Food Network Tuesday

Si King and Dave Myers prepare classic dishes, revealing the secrets behind their ultimate burger and creating a showstopping meringue and a modern take on the banana split

Adam Richman combines his two great passions - food and football. He visits Britain's most famous teams and seeks out footie's finest foods

Adam Richman combines his two great passions - food and football. He visits Britain's most famous teams and seeks out footie's finest foods

Adam is in West London to watch Chelsea FC. Matchday starts with a doorstep bread breakfast sarnie, before trying a posh scotch egg and a tasty kebab

Adam is in Birmingham for an Aston Villa home game. He tucks into an Indian mixed grill, tries an amazing mushroom ravioli and enjoys a pad Thai

Si King and Dave Myers update old favourite the Rum Baba, and make the most of a great cut of beef when they create a traditional Greek stifado

Si King and Dave Myers share their favourite home-cooked food, beginning with nostalgic dishes that conjure up memories of childhood, holidays and bygone days

Everyday ingredients transformed, including bananas used as the basis of a sophisticated tarte Tatin and light Italian dumplings with simple ricotta cheese

Si King and Dave Myers prepare salmon pie with spinach and hollandaise, while their chocolate and cherry buns make a perfect centrepiece

Si King and Dave Myers prepare dishes for when the temperature drops, such as oxtail soup with herby dumplings, a chestnut and mushroom pie and a new take on treacle sponge

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

Tom serves up generous helpings of delicious nostalgia. Jam roly poly, chicken Kiev and deep-fried whitebait with Marie Rose sauce are on the menu

Tom shares his love for the heat of the pub kitchen. Rotisserie beetroot, blow-torched mackerel and a flambéed brandy sauce are all on the menu

The remaining bakers are tested to the limit in pastry week, including an ambitious final challenge that sees them pushed to the edge creating a majestic pie fit for a banquet

For the very first time on the show, vegan week takes place, and judges Prue Leith and Paul Hollywood have set three very different challenges to test the remaining bakers

It is Danish Week, and the bakers face unfamiliar recipes as they battle to impress the judges, with challenges including an elaborate pastry Showstopper

The pressure is on for the four remaining bakers as they enter patisserie week. A disastrous showing in any one of the latest three challenges could cost them a place in the final

The last three bakers prepare doughnuts, a deceptively simple technical and an edible landscape showstopper in a bid to be the 2018 winner

Adam Richman tries to drink nearly a gallon of milkshake in St Louis, Missouri

Adam Richman visits Los Angeles to eat a spicy ramen made with 10 different chillies

Guy Fieri visits a 60-year-old drive-in restaurant in San Antonio, Texas, where the owners are putting a Thai twist on classic Texas barbecue

Guy Fieri visits an Italian joint serving fried chicken, arancini balls and a decadent sacred swine sandwich

Guy visits an underground joint in Syracuse, New York, serving up chicken caesar sandwiches and spicy, sweet sausage fajitas

Guy visits Southern-inspired Brooklyn, New York, to sample fried chicken and waffles, a spicy pulled pork sandwich and a daily doughnut

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home