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Buying goods from home

Adam Richman visits New Jersey to take on the Ludicrous Wings challenge - consuming 12 super spicy hot wings in 15 minutes or less

In Syracuse, New York, Adam Richman takes on the Frittata Challenge - a breakfast dish weighing more than 6lb

Adam Richman's culinary quest for the best traditional food takes him to Butte, Montana, where he takes on the Jumboli challenge - which means he must eat a 5lb stromboli

Adam Richman tries to finish the 5lb Adam Emmenecker sandwich in 15 minutes at Jethro's BBQ in Des Moines, Iowa

Adam Richman visits Knoxville, Tennessee, where he must take on the Gigante Burrito Challenge at Sweet P's BBQ

Adam Richman visits Portland, Maine, where he attempts the Manimal Challenge to eat a 4lb meal in 20 minutes or less

Adam Richman's journey takes him to Niagara Falls, where he takes on an Italian food challenge that includes 10 plates of food that must be eaten in 90 minutes

In Sacramento, California, Adam Richman takes on the Knucklehead Challenge - 5lb of chilli-smothered hot dogs

Adam Richman was the first to finish Don Shula's steak challenge in 20 minutes

The chef begins the Texan leg of his journey in San Antonio, where he samples traditional tamales and barbecoa at the hands of the city's most famous chef, Johnny Hernandez

The chef arrives in Austin as he continues his culinary journey through Texas, where he samples vegan barbecue food from one of Austin's most famous food trucks

The travelling chef arrives in the Texan city of Fort Worth, where he tries his hand at cattle roping, has a go at line dancing and barbecues a few Texan meats by a riverside oasis

The travelling chef visits Dallas, and heads to Southfork, the location made famous in the TV series Dallas. James gets a tour before cooking in the grounds of the ranch

Noel Fielding and Sandi Toksvig present the semi-final of the baking contest, which tests the four remaining bakers' skills with patisserie to decide who will make it to the final

Noel Fielding and Sandi Toksvig host the final of the culinary competition, with the remaining bakers preparing chocolate cake, souffle and an edible illusion

Matt Lucas joins Noel Fielding as host for the 2020 series, which has required the 12 contestants to form a social bubble. The challenges start with cake week

Matt Lucas and Noel Fielding present biscuit week, in which the remaining bakers are challenged to create an elaborate table setting made entirely from biscuits

At his Michelin-starred pub, the Coach, Tom and his head chef Sarah reveal the secrets behind the famous Coach Burger, a tasty towering construction

Tom puts a spotlight on some fresh ingredients. Tom and his team debut a new sea bass dish and a delicious starter of courgettes and goat's cheese

Tom creates classic 'double acts' with two key ingredients. On the menu are fish and chips, steak and ale pie and bread and butter pudding

Tom and his pub chefs craft dishes that look as stunning as they taste. He shares the secrets behind his signature starter dish, duck liver parfait

In Tom's kitchen, teamwork is the key to success. The lunch menu includes roast pork and cauliflower cheese dish, and baked pears with peanut brittle

Tom shares the secrets of one of the pub's favourite desserts: treacle tart. He reveals his sophisticated techniques to impress their guests

It's all about bold flavours as Tom and his team share the secrets behind a favourite starter: salt cod scotch egg with red pepper puree and chorizo

Ingredients take centre stage as Tom reveals one of the more unusual dishes on his pub menu: a luxurious oyster mushroom risotto without any rice

Guy's getting ready for Turkey Day, finding the spirit of the season in Louisville at a 'pay-what-you-can' joint

On this trip, Guy Fieri checks out fried bologna and veggie burgers in Louisville, and brunch staples at a diner-restaurant mash-up in Portland, Oregon

Guy Fieri checks out some of the greatest carnivorous creations on the road, including a bomb butchery in Portland, Oregon, and a righteous barbecue joint in Kentucky

Guy Fieri crosses the Atlantic to dive into the many different cuisines of Barcelona, sampling Galician-style octopus and soup, traditional sausage and old-school Catalan cooking

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home