Food Network +1

It's a day of sunshine food at the barn, with Ina exchanging roasted shrimp and feta for an ice-cream master-class from her friend, creamery owner Rori Trovata.

Ina reveals her bread secrets with honey white bread, the perfect basic loaf everyone needs, plus tips from master baker Amy Scherber.

Jamie shows the traybake method that takes minutes to throw together and delivers maximum flavour. He makes roast veg and Camembert fondue, followed by a fish supper and his poached chicken. Jamie then whizzes up a spicy salsa and chocolate tiramisu.

It's seafood delivery day and Michel splashes out on all sorts of delicious ingredients to make a seafood platter. Plus, he harvests asparagus at his local organic farm.

James goes back to basics demonstrating how to make the most delicious, light sponges. Recipes include Victoria sponge, American baked cheesecake and a chocolate roulade.

Focusing on posh puds, recipes include poached pears with cinnamon and goat's milk sauce, sherry trifle with raspberries and lemon and goat's cheese tart.

James Martin is one of Britain's premier pastry and pudding makers, here he presents some recipes for lemon meringue pie, millefeuille, toffee bananas, banana and custard souffle and ice cream parcels with sponge pudding.

James Martin is one of Britain's premier pastry and pudding makers, here he presents some delicious kid-friendly delights. On the menu are jam shortbread, chocolate cornflake cakes, chocolate and ginger flapjacks and American cookies.

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.

Tom Kerridge spills the secret behind what makes his treacle tart one of the pub's favourite desserts. He also showcases how to make a good impression on guests.

It is all about bold flavours as Tom and his team share the secrets behind a favourite starter, a salt cod scotch egg with red pepper purée and chorizo.

Ingredients take centre stage as Tom reveals one of the more unusual dishes on his pub menu, a luxurious oyster mushroom risotto without rice.

Tom serves up generous helpings of nostalgic favourites. The menu features jam roly-poly, chicken Kiev, and deep-fried whitebait with Marie Rose sauce.

Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blow torched mackerel, and a flambéed brandy sauce are all on the menu.

At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding.

There's a trip down memory lane for Tom and his team as they celebrate the pub's tenth anniversary. They make a dish inspired by his childhood.

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad.

The pub secrets revealed include what it takes to get a 5-star hygiene rating and how to make venison chilli with toasted rice cream and chocolate. Tom also cooks a delicious duck salad, a guinea fowl schnitzel, and a mint chocolate cheesecake.

Jamie shows the traybake method that takes minutes to throw together and delivers maximum flavour. He makes roast veg and Camembert fondue, followed by a fish supper and his poached chicken. Jamie then whizzes up a spicy salsa and chocolate tiramisu.

In Denver, homemade Tater Tots, pork rinds and a pastrami sandwich, in Tacoma, pork shoulder tacos, elk sliders and Tater Tots stuffed with Parmesan cheese.

Burbank, Calif., a chili-serving spot with a name dating back a century, Philadelphia, a three-story gourmet bar food joint, Toronto, Canada, a smokehouse kicking burgers and fried chicken up a notch.