Food Network TV Guide

James Martin and Stephen Terry continue heading south through Wales en route to Pembrokeshire, and upon reaching the coast, James cooks up his Marloes Sands seafood parcel. Stephen meets young chocolatier Liam Burgess, who helps him make a ry special one-off chocolate bar for his travelling companion, and James takes to the water in a canoe to search for rock samphire with a local forager

Guy Fieri's sampling carnitas ramen in Austin, TX, prime-time pulled pork poutine in Cincinnati, and sorbet with a tom-yum twist in Los Angeles

Guy Fieri's diving into lights-out lasagne in California, a prime-time pork burger in Cincinnati and killer coconut escolar ceviche in Austin, TX

Guy Fieri tracks down America's finest barbecue joints, and meets a technology expert-turned restaurant owner who cooks whole hogs

Guy Fierier visits a burger bar in Chicago where customers queue for char-grilled burgers and fries

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Adam Richman travels to New York's Brick Lane Curry House to try what is promoted as the hottest curry in America

Adam Richman takes on a plate of 15 dozen oysters at New Orleans' Acme Oyster House

The food writer demonstrates how spicy food works well with a cool accompaniment, preparing a chicken curry and tomato stew with yoghurt, as well as a new version of a traditional pudding. He also visits Bristol, where he meets a man who is passionate about pepper and combines it with a dish of soft fruit

The food writer turns his attention to texture, demonstrating how it can be used to make food stand out. Among other things he prepares a classic savoury pie with a puff pastry crust, and a re-imagining of his favourite childhood pudding - poached pears. He also visits a seafront smokery in Brighton, where he meets a couple who make a soft and crisp recipe

Ree Drummond serves up packed lunches to cowboys, including ranch hand sandwiches filled with pulled pork and a side of sweet potato crisps

Ree Drummond demonstrates how to prepare her own take on comforting home cooking

Jamie Oliver makes a simple sticky onion tart, as well as a creamy coconut pumpkin rice with a spicy butter bean stew. He learns traditional ways to stuff vegetables in the Middle East, then turbo-charges aubergines with Indian spices

The former Naked Chef himself Jamie Oliver demonstrates more vibrant, hearty and healthy vegetarian dishes that everyone can add to their kitchen. In this final instalment, Jamie creates a beautiful oozy risotto with roasted tomatoes, and on a visit to Jerusalem, he is inspired by gorgeous breakfasts and rustles up pancakes supercharged with spinach, cheese and chilli. He also visits a cookery class with a healthy twist, and produces a show-stopping summer veg pie packed with plenty of good stuff

Ina turns up the volume on flavour with a creamy hummus paired with chunky Israeli vegetable salad. She also makes chocolate pecan scones

Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan

Matt Lucas and Noel Fielding present biscuit week. The signature challenge involves a sophisticated combination of fruit, nut and chocolate, and the bakers must then produce two takes on a tropical technical. For the showstopper round, they are challenged to create an elaborate table setting made entirely from biscuits, before judges Paul Hollywood and Prue Leith decide who will be crowned Star Baker and who will be leaving the contest this week

The food writer and Great British Bake Off judge demonstrates recipes for an outdoor summer lunch, including salmon fillets with herb sauce, ham with home-made chutney, and fillet of beef with garlic and mustard cream. To accompany the cold meats and fish, Mary prepares two salads - one with fiery red rice, and the other featuring broad bean and little gem - and finishes off by making a summer pudding

The chef visits Chania, Crete, where he prepares his own take on chicken souvlaki

The chef arrives in the town of Minori, on Italy's Amalfi coast, where he receives a crash course in pasta-making

The chef offers his own inspiration for five festive dishes, including a fig and Parma ham starter and Italian biscotti for pudding

The chef prepares game dishes, including smoked pigeon and venison with a savoury jelly. Plus, steamed marmalade sponge for dessert

The food writer demonstrates how spicy food works well with a cool accompaniment, preparing a chicken curry and tomato stew with yoghurt, as well as a new version of a traditional pudding. He also visits Bristol, where he meets a man who is passionate about pepper and combines it with a dish of soft fruit

The food writer turns his attention to texture, demonstrating how it can be used to make food stand out. Among other things he prepares a classic savoury pie with a puff pastry crust, and a re-imagining of his favourite childhood pudding - poached pears. He also visits a seafront smokery in Brighton, where he meets a couple who make a soft and crisp recipe

Ree Drummond serves up packed lunches to cowboys, including ranch hand sandwiches filled with pulled pork and a side of sweet potato crisps

Ree Drummond demonstrates how to prepare her own take on comforting home cooking

Jamie Oliver makes a simple sticky onion tart, as well as a creamy coconut pumpkin rice with a spicy butter bean stew. He learns traditional ways to stuff vegetables in the Middle East, then turbo-charges aubergines with Indian spices

The former Naked Chef himself Jamie Oliver demonstrates more vibrant, hearty and healthy vegetarian dishes that everyone can add to their kitchen. In this final instalment, Jamie creates a beautiful oozy risotto with roasted tomatoes, and on a visit to Jerusalem, he is inspired by gorgeous breakfasts and rustles up pancakes supercharged with spinach, cheese and chilli. He also visits a cookery class with a healthy twist, and produces a show-stopping summer veg pie packed with plenty of good stuff