Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire.
Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over.
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations.
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Trisha Yearwood stays organized on Thanksgiving by preparing an array of dishes ahead of time that are perfect to hold and heat up on Turkey Day.
Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. And, she makes yummy turkey brine!
Trisha hosts a misfit Thanksgiving for all her local friends. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash.
Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. On the menu is lemon and pea alfredo and kale salad.
Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan.
Nancy’s family arrive at the farmhouse for Thanksgiving. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash.
Trisha and her sister cook with autumn crops from a local community garden. They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie.
River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday.
Nancy is hosting Thanksgiving dinner. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie.
Trisha invites her close friends over for a stress-free Thanksgiving meal. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie.
Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale.
Trisha hosts her family for a huge Thanksgiving meal. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie.
Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go?
Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet.
Stars Ron Ben-Israel and Jonathan Scott face off against Duff Goldman and Drew Scott in an epic holiday throwdown to create a life-sized gingerbread house in just 72 hours.
The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser.
From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in
The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. Who will win the $25,000 prize?
Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut.
Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London.
Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. Which competitor will make it to the final?
Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style.
Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles.
Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." And, they create holiday treats to prove the bite is as big as their bark.
Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops.
Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder.
Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever.
The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. In the final round they create cakes that are plaid inside and out.
The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. Then, they bake cheesecakes decorated with edible shiny ice rinks.
The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. And, they make a motorised basketball-themed Santa cookie.
Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser.
The five bakers create desserts that look like Santa Claus. Then they're tasked with making impressive cakes that look like an igloo.
Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard.
Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home.
Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. Plus, they make a life-size Thanksgiving turkey from rice cereal.
Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol.
Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that winter has to offer with the definitive guide to locally produced, seasonal food.
The six bakers are tasked with reinventing panettone. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas.
Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. He creates canapés of biltong and pastrami for a party and goes fishing for herring.
The seven remaining bakers make baked brie and jam mini pies. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert.
Guy Fieri digs in and pigs out on all things pork. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles.
Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego.
Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego.
Guy Fieri gets a taste of international flavours. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps.
Guy Fieri is exploring an entire world of barbecue. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast.
Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas.
Guy Fieri is on the road looking for unique beef dishes. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas.
Guy Fieri is on the road to sample first-class seafood. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips.
In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. In Portland, OR, a family-run sausage spot makes homemade meats.
Guy Fieri gets the lowdown on some enduring traditions. In Philadelphia he checks out a Jamaican joint's jerk chicken. In Denver, he tries rabbit and chitlings.
Guy Fieri is on the lookout for worldwide flavours. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos.
Ree takes on a Thanksgiving-themed Q and A. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu.
The final two teams battle it out to impress the judges with their incredibly terrifying displays. Which team will be crowned winner and take home the $50,000 prize?
The four remaining bakers attempt to make candy bar-influenced desserts. Then, the bakers have to merge chocolate with unusual ingredients.
Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties.
In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money.
Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. Which team will fail to impress and get sent home?
The five remaining bakers turn cream puffs into "scream puffs". Next, they make scary mask desserts to try and spook the judges. Who will be sent home?
Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake.
The six remaining bakers work in teams to create a brain-themed dessert. Then, they confront their biggest phobias like insects and ghosts in the next round.
Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding.
Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli.
The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. Which team will be sent home?
The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. Which team will be sent home?
Paul visits Hollywood for the very first time. He explores the Los Angeles baking scene. He meets locals and learns how to make some traditional baked goods.
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.
Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities.
Paul Hollywood is in Bergen to learn more about Norwegian baking. He meets a local family who teach him how to bake traditional national treats and creates his own version.
Paul is in Antwerp to learn about Belgian baking. He bakes delicious waffles, chips and chocolate. Plus, inspired by Antwerp's bakers, Paul creates his own recipes.
Paul Hollywood's in Iceland's capital city, Reykjavik. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking.
The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Which team will be sent home?
Chef James Martin celebrates the beauty of simple ingredients. He ventures to various locations to source fresh produce and create stunning dishes.
James Martin explores the varieties of sweet breads. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade.
James Martin makes chocolate the key ingredient in his desserts. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles.
James Martin focuses on cakes made for special occasions. He demonstrates many beautiful celebration cakes including the classic black forest gateau.
James Martin focuses on delicious, light sponge cakes. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake.
James Martin explores warm and cosy comfort desserts. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding.
James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. But, which of his frozen treats will he demonstrate?
James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. But, which of his stunning tart recipes will he demonstrate?
James Martin puts festive desserts under the spotlight. He focuses on the staples - sugar, cream, strawberries and fresh fruit. But, which festive desserts will he make?
James Martin modernises classic cakes. He creates a fantastic chocolate cake with a fizzy cola twist. Plus, a magnificent boiled orange and brazil nut cake.
James Martin focuses on traditional Italian desserts. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo.
Guy Fieri visits eateries that put their heart into everything they do. In California, an Italian joint stays true to a family ravioli recipe.
The seven remaining bakers must make witches' fingers and toes in the first round. Then, they create desserts that look like witches along with broomsticks.
The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open!
James Martin makes eggs the key component to his desserts. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska.
James Martin presents fun and easy recipes for children. He demonstrates how he makes chocolate and ginger flapjacks, chocolate cornflake cakes and jam shortbread.
Guy Fieri is on the road to sample all kinds of food. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego.
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