In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

For the first time in more than half a century, Cuba is on the verge of opening up to US citizens - to ultimately be free to travel throughout as students, tourists - as explorers. But while the relaxing of the oft-tense relations between the two nations was officially announced some time ago, concrete changes are still advancing at a glacial pace. For Tony, however, this is the ideal time to take the pulse of the island - before the massive flow of American tourists undoubtedly alter the landscape.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Inspired by his love of South Asian cuisine, Mark travels to Singapore's Little India, where traditional vegetarian eatery Komala Vilas has managed to stay relevant amid rapid modernisation. Then, Mark shifts his focus to more modernist flavours at Cloudstreet, helmed by Sri Lankan-born, Michelin-starred chef Rishi Naleendra.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

Rick continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams.

In the first episode, Antonio and Gennaro revisit the food of their Italian childhood as they recall just how healthy and delicious children's food can be. Antonio divulges the secret of his silver service hot packed school lunches, while Gennaro shares the childhood mystery of the ritual pig kill.

Chefs Antonio Carluccio and Gennaro explore Italian resourcefulness through the enterprising food skills of the Lombards. Gennaro tests if he has the ability to live by l'arte di arrangiarsi (the art of making do), and insists that he and Antonio only eat what food they can get for free. They enjoy chestnut gnocchi, bresaola, and fresh butter. The pair also learn from some of Italy's last remaining partisans just how tough life got in the mountains during WWII.

In Italy, the culinary tradition of the egg is inextricably linked to pasta and pastries. In this episode Silvia explores three very different kinds of dishes, all born of Italy's love of eggs.

Kirsten wows us with her scrumptious chocolate pecan pie, irresistible raspberry coconut chocolate slices, some creative and delicious meringue lollipops and the best brownie you will ever make.

Located on the Arctic archipelago of Svalbard, Norway's Isfjord Radio Restaurant has a mission to create meals that are as adventurous as the journey to get there. But with limited resources and ingredients, Chef Rogier and Kristen must push the limits of their imagination to create dishes that will appease the restaurant's formidable founder.

Running low on time or ingredients? In this episode, Silvia shows you how to save time in the kitchen, while still executing recipes so good they'll be impossible to resist.

In Memory Bites Chef Matt Moran explores how defining food memories, and the people behind them, have shaped the lives and careers of well-known guests. Learn Pia Miranda's nonna's sacred bean soup.

Dermot heads to Dublin, one of his favourite cities in the world, to discover an ever-evolving and diverse food scene. He first joins his friend from This Morning, Irish chef Donal Skehan.

John meets Stephen Hegarty, local farmer and Burren expert, and they go for a walk on the limestone pavement of The Burren. John learns more about the moon-like landscape, the amazing array of flowers and plants that grow between the cracks, and why people have always farmed on what looks such barren land.

John goes to meet David and Jenny O'Halloran, of Blath Na Mara, at their seaweed factory. Jenny is a local and David is from New Zealand, and together they forage and sell seaweed and their own delicious seaweed products, like pesto and pate.

Let's face it - when it comes to Italian food, carbs are king. Pizza, pasta, panini - it can feel impossible to enjoy Italian cuisine with a gluten-free lifestyle. But is it?

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

While Jamie Oliver is on paternity leave, the trainee chefs start taking days off work behind his back. And when he returns to the restaurant he discovers that two of them have decided to throw in the towel completely. Jamie is devastated and you'd think by now he might have lost faith in young people. In fact, he's off to Wales to evaluate a completely fresh intake of trainees, so he can start the whole process over again for a second year.

In Catalonia, James visits the Boqueria market, eats Catalan Paella in Sitges and takes a tour of a cava vineyard. He cooks cod, spatchcock chicken, cannelloni and fruit in cava creme anglaise.

Affectionately known as the Mother City, Warren has arrived in Cape Town.

Chef Tom Kerridge took a gamble when he opened the Hand and Flowers, and changed the rules of fine dining. He shows us four great dishes like: smoked haddock omelette and tonka bean panna cotta.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

At London's Borough Market, which Rick Stein favourably compares with markets on the continent, he samples a superb eel pie and mash lunch at Manze's. He then heads for Leicestershire to visit an organic, free-range goose farm and meet Britain's sole producer of Aylesbury ducks.

When one thinks of great American food towns Charleston, South Carolina, is probably not high on the list. This is a mistake. For some time now important things have been happening there, largely thanks to one man: Sean Brock. Through his cuisine at Charleston's McCrady's and Husk, Brock is perhaps the best-known spokesperson for preserving the integrity of traditional Southern food ways. Tony catches up with Sean at the local watering hole, The Griffon, where they talk oysters, whiskey, and waffles.

Mark visits legendary yakitori grill Kazu Sumiyaki, where Chef Kazushi demonstrates the transformative powers of cooking over an open flame. Burning for more, Mark travels to Dempsey Hill, where Michelin-starred chef Dave Pynt cooks with the same fiery passion that has landed his Australian-style barbecue joint among the world's best restaurants.

Andrew explores Tuscany, Italy, which is rooted in the tradition of simple, local ingredients. He highlights specialties like spicy fish stew served over crusty bread.

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.

Affectionately known as the Mother City, Warren has arrived in Cape Town.

John meets Stephen Hegarty, local farmer and Burren expert, and they go for a walk on the limestone pavement of The Burren. John learns more about the moon-like landscape, the amazing array of flowers and plants that grow between the cracks, and why people have always farmed on what looks such barren land.

John goes to meet David and Jenny O'Halloran, of Blath Na Mara, at their seaweed factory. Jenny is a local and David is from New Zealand, and together they forage and sell seaweed and their own delicious seaweed products, like pesto and pate.

Let's face it - when it comes to Italian food, carbs are king. Pizza, pasta, panini - it can feel impossible to enjoy Italian cuisine with a gluten-free lifestyle. But is it?

To finish the season with a sweet touch, Kirsten gets festive with a spectacular chocolate trifle recipe.

When one thinks of great American food towns Charleston, South Carolina, is probably not high on the list. This is a mistake. For some time now important things have been happening there, largely thanks to one man: Sean Brock. Through his cuisine at Charleston's McCrady's and Husk, Brock is perhaps the best-known spokesperson for preserving the integrity of traditional Southern food ways. Tony catches up with Sean at the local watering hole, The Griffon, where they talk oysters, whiskey, and waffles.

Chef Tom Kerridge took a gamble when he opened the Hand and Flowers, and changed the rules of fine dining. He shows us four great dishes like: smoked haddock omelette and tonka bean panna cotta.

Mark visits legendary yakitori grill Kazu Sumiyaki, where Chef Kazushi demonstrates the transformative powers of cooking over an open flame. Burning for more, Mark travels to Dempsey Hill, where Michelin-starred chef Dave Pynt cooks with the same fiery passion that has landed his Australian-style barbecue joint among the world's best restaurants.

While Jamie Oliver is on paternity leave, the trainee chefs start taking days off work behind his back. And when he returns to the restaurant he discovers that two of them have decided to throw in the towel completely. Jamie is devastated and you'd think by now he might have lost faith in young people. In fact, he's off to Wales to evaluate a completely fresh intake of trainees, so he can start the whole process over again for a second year.

In Catalonia, James visits the Boqueria market, eats Catalan Paella in Sitges and takes a tour of a cava vineyard. He cooks cod, spatchcock chicken, cannelloni and fruit in cava creme anglaise.

Mark visits legendary yakitori grill Kazu Sumiyaki, where Chef Kazushi demonstrates the transformative powers of cooking over an open flame. Burning for more, Mark travels to Dempsey Hill, where Michelin-starred chef Dave Pynt cooks with the same fiery passion that has landed his Australian-style barbecue joint among the world's best restaurants.

Chef Tom Kerridge took a gamble when he opened the Hand and Flowers, and changed the rules of fine dining. He shows us four great dishes like: smoked haddock omelette and tonka bean panna cotta.

Rick tries some garlic fudge at the Isle of Wight garlic festival. He is more impressed with a bacon butty that he buys from a stall, and sets off to find its source. Pig farmer Stuart Pearce presents a wonderful philosophy for farming happy, healthy pigs.

At London's Borough Market, which Rick Stein favourably compares with markets on the continent, he samples a superb eel pie and mash lunch at Manze's. He then heads for Leicestershire to visit an organic, free-range goose farm and meet Britain's sole producer of Aylesbury ducks.

John meets Stephen Hegarty, local farmer and Burren expert, and they go for a walk on the limestone pavement of The Burren. John learns more about the moon-like landscape, the amazing array of flowers and plants that grow between the cracks, and why people have always farmed on what looks such barren land.

John goes to meet David and Jenny O'Halloran, of Blath Na Mara, at their seaweed factory. Jenny is a local and David is from New Zealand, and together they forage and sell seaweed and their own delicious seaweed products, like pesto and pate.

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favourite among locals, and indulges in fresh seafood.

Affectionately known as the Mother City, Warren has arrived in Cape Town.

The final leg of his journey, the very south of Sweden. It's here that Simon feasts upon seasonal oysters and mussels with a local fisherman who owns his very own island reachable via an old fishing boat.

Uncovers the truth about the food we eat. Jimmy Doherty finds out what pub-grub favourite whitebait actually is. Then he goes to Latvia to learn why we can't get it in supermarkets. Kate Quilton is in America at a gigantic cattle feed lot to see whether it makes a difference what our meat eats. And Matt Tebbutt learns which confectionary treat can be deadly to man's best friend.

Elena and Khanh are taking out their anger on a bang bang chicken dish. Khanh brings his friend Hoda back into the kitchen and she is making a black sesame halva cheesecake.

Maeve O'Meara explores the ancient art of smoking in cuisines around the world, tasting hot smoked salmon and kingfish, West African condiments, flavoursome smoked lamb, Irish cold smoked bacon, and Kansas City style ribs.

Mary celebrates the perfect fiesta with pork carnitas, homemade pico de gallo, tacos dorados de papa with cotija cheese, and a bubbly bevy of pineapple spritz.

Pati meets with historian David Canales, who takes her to two very different styles of cantinas to learn their fascinating history.

Michel makes a decadent brunch starting with cheese souffles. A visit to a historic restaurant in Avignon inspires a classic smoked chicken and mushrooms pithivier, then a wine jelly with fruits.

Justine tastes some delicious local wines, then ventures into traditional French cooking with vino cotto French shallot tarte Tatin, followed by braised zucchini with lemon and garlic.

Gothenburg on the west coast of Sweden has recently been discovered as an exciting destination by both international travel journalists and food bloggers.

Coconut Super Spread Cookies and Camembert Fillo Parcels are prepared by Justine. Josh Niland is back and in fine form with a delectable Almond Meringue and Green Apple Caramel Fool.

Nigella Lawson cooks up more delicious recipes to get fabulous food on the table fast. With her great short cuts, spending hours over a hot stove could become a distant memory. Nigella shows how an incredible flash fried steak with white bean mash for supper home alone can be on the table in just ten minutes. For an entire weekend lunch for the family in twenty minutes it has to be curry in a hurry, a simple and delicious crowd pleaser.

Hugh recalls the progress of his horticultural skills over his three years in Dorset, from putting in his first organic vegetable beds, running the gauntlet of pests, to harvesting bumper crops from his polytunnel. He also offer tips on how to triumph at the local horticultural show - don't follow his example.

Like your favourite meal, Season 8 of The Cook Up with Adam Liaw always delivers. Cooking meets entertainment in the perfect blend of food, chat and laughs as Adam is joined each night by two guests and their recipes matched to a different theme.

Matt Moran explores Ross Noble's childhood through prawn cocktail, Kedgeree, and Strawberry Rhubarb Crumble, revealing how Grandma Edith and a Billy Connolly album inspired his comedy career.

It's time for some seriously delicious eating, and in Nigella's kitchen, every mouthful is devilishly good. First up is her fabulous, fiery, red jumbo chilli sauce with tortilla chips, washed down with a cool and classic Americano cocktail. If it's ease you need, she's got the answer: it's greed-gratifying roast duck and potatoes with a simple salad.

Rick Stein travels to one of the biggest cities in the world as he finds out whether Shanghai, having almost doubled in size over the last 20 years, has managed to hang on to its culinary roots. Proving there's more to Chinese food than the tried and tested takeaway favourites, Rick shares recipes for the delicious Shanghainese dishes he discovers during his exploration of the city and coast.