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

In Denver, Adam tackles a giant breakfast burrito containing seven potatoes, a pound of ham and 12 eggs.

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

James Martin prepares red onion and crème fraîche pizza, watercress and scallop salad and watercress and Stilton soup. The country around Winchester is famous for watercress, and James visits a grower and learns that the secret is in the water.

James prepares brill with boudin and black-eyed beans, halibut parcels with capers and beans and cod with shrimp butter. He also visits Mudderford Quay - famous for its beach huts and the best fish stall in the country.

Chef James Martin produces a dazzling array of recipes using staples such as marinated vegetables, cold meats, cheeses and fresh pasta. Here, James cooks rhubarb and ginger crumble, basil and soft fruit terrine and plum chutney. He also visits a local grower of organic rhubarb.

It is a mozzarella mouthful as James prepares aubergine and mozzarella stacks, marinated mozzarella, and tomato and mozzarella tart, and visits a farm on the Hampshire Downs that has a herd of buffalo.

The remaining bakers bring the old-fashioned suet pudding bang up to date, face a technical challenge of choux religieuse, and finally must create three different types of perfectly puffed pastries.

It's quarter-final time for the remaining five bakers, who must each tackle a challenge using non-traditional wheat flours, bake a gluten-free dacquoise, and finally create a dairy-free novelty vegetable cake.

The semifinalists are tasked with baking savoury canapés, a Charlotte royal and a truly iconic French pâtisserie, the opera cake.

Talking candidly about their experience, the Class of 2012 return to the Bake Off to give a special insight to life inside the tent.

Welcoming the tent's youngest-ever baker and the oldest for the first challenge. They'll be cooking a Swiss roll, Mary's classic cherry cake, and 36 miniature British cakes.

The bakers cook biscuits for a cheese course, Mary's Florentines and finally a 3D biscuit scene showstopper.

Adam Richman eats his way around America. Adam heads to Port Royal Grille in New York state and attempts the Davy Jones' Locker Challenge.

In the Lone Star State, Adam enjoys some mouth-watering, Texas-sized grub. Can he put away a 48 ounce steak?