Guy Fieri tries a duck club sandwich with home-made garlic mayo in Charleston, South Carolina

Guy Fieri visits a British-style fish and chip shop in Santa Barbara that serves classic UK dishes including haggis and toad-in-the-hole

Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge

Casey Webb's quest for food takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge

Buddy creates a cake for the Tribeca Film Festival with a popcorn-flavoured filling. Plus, a long-time customer returns to place a special order

Buddy learns of Ralph's secret life when he is asked to make a cake shaped like a mythical griffin. The confectioner also creates a worldly cake for foreign exchange students

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

The celebrated seafood chef travels north and cooks salmon caught on a fishing trip on the River Tyne. He then crosses over into Scotland to visit Loch Fyne, before sampling Highland beef from an organic farm on the Isle of Mull and meeting a champion haggis-maker in Edinburgh

The chef makes his way up to John O'Groats, stopping to enjoy freshly cooked lobster on Crail harbour front and pick up some oatmeal for famous Scottish dessert cranachan from a watermill in the Tay Valley. Looking back at life on the road with the film crew, he yearns for a perfectly cooked steak and chips

The celebrated seafood chef and his sidekick Chalky take another culinary romp around Britain, sampling such delights as handmade pickles, lamb pies, smoked kippers and damson cobblers and testing whether free range eggs taste better than battery produce

The celebrated seafood chef and sidekick Chalky reveal what life is like on the road before they attend a food festival in the Yorkshire Dales, encounter a charismatic fish merchant in Edinburgh and discover the secrets of a good Bloody Mary. A visit to a walled garden also inspires Rick to cook soupe au pistou

Ree prepares a series of springtime dishes, including lemon and poppy seed mini scones, glazed pineapple ham and a primavera pasta salad

Ree cuts down on the cleanup by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite

Jamie Oliver prepares a roast side of salmon with all the trimmings, then turns the leftovers into a filo pie. He also cooks chicken wings and shows a takeaway lover how to make a lamb burger at home for a fraction of the price he would usually spend on fast food

Jamie Oliver prepares a roast chicken with all the trimmings, then turns the leftover meat into a stew with dumplings. He also rustles up a cauliflower and broccoli cheese using frozen vegetables, and makes koftas

American chef and cookbook writer Ina Garten shares her favourite cheese recipes, preparing a show-stopping spinach and cheddar souffle

American chef and cookbook writer Ina Garten makes a frozen mocha mousse, easy French apple galettes and balsamic strawberries

The six remaining bakers battle it out for a place in the quarter-finals. This time, it is dessert week, and Mel Giedroyc and Sue Perkins assemble the contestants for three more challenges. To begin with, the amateurs face a sweetly filled signature bake, before moving on to prepare a tricky French dessert that proves to be one of the series' toughest technical challenges to date. Finally, for the showstopper, Paul Hollywood and Mary Berry ask the bakers to produce multi-bake, mini masterpieces. Plus, Sue visits Paris for a lesson on the history of praline

The quarter-finals arrive, and only five contestants remain in the tent, and as the stakes get ever higher for the amateur bakers, Mel Giedroyc and Sue Perkins introduce yet another new Bake Off challenge - Tudor week. All three tasks this week revolve around baking practices from the time of Henry VIII, beginning with a signature bake in the form of savoury-stuffed pies. In the technical heat, the contenders are asked to prepare unusual knotted Tudor biscuits, while the showstopper takes the form of a marzipan spectacle fit to grace a banquet tables at court. Plus, Sue Perkins visits Hampton Court to discover how a sweet delicacy nearly tempted the Virgin Queen Elizabeth I to marry

The chef's countrywide tour brings him to Exmouth in Devon and a rendezvous with Michael Caines, the owner of Lympstone Manor, a country house hotel and restaurant with stunning views over the River Exe. He gets in the kitchen with Michael to see a Michelin-starred chef at work and then bakes his own lardy cake. James also visits a local vegetable farmer - and cannot resist the chance to drive his tractor - and gathers mussels with fisherman Myles Blood Smyth

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

The celebrated seafood chef and his sidekick Chalky take another culinary romp around Britain, sampling such delights as handmade pickles, lamb pies, smoked kippers and damson cobblers and testing whether free range eggs taste better than battery produce

The celebrated seafood chef and sidekick Chalky reveal what life is like on the road before they attend a food festival in the Yorkshire Dales, encounter a charismatic fish merchant in Edinburgh and discover the secrets of a good Bloody Mary. A visit to a walled garden also inspires Rick to cook soupe au pistou

Ree prepares a series of springtime dishes, including lemon and poppy seed mini scones, glazed pineapple ham and a primavera pasta salad

Ree cuts down on the cleanup by making four one-pot recipes using a non-stick skillet, a multi-pasta pot, a Dutch oven and an old kitchen favourite

Jamie Oliver prepares a roast side of salmon with all the trimmings, then turns the leftovers into a filo pie. He also cooks chicken wings and shows a takeaway lover how to make a lamb burger at home for a fraction of the price he would usually spend on fast food

Jamie Oliver prepares a roast chicken with all the trimmings, then turns the leftover meat into a stew with dumplings. He also rustles up a cauliflower and broccoli cheese using frozen vegetables, and makes koftas