Food Network TV Guide — Sunday, 30 August 2026

The quarter-final of the competition sees the remaining amateur bakers tackle biscuit-based challenges. Their first task involves making a large batch of crispbreads - each of which must come up to Mary Berry and Paul Hollywood's exacting standards - before the technical challenge, in which they battle time and temperature to create a set of six chocolate teacakes. The last round sees the hopefuls baking and assembling a gingerbread house, before Mel Giedroyc and Sue Perkins reveal who has qualified for the 2012 semi-final - and who is going home

Four bakers remain in the hunt for the title of Britain's best amateur baker, but they all need to raise their game when they tackle a trio of classic patisserie confections in the semi-final. A petits fours-making challenge provides an early test of nerves, before the quartet face the toughest technical task in the show's history - creating a fraisier, a sponge cake filled with mousse and strawberries. As tempers rise and confidence falters, the contestants have one last chance to impress judges Paul Hollywood and Mary Berry by baking a showstopping choux gateau - before discovering who has earned a place in the 2012 final. Presented by Sue Perkins and Mel Giedroyc

After weeks of pastries, cakes and sponges, collapsing gingerbread houses and dodgy doughnuts, there are only three remaining bakers. But only one can be crowned the winner, and to prove they have what it takes the finalists face their most demanding challenges yet. Over two days, they must create a perfect pithivier, or puff-pastry pie, before making fondant fancies and their last showstopper - the notoriously difficult chiffon sponge. Only then will judges Paul Hollywood and Mary Berry decide who deserves the 2012 title. Presented by Mel Giedroyc and Sue Perkins

The celebrated chef arrives in the Dordogne, famous for its traditional hearty cuisine, buried treasures and a love of all things duck. Exploring the region, James tastes three local specialities all cooked for him by the Auberge owner, British ex-pat Chris. After lunch, Chris hunts for another local icon, the black truffle, which he intends to use in his next recipe

Adam Richman takes on the Hellfire Challenge in Salt Lake City, in which he must consume a platter of extremely spicy sushi rolls and three other fiery dishes

During a visit to Cleveland, Ohio, Adam Richman tries to finish the Melt Bar and Grilled restaurant's 5lb grilled-cheese sandwich challenge

Michel meets organic rosé winemaker, Raphael Pommery and cooks new season lamb. Later, he makes pork rillettes and a nougat glace with raspberry coulis