Food Network TV Guide — Monday, 29 June 2026

James concludes his culinary trip in Cornwall, where his companion is Paul Ainsworth, who is on hand to taste the award-winning oysters produced by Porthilly Farm. James stops in on his favourite fish supplier, Flying Fish, to see how operations are run and picks up some of today's catch to cook gurnard and red mullet with orange-charred chicory and cauliflower puree

Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas

Guy Fieri checks out eateries with global flavours. After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food

A husband and wife duo who serve up classic American dishes with a 21st century twist in Miami, including a smoky-fried chicken

Guy Fieri visits a restaurant in Boston that is making a variety of Southern staples including chicken, waffles and tater tots

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

Hugh Fearnley-Whittingstall shows a house full of female students how to prepare dishes using cheap, sustainable seafood, demonstrating home-made fish suppers and Thai curries. He also creates recipes using a tin of sardines and employs fish-shaped moulds to make a champagne and strawberry jelly for a dinner party

Everyday ingredients transformed, including bananas used as the basis of a sophisticated tarte Tatin and light Italian dumplings with simple ricotta cheese

Kardea makes a fancy dinner for her frugal aunt. It includes molasses salmon, mushroom and pea risotto, and a classic crème brulee with raspberry coulis for dessert

Kardea hosts a birthday dinner, starting with pepper jelly meatballs. She also makes low country crab cakes topped with Southern succotash, and toasted coconut cake

The chef serves up some unusual picnic foods to a gathering of family and friends. On the outdoor menu are jar prawn cocktails, with a lemony avocado sauce and a sprinkle of pancetta crumb, veggie quiches, garlicky courgette and couscous salad with crumbled feta, chilli and olives, and tangerine cake with almond, vanilla and honey

Ina Garten prepares a roast beef and horseradish sandwich for lunch

Ina Garten cooks a lunch of swordfish steaks in tomato caper sauce, saffron and courgette couscous followed by individual chocolate puddings

First-ever episode of the series in which enthusiastic home cooks take part in a contest to determine which of them is Britain's best amateur baker. The first stop on their nationwide tour is the Cotswolds, where judges Mary Berry and Paul Hollywood challenge them to make their signature cakes and tackle a recipe for Victoria sponge. The week's final task sees them producing a tricky chocolate celebration cake. Presented by Mel Giedroyc and Sue Perkins

With their numbers reduced from 10 to eight, the enthusiastic home cooks take part in the next stage of the contest, heading for Scone Palace near Perth. Here, they are challenged to bake their signature biscuits, scones and petit fours with meringues, choux pastry and macaroons. The judges are Mary Berry and Paul Hollywood. Presented by Mel Giedroyc and Sue Perkins

The chef's culinary tour of France leads him to the diverse and distinct region of the Camargue, a natural region located south of Arles. James begins at Les Marquises, the Laurent family's farm, where he learns about the Camargue bull, and barbecues local fish for the family. Later, he visits a rice farm and cooks a risotto using his own rice-brewed beer

The chef arrives in the city of Arles, famous for its Roman architecture and the largest market in Provence. While there James sets up his mobile kitchen to cook a dish of John Dory with tomatoes, courgettes and clams - all from the stalls around him. He also has a go at pottery with a local ceramicist, visits an award-winning wine producer - who causes him to rethink the merits of rose wine - and heads to an olive grove where he cooks fried lamb chops with baby aubergines

Everyday ingredients transformed, including bananas used as the basis of a sophisticated tarte Tatin and light Italian dumplings with simple ricotta cheese

Ree Drummond makes homemade takeout for lunch, with Tex-Mex fried rice and salad. For dinner, she prepares smothered pork chops with smashed red potatoes and sliced tomatoes

Ree Drummond prepares her favourite recipes, including overnight oatmeal, lamb chops with mint, sautéed green beans with lemon and blue cheese, baked sweet potato with cream and mint, and dulce de leche coffee

Ree Drummond prepares lunch for her family, including spicy sausage dogs with curry and onion sauce, kicking coleslaw with mustard and horseradish dressing, and kiwi lime pie

Ree Drummond makes falafel with a chipotle tahini dip served in a pitta, chicken and waffles with maple syrup and Bourbon sauce, and a tart with a store-bought shortcut