Food Network +1

Risk and reward collide as the five chefs race into open water to retrieve their protein, with the most desirable ingredients far from shore.Strategy becomes as critical as culinary skill, but only the strongest dishes will earn a spot in the finale.

Guy Fieri's picking up where he left off at some Flavortown hot spots, including a gourmet taco shop in Phoenix, a Boston pizza joint slinging signature pies, and a Texas spot still going strong with African-inspired cuisine.

Guy Fieri's checking in with some top-notch Triple-D spots, starting with a s'mores French toast tower in Boston. A Duluth café is going strong with braised bison, and an old-school joint in Indiana is cranking out outrageous sausage gravy burgers.

Guy Fieri's getting saucy with gourmet pork banh mi pizza in Minneapolis. Plus, a neighbourhood staple in Boston is serving up lights-out lobster rolls, and a Massachusetts gastropub is plating mouthwatering mushroom poutine and onion smash burgers.

Guy Fieri returns to some of his favourite diners, drive-ins and dives. Whether they've opened new locations, expanded their old ones or added to their menus, these DDD veterans are always pushing the boundaries of their culinary comfort zones.

Charles Stiles and his undercover team investigate to see if horrifying accusations made against a boss are true.

Adam's culinary quest brings him to Albuquerque, New Mexico, where roasted green chillis are the condiment of choice. Adam's first stop is the Frontier Restaurant.

The crew makes a huge Hadrosaurus cake for a local dinosaur theme park. And, for the first time since the 80s, Danny has his moustache shaved off for charity!

The Valastros spend summer at the Jersey Shore, and Buddy makes a rollercoaster cake! In Hoboken, the team creates an edible board game!

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.

For the first time ever, Hollywood goes to Hollywood as Paul explores baking in Los Angeles. In this city, known for its crazy health fads and celebrity culture, Paul discovers that it's also rich in incredible bakes.

The Bikers take everyday ingredients and transform them into comforting dishes that are both satisfying and surprising. Bananas are transformed into a sophisticated tarte tatin, and some simple ricotta cheese is the basis for gnudi - light, delicious Italian dumplings.

Kardea Brown treats her mum and aunt to a spa day followed by a decadent dinner at home. She makes Crawfish Bisque, Escarole Salad with Warm Bacon Dressing, Creamy Lobster and Corn Pappardelle, Chocolate Martinis; Dark Chocolate Coconut Cream Tart.

Kardea Brown cooks up a storm for a proper tailgate at the high school stadium with her family and friends. She throws down St. Louis-Style Ribs, Beer Cheese and Soft Pretzel Bites, Collard and Red Cabbage Slaw; Momma Pat's Goodie Bars for dessert.

Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce, and tapas bruschetta, and golden grilled sardines.

On the menu this time is lamb kofte, pitta and Greek salad, and Keralan veggie curry, poppadoms, rice and minty yoghurt.

Ina unlocks the secrets of entertaining with two fantastic main course ideas: roasted salmon with green herbs and chicken with shallots, plus three side dishes.

Inspired by foodie haunts in Paris, Ina creates a country omelette for breakfast, veal chops with Roquefort butter and delicious potato basil purée.

Noel Fielding and Matt Lucas lead 12 new bakers in a brand-new bubble through a series of new challenges set by judges Paul Hollywood and Prue Leith, in the nation's most famous tent.

Mary is heading to the hustle and bustle of Marrakech in Morocco. She immerses herself in the mayhem of the Medina on a mission to explore every side of Moroccan cuisine. In her own kitchen, she makes a lamb tagine, a spicy carrot hummus and a fresh summer salad.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. Furthermore, they make pan-fried guinea fowl with mushrooms and baby onions.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims, and they prepare pan-fried cod with smoked sausage and choucroute.

James Martin's food adventure continues with a trip to Aix-en-Othe, a town in the north of France. He is joined by chef Lawrence Keogh who is cooking pan-fried pork with anise squash.

Join James Martin as he sails around the Med in search of stunning views and spectacular food. In Ibiza, he tries sobrasada sausage and cooks local dishes.

The Bikers take everyday ingredients and transform them into comforting dishes that are both satisfying and surprising. Bananas are transformed into a sophisticated tarte tatin, and some simple ricotta cheese is the basis for gnudi - light, delicious Italian dumplings.

Jamie makes glazed pork fillet, Cajun-style pepper rice and barbecue sauce, and tapas bruschetta, and golden grilled sardines.

On the menu this time is lamb kofte, pitta and Greek salad, and Keralan veggie curry, poppadoms, rice and minty yoghurt.

Ree Drummond is making her visiting mum's favourite food, starting with Chocolate Mousse and White Clam Pizza. Because her mum is interested in eating healthy, Ree also makes her So-Good-For-You Salad and Garlic Spinach Spaghetti.

Ree Drummond is on the ranch dishing up a tale of four dinners: Sticky Soy Glazed Salmon with Broccolini and Lime Rice, better-than-fast-food Fancy Fish and Fries, Creamy Gnocchi with Chorizo and Peppers and make-ahead Bacon-Wrapped Pork Tenderloin.

James Martin and chef Lawrence Keogh scour the food markets in Aix-en-Othe. Furthermore, they make pan-fried guinea fowl with mushrooms and baby onions.

James Martin and chef Daniel Galmiche hunt for delicious ingredients in Reims, and they prepare pan-fried cod with smoked sausage and choucroute.

Noel Fielding and Matt Lucas lead 12 new bakers in a brand-new bubble through a series of new challenges set by judges Paul Hollywood and Prue Leith, in the nation's most famous tent.

Mary is heading to the hustle and bustle of Marrakech in Morocco. She immerses herself in the mayhem of the Medina on a mission to explore every side of Moroccan cuisine. In her own kitchen, she makes a lamb tagine, a spicy carrot hummus and a fresh summer salad.

Paul learns new facts about soda bread from the Irish chef and author Clodagh McKenna, meets a potato fanatic who cooks with historic Irish varieties, and admires unique bakes created by the head baker at the Merrion Hotel.