Food Network TV Guide

It's Danish week, and the bakers face unfamiliar recipes as they battle to impress the judges. There's a bread challenge signature, where they must demonstrate style as well substance. Paul Hollywood sets a spherical technical - and with a place in the semi-final at stake, everyone is out to impress him and Prue Leith. For their final challenge, the bakers must deliver an elaborate pastry showstopper fit for a Danish birthday party

Only four bakers remain as the semi-final arrives. This week, the contestants must demonstrate their mastery of patisserie in three more challenges. However, the stakes have never been higher, and a disaster in any one of the rounds might mean the difference between claiming a place in the final, or bowing out early. In the Signature, the bakers must achieve perfect lamination on French pastries, and in the Technical, Paul Hollywood puts the amateurs through their paces with a yeast-based cake with a fruity top and delicate chocolate work. For the showstopper finale, the competitors face a multiple mini-cake bake, with Paul and fellow judge Mary Berry expecting a high-end finish that demonstrates the bakers' ability to manage their time

Noel Fielding and Sandi Toksvig present the 2018 grand final, as the three remaining bakers compete to impress judges Paul Hollywood and Prue Leith and take home the trophy. For the final three challenges, they must prepare and decorate doughnuts, followed by a deceptively simple technical, and climaxing with an intricate, multi-layered, edible landscape showstopper

Adam is on the south coast to watch Brighton & Hove Albion. First up are incredible Mexican tacos, then a gourmet monkfish and triple cooked chips

Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

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 presenter visits North Wales, and is joined by fellow culinary expert Stephen Terry. Their first stop is the grand Pale Hall, where head chef Gareth Stevenson is cooking Moroccan-inspired Welsh lamb