TV Guide

James Martin and Nick Nairn continue their Scottish adventure in Lossiemouth. James fulfils a childhood dream and Nick takes part in a fitness test.

Guy Fieri heads to Stone Harbor, New Jersey, to sample a Brazilian speciality using Paco Paco fish from the Amazon. Then, he visits a volunteer-run brunch spot.

Guy Fieri heads out to find fresh new takes on old favourites. In Oakland, a neighbourhood joint puts a southern spin on an English breakfast tradition.

Guy is looking for some long-time favourites. In California, Guy samples a lamb burger with an African twist, and borscht made from scratch.

Guy Fieri is stopping for all time classics. In Maine, a snack shack is using the same recipes since 1956. Plus, in California, Guy checks out authentic pizzas.

Adam Richman travels to Austin for Texas-sized doughnuts, authentic Hill Country barbecue and a near-impossible breakfast taco challenge.

Adam Richman travels to Amarillo, Texas - the meat capital of the world - to take on a challenge attempted by over 48,000 diners: the 72-ounce Big Texan Steak Dinner.

Rick attempts to convert a fish phobic Henry, by catching a sea bass together and grilling it with a vanilla sauce. Plus, he shows a tasty way of cooking plaice.

Rick cooks up a fish feast for Padstow's May Day celebrations. He makes some red mullet pasta, steamed oysters, cod Portuguese, crabmeat pasties and squid spring rolls.

Ree cooks a hearty feast for the cowboy crew. She makes pork chop sandwiches and homemade pickles. For dessert, she bakes mini lemon and lime cupcakes.

Ree makes breakfast, lunch and dinner with three ingredients. To start the day, she makes a ham and cheese loaf, then penne pecorino and mango chicken salsa for dinner.