi coast. During his trip, James learns how to make delicious fresh pasta and shares a beautiful recipe.

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

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

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.

Ainsley cooks dishes inspired by the delights of the seaside. Plus, he joins expert forager Alysia Vasey to find out what edible treats are growing on our shorelines.

Ainsley cooks up some of his favourite fruity dishes! On the beach, he fires up the barbecue to make chargrilled chicken and pineapple chow skewers with coconut slaw.

Ainsley is excited to explore the wonderful world of eggs! He visits old pal Marcus Bean to check out his farm shop and get a quick lesson on custard tarts.

Ainsley buzzes around his kitchen as he cooks delectable dishes with honey. Plus, he heads to the beach to use honey and spices to create his fiery BBQ glazed pork ribs.

Ainsley uses nuts and seeds to create some tasty dishes. He begins with a roasted beetroot, candied walnut, and goat's cheese salad that's full of earthy flavours.

Ainsley cooks up some tasty vegetable dishes! He starts off spicy with his crispy cauliflower bites then makes a carrot, orange, and rosemary loaf cake.

Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Fiery Dragons And Marrying Cats. Buddy creates a fire-breathing dragon cake for a medieval knight. Plus, a cat café wants Mary to bake for a feline wedding - and to officiate it.

Wedding Bells And Flower Power. Buddy meets a floral-loving bride who wants bouquets of flower cupcakes. Plus, has romantic plans for his 25th wedding anniversary with Madeline.

Flamenco And Capture The Flag. Buddy flaunts his dance moves when he designs a flamenco cake. Meanwhile, Mauro and the team make a cake for a nearby summer camp, and it gets messy.

Color Run And Back To School. The team creates a cake to mark an event for the Mayor of Newark providing school supplies for kids. Madeline makes a rainbow cake for a charity run.

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Sensational Sausages. Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

Spectacular Sandwiches. Adam digs into a one-pound Reuben sandwich and the meaty King Torta. Then, he is challenged to consume five fat sandwiches in 45 minutes.

Best Breakfast. Adam samples a colossal breakfast consisting of scrambled eggs, home fries and bacon. Later, he tries to conquer a six-pound chilli omelette.

Meaty Mouthfuls. Adam travels to Hawaii to learn an authentic family recipe for succulent Pipikaula beef ribs. Then, he takes on the daunting Eagle's Deli Challenge.

Q For You. In Kansas City, Adam bites into smoky baby back ribs and competes in the Shut Up Juice Challenge. He must finish a pulled pork sandwich dripping with habanero BBQ sauce.

Burger Bonanza. Adam travels to North Carolina to try a 20-ounce bacon double-cheeseburger. Later, he is given one hour to finish off the spiciest burger in Texas.

Best Of The Sea. Adam is in Portland to sample an elegant lobster roll sandwich. Then, he is given an hour to eat his way through a seven-pound seafood bounty.

King Beef. Adam visits a joint in Oklahoma to try a juicy 22-ounce prime rib. Later, he must eat five burger patties topped with American cheese and tortilla chips.

Hot Diggity Dog. Adam is in Detroit to sample a grilled hot dog smothered in chilli and mustard. Later, he is challenged to eat five massive hot dogs with a huge side of fries.

Sandwich Shop. Adam shares his most overstuffed sandwich moments. He competes in Lucky's Challenge: finish three massive sandwiches plus fries and coleslaw in one hour.

Lamb. Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with veg and mint sauce and for dessert, a vodka blancmange.

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

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

James travels to the glorious Canal du Midi where he indulges in delicious seafood. He trades a little work aboard a boat for a traditional cuttlefish treat.

James heads to the Languedoc, known as the heart of authentic France. He's treated to mouth-watering cassoulet and discovers delicious local ingredients.

Biscuits. Amateur bakers attempt to make a batch of perfectly basked crispbreads, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

Patisserie. Amateur bakers attempt to make petits fours in a bid to reach the final, under the watchful eyes of judges Mary Berry and Paul Hollywood. But who will triumph.

The Final. After weeks of pastries, cakes and bread, three bakers have made it. They now face the most demanding of challenges as every aspect of their baking skill is scrutinised.

Cake. The bakers face judges Paul Hollywood and Mary Berry and are asked to produce sandwich cakes, angel food cake and amazing chocolate creations.

Bread. The surviving bakers face judges Paul Hollywood and Mary Berry and are asked to produce bread sticks, English muffins and a variety of loaves.

Desserts. It's round three, and the heat in the kitchen is rising with a burglary in the Bake Off tent, as the remaining 11 bakers get ready to deal with desserts.

Ainsley cooks dishes inspired by the delights of the seaside. Plus, he joins expert forager Alysia Vasey to find out what edible treats are growing on our shorelines.

Ainsley cooks up some of his favourite fruity dishes! On the beach, he fires up the barbecue to make chargrilled chicken and pineapple chow skewers with coconut slaw.

Ainsley is excited to explore the wonderful world of eggs! He visits old pal Marcus Bean to check out his farm shop and get a quick lesson on custard tarts.

Ainsley buzzes around his kitchen as he cooks delectable dishes with honey. Plus, he heads to the beach to use honey and spices to create his fiery BBQ glazed pork ribs.

Diggerland, Dol And Dresses. Mauro makes a Korean-themed first birthday cake, Madeline picks a dress for her wedding anniversary. And, Buddy creates a cake for a digger theme park.

Go Fly A Kite. Buddy judges a true 'clash-of-the-titans' - a cook-off between local police and fire-fighters, complete with two fabulous cakes to celebrate the event.

Viking Ships And Ice Cream Cones. Buddy makes a Viking-themed cake for the crew of a Viking ship to celebrate the end of their voyage. Plus, a multi-flavoured ice-cream cone cake.

Mermaids, Promotions And Puppy Love. Buddy makes a mermaid cake for an aquarium hosting 'mermaids' who swim in the tanks. Plus, Mauro makes a law-abiding cake for a police pal.

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Michel visits a contemporary artisan ice-cream maker in Avignon. Later, he enjoys a surf and turf barbeque of steak and prawns with his wife, Giselle.

Take A Few Ingredients. Rachel is constantly inspired by the local produce around her. She shares her delicious Spanish mussel and chorizo dish and a strawberry and nectarine tart.

Easy Indian. Rachel believes that easy meals can be both delicious and exciting. She shares her one-pot chicken biriyani and samples some delectable treats from the farmers market.

Lazy Sunday Morning. Rachel Allen shares her quick, effortless and simply delicious Sunday dishes. She prepares a tasty fattoush salad and the crowd-pleasing huevos rancheros.

Rachel Allen is on a mission to prove that delicious and exciting recipes are easy. She meets local producers, learns about ingredients and shares her inspiring dishes.

Jamie cooks a curried fish pie and prepares light butter and sage gnudi - gnocchi-like dumplings that are made with ricotta. Plus, he bakes a hummingbird cake.

Jamie gives traditional ham, egg and chips a fiery, Jamaican twist. And, he offers a new take on chicken kebab and a tiered chocolate cake with nougat frosting.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Feeding The Family. Mary shares some inspirational ideas to make fabulous family meals. Plus, she shows her granddaughter how to make her own goat's cheese.

Michel visits an artisanal vermouth distillery hidden away in the Provencal countryside. After, he serves king-sized scallops with a white vermouth sauce.

Goring & Wallingford. Fly fishing & lobster on the lawn, Michel enjoys the high life, cooking up a lamb stew, roast duck, halibut with saffron & sherry & a summer pudding.

Take A Few Ingredients. Rachel is constantly inspired by the local produce around her. She shares her delicious Spanish mussel and chorizo dish and a strawberry and nectarine tart.

Easy Indian. Rachel believes that easy meals can be both delicious and exciting. She shares her one-pot chicken biriyani and samples some delectable treats from the farmers market.

Lazy Sunday Morning. Rachel Allen shares her quick, effortless and simply delicious Sunday dishes. She prepares a tasty fattoush salad and the crowd-pleasing huevos rancheros.

Rachel Allen is on a mission to prove that delicious and exciting recipes are easy. She meets local producers, learns about ingredients and shares her inspiring dishes.

Jamie cooks a curried fish pie and prepares light butter and sage gnudi - gnocchi-like dumplings that are made with ricotta. Plus, he bakes a hummingbird cake.

Jamie gives traditional ham, egg and chips a fiery, Jamaican twist. And, he offers a new take on chicken kebab and a tiered chocolate cake with nougat frosting.

Jamie serves lasagne with roasted duck and shows his take on everybody's favourite, bacon sarnie. Plus, makes some delicious huevos rancheros.

Jamie prepares the ultimate comfort food with his version of the British classic, fish and chips. And, he gives Indonesian gado gado salad a vegetarian twist.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

Feeding The Family. Mary shares some inspirational ideas to make fabulous family meals. Plus, she shows her granddaughter how to make her own goat's 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.

At the beach, Chalky helps Rick dig a hole in the sand to prepare a special clambake. Then, Rick dips soft-shell crab in a tempura batter to create a tasty dish.

Rick shares his recipe for a scrumptious sea bass with beurre blanc. After a tense night at the restaurant, Rick prepares a relaxing South American dish.

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.

Sweet Eats. Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

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

A Day Of Comfort Food. Comfort food enthusiast Eddie Jackson runs down a day full of the world's best comfort food, from a brioche French toast breakfast to a gooey midnight snack.

Frankenfoods. Eddie Jackson goes through a full day of mind-blowing food combinations, from new takes on old favourites to presentations that aren't quite what they appear to be.

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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.

Rachel Allen is on a mission to prove that delicious and exciting recipes are easy. She meets local producers, learns about ingredients and shares her inspiring dishes.

Cook Ahead. Rachel Allen is sharing her delicious Provencal beef stew recipe and she bakes a chocolate croissant bread and butter pudding. Plus, she makes zingy ceviche.

Quick Easy Baking. Rachel Allen shares her easy and crowd-pleasing treats that can be whipped up in no time. She makes her sweet and tasty lemon cake and treacle bread scones.

Romantic Dinner. Rachel Allen shares some recipes that are ideal for an intimate meal for two. She prepares a chicken and mango salsa and an indulgent chocolate mousse cake.

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.

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.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

When You Want To Show Off. Mary is pushing the boat out to celebrate her 50th wedding anniversary. She shares her secrets to surprisingly easy showstoppers.

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.

Michel visits La Chassagnette, a Michelin-starred restaurant with a beautiful kitchen garden. Later, celebrates the end of his holiday with a BBQ feast.

Rachel Allen is on a mission to prove that delicious and exciting recipes are easy. She meets local producers, learns about ingredients and shares her inspiring dishes.

Cook Ahead. Rachel Allen is sharing her delicious Provencal beef stew recipe and she bakes a chocolate croissant bread and butter pudding. Plus, she makes zingy ceviche.

Quick Easy Baking. Rachel Allen shares her easy and crowd-pleasing treats that can be whipped up in no time. She makes her sweet and tasty lemon cake and treacle bread scones.

Romantic Dinner. Rachel Allen shares some recipes that are ideal for an intimate meal for two. She prepares a chicken and mango salsa and an indulgent chocolate mousse cake.

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.

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.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

When You Want To Show Off. Mary is pushing the boat out to celebrate her 50th wedding anniversary. She shares her secrets to surprisingly easy showstoppers.

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.

Chill Out. Nadiya has some relaxed recipes to chill out with, including Bombay burgers, sticky BBQ sriracha chicken and a dreamy apple and custard pie.

Special Occasions. Nadiya shares her celebratory recipes for special occasions. Roast leg of lamb makes a fabulous party centrepiece along with lemon drizzle swirls.

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.

Ethnic Delights. Adam tries a monster Burritozilla and competes in a super-spicy challenge: The Special Number Two. He must finish a fiery ramen soup that even the chef won't try.

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

Superstuffed. Eddie Jackson spends the day indulging in foods that are jam-packed, crammed full and superstuffed with the tastiest, most delicious flavours imaginable.

Smothered To The Max. Eddie Jackson goes in for a full day of smothered goodness. Dishes range from savoury and sumptuous meals to sticky, sweet and syrupy desserts.

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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.

Oriental Feast. Rachel serves up quick and easy oriental dishes that are healthy alternatives to takeaways. On the menu are prawn red curry and chicken noodle soup.

Sunday Lunch. Rachel makes a Sunday lunch of slow-roasted shoulder pork, mackerel salad and her twist on the traditional trifle. And, she learns how to smoke fish in a biscuit tin.

Speedy Sunshine Food. Rachel prepares easy recipes perfect for summer, including quesadillas and seared steak salad. Plus, she meets Ireland's first buffalo mozzarella producer.

Inspired Italian. Rachel prepares delicious Italian dishes, including Parma ham and nectarine salad, baked mushroom risotto, and tiramisu. And, she goes foraging for wild mushrooms.

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

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

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

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

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

The Airport. Mary is given special access to see how Heathrow Airport's restaurants feed the millions of busy passengers who pass through the terminals each year.

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.

Sunday Lunch. Michel takes Sunday lunch to the next level. He serves fish quenelles, chicken cooked in salt crust pastry and red wine poached pears with galette serpentine.

Oriental Feast. Rachel serves up quick and easy oriental dishes that are healthy alternatives to takeaways. On the menu are prawn red curry and chicken noodle soup.

Sunday Lunch. Rachel makes a Sunday lunch of slow-roasted shoulder pork, mackerel salad and her twist on the traditional trifle. And, she learns how to smoke fish in a biscuit tin.

Speedy Sunshine Food. Rachel prepares easy recipes perfect for summer, including quesadillas and seared steak salad. Plus, she meets Ireland's first buffalo mozzarella producer.

Inspired Italian. Rachel prepares delicious Italian dishes, including Parma ham and nectarine salad, baked mushroom risotto, and tiramisu. And, she goes foraging for wild mushrooms.

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

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

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

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

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

The Airport. Mary is given special access to see how Heathrow Airport's restaurants feed the millions of busy passengers who pass through the terminals each year.

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.

Pigs. Marcus Wareing heads to North Yorkshire to meet the rare Mangalitza pigs. Plus, he cooks up a feast inspired by a family favourite from his childhood.

Marcus gets some tips on veg growing and helps local farmer Stuart with the hay bailing. Then, he makes a stunning feast that celebrates all things summer.

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.

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.

Memphis. Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

Columbus. Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

Desserts To Die For. Eddie Jackson finds the most delectable dessert dishes around. They have the power to take diners back in time, back home or to places they've never been before.

Serious Sandwiches. Eddie Jackson shows off the most scrumptious sandwiches ever created. They prove that there are no limits to what can be placed between two slices of bread.

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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.

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.

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.

The Aeolian Islands. Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Puglia. Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Naples. Jamie seeks out family recipes in Naples, the pizza capital of Italy. And, he tries a seriously naughty street-food snack that is said to predate the modern pizza.

Basilicata. Jamie Oliver searches for old-school Italian recipes in the breath-taking region of Basilicata. Plus, he cooks a delicious spicy sausage and sweet pepper pasta.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

For Beginners. Mary shares recipes to build confidence in the kitchen, including an easy stir-fry hoisin chicken and a mouthwatering salmon and dill burger.

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.

Relaxed Supper. Michel hosts a relaxed supper for friends. He prepares snails with hazelnuts, bourride sétoise and chocolate mousse with pineapple and rum.

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.

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.

The Aeolian Islands. Jamie begins his Italian adventure in the awe-inspiring Aeolian Islands. He cooks a delicious chicken and eggplant pot roast with lemony couscous.

Puglia. Jamie travels to Puglia to find the family recipes that make this region the hottest food destination in Italy. Plus, he cooks homemade pasta with broccoli and tangy pesto.

Naples. Jamie seeks out family recipes in Naples, the pizza capital of Italy. And, he tries a seriously naughty street-food snack that is said to predate the modern pizza.

Basilicata. Jamie Oliver searches for old-school Italian recipes in the breath-taking region of Basilicata. Plus, he cooks a delicious spicy sausage and sweet pepper pasta.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

For Beginners. Mary shares recipes to build confidence in the kitchen, including an easy stir-fry hoisin chicken and a mouthwatering salmon and dill burger.

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.

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

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.

Austin. Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Amarillo. Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

By The Sea. Foodie Eddie Jackson finds the best seafood by the seashore. First, he checks out the hard-fried crab served up at L.P. Steamers in Baltimore, Maryland.

Between The Bun. Eddie Jackson reveals excessive and outrageous takes on the humble hamburger. First, he admires the Tower Burger served up at the Black Turtle in Valencia.

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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.

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.

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.

Sicily. Jamie travels to the island of Sicily in search of sensational home-cooked recipes. Plus, he is inspired to cook an epic tuna, prawn and pistachio spaghetti.

Tuscany. Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Rome. In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

Piedmont. Jamie travels to the snow-capped Italian Alps to seek out Piedmont's legendary comfort food. Plus, he cooks dumplings with roasted red onions and crispy pancetta.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

On A Budget. For Mary, watching the pennies doesn't mean sacrificing flavour. She makes a sumptuous crab courgetti spaghetti dish and a sausage spinach filo swirl.

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.

Michel serves up a feast that's made to share. He prepares a smoked fish platter, a rich beef cheek bourguignon and a lattice-topped salted caramel and walnut tart.

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.

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.

Sicily. Jamie travels to the island of Sicily in search of sensational home-cooked recipes. Plus, he is inspired to cook an epic tuna, prawn and pistachio spaghetti.

Tuscany. Jamie is in Tuscany to track down the grandmothers who hold the key to the region's farmhouse cooking. And, he makes a beef stew with homemade pappardelle pasta.

Rome. In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

Piedmont. Jamie travels to the snow-capped Italian Alps to seek out Piedmont's legendary comfort food. Plus, he cooks dumplings with roasted red onions and crispy pancetta.

Britain's best amateur bakers compete in the iconic white tent! Who will struggle under pressure and who will impress judges, Paul Hollywood and Prue Leith.

On A Budget. For Mary, watching the pennies doesn't mean sacrificing flavour. She makes a sumptuous crab courgetti spaghetti dish and a sausage spinach filo swirl.

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.

Legacy. Queen of the kitchen, Nigella Lawson, shares the recipes that remind her of her childhood. These are classic, family-favourite meals that are easy to make and very tasty.

Slow Cook Weekend. Nigella shares the recipes she loves to enjoy on the weekend. She makes roasted pork, shredded lamb, mint and pomegranate and a scrumptious sticky toffee pudding.

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.

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

Chicago. Adam Richman visits the Windy City to take on three meat-laden sandwiches, fries and a slaw in under an hour.

Pittsburgh. Adam heads to Pittsburgh to try out some the best eats the city has to offer. Plus, he takes on six scorchingly hot wings that weigh in at 150,000 Scoville units.

Cheat Day. Eddie Jackson gears up for his favourite day of the week, cheat day! He puts the spotlight on frosted animal cracker pancakes, backyard BBQ pizza and Southern poutine.

The Whole Hog. Eddie Jackson showcases dishes that use every single part of the pig. This indulgent selection includes bacon babka and the wurst board.

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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.

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.

Parmesan. Ina gets cheesy with parmesan. She serves up orecchiette with broccoli rabe and sausage, parmesan chive mashed potatoes, and parmesan and chipotle popcorn.

Make-Ahead Breakfast. Ina serves up no-fuss breakfasts. Recipes include raspberry baked French toast, mini Italian frittatas, and a smoked salmon platter.

No Sides Required. Ina prepares filling meals. Recipes include lamb shanks and orzo, roast chicken cobb salad and baked polenta with mushrooms and blue cheese.

Bread Winners. Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding.

Good Vanilla. Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate.

James enjoys the picturesque views and delicious food in Charente. He uses Cognac for his first al fresco cook and makes a classic French onion soup.

James visits the Dordogne, known for its hearty cuisine. He tastes three local specialities and seeks out the region's local icon, black truffle.

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.

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

Ainsley focuses on grains and pulses. He cooks up seared tuna with mixed tomato and bean salad then enjoys a master class in milling at the Shipton Flour Mill.

Ainsley cooks up healthy meals full of glorious greens! First up, he makes delicious breakfast muffins followed by hot smoked trout with watercress tart.

Ainsley cooks up dishes packed with herbs and spices. He uses one of his favourite spices to make lamb kofta with sumac onions, served with chilli-mint yoghurt.

Ainsley shows how to use chocolate and coffee in both sweet and savoury dishes. He cooks up a three bean and pepper chilli pot, blondies, and fajitas.

Chocolate And Coffee. Ainsley makes delicious dishes made even more special with the addition of coffee or chocolate, including cacao rubbed pork and espresso martini marmalade.

Nuts And Seeds. Ainsley makes delicious dishes that incorporate healthy nuts and seeds, including trofie pasta with pistachio and mint pesto and dukkah crusted rack of lamb.

Sweet Eats. Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

Ethnic Delights. Adam tries a monster Burritozilla and competes in a super-spicy challenge: The Special Number Two. He must finish a fiery ramen soup that even the chef won't try.

Memphis. Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

Austin. Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Chicago. Adam Richman visits the Windy City to take on three meat-laden sandwiches, fries and a slaw in under an hour.

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

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

Columbus. Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

Ballet And South African Biltong. Buddy is tasked an odd request - baking a South African biltong cake! Meanwhile, the team works on music box-themed cake that gets them dancing.

25 Years And Counting. Mauro and Madeline celebrate their 25th anniversary, so Buddy and Mauro recreate Buddy Snr's original wedding cake - and Mauro's son takes on best man duties.

Creepy Crawly Cake And Haunted House. It's Halloween and Buddy's eldest son wants a haunted house to match his spooky cake. Carlo's crew create an intricate carved pumpkin cake.

Dreams Come True. Rapper Fat Joe wants a cake to celebrate his new hit single, and Buddy's design is as good as gold! Plus, the team create a Gingerbread Man-inspired cake.

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Sweet Eats. Adam devours a maple doughnut smothered in bacon and competes in The Kitchen Sink Challenge: finishing two gallons of ice cream with eight toppings and whipped cream.

Ethnic Delights. Adam tries a monster Burritozilla and competes in a super-spicy challenge: The Special Number Two. He must finish a fiery ramen soup that even the chef won't try.

Memphis. Adam Richman heads to Memphis, home to deep-fried Southern cooking, mouth-watering Barbecue and a seven-and-a-half-pound burger known as the Sasquatch.

Austin. Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Chicago. Adam Richman visits the Windy City to take on three meat-laden sandwiches, fries and a slaw in under an hour.

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

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

Columbus. Food fanatic Adam Richman heads to Columbus, Ohio, to tackle a two-and-a-half-pound sandwich and a pound of French Fries in under 30 minutes.

Amarillo. Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

Pittsburgh. Adam heads to Pittsburgh to try out some the best eats the city has to offer. Plus, he takes on six scorchingly hot wings that weigh in at 150,000 Scoville units.

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.

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.

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.

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.

Pies & Tarts. It's the fourth round and the baking is getting serious as the remaining bakers don their pinnies to pimp up pies and tarts. They must create an age-old custard tart.

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.

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.

Ainsley cooks up healthy meals full of glorious greens! First up, he makes delicious breakfast muffins followed by hot smoked trout with watercress tart.

Ainsley cooks up dishes packed with herbs and spices. He uses one of his favourite spices to make lamb kofta with sumac onions, served with chilli-mint yoghurt.

Ainsley shows how to use chocolate and coffee in both sweet and savoury dishes. He cooks up a three bean and pepper chilli pot, blondies, and fajitas.

Pep Rally, Birthday Treat And Fancy Feet. Buddy gets into the school spirit with a cake for Sofia's school pep rally. Grace takes a special consultation for a 40th birthday cake.

Saudi Arabia and Lobster Tail Feast. Carlo's team takes a cake order for delivery to all the way to Saudi Arabia. Back home a fight is brewing over the bakery's signature pastry.

Secret Proposal, Patients And Privacy Please. Buddy gets a visit from Leah, a seven-year-old baker he met in Malaysia. Mauro and Madeline help a young man propose to his sweetheart.

Enduring Love, An Ending And Edited Out. Buddy recreates a 6-tier wedding cake for Lisa's grandparents' anniversary. Plus, Grace ruffles some feathers with a new training video.

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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.

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

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

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

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

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

12 of the UK's best amateur bakers compete to be crowned the Great British Bake Off champion. The technical challenge sees them all making a coffee and walnut Battenberg cake.

The bakers start with a signature bake: a quiche. Next is the technical challenge where they must bake a tarte au citron. Finally, they have to deliver 24 sweet miniature tarts.

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.

James's adventure takes him to St Émilion, where he first fell in love with food. He visits the Chateau Cheval Blanc and the L'Hostellerie Plaisance kitchens.

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

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

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

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

Jamie turbo-charges veg with a tasty cottage pie and gets inspired with amazing Indian street food. Plus, he makes a mighty mac 'n' cheese that's full of greens.

Jamie makes a delicious scruffy aubergine lasagne. He explores Asia's biggest fruit and veg market, serves up an Asian bean salad and easy steamed dumplings.

Celebration. Jamie makes an incredible celebration meal of rainbow tomato crostini and roast lamb, finished off with strawberry panna cottas and mango caipirinhas.

Spring Break: Tropical Fun. Jesse Palmer hosts as twelve bakers celebrate spring break with tropical desserts and cakes showcasing their favourite spring adventure.

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.

On the beach, Rick races against the tide to make a mouth-watering seafood salad. Plus, he shares his recipe for a quick and simple squid dish.

Rick is in Padstow to soak up the excitement of the May Day festival. He takes a break from the partying to make a salad with squid, monkfish, and prawns.

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