Food Network +1 Thursday

Buying goods from home

Buying goods from home

The duo take the road to Nashville, Tennessee, where they learn about the roots of country music, cook biscuits and gravy and visit the Grand Ole Opry stage

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

In the first episode, Ina Garten throws an Italian-themed birthday dinner for Jeffrey

The chef heads to New Orleans and after delving into a roadside seafood market, he cooks in Louis Armstrong Park and meets singer Robin Barnes

Hugh Fearnley-Whittingstall spends a summer living on a vegetarian diet, and shows viewers how to create varied and exciting meals without using meat or fish

Si King and Dave Myers circumnavigate the Baltic Sea in search of the most exciting food in Europe, beginning with Poland, where they create sausages

The remaining bakers test their pie-making skills as they embark on a series of challenges and try to impress judges Mary Berry and Paul Hollywood

In week six, challenges include a savoury signature, where contestants must impress Paul Hollywood and Prue Leith with style and substance. Sandi Toksvig and Noel Fielding present

In North Wales, the culinary expert visits the grand Pale Hall, where head chef Gareth Stevenson is cooking Moroccan-inspired Welsh lamb

The chef visits Louisiana, cooks in the historic Houmas House, and samples local speciality gumbo, courtesy of the resident cook

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

In the first episode, Ina Garten throws an Italian-themed birthday dinner for Jeffrey

Kardea hosts a traditional Southern fish fry for a fundraiser. The dinner features fried cornmeal crusted catfish and loaded baked potato salad

Molly makes nostalgic favourites for a campy talent show on the farm. She cooks up pizza-inspired mozzarella mac and cheese and s'mores ice cream pie for dessert

Hugh Fearnley-Whittingstall spends a summer living on a vegetarian diet, and shows viewers how to create varied and exciting meals without using meat or fish

Si King and Dave Myers circumnavigate the Baltic Sea in search of the most exciting food in Europe, beginning with Poland, where they create sausages

The remaining bakers test their pie-making skills as they embark on a series of challenges and try to impress judges Mary Berry and Paul Hollywood

In week six, challenges include a savoury signature, where contestants must impress Paul Hollywood and Prue Leith with style and substance. Sandi Toksvig and Noel Fielding present

Maneet Chauhan makes crispy spinach and onion pakoras and saag paneer, a satisfying vegetarian meal made from curdled paneer cheese and bright greens

Nadiya Hussain's recipes include banana thyme loaf, a nutty burger, sweet and spicy chicken, and an apple and custard pudding

James Martin and Stephen Terry continue heading south through Wales en route to Pembrokeshire, and upon reaching the coast, James cooks up his Marloes Sands seafood parcel

Guy Fieri tries Costa Rican dishes in Chicago, and a modern take on Mexican empanadas in San Antonio, Texas

Guy Fieri visits a barbecue joint in Virginia Beach that served burnt ends on a bun with homemade rub and smokey sauce. Plus he samples hand rolled tortillas in San Antonio, Texas

Guy Fieri samples comfort food from around the world, visiting a Puerto Rican restaurant in Texas, an Italian cafe in Virginia and a Cajun barbecue in Illinois

Guy Fieri tastes authentic Mexican street food favourites, such as butternut squash tostadas, oysters Rockefeller and waffles filled with bacon and pfannekuchen from an old recipe

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

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

Four of Guy's favourite DDD seafood chefs make some waves in Flavortown Market. They create a regional fish dish using the catch in their fly-fishing net

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home