Food Network Sunday

Adam Richman continues his challenge in Little Rock, Arkansas, where he tries to consume a fiery pulled pork sandwich

Adam Richman heads to Phoenix, Arizona, and goes against the clock when he tries to devour 12 slider-style hamburgers with onion rings in half an hour

Adam Richman is in Richmond, Virginia, where he goes up against the clock to eat eight super-spicy chicken wings in less than 30 minutes

Adam Richman travels to Indianapolis to try the Big Ugly Burger Challenge at Bub's Burger Ice Cream

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

Adam Richman visits two of the most famous hot-dog vendors in Hartford, Connecticut

In Puerto Rico, Adam Richman tries to eat a 9lb steak platter in less than 40 minutes in the Sleeping Cow challenge

Adam Richman tries the Ultimate Destroyer Challenge at Papa Bob's Bar-B-Que in Kansas City, where he must eat a foot-long sandwich containing 5lb of smoked meat in 45 minutes

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

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

Chef Martin Blunos joins James to hunt for produce at a fish and vegetable market in Vannes

James Martin and chef Daniel Galmiche visit the food markets in Reims. Later, they cook pan-fried lamb with smoked garlic and Provencal vegetables

The chef invites Lawrence Keogh to join him at a celebrated market in Lamballe. Later, the pair prepare a meal with lamb, sweet black pudding, pears, fromage frais and leeks

Lawrence Keogh returns to help the chef prepare fresh guineafowl al fresco in Aix en Othe, and the gastronome visits the famous cheese village of Chaource

At a market in Dinan, the chef meets local culinary master Daniel Galmiche. Later, James prepares duck garnished with lime and orange

In Rheims, the chef prepares a warm scallop and red mullet citrus salad, and enjoys the grape harvest in the company of Daniel Galmiche

James Martin and Lawrence Keogh explore the fresh food on offer in the majestic region of Champagne. They cook escalope of chicken with a warm salad

The chef and Martin Blunos prepare a pot-au-feu with the ingredients they found at Vannes market

The remaining contestants face three tasks involving pastry, making signature savoury parcels, kouign amanns and two different types of eclair in the showstopper round

The five quarter-finalists face three tasks involving advanced dough techniques, making sweet fruit loaves, doughnuts, and an Eastern European cross between bread and pastry

The semi-final sees the remaining four demonstrate patisserie skills, coming up with Greek pastry baklava, German multi-layered cake schichttorte and French entremets

The three finalists battle it out, trying to master a classic pastry technique and serve up a mountain of perfect profiteroles good enough to win them the 2014 title

Twelve contestants begin the battle to be named Britain's best amateur baker and their first challenges include making a Madeira cake and Black Forest gateau

The 11 home bakers face biscuit week, in which they must prepare Italian biscotti and French Arlettes, before building edible biscuit boxes filled with many-flavoured treats

Ainsley shows that fruits and berries can add flavours to a savoury dish or be the start of a sensational dessert, starting with a jackfruit, butterbean and okra pimento pot

Ainsley Harriott celebrates everything the sea and the seaside has to offer, making harissa-crusted cod with a quick chickpea, spinach and tomato stew

Ainsley Harriott takes a culinary tour of the Caribbean, visiting islands that have inspired his cooking. He starts in Jamaica, where he visits a Rastafarian restaurant

Ainsley Harriott continues his tour of Jamaica, visiting one of the island's most acclaimed jerk chicken establishments and learning the secrets of Blue Mountain coffee

Guy Fieri visits a roadside bar in Parkland, serving up sandwiches stuffed with brisket and crispy pork belly