Food Network +1

Adam crosses America exploring the fried and crispy flavours including a catfish challenge in Oklahoma City.

Hogfish and BBQ shrimp; 15 dozen raw oysters in under an hour.

A rack of baby back ribs; juicy pulled pork; a six-pound BBQ sandwich with fries.

Pulled pork and a huge cinnamon roll; the Colossal Challenge including a giant sandwich and a 116 oz. milkshake.

Expert eater Adam Richman chows down on an amazing steak sandwich in Lewiston, New York. Afterwards, he takes on the mammoth challenge of eating a total of 74 whole ounces of steak.

Adam tastes some of the most delicious sausage dishes in America. Later, he attempts to eat a six-pound scramble of eggs, sausage, pepperoni, and hash browns.

James samples giant tapas in Granada, visits a restaurant with views of the Alhambra, tries pan de Alfacar, and goes to an organic caviar farm while also cooking steak, Moroccan chicken, fish with dressed broccoli and carpaccio with caviar.

James shops at the local market in Murcia and eats exceptional tapas, is shown how to make caldero, heads to an apricot farm and introduces us to paparajotes while also cooking cured tuna, steak, roast lobster and pastry flowers.

It's Custard Week, and the bakers put their twist on floating islands in the Signature, tackle a summer staple in the Technical, and make custard the star and basis of a showstopping set gâteau.

It's Pastry Week, and the bakers are tasked with making vol-au-vents in the Signature and a delicious savoury snack in the Technical, before creating a showstopping 3D pie-scape depicting their favourite childhood story.

It's the semi-final and the perfect time to test the remaining bakers' abilities in pâtisserie. There are mini charlottes in the Signature that demand precision, a vertical challenge in the Technical, and finally an opulent Swedish showstopper.

It's the final, and the last remaining bakers are tasked with making a perfect picnic for the Signature, and for the Technical, a summer classic. And in the final Showstopper, they must create a baked celebration of our planet.

James visits a cherry orchard in the Costa Blanca, meets a fisherman selling Denia shrimp, enjoys a dentón dish in a port restaurant, and we see how turron is made. He then cooks pork with cherries, doughnuts, spiced tuna salad and rice with fish.