Blackberry-White Chocolate Fool with Toasted Hazelnuts

Rome

In Rome, Jamie tracks down colourful, fresh and easy recipes. Plus, he is inspired to cook his own gnocchi with roasted tomato sauce and rocket pesto.

S1:E7

Southern Sizzle And Smoke

At a non-profit organisation to support veterans in Georgia, Roger Mooking helps cook a whole mutton and slow-roast veggies for a cookout.

S9:E2

Florida Heat

Roger Mooking cruises the Florida coastline looking for fiery cookouts and loads a Peruvian-style pit in St. Augustine before hitting a Fort Lauderdale barbecue joint.

S9:E1

Make Your Own

Rachel serves up her favourite recipes using everyday ingredients. Dishes include a quick lentil dal with homemade flatbreads, fresh pesto, and peach-ripple ice-cream.

S1:E2

Tips And Tricks

Rachel Khoo gives her culinary tips and for creating amazing food at home. She prepares a dark chocolate pudding, roast chicken parcels and a spring salad.

S1:E1

Feasts Over Fire In Hawaii

Roger Mooking's first visit to the 50th state promises big fires. He visits a family-run restaurant in Honolulu famous for chickens roasted over fire.

S2:E1

Smoke And Steam

Roger Mooking is invited to two community gatherings on the Hawaii island of Oahu. Plus, he learns how to prepare a traditional Hawaiian imu.

S2:E2

Outrageous Ovens

In Oregon, a couple transformed a 55-gallon metal barrel into an everyday, outside oven. Plus, Roger visits Wisconsin to checkout some awesome cookers.

S1:E10

Stick To Your Ribs

Rashad Jones hunts down pit masters cooking up delicious versions of barbecued ribs. They include alligator ribs and a towering smoked burger in St. Louis.

S1:E2

Cowboy Cooking

Roger explores cowboy cooking deep in the heart of Texas. Plus, in California, the Righetti family share their secrets to perfectly cook with fire.

S1:E4

Pit Masters

Roger clocks in a night shift at Snow’s BBQ in Texas. He prepares hundreds of pounds of brisket, ribs, pork and chicken. Plus, he helps cook a pig over hot lava rocks.

S1:E5

Seafood Feast

Roger Mooking is in Olympia, Washington, where the Nisqually Tribe teach him two traditional ways of preparing seafood. Plus, he visits Connecticut.

S1:E9

Love For Lobsters In Maine

Roger explores lobster-loving Maine. In Searsport, he visits an outdoor kitchen and in Trenton he stops at a lobster pound and makes a classic dish.

S2:E12

Piggin' Out On Pork

Rashad Jones visits pit masters cooking up yummy versions of barbecue pork. They include a pulled pork pasta dish and a burger topped with tender pulled pork.

S1:E3

Fire Trucks

Roger heads to Charleston to visit a double-decker, thirty-foot trailer with two smokers. Then, in Columbia, he checks out a popular food truck that goes the extra mile.

S1:E2

Feast Over Flame

Roger visits Skylight Inn, a family-run restaurant in North Carolina that serves barbecued whole hog. Plus, in South Carolina a group of friends host a meat feast.

S1:E1

South Carolina Surf And Turf

Charleston, SC, is one of America's top dining destinations. But, Roger Mooking heads into the low country for whole hog barbecue and oyster roasts.

S2:E3

Coast To Coast Cookout

Roger travels across America finding the best cookout spots. He sees old wine barrel smokers that cook oysters, lamb and crabs quickly and perfectly.

S1:E7

Mediterranean Seafood Feasts

In Napa Valley, Roger Mooking visits a family famous for their wines and outdoor oven. And, he harvests clams at an Oyster farm.

S2:E5

Backyard Feast

Jason French takes Roger to Big Table Farm in Gaston to see a smoker built from a sea buoy. Plus, they cook chicken and pork belly for a sunset feast.

S1:E8

Fiery Foods In Jamaica

Roger is in Jamaica and visits a restaurant renowned for its jerk recipes. Plus, he meets a local fisherman and together they grill their catch on the beach.

S2:E13

Fired-Up Chefs

Roger visits two chefs from Texas who love to play with smoke and fire in their restaurants as well as in their backyards for their friends and family.

S1:E3

Brisket: The King Of BBQ

Rashad Jones visits barbecue pit masters across the US who are taming brisket in unique ways. Dishes include barbecue egg rolls and barbecue brisket ramen.

S1:E1

Smokin' Sandwiches

Rashad Jones tastes some of the US’s best smoked BBQ sandwiches, including a smoked pork belly BLT in St. Louis and a smoked brisket sandwich in California.

S1:E5

Food Traditions

Roger visits the Rotary Club for Essex in Connecticut. They roast 300 pounds of fish and then he meets Neftali Duran who shares a classic Mexican dish recipe.

S2:E11

Texas BBQ

Roger Mooking visits two legendary barbecue restaurants in central Texas. Both joints know how to add the perfect amount of smoke and heat to transform the meat.

S2:E7

Monster Rigs

In Missouri, Roger visits an old aeroplane that has been transformed into a smoker. Plus, he sees salvaged metal that has been turned into working barbecues.

S1:E6

South American Grilling

Roger Mooking meets two chefs celebrating Argentina's Asado and Brazil's Churrasco. And he checks out a "live fire" cook area, complete with a huge cauldron.

S2:E6

Cajun Cookouts

Roger Mooking heads to Texas and Louisiana to feast on classic Cajun cooking. He visits a smokehouse filled with 500-pounds of Southern smoked favourites.

S2:E9

Fully Loaded

Rashad Jones tries an array of barbecued meats on top of classic comfort foods, including barbecue Brunswick stew with mac and cheese rigatoni and smoked turkey gumbo.

S1:E4

Crazy For Chicken

Roger Mooking travels across Massachusetts to meet two inventive chefs who are putting a brand-new spin on fire-roasted, rotisserie chicken.

S2:E10

Roasting And Ranching In Texas

Roger Mooking and hunter Tink Pinkard work together to build a barbecue pit out of cinder blocks. They prepare a whole pig to make Italian Porchetta.

S2:E8

Pig Roasts

Roger Mooking samples two unique whole pig roasts. One is seasoned with mojo and slow-roasted over wood coals, the other is stuffed with truffles and rotisserie roasted.

S2:E4

Creative 'Que

Rashad Jones meets barbecue pit masters putting creative spins on traditional BBQ. He finds ribs infused with Pacific flavours in Atlanta and barbecued goat in CA.

S1:E6