Food Network +1

After picnicking by the River Rhone, Michel makes the perfect finger food for summer: poached chicken in musketeer sauce. Plus, he visits the chocolatiers at the Morin chocolate factory.

James Martin prepares chicken with flageolet beans and fennel, sea bass with summer herbs and basil oil tuna, and discusses different types of olives with his regular supplier.

James Martin uses honey to create dishes such as cod with honey onions, apple tart with honey and walnut ice cream and saffron and honey pears, then he dons a bee suit to enter a hive.

James prepares asparagus tart, poached egg with asparagus, char grilled asparagus with red pepper and visits a local grower.

Time for chick pea and spinach tapas, Andalusian pork, charred tuna romesco and Iberian ham salad. Then James pays a visit to Borough market in London to track down the best Spanish ingredients.

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble.

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad.

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream.

Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce.

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella.

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles.

Tom Kerridge and Sarah Hayward show what goes into preparing the Coach burger, a stacked gourmet treat that draws foodies from faraway places to their Michelin-starred pub in Marlow.

Tom Kerridge underscores the efficacy of fresh ingredients and unveils new recipes such as a sea bass delicacy and an appetiser of courgettes and chèvre.

Tom Kerridge prepares his favourite 'double acts' dishes in which two ingredients blend like a match made in heaven. His pub's menu features quite a few such recipes, including steak and ale pie.

Tom Kerridge creates various dishes, bursting with flavours and visual appeal. He also spills what goes into making his signature starter dish, duck liver parfait.

Jamie Oliver prepares a Korean-inspired gochujang chicken traybake. He presents eight ways to use salmon fillets, makes a quesadilla toastie with store-cupboard staples, and a simple no-cook banoffee fro-yo tart.

Fieri's getting into a big-time brisket burger with a Triple-G alum in Tampa. Plus, a family-run spot in Rogers, AR, is plating funkalicious shawarma and kebabs, and a fishmonger-turned-restaurateur is making legit lobster ravioli in Bentonville, AR.

Guy Fieri's getting into finger-licking karaage chicken in Rogers, AR, killer carnitas in Seattle, and a smoked French dip in Bentonville, AR.