Food Network Sunday

Guy Fieri visits a Memphis-style barbecue restaurant in Horn Lake, Mississippi, to sample their ribs, cheese fritters and burgers with pork rinds

Guy Fieri visits a restaurant in Boston that serves an Italian-themed seafood dish

Guy Fieri visits a restaurant in Cambridge, Massachusetts, serving up confit pork belly corn dog

Guy Fieri visits a bistro in Memphis that serves duck fried rice and Jack Daniels bread pudding

Casey Webb's culinary expedition takes him to San Jose in California for a middle eastern meal at a drive-in. He then attempts to devour a huge bowl of ramen

Casey is in Providence, Rhode Island, to try some of the area's cuisine. He digs for fresh oysters and faces a huge milkshake challenge

Casey Webb's search for the ultimate bites continues in Santa Fe, Mexico. He takes part in a green chilli ice cream challenge and a four-pound pancake feast

Casey Webb's culinary travels bring him to Manchester, New Hampshire. Here, he takes part in a ghost pepper-infused inferno burger challenge

Casey Webb's arrives in Santa Barbara, California, where he devours steamed local crab. He then tackles an eight-burger slider challenge

Casey Webb's quest brings him to an Asian food truck in San Francisco. He then takes on a super-sized steak challenge

Casey Webb's cross-country culinary adventure brings him to Miami, Florida. He samples Cuban-inspired guava ice cream and attempts a pizza challenge

Casey Webb's travels bring him to Anchorage, Alaska, where he cracks into crab legs fit for a king. He then takes on the seawards double-decker burger challenge

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad

The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate

The chef explores Salem, Massachusetts, and visits a unique spice shop, where he picks up some ingredients to cook with

The chef's culinary journey takes him to New York resort the Hamptons, where he learns about the area's rich farming history and samples a chowder at a seafood restaurant

Matt Lucas and Noel Fielding host a 1980s-themed episode of the contest, in which the bakers must keep their cool while preparing an ice cream cake for the showstopper round

Noel Fielding and Matt Lucas present dessert week of the culinary competition, culminating in a showstopper featuring a jelly art dessert cake made of delicate sponge

Matt Lucas and Noel Fielding present this year's semi-final, with three patisserie challenges for the last four bakers - including a cake constructed entirely from smaller cakes

Noel Fielding and Matt Lucas host the grand final, in which the three remaining bakers must construct magnificent dessert towers

Tom shares his two-step method for serving rose-pink beef. Plus, giant Yorkshire puddings, cheesy leeks and a rich Madeira gravy complete his mouth-watering roast

Tom celebrates the flavours and ingredients of Spain. First up, he slow-cooks a rich pork and bean stew and then serves a creamy Catalan flan for dessert

Tom shares his speedy method for the perfect roast lamb with salsa verde and minty potatoes. For dessert, he makes an apricot pie with almond crumble

Tom fires up the barbecue for a spicy Middle Eastern feast. He cooks spicy barbecued chops, grilled halloumi with chilli, and a Fattoush salad

Tom shares his step-by-step method for creating mouth-watering venison pies. For dessert, he makes a pear and chocolate frangipane tart served with Chantilly cream

Tom transforms his favourite Chinese dishes into a delicious Sunday feast. First up, he makes aromatic crispy duck served with pancakes and homemade plum sauce

Tom cooks a tasty posh version of chicken and chips. He serves each guest their own poussin, served with wedges and two salads, ranch and panzanella

Tom pays homage to the South of France. He makes a seafood bouillabaisse with sea bass, red mullet and shellfish, and praline and chocolate profiteroles

Guy hits the road looking for the best chicken dinners and finds a rocker mum's favourite chicken, fried Thai wings and a California hot dog spot with unique chicken and waffles.

Guy heats up with spice and cools off with ice starting with hot dishes in California and Virginia before chilling with a Hawaiian tropical shaved ice

Guy Fieri hunts down desert treasure and island flavour, starting with a breakfast-lunch cafe in California. Then he heads to a funky gluten-free spot in Hawaii

Guy heads to Norfolk, Virginia, where he finds a two-for-one spot where a butcher stacks sandwiches by day and a chef fires up ramen and sticky wings by night

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. He also meets a potato fanatic and the head baker at the Merrion Hotel