Ferragosto is a summer feast that Italians have celebrated at the peak of summer for over 2000 years. It's a family food ritual that sits all of Italy down at the table to eat and drink as one, and in this episode Silvia hosts her Italian friends and prepares an amazing 3 course feast of incredible seafood, a traditional neapolitan ragu and an irresitable homemade affogato.

Kirsten unveils a show-stopping chocolate lollipop creation that's sure to impress. Also featured are her tasty and playful jam biscuits, velvety white chocolate and ginger fudge, and apple and cinnamon twists loaded with golden chocolate.

A condensed look at Rick Stein's journey from Bordeaux to Marseille during the making of Rick Stein's French Odyssey, including his favourite dishes along the route and behind-the-scenes footage of the highlights and the trials and tribulations of such an undertaking.

Tony explores the other Hawaii, the one that those millions of tourists don't see when they descend on the islands every year. He meets with travel writer and novelist Paul Theroux and chef Andrew Le of Pig and the Lady in Honolulu.

World traveller and noted food vlogger, Mark Wiens searches for the roots of Singapore's fast-growing fine dining scene as well as the island's famed street food.

Andrew explores the bountiful larder of the Scottish Highlands, from lean, flavourful Highland beef and sweet, buttery shellfish to handheld meat pies and smoked salmon.

Starting his journey in central Florida, Jimmy visits Universal Studios Resort where he meets executive chef Jens for a culinary tour of some the park's distinctive restaurants and rides.

Billy and Dom cross Costa Rica from its Northern Pacific coast to the capital San Jose. They learn the culinary secrets of Nicoya, one of the world's five blues zones, where the diet is considered one of the reasons that people live very long and healthy lives. They head into the jungle where they are put to work on a coffee plantation and discover why Costa Rica is the largest exporter of the world's pineapples.

There are few people who can resist a sweet treat. Especially when it's an authentic, Italian offering. From biscotti to an espresso swirl cake, Silvia's twist on classic recipes are sure to delight.

Palisa visits two well-known Byron-based chefs to explore the idea of combining traditional cooking methods with the use of the local ingredients. Ben Devlin of Pipit restaurant experiments with the Thai concept of fish sauce, making a variety of unusual garums. Jason Saxby adapts traditional Italian recipes by using local Australian ingredients. Palisa and Jason engage in a cook-off, each making their version of kangaroo tartare: one Italian style, one Thai style.

Chefs Antonio Carluccio and Gennaro Contaldo tour Italy to discover how their home country's culture has changed since they left more than 40 years ago, and how this has affected the way the population eats. Beginning in Emilia Romagna, the home of prosciutto and parmesan cheese, the pair have Sunday lunch with a traditional family, before meeting a group of career women in Bologna who do not cook at home any more.

Chefs Antonio Carluccio and Gennaro Contaldo tour Campania, where they learn how poverty in the area created Italy's best-loved dishes and made the region rich. The duo visit Gennaro's home town Minori to get a lesson in pasta-making from his great aunt, then head to Naples, where they discover the humble beginnings of pizza, and conclude their journey on the Amalfi Coast, an area that gave birth to a new style of food.

Ferragosto is a summer feast that Italians have celebrated at the peak of summer for over 2000 years. It's a family food ritual that sits all of Italy down at the table to eat and drink as one, and in this episode Silvia hosts her Italian friends and prepares an amazing 3 course feast of incredible seafood, a traditional neapolitan ragu and an irresitable homemade affogato.

Kirsten unveils a show-stopping chocolate lollipop creation that's sure to impress. Also featured are her tasty and playful jam biscuits, velvety white chocolate and ginger fudge, and apple and cinnamon twists loaded with golden chocolate.

There are few people who can resist a sweet treat. Especially when it's an authentic, Italian offering. From biscotti to an espresso swirl cake, Silvia's twist on classic recipes are sure to delight.

World traveller and noted food vlogger, Mark Wiens searches for the roots of Singapore's fast-growing fine dining scene as well as the island's famed street food.

Starting his journey in central Florida, Jimmy visits Universal Studios Resort where he meets executive chef Jens for a culinary tour of some the park's distinctive restaurants and rides.

Billy and Dom cross Costa Rica from its Northern Pacific coast to the capital San Jose. They learn the culinary secrets of Nicoya, one of the world's five blues zones, where the diet is considered one of the reasons that people live very long and healthy lives. They head into the jungle where they are put to work on a coffee plantation and discover why Costa Rica is the largest exporter of the world's pineapples.

John meets proprietor and chef Ciaran at this classic Dublin pub. He learns about the role of the pub in Dublin and Irish life, and the colourful history of this pub.

John visits this beautiful 800-year-old country estate with its own organic farm and restored 17th-century gardens. He meets the restaurant chef, Niall, who shows him round the gardens, where they pick veg and herbs from which Niall prepares a gourmet salad for John to taste.

Italian home cooks learn from a young age that resourcefulness in the kitchen can save the day, and the bank. The art of breathing fresh new life into leftovers is one of the most valuable things Silvia's mother ever taught her in the kitchen. To prove it, she cooks beautiful zucchini pasta.

Transform your table into a show-stopper with Kirsten's chocolate creations, from an exquisite, gluten-free orange cake to irresistible caramel ice cream sandwiches.

It's now the final weeks before the restaurant must open, and the trainees are being put through their paces in the newly completed restaurant kitchen. There are problems of all sorts to overcome.

In Costa Blanca, James visits a cherry orchard, meets a fisherman selling Denia shrimp and enjoys a Denton dish. James cooks pork with cherries, doughnuts, spiced tuna salad and rice with fish.

In this episode, Warren experiences the abundance of wildlife here, centering his experience around tracking and finding the elusive and endangered African Wild Dog.

Acclaimed author Prue Leith makes four great dishes and reveals the amazing stories behind them; her mother's passionfruit cream, parsnip and watercress soup, roast duck, and Cambodian crab salad.

In God's own country, Rick discovers the history of the Yorkshire pud and how best to make it. He visits the UK's biggest tofu factory and cooks delicious veggie dishes at home.

Food writer Gurdeep Loyal tours Rick around Leicester's best Indian food, from a hidden gem food truck to Indian high tea. At home Rick cooks our favourite, chicken tikka masala.

Tony heads to Beirut, to explore the culture and food history of the region. He also takes part in the more modern nightlife activities available in what is known as the 'Paris of the Middle East'.

Drawing inspiration from his own roots, Mark dives into the rich history of Singapore's immigrant Chinese community and the evolution of Cantonese, Teochew, and Hainanese cuisine on the island.

Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea, which is never more than 68km away, influences the local cuisine.

John meets proprietor and chef Ciaran at this classic Dublin pub. He learns about the role of the pub in Dublin and Irish life, and the colourful history of this pub.

John visits this beautiful 800-year-old country estate with its own organic farm and restored 17th-century gardens. He meets the restaurant chef, Niall, who shows him round the gardens, where they pick veg and herbs from which Niall prepares a gourmet salad for John to taste.

Italian home cooks learn from a young age that resourcefulness in the kitchen can save the day, and the bank. The art of breathing fresh new life into leftovers is one of the most valuable things Silvia's mother ever taught her in the kitchen. To prove it, she cooks beautiful zucchini pasta.

Transform your table into a show-stopper with Kirsten's chocolate creations, from an exquisite, gluten-free orange cake to irresistible caramel ice cream sandwiches.

It's now the final weeks before the restaurant must open, and the trainees are being put through their paces in the newly completed restaurant kitchen. There are problems of all sorts to overcome.

Tony heads to Beirut, to explore the culture and food history of the region. He also takes part in the more modern nightlife activities available in what is known as the 'Paris of the Middle East'.

Drawing inspiration from his own roots, Mark dives into the rich history of Singapore's immigrant Chinese community and the evolution of Cantonese, Teochew, and Hainanese cuisine on the island.

Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea, which is never more than 68km away, influences the local cuisine.

In Costa Blanca, James visits a cherry orchard, meets a fisherman selling Denia shrimp and enjoys a Denton dish. James cooks pork with cherries, doughnuts, spiced tuna salad and rice with fish.

In this episode, Warren experiences the abundance of wildlife here, centering his experience around tracking and finding the elusive and endangered African Wild Dog.

Acclaimed author Prue Leith makes four great dishes and reveals the amazing stories behind them; her mother's passionfruit cream, parsnip and watercress soup, roast duck, and Cambodian crab salad.

In God's own country, Rick discovers the history of the Yorkshire pud and how best to make it. He visits the UK's biggest tofu factory and cooks delicious veggie dishes at home.

Food writer Gurdeep Loyal tours Rick around Leicester's best Indian food, from a hidden gem food truck to Indian high tea. At home Rick cooks our favourite, chicken tikka masala.

John meets proprietor and chef Ciaran at this classic Dublin pub. He learns about the role of the pub in Dublin and Irish life, and the colourful history of this pub.

John visits this beautiful 800-year-old country estate with its own organic farm and restored 17th-century gardens. He meets the restaurant chef, Niall, who shows him round the gardens, where they pick veg and herbs from which Niall prepares a gourmet salad for John to taste.

Drawing inspiration from his own roots, Mark dives into the rich history of Singapore's immigrant Chinese community and the evolution of Cantonese, Teochew, and Hainanese cuisine on the island.

Andrew Zimmern explores iconic dishes of picturesque Nova Scotia, Canada, where the proximity to the sea, which is never more than 68km away, influences the local cuisine.

Italian home cooks learn from a young age that resourcefulness in the kitchen can save the day, and the bank. The art of breathing fresh new life into leftovers is one of the most valuable things Silvia's mother ever taught her in the kitchen. To prove it, she cooks beautiful zucchini pasta.

Transform your table into a show-stopper with Kirsten's chocolate creations, from an exquisite, gluten-free orange cake to irresistible caramel ice cream sandwiches.

Shane visits one of Turkey's most fertile and ecologically diverse regions, Fethiye. Shane wants to see what's going on beyond the tourist locales and heads into the hinterland to see whether the local Turkish cuisine - celebrated for thousands of years for its creative use of the peerless fresh produce and wild ingredients - has survived the onslaught of mass tourism.

Kate wants to know where liquorice comes from. Shes not a fan but will she be converted once shes seen the experts in Calabria Italy turn bitter-tasting liquorice roots into sweet treats? The mushrooms available in shops come in many shapes and varieties but Jimmy wants to know what makes them grow. He finds that some of our favourite fungi dont come from woodlands or even outdoors.

Churrasco beef is on the menu this episode. Followed by cauliflower and Brussels sprouts with Hoda Kobeissi. Elena then shows us an easy way to cook a whole roast trout with green mash.

Maeve joins Claude Basile for black ink pasta, and restaurateur Beppi Polese shows how his famous baccala mantecato is made. In Melbourne, specialist butcher Roger Ongarat explains what makes pork and fennel sausages such a favourite in Italian households. Chef Alessandro Pavoni demonstrates how to make the perfect risotto, and rising star Vanessa Martin shows Maeve how easy and delicious crostoli are to make.

Mary's veg versions of meaty classics can satisfy even the biggest meathead by maintaining those hearty flavours: falafel burgers, tofu chicken nuggets, and lentil meatballs.

Celestino Gasca didn't exist until about 30 years ago. Now, this rural seaside town is becoming a vacation destination due to its magnificent untouched beaches and idyllic surfing conditions. Pati meets with local restaurant owner Carmen and helps her cook one of Sinaloa's most iconic recipes - pescado zarandeado.

Michel visits an artisanal vermouth distillery in the Provencal countryside before barbecuing king-sized scallops with white vermouth sauce. Then he creates oreillettes and crepes suzette for dessert.

The dry season in the Top End is a time for festivals, and one of the most popular is Glenti, a Greek cultural festival. Jimmy meets some of the Greek community preparing food for the event and learns to make the Greek speciality - dolmades.

Sunny Nynashamn is a resort town close to Stockholm, but there is more here than the sea.

Justine shares her Provincial Beef Daube recipe from her new cookbook. She also bakes Coconut Muffins with Peanut Butter Frosting. Laura Cassai drops by to make gluten free Tri Colour Penne with Bitter Greens.

Nigella Lawson shares her all-time favourite hall of fame chocolate recipes. From the unbelievably delicious and simple old-fashioned chocolate cake with a thick frosting, through a chocolate cheesecake, chocolate caramel crispy cakes, chewy triple chocolate brownies to the perfect nightcap, rum laced hot chocolate.

The day has come for Hugh to harvest his first crop of home-spun honey. At River Cottage HQ, with the help of beekeeper Ken Bishop, Hugh carefully extracts a healthy 11kg of glowing golden sweetness.

Adam, chef Luci Khan and travel journalist Sofia Levin are raising the game with some new and delicious TV snack ideas.

In the final episode of Season 1 of Island Echoes, Nornie Bero visits the breathtaking island of Erub to experience a truly unique local pastime.

Nigella uses every trick in the book to make food that's delicious and as effortless as possible. Nigella shows a speedy take on a French classic: tarragon chicken with steamed green beans - it's the work of moments and makes a perfect after work supper.

Jamie searches for the best cheap food in America. He starts his journey in Georgia, where despite the recession, he finds a hopeful nation and a people determined to make the best food possible with limited finances and ingredients. His journey becomes an exploration of communal dining: pot-luck church dinners, street parties, ladies' tea parties and family roasts.