Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

The Classics. Chef Asma Khan enjoys timeless Indian classics, from a delicious dal and jhal farezi to tangy aloo gobi matter and historic 1st Class Railway Curry.

Baking On A Budget. Nadiya Hussain shares some cheap recipes that are rich in flavour. They include a creamy potato rosti quiche, onion pretzels and Nadiya's chocolate fondant.

Alright! Its Taco Night! Rachel Ray breaks down how to make the perfect Mexican snacks. Rachel showcases the best way to make sumptuous fish tacos with fresh pico de gallo.

Sofa Night Super Snacks Supper. Rachel Ray showcases the best way to rustle up the ultimate comfort food dishes. These include chorizo jalapeno peppers and untouchable guacamole.

No Way! Pizza And Antipasti! Rachel Ray produces a masterpiece in the form of a courgette and pepperoni pan pizza. However, there is one secret - there's no real meat in the dish.

'Big Night' Appetite. Rachel Ray highlights the best way to impress guests with a fancy Italian 3-course meal. Rachel creates bruschetta followed by a main of sweet and spicy beef.

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.

Maldives. In the Maldives, John visits a restaurant that grows its own herbs and vegetables using hydroponics. Then, he cooks barbecued fish with coconut and salad.

Best Of. From Mumbai to the Maldives, John has explored the diverse and high-quality food on offer in Asia. He reflects on the tantalising tastes from his trip.

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

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

The Classics. Chef Asma Khan enjoys timeless Indian classics, from a delicious dal and jhal farezi to tangy aloo gobi matter and historic 1st Class Railway Curry.

Baking On A Budget. Nadiya Hussain shares some cheap recipes that are rich in flavour. They include a creamy potato rosti quiche, onion pretzels and Nadiya's chocolate fondant.

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.

Alright! Its Taco Night! Rachel Ray breaks down how to make the perfect Mexican snacks. Rachel showcases the best way to make sumptuous fish tacos with fresh pico de gallo.

Sofa Night Super Snacks Supper. Rachel Ray showcases the best way to rustle up the ultimate comfort food dishes. These include chorizo jalapeno peppers and untouchable guacamole.

No Way! Pizza And Antipasti! Rachel Ray produces a masterpiece in the form of a courgette and pepperoni pan pizza. However, there is one secret - there's no real meat in the dish.

'Big Night' Appetite. Rachel Ray highlights the best way to impress guests with a fancy Italian 3-course meal. Rachel creates bruschetta followed by a main of sweet and spicy beef.

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.

Maldives. In the Maldives, John visits a restaurant that grows its own herbs and vegetables using hydroponics. Then, he cooks barbecued fish with coconut and salad.

Best Of. From Mumbai to the Maldives, John has explored the diverse and high-quality food on offer in Asia. He reflects on the tantalising tastes from his trip.

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

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

Mary prepares delicious meals that can be put together in no time. She rustles up a mouth-watering roasted cauliflower dish with stuffed chicken thighs.

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

Copenhagen. In Copenhagen, Paul Hollywood meets local baker and celebrity - Mette Blomsterberg. She shows him how to bake Kranskake - a delicious almond cookie tower.

Madrid. Paul Hollywood meets up with Spanish celebrity chef and his friend, Omar Allibhoy, in Madrid. He shows Paul traditional choux pastry treats filled with sweet cream.

Global Grub. Guy Fieri heads from Chicago to California to check out great foreign flavours including Scandinavian, Middle Eastern and authentic Mexican.

Only At This Joint. Guy Fieri checks out eateries doing one-off dishes. In Portland, a BBQ place smokes trout and lamb ribs, and a Florida pub has a new twist on Oysters Rockefeller.

You Picked 'Em. Guy Fieri ventures to places viewers asked him to visit. In Okarche, Oklahoma, a family restaurant has served fried chicken the exact same way for more than 40 years.

You Can Say That Again. Guy Fieri checks out three eateries, from Miami Beach to Houston, with the same name twice: Pok Pok, Tap Tap and Niko Nikos.

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

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

Ambush: Eyes On The Surprise. Robert gets a plea from the bar manager of the Copper Still CD Vodka Lounge and Eatery in Illinois. It hasn't made a profit since opening months ago.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Cooking With Michael Symon. Ina and Michael Symon cook a Greek feast. He makes delicious smoked pork ribs on the grill whilst she whips up the side dishes, like spicy hummus.

Barefoot Chocolate Desserts. Ina makes her favourite chocolate desserts from the Barefoot Contessa hall of fame. She makes cupcakes with peanut butter frosting and chocolate gelato.

Best Barefoot Grilling. Ina shares some of her favourite grilling recipes. She makes Tuscan lemon chicken, Indonesian swordfish, corn on the cob and Panzanella.

The Adventure Begins. Ina and Jeffrey take a trip to California. For the first meal she cooks chicken with wild mushrooms. Later, she makes baked goat cheese and grilled pork chops.

Good Stuff. For lunch alfresco Ina makes roasted asparagus with prosciutto and Hollandaise. Later, she learns how to make a perfect Porterhouse steak and ends her day with a picnic.

Eat Like A Local. Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet.

Food Adventures. Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil's signature Torte Au Chocolat.

Dinner In Napa. For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.

Library Inaugural Drinks. Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.

Perfect Day In East Hampton. Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.

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

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

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

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

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

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

Mary prepares delicious meals that can be put together in no time. She rustles up a mouth-watering roasted cauliflower dish with stuffed chicken thighs.

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

Mary returns to the city where she learned to cook, Paris. She gets inspiration to make a scrumptious croque monsieur and some irresistible crab blinis.

Mary sets out on a culinary adventure along the Thames. She starts at the Henley Rowing Club, where she treats the team to some delicious wraps.

On a trip to Ireland, Mary is thrilled to explore a historic food market. Back in the kitchen, she shares her recipe for a mouth-watering colcannon.

Mary spends time with a father and daughter team who run a thriving food truck. Then, she stops by a family-run Italian deli that's been in Camden for nearly 40 years.

Mary begins her culinary exploration of Yorkshire by sampling some classic dishes in the ancient seaport of Whitby. Later, she visits a world-renowned smokehouse.

Inspired by a visit to the Caledonian Forest in Scotland, Mary makes some hearty meals. She shares her recipes for a warming hotpot and a tasty puff pastry tart.

The Classics. Chef Asma Khan enjoys timeless Indian classics, from a delicious dal and jhal farezi to tangy aloo gobi matter and historic 1st Class Railway Curry.

Baking On A Budget. Nadiya Hussain shares some cheap recipes that are rich in flavour. They include a creamy potato rosti quiche, onion pretzels and Nadiya's chocolate fondant.

Standout Seafood. Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.

Crazy Chicken, Twisted Burgers. Guy Fieri is digging into chicken and burgers. An eatery in San Diego is spicing up a mushroom sandwich and stuffing shawarma into sausage.

International Infusion. Guy Fieri is looking for food with international flavours. An eatery in Delaware is putting Thai into sausage and Cuban into sandwiches.

Beef Bonanza. Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.

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

Gulf Coast. Adam takes a trip along the beautiful Gulf Coast in search of delicious eats. Plus, he coaches a local musician who hopes to defeat the Muffaletta Sandwich Challenge.

Louisville. Adam visits Louisville to back 'Burrito Joe' as he races against the clock to consume 15 scoops of ice cream plus toppings in the Comfy Cow Challenge.

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

Griddles And Vittles. Guy heads West for barbecue and beyond. In Los Angeles he has homemade chorizo and a Yucatan turkey special. And in Vegas, two funky joints fire up the grill.

Intercontinental Flavorfest. Guy hits up some fusion cuisine this trip. He goes to a Korean-Mexican mashup in Los Angeles, before heading to Charlotte for a Serbian pizza place.

Taste Of Asia. Guy gets a taste of the Far East in Las Vegas, where its original Japanese spot rolls out sushi and udon. Plus, there's an Asian spin on classic grilled cheese.

Tri-Continent Cuisine. Guy checks out cuisine spanning three continents. In Denver, a quick-service spot has a twist on Indian curry and a Brazilian bistro cooks up croquettes.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Mobile. In Mobile, Alabama, Adam samples a beloved sausage stuffed burger and a 30-hour smoked pulled pork. Later, he helps a local eat more than 422 oysters in under one hour.

Florida Keys. Adam heads to the Florida Keys, where he takes a sorority member along to compete in the Conch Republic Fritter Contest. Vanilla Ice makes a surprise guest appearance.

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

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

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

Gulf Coast. Adam takes a trip along the beautiful Gulf Coast in search of delicious eats. Plus, he coaches a local musician who hopes to defeat the Muffaletta Sandwich Challenge.

Louisville. Adam visits Louisville to back 'Burrito Joe' as he races against the clock to consume 15 scoops of ice cream plus toppings in the Comfy Cow Challenge.

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

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

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

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

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

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

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

Chocolate. Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

The Final. It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off.

It's cake week and the bakers have a fruity challenge. Prue sets her first technical - a kids' party favourite. Plus, there's a challenging showstopper, with an illusion cake.

Paul and Prue set the remaining 11 bakers three new challenges for biscuit week. They include a tricky filling, and a showstopper that is not all fun and games.

Paul and Prue set three tough challenges for the remaining 10 bakers in bread week. They include their own versions of teacakes and an ambitious sculpture showstopper.

For the very first time, it's caramel week! The remaining bakers face three sticky challenges, including a super sweet signature and a double-Dutch technical.

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

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

Mary prepares delicious meals that can be put together in no time. She rustles up a mouth-watering roasted cauliflower dish with stuffed chicken thighs.

Mary showcases crowd-pleasing dishes that are perfect for a party. She makes salmon coulibiac, tomato salad with goat's cheese and a summery gateau.

Mary returns to the city where she learned to cook, Paris. She gets inspiration to make a scrumptious croque monsieur and some irresistible crab blinis.

Mary sets out on a culinary adventure along the Thames. She starts at the Henley Rowing Club, where she treats the team to some delicious wraps.

On a trip to Ireland, Mary is thrilled to explore a historic food market. Back in the kitchen, she shares her recipe for a mouth-watering colcannon.

Mary spends time with a father and daughter team who run a thriving food truck. Then, she stops by a family-run Italian deli that's been in Camden for nearly 40 years.

From Biscuits To Brisket. Guy tries comfort food in Atlanta, including chicken and biscuits and house-cured lox. Across town, brisket burger and chicken-fried ribs are on the menu.

Homeland Favorites. Guy celebrates homeland favourites from diverse cultures. In Minnesota, a Mexican restaurant-market combo serves tacos al pastor and carnitas tamales.

Name That Kitchen. This time, Guy checks out spots that say a lot in the name. In Fort Collins, Colorado, gangster green chilli and mile-high burgers are on the menu.

Beef It Up. This trip, Guy dives into menus boasting about their beef. In Minneapolis, he goes to a neighbourhood gastropub serving up sandwiches piled with steak and braised beef.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Copenhagen. In Copenhagen, Paul Hollywood meets local baker and celebrity - Mette Blomsterberg. She shows him how to bake Kranskake - a delicious almond cookie tower.

Madrid. Paul Hollywood meets up with Spanish celebrity chef and his friend, Omar Allibhoy, in Madrid. He shows Paul traditional choux pastry treats filled with sweet cream.

Steak Out, Italian-style. Rachel 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.

Hooked. Rachel Ray makes a quick and easy fish recipe to fall for hook, line and sinker. She whips up battered fish sandwiches accompanied by a creamy yogurt tartar sauce.

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

On A Roll. Rachel Ray gives her take on a fancy version of the humble cheeseburger. She utilises elements of a French onion soup and pairs it with crispy, buttery crushed potatoes.

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.

Cairo. John begins his journey in Cairo, the largest city in the Middle East and the street food capital of Egypt. Then, he makes his own version of kofta with tabbouleh.

Dubai Emirati. John is in Dubai to explore a food culture that developed long before futuristic skyscrapers appeared in the city. Later, he makes grilled fish with saffron potatoes.

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

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

Copenhagen. In Copenhagen, Paul Hollywood meets local baker and celebrity - Mette Blomsterberg. She shows him how to bake Kranskake - a delicious almond cookie tower.

Madrid. Paul Hollywood meets up with Spanish celebrity chef and his friend, Omar Allibhoy, in Madrid. He shows Paul traditional choux pastry treats filled with sweet cream.

Chef James Martin utilises his garden as he attempts to create the ultimate sweet dessert. James uses the strawberries and other fruits in his garden to make a pavlova.

Chef James Martin prepares a fish dish to top all others. James uses fresh salmon with sorrel and peas followed by lemon verbena crème brulee.

Steak Out, Italian-style. Rachel 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.

Hooked. Rachel Ray makes a quick and easy fish recipe to fall for hook, line and sinker. She whips up battered fish sandwiches accompanied by a creamy yogurt tartar sauce.

Puppy Play Date. Kardea Brown makes a Mediterranean-inspired lunch that includes a chicken shawarma gyro and a delicious couscous and chickpea salad.

Farm-Style Brunch. Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

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.

Cairo. John begins his journey in Cairo, the largest city in the Middle East and the street food capital of Egypt. Then, he makes his own version of kofta with tabbouleh.

Dubai Emirati. John is in Dubai to explore a food culture that developed long before futuristic skyscrapers appeared in the city. Later, he makes grilled fish with saffron potatoes.

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

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

Bread. Hugh Fearnley-Whittingstall champions the baking of bread, from simple white loaves to tangy sourdoughs. And, he prepares his favourite summer sandwich.

The Classics. Chef Asma Khan enjoys timeless Indian classics, from a delicious dal and jhal farezi to tangy aloo gobi matter and historic 1st Class Railway Curry.

Baking On A Budget. Nadiya Hussain shares some cheap recipes that are rich in flavour. They include a creamy potato rosti quiche, onion pretzels and Nadiya's chocolate fondant.

Barbecued, Baked And Brined. Guy Fieri finds three local food joints in Idaho, Ohio and Illinois doing scratch cooking their way. And, Iron Chef Michael Symon joins him in Cleveland.

Blast From The Past. Guy Fieri visits eateries in Oklahoma City, LA and Boston cooking the old-fashioned way. They include a '40s diner serving mac and cheese and fried catfish.

Dives Worth A Drive. Guy Fieri hunts down dives including Ohio, New York and Illinois. He checks out dishes such as bacon-wrapped filet mignon, and even cheeseburger soup.

Family Style. Guy Fieri rolls in to Rhode Island, Texas and California in search of real family cooking. He meets a team from Bosnia serving the classics their mums made them.

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

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.

Ambush: Son Sneak Attack. Chef Robert Irvine's mission takes him to Lake Arrowhead Sports Grill in Blue Jay, California. Konner, son of owners Keith and Karen, begs for help.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Bread. Hugh Fearnley-Whittingstall champions the baking of bread, from simple white loaves to tangy sourdoughs. And, he prepares his favourite summer sandwich.

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.

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

Puppy Play Date. Kardea Brown makes a Mediterranean-inspired lunch that includes a chicken shawarma gyro and a delicious couscous and chickpea salad.

Farm-Style Brunch. Molly Yeh makes a delicious brunch for her family. She prepares chorizo scotch eggs and English muffins slathered in fresh chive butter.

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

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

Red Sea. John explores Wadi El Gamel, one of Egypt's national parks on the Red Sea coast. He samples freshly roasted coffee and feasts on goat cooked hot rocks.

Luxor. John explorers the local cuisine in Luxor, an ancient city on the banks of the river Nile. He learns about a method of bread making that dates back to the pharaohs.

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

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

Bread. Hugh Fearnley-Whittingstall champions the baking of bread, from simple white loaves to tangy sourdoughs. And, he prepares his favourite summer sandwich.

Chef James Martin speaks to a friend with a strong opinion on tomatoes. He then utilises the fertile fruit in an Italian inspired mozzarella dish.

Chef James Martin does his grandmother proud as he re-creates her gooseberry jam. He then digs up his own organic carrots and creates a wonderfully seasonal dish.

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.

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

Lighter Side Of Soul Food. Kardea Brown cooks up classic Southern dishes that are mouthwatering and light, including a veggie soup bunch and pecan and panko crusted baked fish.

Mighty, Mighty Midwest Meals. Molly Yeh makes lunch to treat her oldest daughter. They bond over a cheesy chicken fajita hotdish and gooey monster cookie crispy rice treats.

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

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

Red Sea. John explores Wadi El Gamel, one of Egypt's national parks on the Red Sea coast. He samples freshly roasted coffee and feasts on goat cooked hot rocks.

Luxor. John explorers the local cuisine in Luxor, an ancient city on the banks of the river Nile. He learns about a method of bread making that dates back to the pharaohs.

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

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

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.

Meatballs And Chicken Wrap. Jamie creates Sicilian-inspired meatballs and tomato 'Norma' sauce. Plus, he makes a quick chicken wrap and a carbonara of mackerel.

Fish Tikka Curry. Jamie Oliver creates a delicious fish tikka curry with frozen fish. Plus, he makes Mexican pork tacos and an unusual 'Frenchie' salad.

Diners Times Three. Guy Fieri hits nothing but diners on his trip as he checks out a California diner serving Vietnamese food and an old lunch-car-turned diner serving Boston baked beans.

Legacies. Guy Fieri checks out some long-time favourite diners, from a diner in Buffalo where they smoke their own bacon to a Massachusetts landmark serving New England classics.

Burgers, Steak And Chops. Guy Fieri heads to San Francisco to sample apricot relish and pork chops. In Texas, he visits a meat market turned restaurant that grills up steaks.

Pizza, Pork And Paprikash. Guy visits a diner in San Francisco that is roasting and smoking fresh pork. Then, in Cleveland, he heads to a family place that serves Chicken Paprikash.

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.

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.

Ambush: Stay. Or Go? Robert heads to Ellendale's Restaurant in Nashville. It has become rundown, and owner Julie's management style has left the staff frustrated and unmotivated.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

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.

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.

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

Lighter Side Of Soul Food. Kardea Brown cooks up classic Southern dishes that are mouthwatering and light, including a veggie soup bunch and pecan and panko crusted baked fish.

Mighty, Mighty Midwest Meals. Molly Yeh makes lunch to treat her oldest daughter. They bond over a cheesy chicken fajita hotdish and gooey monster cookie crispy rice treats.

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.

Dubai Expat. A local food expert gives John a tour of Dubai's most authentic Middle Eastern eateries. Later, he makes his own version of a spicy potato cake.

Aswan. John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating. Then, he makes a dessert called Baklava.

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

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

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.

Chef James Martin whips up an irresistible courgette risotto. He follows up this hearty main course with a sweet treat in the form of strawberry and marshmallows.

Chef James Martin uses his home-grown aubergines to make an unbelievable moussaka. He then takes time to reflect on just how far his garden has come in just three months.

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.

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

Sun's Out, Grill's Out! Kardea Brown is firing up the grill for everything from dinner to dessert, including sweet and sour short ribs and Bryon's mini peach dump cakes.

Asian-Inspired Football Fabulousness. Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

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.

Dubai Expat. A local food expert gives John a tour of Dubai's most authentic Middle Eastern eateries. Later, he makes his own version of a spicy potato cake.

Aswan. John explores the cuisine in Aswan, a city where the food of the local Nubian people has influenced everyday eating. Then, he makes a dessert called Baklava.

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

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

Yotam Ottolenghi visits Sardinia to learn about the island's unique cuisine. During his trip, he meets locals who share their traditional and delicious recipes.

Si and Dave cook dishes that turn up the heat! They give a spicy twist on a family favourite with roasted spiced cauliflower cheese, and Caribbean-inspired jerk pork chops.

Stacked, Stuffed And Loaded. Guy Fieri heads out for serious fast food. He visits a bar with more than 20 burgers on the menu, and a place that serves barbecued pork.

Triple D Goes Tailgatin'. Guy Fieri hits a Raiders home game for tailgating with chefs from three local joints and Raiders quarterback Ken Stabler.

Home And Away. Guy Fieri tries out favourites from around the corner and around the globe. He tries classic lomo saltado, a special beef sandwich, and Wiener Schnitzel.

By Request. Guy Fieri checks out some viewer favourites. He visits a neighbourhood favourite for grilled cheese sandwiches, and a British Pub that serves shepherd's pie.

Houston, TX. Casey Webb goes to Houston, Texas, for some Tex-Mex food including the ultimate spicy challenge: a burger topped with seven of the world's hottest chilli peppers.

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.

Ambush: Fight To The Finish. Chef Robert Irvine goes to New Kensington, Pennsylvania, to ambush Stacey, the owner of Stella's Dine-Inn Restaurant. Can he rescue it.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Yotam Ottolenghi visits Sardinia to learn about the island's unique cuisine. During his trip, he meets locals who share their traditional and delicious recipes.

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

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

Sun's Out, Grill's Out! Kardea Brown is firing up the grill for everything from dinner to dessert, including sweet and sour short ribs and Bryon's mini peach dump cakes.

Asian-Inspired Football Fabulousness. Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu.

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.

Malta. John learns about the Middle Eastern influences found in Malta's food scene. Later, he visits a friend's farm to cook an iconic dish called imam bayildi.

Alexandria. John heads to Alexandria, one of the great cities of the ancient world and still the largest on the Mediterranean. He visits a bustling fish market and a famous bakery.

Chocolate. Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

The Final. It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off.

Yotam Ottolenghi visits Sardinia to learn about the island's unique cuisine. During his trip, he meets locals who share their traditional and delicious recipes.

Chef James Martin utilises some of the more exotic vegetables in his garden as he makes a spicy chilli dip. He also plays lunch host and presents his home-grown carrots.

Chef James Martin cooks outside in the garden as he embraces just how far his vegetables and fruit have come. He then starts picking his second lot of delicious strawberries.

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

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

Just Horsin' Around. For an afternoon of horseback riding, Kardea Brown creates a Derby Day-inspired lunch that includes Kardea's hot brown sandwiches.

Sing-Along On The Farm. For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

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.

Malta. John learns about the Middle Eastern influences found in Malta's food scene. Later, he visits a friend's farm to cook an iconic dish called imam bayildi.

Alexandria. John heads to Alexandria, one of the great cities of the ancient world and still the largest on the Mediterranean. He visits a bustling fish market and a famous bakery.

Chocolate. Week nine, and that can only mean one thing, it's the semi-finals. The pressure is on as the bakers get to grips with one of the most difficult ingredients - chocolate.

The Final. It's the final, and Mary and Paul are expecting nothing short of perfection. Who will hold their nerve and be crowned winner of this year's Great British Bake Off.

Tangra: Kolkata's China Town. Chef Asma Khan's recipes are inspired by Kolkata's Chinatown. They include chicken, chilli steak with spicy mash and mouthwatering Tangra prawns.

Biscuits And Bites. Nadiya Hussain shares her favourite biscuits and bites. She starts with her own spin on the classic amaretti biscuit before making savoury chicken doughnuts.

The Lake District. James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

And The Kicker Is. Guy Fieri checks out a burger place that uses fried green tomatoes in their patties. In Buffalo, Guy visits a diner that serves everything with bread.

Comfort Food Classics. Guy Fieri travels the US for comfort food. In Charlotte, a neighbourhood joint serves chicken and dumplings. In Providence, a diner serves a local classic.

Twists And Traditions. Guy Fieri rolls in for old school classics. In Santa Cruz, restaurant has been serving Italian favourites and fresh calamari for more than 30 years.

Fresh And Funky. Guy Fieri head so San Francisco to one of his favourite restaurants to eat fresh Dungeness crab. Then, he is off to Charlotte to sample boiled whole turkeys.

Honolulu. Adam visits Honolulu, Hawaii for traditional eats like pipikaula short rib and a burger dish topped with fried eggs and gravy. He then tackles a huge pancake challenge.

San Francisco. Adam Richman devours a Mission Style Super Burrito, enormous sandwiches, and a two-gallon monster sundae dubbed The Kitchen Sink in San Francisco, California.

Ambush: Facing Fears. Chef Robert is called to rescue the Cape Horn Family Restaurant in Red Lion, Pennsylvania, after a plea for help from the owner Joni's husband, Barry.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Tangra: Kolkata's China Town. Chef Asma Khan's recipes are inspired by Kolkata's Chinatown. They include chicken, chilli steak with spicy mash and mouthwatering Tangra prawns.

Biscuits And Bites. Nadiya Hussain shares her favourite biscuits and bites. She starts with her own spin on the classic amaretti biscuit before making savoury chicken doughnuts.

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

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

Just Horsin' Around. For an afternoon of horseback riding, Kardea Brown creates a Derby Day-inspired lunch that includes Kardea's hot brown sandwiches.

Sing-Along On The Farm. For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Sugar And Spice. Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Born And Bred. Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Bahrain. John samples the traditional cuisine in Bahrain's food markets. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb.

Best Of. John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. Then, he makes one final recipe of Egyptian-style falafel.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers.

Tangra: Kolkata's China Town. Chef Asma Khan's recipes are inspired by Kolkata's Chinatown. They include chicken, chilli steak with spicy mash and mouthwatering Tangra prawns.

Biscuits And Bites. Nadiya Hussain shares her favourite biscuits and bites. She starts with her own spin on the classic amaretti biscuit before making savoury chicken doughnuts.

Chef James Martin whips an exciting salmon dish with the help of some home-grown beetroot. Following this James puts his friends to the test with some tomatoes.

Chef James Martin invites his friend round as he uses his ever-growing garden to help flavour a fancy recipe. He's then joined by Paul Hollywood who marvels at his achievements.

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

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

Campfire Eats. For a night of backyard camping, Kardea Brown makes brisket and bean chilli with sweet mini cornbread muffins and s'mores cereal Treats.

Spiced-Up Date Night. It's Valentine's, so Molly spices things up with a dinner date! She gets cooking with roasted sumac chicken dripping with hot and tangy zhug sauce.

Sugar And Spice. Nigel explores the magical combination of sugar and spice and how this exotic marriage works so well. He whips up a classic cinnamon, ginger and plum cake.

Born And Bred. Nigel showcases how to transform everyday suppers using seasonal ingredients. He starts off by creating a home-grown blackberry and fig pudding.

Bahrain. John samples the traditional cuisine in Bahrain's food markets. Later, he prepares bread in a kebab shop and makes a dish using spiced mined lamb.

Best Of. John reflects on the diverse and delicious food he has tasted on his Middle Eastern adventure. Then, he makes one final recipe of Egyptian-style falafel.

12 new amateur bakers enter the famous tent and kick off with three cake-making challenges, including Mary's technical challenge - a little cake with a tricky chocolate work.

The remaining bakers embark on three biscuit challenges, culminating in a showstopper - to build a biscuit structure that reveals a bit more about each of the bakers.

Mary returns to the city where she learned to cook, Paris. She gets inspiration to make a scrumptious croque monsieur and some irresistible crab blinis.

Mary sets out on a culinary adventure along the Thames. She starts at the Henley Rowing Club, where she treats the team to some delicious wraps.

Warsaw. Paul Hollywood is in Warsaw discovering its café scene. Head chef Jarek Nowakowski and Paul create an updated Polish babka - sponge flavoured with citrus, honey and coconut.

Miami. Paul Hollywood is in Florida's bustling seaside city - Miami. He creates his own version of the Floridian classic Key lime pie with a deceptively easy recipe.

Triple D Goes Hawaiian. Guy is in Hawaii to check out the hot spots. He visits a hot-dog place that serves everything from Chicago dogs to homemade lobster dogs.

Surf 'n Turf. Guy Fieri is in Florida checking out a 40-year-old fish shack where they serve fresh shrimp in nine different ways. Then, in Nevada he visits a 54-year-old western diner.

Homegrown And Homemade. In South Carolina, Guy Fieri visits a farmer's market. Plus, in Lackawanna, New York, he tries a lasagne loaded with stuffed peppers at an Italian restaurant.

Globetrottin'. Guy Fieri is tasting treats from all over the world. He goes to an El Salvadoran restaurant in Reno, Nevada, and a tapas café in Jacksonville, Florida.

Springfield. Adam Richman's food quest takes him to Springfield, Illinois. He samples a local favourite and takes the Firebrand Chili Challenge.

Baseball. Adam Richman visits three baseball stadiums known for serving up the most delicious and unique ballpark grub in the USA.

Ambush: Special Delivery. Chef Robert heads to La Casa Bianca in Whitehouse Station, New Jersey, give the owner, Paul, the surprise of a lifetime. Can he rescue the restaurant.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Game Plan. Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.

Birthday Surprise. Ina makes a surprise birthday dinner for a friend. She fills her fridge with Italian seafood salad, German chocolate cupcakes and a delicious cheeseboard.

Local Food Heroes. Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad.

Training Day Dinner. Ina helps serve up a meal for local volunteers. She prepares grilled bread with prosciutto, potato salad, barbecue pork ribs and pear and cranberry crostata.

Barefoot Bistro. Ina is demystifying French classics including mussel bisque, apricot butter and apple tarts. Plus, she offers useful tips for cooking French cuisine.

Fruit All Ways. Ina puts a new twist on fruit classics. She learns about desserts such as French nougatine from chef Laura Donnelly and makes wild rice salad and apple chutney.

Italian At Home. Ina recreates a Florentine feast in East Hampton. There's a mozzarella master class, Italian drinks tray, shop-bought hors d'oeuvres and baked fish in parchment.

Eat Your Greens. Ina shares vegetable ideas for every day of the week. She prepares dishes including spring green risotto with and warm mushroom salad.

Off Duty. Ina sees what professional cooks make at home when they're off duty. Recipes include banana raspberry smoothies and kimchi fried rice with fried egg.

Restaurant Rules. Ina shares restaurant-inspired dishes and secrets from America's best kitchens. On the menu are peas and prosciutto, lemon chicken and skillet brownies.

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

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

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

The Lake District. James's journey brings him to Cumbria. He's joined by top Michelin-starred chef, Clare Smyth, for a leg that includes a trip out on Lake Windermere.

Sunny Lunches. Marcus looks for lunch ingredients in the market in Palma. He makes chilled tomato soup, then chop chop salad with watermelon, pickled rind, and feta.

Cooking Over Fire. Marcus visits a chef who cooks everything on his outside BBQ using wood grown on his farm. Inspired, Marcus fires up his BBQ to make pork chops.

Taste Of The Sea. Marcus is on the hunt for the freshest catch on the island. He meets up with chef Bocho for some fresh local oysters and a beer on the beach.

Tasty Tapas. Marcus explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth.

Food On The Go. Marcus explores the food Mallorcans eat on the go. He tries pizza-style coca de trampo, then heads to a local market for a quick, fresh lunch.

Fiesta Food. Marcus discovers what Mallorcans like to eat at special occasions. He makes his version of a local favourite, almond cake, and a jug of rosé sangria.

Med Light Bites. In search of the ultimate light bite, Marcus visits Port de Sollér to try their famous red prawns and gets a masterclass in ham in the market.

Lazy Breakfasts. Marcus discovers Mallorcan breakfasts including tomato toast and the island's iconic pastry, ensaimadas. He cooks baked eggs with spinach and chorizo.

Veggie Days. Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Classics. Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.

Tangra: Kolkata's China Town. Chef Asma Khan's recipes are inspired by Kolkata's Chinatown. They include chicken, chilli steak with spicy mash and mouthwatering Tangra prawns.

Biscuits And Bites. Nadiya Hussain shares her favourite biscuits and bites. She starts with her own spin on the classic amaretti biscuit before making savoury chicken doughnuts.

Chelsea. Adam is in West London to watch Chelsea FC. Matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab.

Newcastle United. Adam explores the football food culture of Newcastle United, from a peanut butter and chilli jam burger to authentic Brazilian food in a steakhouse.

Nottingham Forest. Adam enjoys the football food culture around Nottingham Forest. He enjoys a bowl of ramen, then tries a fan favourite, the legendary 'pizza dog'.

Liverpool FC. Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

Pork-A-Palooza. Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that's never been conquered.

Beefy Burgers. Adam visits a historic diner in Rhode Island to try a Triple Murder Burger. And, he is challenged to eat the six-pound Big Ugly Burger at a restaurant in Indiana.

Cheesy Goodness. Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.

Juicy Bites. Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.

By Hand And By Fork. In Denver, Guy tries an Argentinian bistro stuffing their beef empanadas. And in Bayport, he eats at a barbecue joint piling brisket and pulled pork onto plates.

Finger Lickin' Food. This time, Guy is eating with his hands. In Atlanta, cheddarwurst corn dogs and pastrami sandwiches. In Minneapolis, mouth-watering banh mi with bacon onion dip.

Bite Of Britain. This trip, Guy is living it up in London. First, a hip hangout giving classic fish-n-chips a modern makeover. Guy also gets a taste of traditional English fare.

Piggin' Out. Guy is going big on the pig. In Colorado Springs, a funky food truck is serving pork fusion. In Minneapolis, an Asian joint dishes out BBQ pork and pork belly ramen.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

Teleshopping.

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.

Houston, TX. Casey Webb goes to Houston, Texas, for some Tex-Mex food including the ultimate spicy challenge: a burger topped with seven of the world's hottest chilli peppers.

Honolulu. Adam visits Honolulu, Hawaii for traditional eats like pipikaula short rib and a burger dish topped with fried eggs and gravy. He then tackles a huge pancake challenge.

Springfield. Adam Richman's food quest takes him to Springfield, Illinois. He samples a local favourite and takes the Firebrand Chili Challenge.

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.

San Francisco. Adam Richman devours a Mission Style Super Burrito, enormous sandwiches, and a two-gallon monster sundae dubbed The Kitchen Sink in San Francisco, California.

Baseball. Adam Richman visits three baseball stadiums known for serving up the most delicious and unique ballpark grub in the USA.

Northumberland. James samples the delights of Northumberland, joined by Michelin-starred chef Kenny Atkinson. They learn how mead is made on Holy Island.

Isle of Man. James visits the Isle of Man during its famous TT warm-up week. He's joined by Michelin-starred chef and fellow petrolhead, Lisa Goodwin-Allen.

James travels along the stunning Antrim coast and glens of Northern Ireland. Local boy Paul Rankin joins him to brave the Carrick-a-Rede rope bridge.

Northern Ireland - Part Two. James's Northern Ireland journey continues with his mate Paul Rankin. They visit Lough Neagh, the biggest freshwater lake in the British Isles.

It's pudding week and Paul and Prue expect perfection. They set a monumental technical challenge and a multi-layered trifle of a showstopper.

The remaining bakers face a triple challenge in pastry week. They make a savoury signature, a multi-layered technical, and an ambitious traditional pie that really tests them.

For Italian week, the bakers create a Sicilian signature and a deceptively tricky technical. The heat is on with a showstopper in the hottest temperatures recorded in the tent.

The remaining five bakers go back in time with unfamiliar recipes for forgotten bakes week. There's a sweet and savoury signature challenge and Prue sets a boozy technical.

It's the semi-final and the remaining four bakers must prove themselves in patisserie week. Prue and Paul set them a choux bun challenge that really puts on the pressure.

It's the final and just three bakers remain. The demanding challenges include classic British ginger biscuits and a high-end patisserie showstopper. Who will be crowned winner.

Sunny Lunches. Marcus looks for lunch ingredients in the market in Palma. He makes chilled tomato soup, then chop chop salad with watermelon, pickled rind, and feta.

Cooking Over Fire. Marcus visits a chef who cooks everything on his outside BBQ using wood grown on his farm. Inspired, Marcus fires up his BBQ to make pork chops.

Taste Of The Sea. Marcus is on the hunt for the freshest catch on the island. He meets up with chef Bocho for some fresh local oysters and a beer on the beach.

Tasty Tapas. Marcus explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth.

Food On The Go. Marcus explores the food Mallorcans eat on the go. He tries pizza-style coca de trampo, then heads to a local market for a quick, fresh lunch.