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

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

Baking Basics. Local baker Kathleen King shares recipes for double chocolate almond cookies, an easy-bake Irish Soda Bread and an easy shortcut for savoury palmiers.

Italian Restaurant Food At Home. This time, Italian restaurant quality food at home. Chef Joe Realmuto shares his recipes for penne alla Vecchia Bettola and rum raisin tiramisu.

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.

Oh Canada - Yum! Molly Yeh shows her love for the best Canadian treats. She preps a ham and pineapple pizza, maple walnut Nanaimo bars and a bloody Caesar salad.

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

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

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.

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.

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

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

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

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.

Baking Basics. Local baker Kathleen King shares recipes for double chocolate almond cookies, an easy-bake Irish Soda Bread and an easy shortcut for savoury palmiers.

Italian Restaurant Food At Home. This time, Italian restaurant quality food at home. Chef Joe Realmuto shares his recipes for penne alla Vecchia Bettola and rum raisin tiramisu.

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.

Oh Canada - Yum! Molly Yeh shows her love for the best Canadian treats. She preps a ham and pineapple pizza, maple walnut Nanaimo bars and a bloody Caesar salad.

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

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

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.

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.

Jamie Oliver shows how to make a foolproof salmon traybake, super-easy tomato fritters, and roasted rolled pork with a risotto.

Jamie Oliver takes midweek meals up a notch, as he knocks out flavour-packed gnocchi, giant spicy meatballs, and an upside-down fish pie.

Salmon. Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Roast Chicken. Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

Layers Of Flavor. Guy Fieri is firing up the grill. In Toronto, a restored diner is cooking up pork belly and a mac and cheese burger. Then, Guy tries Jamaican jerk chicken.

Real Deal Roots. Guy Fieri is exploring dishes with a personal connection. In Los Angeles, a food truck infuses Singaporean flavours into chili crab cake and lamb burger.

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

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

Fargo, North Dakota. Casey Webb's eating adventure takes him to Fargo, ND, for a German take on a cheesy classic and a breakfast-dessert mashup with a Scandinavian spin.

Deadwood, South Dakota. In Deadwood, SD, Casey Webb goes back in time at an Old West saloon. He accepts the challenge of a 16-ounce buffalo rib-eye and six big sides.

House Of Cards. Robert visits Cafe No Fur in Las Vegas, where the owners - a model and a former poker player - must change their stubborn ways if they want the business to survive.

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Jamie Oliver shows how to make a foolproof salmon traybake, super-easy tomato fritters, and roasted rolled pork with a risotto.

Jamie Oliver takes midweek meals up a notch, as he knocks out flavour-packed gnocchi, giant spicy meatballs, and an upside-down fish pie.

Surprise, Surprise. Ina prepares lasagne with a Greek twist and serves it with an arugula and watermelon feta salad for a surprise dinner date with Jeffrey.

Outdoor Entertaining. Ina uses ingredients from the garden for her capellini with tomatoes and basil. She makes a tea party menu with oatmeal cookies and smoked salmon sandwiches.

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.

Molly's Fast Food Fun Day. Molly Yeh makes some fun and tasty Pan-Asian fast foods with a homespun edge! Molly starts with a savoury char Siu sandwich and BEC fried rice.

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

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

Dave enjoys a taste of his native county, Cumbria, as he and Si cook recipes with local ingredients. Dishes include a deliciously decadent sticky toffee pudding.

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

Rick is in Australia to explore how the cuisine has changed since he first visited. He creates popular dishes including fresh seafood and laksa.

Jamie Oliver shows how to make a foolproof salmon traybake, super-easy tomato fritters, and roasted rolled pork with a risotto.

Jamie Oliver takes midweek meals up a notch, as he knocks out flavour-packed gnocchi, giant spicy meatballs, and an upside-down fish pie.

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.

Surprise, Surprise. Ina prepares lasagne with a Greek twist and serves it with an arugula and watermelon feta salad for a surprise dinner date with Jeffrey.

Outdoor Entertaining. Ina uses ingredients from the garden for her capellini with tomatoes and basil. She makes a tea party menu with oatmeal cookies and smoked salmon sandwiches.

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.

Molly's Fast Food Fun Day. Molly Yeh makes some fun and tasty Pan-Asian fast foods with a homespun edge! Molly starts with a savoury char Siu sandwich and BEC fried rice.

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

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

Dave enjoys a taste of his native county, Cumbria, as he and Si cook recipes with local ingredients. Dishes include a deliciously decadent sticky toffee pudding.

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

Beachside Delights. Ten amazing bakers whip up faux ice cream bars in summer flavours and put the judges into sunny 'spirits' with summer cocktail tarts.

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

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

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

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

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

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

Scottsdale, Arizona. Casey Webb's culinary quest brings him to Scottsdale, AZ, where he tackles churros, turkey leg-topped hash and a four-pound deli platter.

Denver, Colorado. Casey Webb heads to Denver for a mile-high fried chicken biscuit, a bowl of brisket and gravy-topped latkes and an epic breakfast burrito challenge.

Listless In Louisiana. Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.

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

Thanksgiving Pot Luck. Ina goes simple for Thanksgiving potluck parties with a no-stress turkey roulade, oven-roasted vegetables, cranberry fruit conserve and homemade gravy.

Birthday Parties. Ina Garten goes back to basics for husband Jeffrey's birthday. She makes a nostalgic dinner of matzo balls, chicken soup and fillet of beef with gorgonzola sauce.

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.

Sweethearts Day. Molly Yeh creates treats on the sweetest day of the year! She makes with her roasted red pepper white bean dip and chocolate chunk cherry cobbler.

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

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

The Bikers cook the perfect dishes to share with the people we love. On the menu are baked cheesecake, a crowd-pleasing terrine and the ultimate beef sandwich.

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.

Beachside Delights. Ten amazing bakers whip up faux ice cream bars in summer flavours and put the judges into sunny 'spirits' with summer cocktail tarts.

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

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

Thanksgiving Pot Luck. Ina goes simple for Thanksgiving potluck parties with a no-stress turkey roulade, oven-roasted vegetables, cranberry fruit conserve and homemade gravy.

Birthday Parties. Ina Garten goes back to basics for husband Jeffrey's birthday. She makes a nostalgic dinner of matzo balls, chicken soup and fillet of beef with gorgonzola sauce.

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.

Sweethearts Day. Molly Yeh creates treats on the sweetest day of the year! She makes with her roasted red pepper white bean dip and chocolate chunk cherry cobbler.

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

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

The Bikers cook the perfect dishes to share with the people we love. On the menu are baked cheesecake, a crowd-pleasing terrine and the ultimate beef sandwich.

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.

Summer Cruise. The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Nadiya delivers some thrifty dishes. She serves up fragrant biryani, cumin-infused potato burgers, and a twist on a classic shortbread.

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

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

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

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

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

Detroit, Michigan. In Detroit, Casey Webb tries the local square pan pizza, brunches on a bourbon-peach cinnamon roll and accepts a fiery chicken wing challenge.

Cleveland, Ohio. In Cleveland, Casey Webb tackles a corned beef colossus, a caramel ice cream sundae at a sweet time machine and an Olympic-sized gyro challenge.

Friends In Need. Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.

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Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Nadiya delivers some thrifty dishes. She serves up fragrant biryani, cumin-infused potato burgers, and a twist on a classic shortbread.

Tex-Mex. Ina Garten makes a Tex-Mex meal with her friend Devon Fredericks and her award-winning chilli recipe. Side dishes include tequila lime chicken and guacamole.

Cooking With Wine. Ina Garten reveals the secrets of cooking with wine and gets tips on cheese and wine pairings. Recipes include beef short ribs and raspberry gratins.

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.

Polish Deliciousness. Molly Yeh uses the delicious flavours of Poland to create a comforting feast! She creates a hearty meal of white borscht soup and tangy sauerkraut pancakes.

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

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

The Bikers create their version of hearty pub classics. They give a new look to a traditional pudding and reveal the secrets behind the ultimate fishcake.

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.

Summer Cruise. The bakers create giant, colourful inner tube cakes fit for a water ride and snorkelling lagoon cheesecakes with see-through gelatine.

Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Nadiya delivers some thrifty dishes. She serves up fragrant biryani, cumin-infused potato burgers, and a twist on a classic shortbread.

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.

Tex-Mex. Ina Garten makes a Tex-Mex meal with her friend Devon Fredericks and her award-winning chilli recipe. Side dishes include tequila lime chicken and guacamole.

Cooking With Wine. Ina Garten reveals the secrets of cooking with wine and gets tips on cheese and wine pairings. Recipes include beef short ribs and raspberry gratins.

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.

Polish Deliciousness. Molly Yeh uses the delicious flavours of Poland to create a comforting feast! She creates a hearty meal of white borscht soup and tangy sauerkraut pancakes.

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

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

The Bikers create their version of hearty pub classics. They give a new look to a traditional pudding and reveal the secrets behind the ultimate fishcake.

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.

Summer Lake Adventure. Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

Rome. Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

The Festival. Mary is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.

Antwerp. Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

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

That's Fresh. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. In Portland, OR, a family-run sausage spot makes homemade meats.

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

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

Manhattan. In Manhattan, Casey Webb takes on a pizza slice challenge. Plus, he attempts the giant ice cream scoop challenge that nobody has been able to complete.

Washington, D.C. Casey Webb lands in Washington, DC, for shepherd's pie at a political culinary institution. He also attempts to beat a Korean fried dish challenge.

Ambush: Faded Star. Chef Robert Irvine is called to intervene at the Starlite Restaurant and Pizza in New Jersey. He finds a dirty kitchen and a staff that is unwilling to change.

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Decadent Dishes. Guy Fieri is on the hunt for decadent dishes. He uncovers a joint that serves up fried chicken and waffles, a spicy pulled pork sandwich, and a daily donut.

Eurocentric. Guy Fieri finds an Eastern European joint heating up a hearty hangover soup and meat dish. Then, a Polish eatery serves up potato pancakes with savoury stew.

Hittin' The Grill. Guy Fieri is sampling foods straight off the grill. In Tacoma, the pub grub grill menu includes a take on killer kabobs and homegrown beet salads.

Unlikely Partners. Guy Fieri is checking out some unique combos. In Los Angeles's Korea Town, a craft beer joint is putting duck in the fries and in the French dip.

Surprise, Surprise. Ina prepares lasagne with a Greek twist and serves it with an arugula and watermelon feta salad for a surprise dinner date with Jeffrey.

Outdoor Entertaining. Ina uses ingredients from the garden for her capellini with tomatoes and basil. She makes a tea party menu with oatmeal cookies and smoked salmon sandwiches.

Thanksgiving Pot Luck. Ina goes simple for Thanksgiving potluck parties with a no-stress turkey roulade, oven-roasted vegetables, cranberry fruit conserve and homemade gravy.

Birthday Parties. Ina Garten goes back to basics for husband Jeffrey's birthday. She makes a nostalgic dinner of matzo balls, chicken soup and fillet of beef with gorgonzola sauce.

Tex-Mex. Ina Garten makes a Tex-Mex meal with her friend Devon Fredericks and her award-winning chilli recipe. Side dishes include tequila lime chicken and guacamole.

Cooking With Wine. Ina Garten reveals the secrets of cooking with wine and gets tips on cheese and wine pairings. Recipes include beef short ribs and raspberry gratins.

Baking Basics. Local baker Kathleen King shares recipes for double chocolate almond cookies, an easy-bake Irish Soda Bread and an easy shortcut for savoury palmiers.

Italian Restaurant Food At Home. This time, Italian restaurant quality food at home. Chef Joe Realmuto shares his recipes for penne alla Vecchia Bettola and rum raisin tiramisu.

Rome. Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

The Festival. Mary is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.

Philadelphia. James is in 'The City of Brotherly Love,' Philadelphia, home to one the world's most impressive car collections, and host to an upcoming movement of vegan eating.

New York. James ends his epic exploration of the USA in New York City. After pizza at a popular pizzeria in Greenwich Village, he cooks on one of New York's famous piers.

Sizzling Steak. Tom Kerridge shows how to use the BBQ for the finest meals. He cooks a Cote de Boeuf cut of beef, and a classic lobster thermidor gets the BBQ treatment.

Smoking Hot. Tom takes his inspiration from the American BBQ culture for his recipes. He makes sticky baby back ribs, smoked burgers and Caesar salad with a grilled spring cabbage twist.

The Burger. Tom gets experimental, with a recipe for a chorizo pork burger tower and a seared cucumber salad. Plus, he bakes a cake on his BBQ, full of smoke and honey flavours.

Ultimate Kebab. Tom fires up his BBQ for a Middle Eastern feast. On the menu are marinated and spiced chicken kebabs, cumin flame grilled flatbread and a creamy aubergine dip.

Show Off Seafood. Tom brings on beach holiday vibes with a seafood feast. He cooks up a huge seafood platter with razor clams, spice buttered oysters and langoustines.

Roast Chicken. Tom shares his recipe for jerk spiced chicken that's BBQed sat on top of a beer can, with whole sweetcorn as a side. And, he serves up BBQ chicken wings.

Stylish Dinner. Tom shows three recipes for an intimate al-fresco dinner for two! Dishes include chicken yakitori skewers with papaya salad, chargrilled seabass and BBQed peaches.

Slow Cooked Feast. Tom shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky BBQ short ribs and pulled beef brisket in a bun.

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

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

Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Nadiya delivers some thrifty dishes. She serves up fragrant biryani, cumin-infused potato burgers, and a twist on a classic shortbread.

Pierogis, Pork And Pizza. Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Takeout: Best Of The West. Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

Takeout: All Over The Menu. Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

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.

Meaty To Meatless. Guy Fieri digs into dishes with and without meat, like righteous rabbit in Alabama, meatless chicken in Nebraska and gangster Greek in Connecticut.

Wrapped, Pied And Fried. Guy Fieri has it wrapped, pied and fried with craveable carnitas in Mobile, Alabama, elevated pizza in Cody, Wyoming, and brisket in Omaha, Nebraska.

Flavor Explosion. Guy Fieri dives into a flavour overload with next-level tacos in Mobile, Alabama, Indian street food in Alberta, Canada, and vegan twists in Los Angeles.

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

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

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

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

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Layers Of Flavor. Guy Fieri is firing up the grill. In Toronto, a restored diner is cooking up pork belly and a mac and cheese burger. Then, Guy tries Jamaican jerk chicken.

Real Deal Roots. Guy Fieri is exploring dishes with a personal connection. In Los Angeles, a food truck infuses Singaporean flavours into chili crab cake and lamb burger.

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

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

Manhattan. In Manhattan, Casey Webb takes on a pizza slice challenge. Plus, he attempts the giant ice cream scoop challenge that nobody has been able to complete.

Portland, Maine. Casey Webb heads to Portland, Maine, for a lobster-topped cheeseburger, a potato-donut-cannoli mashup and a huge taco packed with ground beef, chicken and carnitas.

Deadwood, South Dakota. In Deadwood, SD, Casey Webb goes back in time at an Old West saloon. He accepts the challenge of a 16-ounce buffalo rib-eye and six big sides.

Denver, Colorado. Casey Webb heads to Denver for a mile-high fried chicken biscuit, a bowl of brisket and gravy-topped latkes and an epic breakfast burrito challenge.

Cleveland, Ohio. In Cleveland, Casey Webb tackles a corned beef colossus, a caramel ice cream sundae at a sweet time machine and an Olympic-sized gyro challenge.

Washington, D.C. Casey Webb lands in Washington, DC, for shepherd's pie at a political culinary institution. He also attempts to beat a Korean fried dish challenge.

Scottsdale, Arizona. Casey Webb's culinary quest brings him to Scottsdale, AZ, where he tackles churros, turkey leg-topped hash and a four-pound deli platter.

Detroit, Michigan. In Detroit, Casey Webb tries the local square pan pizza, brunches on a bourbon-peach cinnamon roll and accepts a fiery chicken wing challenge.

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

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

James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.

James is in Virginia to learn the secrets of an all-American classic, the apple pie. Then, he heads to the kitchen to make his own apple crumble cake.

In Washington, James learns how to make the perfect cupcake. Plus, he finds out about a cake so delicious that it has become the official dessert of Maryland.

In Maryland, James heads to a farm to pick fruit for one of the freshest peach cakes in the state. Plus, he puts his own twist on a decadent coffee and rum cake.

Ten passionate home bakers take part in a bake-off to test every aspect of their baking skills as they battle to be crowned the Great British Bake Off's best amateur baker.

The eight home bakers who made it through the first round are taken to Scone Palace near Perth in Scotland to make biscuits and teatime treats. Two more bakers will be eliminated.

The six remaining bakers are challenged to make bread. Which of them will best cope with the pressure and who will be the one who has to leave the Bake Off.

The remaining bakers must reinvent an often-neglected British classic - the pudding. Judges Paul Hollywood and Mary Berry tests the contestants ability to cope with pressure.

The remaining bakers make their own versions of hearty British pies. Then judges Mary Berry and Paul Hollywood will decide who will be the final three to go through to the final.

It is the Grand Final and the three surviving contestants must bake for the afternoon tea party. Who will be crowned the Great British Bake Off's Best Amateur Baker.

Sizzling Steak. Tom Kerridge shows how to use the BBQ for the finest meals. He cooks a Cote de Boeuf cut of beef, and a classic lobster thermidor gets the BBQ treatment.

Smoking Hot. Tom takes his inspiration from the American BBQ culture for his recipes. He makes sticky baby back ribs, smoked burgers and Caesar salad with a grilled spring cabbage twist.

The Burger. Tom gets experimental, with a recipe for a chorizo pork burger tower and a seared cucumber salad. Plus, he bakes a cake on his BBQ, full of smoke and honey flavours.

Ultimate Kebab. Tom fires up his BBQ for a Middle Eastern feast. On the menu are marinated and spiced chicken kebabs, cumin flame grilled flatbread and a creamy aubergine dip.

Show Off Seafood. Tom brings on beach holiday vibes with a seafood feast. He cooks up a huge seafood platter with razor clams, spice buttered oysters and langoustines.

Roast Chicken. Tom shares his recipe for jerk spiced chicken that's BBQed sat on top of a beer can, with whole sweetcorn as a side. And, he serves up BBQ chicken wings.

Stylish Dinner. Tom shows three recipes for an intimate al-fresco dinner for two! Dishes include chicken yakitori skewers with papaya salad, chargrilled seabass and BBQed peaches.

Slow Cooked Feast. Tom shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky BBQ short ribs and pulled beef brisket in a bun.

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

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

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

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

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Antwerp. Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

Miguel While You Were Out. Ina cooks for her friend, Miguel Flores-Vianaa. She makes panko-crusted salmon, warm French lentils, an all-American cheeseboard and chicken noodle soup.

Drill Dinner. Ina serves a delicious dinner at the fire station for hungry firefighters after a practice drill. She makes beef barley soup, sloppy Joes and pecan caramel sundaes.

Pasta! Pasta! Kardea makes an Italian meal for a pasta-loving friend. It includes homemade pasta, carbonara sauce, roasted artichokes, and creamy panna cotta.

Final Touches House Reno. Molly Yeh and Nick celebrate their completed home reno by dining in their new porch swing! She cooks up wild rice pancakes with cherry compote.

Rick braves rough seas on a fishing boat to get inspiration for a flavoursome fish soup. Plus, he unearths an old cookbook to share a delightful crab recipe.

Rick, Chalky and an old friend catch razor shells during low tide in Padstow. Back in the kitchen, Rick shares his recipe for a delicious cod and clam chowder.

The Bikers cook dishes that will bring smiles to the table. They make their epic biker burger, a show-stopping meringue, and a modern take on a classic banana split.

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.

Summer Lake Adventure. Jesse Palmer challenges the bakers to cook up sweet and savoury breakfast treats and turn lakeside berries into mile-high summer pies.

Antwerp. Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.

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.

Miguel While You Were Out. Ina cooks for her friend, Miguel Flores-Vianaa. She makes panko-crusted salmon, warm French lentils, an all-American cheeseboard and chicken noodle soup.

Drill Dinner. Ina serves a delicious dinner at the fire station for hungry firefighters after a practice drill. She makes beef barley soup, sloppy Joes and pecan caramel sundaes.

Pasta! Pasta! Kardea makes an Italian meal for a pasta-loving friend. It includes homemade pasta, carbonara sauce, roasted artichokes, and creamy panna cotta.

Final Touches House Reno. Molly Yeh and Nick celebrate their completed home reno by dining in their new porch swing! She cooks up wild rice pancakes with cherry compote.

Rick braves rough seas on a fishing boat to get inspiration for a flavoursome fish soup. Plus, he unearths an old cookbook to share a delightful crab recipe.

Rick, Chalky and an old friend catch razor shells during low tide in Padstow. Back in the kitchen, Rick shares his recipe for a delicious cod and clam chowder.

The Bikers cook dishes that will bring smiles to the table. They make their epic biker burger, a show-stopping meringue, and a modern take on a classic banana split.

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.

Summer Feelings. The bakers design summer travel memory desserts and make emotion cakes so that judges can experience ALL the feelings before choosing whose cake doesn't bring joy.

Fast And Fresh. Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

Spice Route. In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Street Food. Chef Asma Khan celebrates the joy of street food, featuring chicken momos, potato and sweetcorn patties, lamb 'jali' kabab and paneer skewers.

Nadiya delivers some thrifty dishes. She serves up fragrant biryani, cumin-infused potato burgers, and a twist on a classic shortbread.

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

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

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

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

Lafayette, Louisiana. Casey Webb's epic food adventure takes him to Lafayette, Louisiana. He tries Cajun stew and accepts an ultra-spicy ramen bowl challenge.

Florida Keys. Casey Webb's tasty travels take him to the Florida Keys for a shrimp burrito and Ropa Vieja at a Cuban institution. Plus, he attempts a Key lime pie challenge.

Ambush: Beneath The Surface. Robert tries to save De Rican Chef, Virginia, where the owner, Raquel, struggles to make a profit. Robert helps to restore Raquel's love for the place.

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Fast And Fresh. Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

Spice Route. In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

Cooking With Friends. It's competition time as Ina and her friends, Eli Zabar and David Ziff, cook a Mediterranean-inspired meal. Plus, tasty three-berries pancakes for breakfast.

Rehearsal Dinner. Ina prepares a fool proof menu for any special occasion. The buffet table includes tarragon potato salad, chunky blue cheese and vegetable coleslaw.

Dream Recipes. Kardea makes her all-time favourite, cookbook-worthy recipes. She prepares delicious jerk chicken Rasta pasta and chocolate sandwich delights.

From Whitey's To Bernie's. Molly and Nick unearth local lore by reviving a historic speakeasy, Whitey's Wonderbar. Molly makes crispy roasted chicken and her own Wonderbar dessert.

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.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

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

Summer Feelings. The bakers design summer travel memory desserts and make emotion cakes so that judges can experience ALL the feelings before choosing whose cake doesn't bring joy.

Fast And Fresh. Tom gets a delivery of Isle of Wight tomatoes for an iconic dish that is back on the menu. Plus, she shares three fast, fresh dishes to cook at home.

Spice Route. In the pub, a traditional shepherd's pie is given an Indian twist. Plus, Tom cooks lamb curry, Thai fishcakes and spiced pineapple tarte tatin.

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.

Cooking With Friends. It's competition time as Ina and her friends, Eli Zabar and David Ziff, cook a Mediterranean-inspired meal. Plus, tasty three-berries pancakes for breakfast.

Rehearsal Dinner. Ina prepares a fool proof menu for any special occasion. The buffet table includes tarragon potato salad, chunky blue cheese and vegetable coleslaw.

Dream Recipes. Kardea makes her all-time favourite, cookbook-worthy recipes. She prepares delicious jerk chicken Rasta pasta and chocolate sandwich delights.

From Whitey's To Bernie's. Molly and Nick unearth local lore by reviving a historic speakeasy, Whitey's Wonderbar. Molly makes crispy roasted chicken and her own Wonderbar dessert.

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.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

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

We're Going Glamping! Jesse Palmer challenges the bakers to create road trip portable desserts. Then, the bakers go glamping with glam summer cobblers.

Jamie Oliver whips up speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake.

Jamie Oliver cooks his take on shakshuka with asparagus, broccoli and harissa. Plus, he shares a recipe for pulled pork that can be batched up.

Salmon. Jamie Oliver shows how fresh fish can make a cheap dish. He cooks a roast side of salmon with feta and new potatoes, turning the leftovers into a tasty salmon filo pie.

Roast Chicken. Chef Jamie Oliver cooks a roast chicken dinner and shows how the leftovers can make delicious budget meals including chickens stew with dumplings.

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

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

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

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

Long Island, New York. Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.

Delaware Beaches. Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.

Ambush: A Taxing Situation. Robert responds to a desperate plea from Georgia. The BFE Bar and Grill is in debt and their alcohol licence is suspended. Can Robert help the owners.

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Jamie Oliver whips up speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake.

Jamie Oliver cooks his take on shakshuka with asparagus, broccoli and harissa. Plus, he shares a recipe for pulled pork that can be batched up.

Dare To Be Different. Ina adapts classic dishes by adding new flavours and altering the cooking method. She makes an easy Parmesan risotto and deconstructed strawberry shortcakes.

Modern Comfort. Ina makes classic comfort foods. Her friend, Mary Giuliani, helps Ina to make miniature grilled cheese sandwich canapés, French toast pudding and a seafood pot pie.

Shaking Up Soul Food. Kardea takes on the challenge of making vegan soul food. She makes dishes like lemon-pepper fried 'chicken' tenders and vegan baked mac and cheese.

Best Of Bernie's. Molly puts the final touches on Bernie's farm-to-table menu. It includes a wild rice burger, green goddess salad, good bistro fries and sprinkle cake donuts.

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.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

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.

We're Going Glamping! Jesse Palmer challenges the bakers to create road trip portable desserts. Then, the bakers go glamping with glam summer cobblers.

Jamie Oliver whips up speedy smashed lemongrass chicken, flavour-packed sweet potato chilli with homemade nachos, and a chocolate party tray cake.

Jamie Oliver cooks his take on shakshuka with asparagus, broccoli and harissa. Plus, he shares a recipe for pulled pork that can be batched up.

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.

Dare To Be Different. Ina adapts classic dishes by adding new flavours and altering the cooking method. She makes an easy Parmesan risotto and deconstructed strawberry shortcakes.

Modern Comfort. Ina makes classic comfort foods. Her friend, Mary Giuliani, helps Ina to make miniature grilled cheese sandwich canapés, French toast pudding and a seafood pot pie.

Shaking Up Soul Food. Kardea takes on the challenge of making vegan soul food. She makes dishes like lemon-pepper fried 'chicken' tenders and vegan baked mac and cheese.

Best Of Bernie's. Molly puts the final touches on Bernie's farm-to-table menu. It includes a wild rice burger, green goddess salad, good bistro fries and sprinkle cake donuts.

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.

The Bikers get nostalgic with recipes to conjure up happy memories. They make a Lancashire hotpot like Dave's mum used to make, and a French speciality for Si.

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.

Southwest Summer Break. The bakers head to the American Southwest for handheld dessert tacos and tres leches cakes that celebrate the beauty of Sedona.

Dave Myers and Si King explore the food of the American South. They start in Memphis, Tennessee, where they try iconic Southern dishes: a soul stew and fried chicken.

The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.