Food Network

Michel visits a free-range farm and is inspired to cook a delicious guinea fowl dish. Plus, he reveals his quick and easy croque monsieur recipe.

James visits a rice farm in Valencia, reminisces at a favourite tapas bar of his, enjoys a fishing trip catching bluefin tuna, and introduces us to horchata. He cooks arroz negro, plankton squid, mussel soup with chickpeas and shellfish on a boat.

Guy Fieri tracks down off-the-chain chicken, starting in Salt Lake City with a unique curry-chicken mashup. In Albuquerque, NM, the chicken is down-home fried alongside sweet waffles, and in Grand Junction, CO, it's nested in tacos with guacamole.

Guy Fieri's diving into scratch-made specialities. In Houston, TX, there's real-deal Italian pasta, plus a funky joint is putting out pizza topped with a surprising combo. Then, a scenic spot in Hawaii is cooking up a comforting chicken pot pie.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; A pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot puttin' their own spin on pies in Fargo, N.D.

A crazy burger creation coming from Phoenix and handmade sausages out of Portland, Ore.; a couple California spots are sending spicy Mexican shrimp and the bomb barbecue.

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.

The bikers visit Minorca and Majorca to discover evidence of British influence, fresh fish and local produce. Featured dishes are cuttlefish stew and marinated cuttlefish with mayonnaise, ensaimadas with almond filling and roasted pork with tumbet.

The Hairy Bikers are riding through the amazing scenery of the Peak District. Created in 1951, it was the UK's first ever national park and is visited by 13 million people every year.

Kardea Brown's siblings come over for fun and games with the perfect game night menu, including Kardea's Reubens with Sea Island Dressing, Twirly Tornado Chips, Black-Eyed Pea Hummus and sweet Strawberry Snowball Cookies.

Kardea Brown cooks four dishes using one of her favourite ingredients and the foundation of Gullah cooking: rice. She makes Crispy Rice Cereal-Coated Chicken, Cheesy Rice Casserole with Turkey, Curried Rice Salad and Sticky Rice Pudding with Mango.

Jamie cooks up a roast side of salmon with all the trimmings. Then, he turns his leftover salmon into a salmon filo pie.

All the recipes in this episode cost under £1.90 per portion. Jamie cooks up a 'mothership' roast chicken with all the trimmings and turns the leftovers into chicken stew with dumplings.

Ina helps her friend's daughter Tess cook a surprise dinner for her mum. Features light and refreshing recipes for crab cakes, celeriac remoulade salad, and lemon meringue tart.

Ina takes a long walk on the beach and makes French onion soup with croutons, goats cheese tarts, tomato and fennel salad, and chocolate orange mousse.

In a 'Bake Off' first, the entire episode is devoted to the period of history that gave birth to modern baking, the Victorians. The signature challenge is a stalwart of the Victorian dinner table, Game Pie.

The bakers have to be tested on Pâtisserie and what better time to do it than the quarter-finals? The five remaining bakers must work their way through a wide range of childhood favourites, delicate French fancies and a mountainous choux pastry masterpiece.

James Martin's British adventure travels as far to the east of England as this journey will go, to Norfolk, where he is joined by his good old mate and top local chef, Galton Blackiston. They meet in Cromer, where Galton has a successful fish and chip shop, which inspires James...

No adventure around the UK would be complete without a trip to the capital city, London. James is checking out some of his old haunts and stopping in on Clare Smyth's brand-new restaurant Core for a bite to eat and a catch-up with the world's best female chef. Then high up on...

The Hairy Bikers are riding through the amazing scenery of the Peak District. Created in 1951, it was the UK's first ever national park and is visited by 13 million people every year.

Jamie cooks up a roast side of salmon with all the trimmings. Then, he turns his leftover salmon into a salmon filo pie.

All the recipes in this episode cost under £1.90 per portion. Jamie cooks up a 'mothership' roast chicken with all the trimmings and turns the leftovers into chicken stew with dumplings.

Ree makes care packages for her two daughters in college; she sends them homemade breakfast tarts, nut and seed brittle, salt and pepper crackers and cherry gummies; Ree's sons get involved, too, shopping for fun treats to send to their sisters.

Ree spills the beans on 10 things she loves about her husband, Ladd, and the food he loves most; Spatchcock barbecue chicken with apple brown sugar barbecue sauce; waffle fries with sour cream and onion dip; spoon cake with gooey chocolate frosting.

James Martin's British adventure travels as far to the east of England as this journey will go, to Norfolk, where he is joined by his good old mate and top local chef, Galton Blackiston. They meet in Cromer, where Galton has a successful fish and chip shop, which inspires James...

In a 'Bake Off' first, the entire episode is devoted to the period of history that gave birth to modern baking, the Victorians. The signature challenge is a stalwart of the Victorian dinner table, Game Pie.

The bakers have to be tested on Pâtisserie and what better time to do it than the quarter-finals? The five remaining bakers must work their way through a wide range of childhood favourites, delicate French fancies and a mountainous choux pastry masterpiece.

James visits the Boqueria market in Catalonia, eats Catalan paella in Sitges, takes a tour of a cava vineyard, and sees how honey sweets are made. He cooks cod in a romesco sauce, spatchcock chicken, cannelloni, and fruit in cava crème anglaise.

James drops by an anchovy producer in Girona, sees how ratafia is made, meets an award-winning chocolatier, and visits the Celler de Can Roca. He cooks anchovy topped tortilla, walnut and orange cake, beef fillet and a final tribute to Spain, paella.