Food Network

Guy visits a Vietnamese diner in Santa Cruz, California and a local landmark serving award-winning chilli in Oklahoma.

Guy visits a local landmark in Massachusetts, a 50-year-old diner in Buffalo and a family-run Italian restaurant in Cleveland.

Casey Webb heads to Houston for some Tex-Mex tastiness, including a colossal 0.6 kg chicken-fried steak and the ultimate spicy challenge: a burger topped with seven of the world's hottest chilli peppers.

Casey Webb heads to New Orleans to taste the best of the Big Easy, including a mammoth po' boy and an ice cream sundae packed with eight large scoops of ice cream, smothered with eight different toppings.

One cake, two cakes. Cat cake, hat cake! Watch Buddy make a Dr Seuss cake. Then, the family tries to surprise Buddy, but tricking him won't be easy.

The guys are asked to make a cake that looks and tastes like beer and Buddy delivers a tropical wedding cake to two florists. However, then Jay comes back from a delivery with bad news.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Prue welcomes award-winning chef Tommy Banks as she makes two-tone soups and is joined in the kitchen by her husband John for a goat curd and tomato galette.

The Bikers start their adventure in south Wales, hunting for unique ingredients to include on the menu of a family restaurant that has its eyes on winning a Michelin star.

Molly Yeh is making the cosiest foods imaginable; spiced beef hot dish with bacon jalapeño cornbread; loaded potato skins; for dessert, dreamy tahini fudge pie.

Molly is hosting a Mexican-themed brunch for the Spicy Senoritas of the Grand Forks Brunch Club; churro pancakes with sweet milk glaze; chorizo, egg and cheese enchiladas; charred tomatillo salad; spicy palomas.

Jamie Olive reinvents the roast chicken, puts a British twist on spaghetti bolognese and shows a fun take on pasta prep.

Jamie Oliver puts his twist on the crowd-pleasing cauliflower cheese to create a pasta dish, and offers a healthy take on the classic chicken Kiev by using filo pastry.

Ina throws a celebratory meal for her friend Deborah Berke, who has been named the Dean of the Yale Architecture School. She makes a paella salad, goat cheese platter, English oat crackers and a pitcher of rose sangria.

Ina Garten's husband, Jeffrey, takes a pizza making class and learns to make a white pizza, while Ina prepares a platter of rocket with prosciutto and burrata, and a limoncello ricotta cheesecake to go with it.

Twelve of the country's best amateur bakers test their skills. In the first round, the bakers tackle an upside-down cake for their signature bake, before the demanding technical challenge has them trying out Paul Hollywood's recipe for rum babas. Finally, the cooks attempt to...

In the first round, the bakers make two varieties of flatbread, before tackling the technical challenge in which they undertake Paul Hollywood's recipe for the notoriously difficult eight-strand plaited loaf. Finally, in the showstopper challenge, the contestants endeavour to...

On the next leg of his UK tour, James is joined in glorious Devon by his friend and Michelin-starred chef Simon Hulstone. James visits an extraordinary mushroom farm situated in a bungalow, and makes a tasty steak and mushroom dish. Simon samples some award-winning cheese, which...

James is joined by pal and Michelin-starred chef Mark Jordan, and together they set out to explore the delights of Jersey aboard mini motorbikes. James samples the delights of one of Jersey's most famous exports, the Jersey Royal potato, and he uses them to cook up a squid...

The Bikers start their adventure in south Wales, hunting for unique ingredients to include on the menu of a family restaurant that has its eyes on winning a Michelin star.

Jamie Olive reinvents the roast chicken, puts a British twist on spaghetti bolognese and shows a fun take on pasta prep.

Jamie Oliver puts his twist on the crowd-pleasing cauliflower cheese to create a pasta dish, and offers a healthy take on the classic chicken Kiev by using filo pastry.

Hosts Duff Goldman and Kardea Brown challenge the bakers to make pull-apart Halloween cupcakes with a scary ingredient and one of the hottest peppers on the planet, a ghost pepper.

Duff Goldman and Sam Seneviratne invite four fan-favourite kid bakers to their haunted Halloween kitchen and challenge them to create cemetery cakes inspired by candy bars.

Tom Kerridge and the other chefs must demonstrate teamwork to bring their best dishes to the table. The menu features a pork recipe and baked pears with peanut brittle.

Chef Asma Khan revels in rice and bread. Chef Pinkey is in charge of the aloo paratha, while Asma cooks a fragrant layered prawn biryani, friendship rotis made to share and a syrup-infused spiced rice dessert passed down through generations.

Award-winning chef and writer Keshia Sakara takes us on a vibrant journey into the heart of Caribbean cooking. She shows us why Caribbean food continues to inspire restaurants and home kitchens, revealing why Caribbean cooking is so extraordinary.

An ostrich egg so big it bursts the pan, quail eggs and juicy venison, all cooked over an open flame to create an omelette that breaks all boundaries.

Prue rustles up a classic French stew and is joined in the kitchen by award-winning musician and upcoming restaurateur YolanDa Brown. YolanDa cooks smoked salmon pasta for Prue while they chat about music.

Jamie Oliver makes a hearty fish pie, helped by his son Buddy, with a delicate fish curry made with coconut milk and spinach for the sauce.

In the final programme of the series, Jamie Oliver cooks his versions of three comfort food classics. There's ham, egg and chips, with a Jamaican jerk rub for the ham and served with caramelised pineapple. His ultimate chicken kebab is served with hummus and mango amba sauce.

Guy rolls out for medium-rare done right.

Guy finds a neighbourhood place smoking fresh pork, a restaurant turning pizza into sandwiches and a family place serving chicken paprikash.