Andrew heads to St Louis to get his fill of comfort food. He savours barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare, and slurps noodles at one of the hottest new spots for East Asian fare.

Grab your bibs, because Adam and his guests, chef and food writer Matthew Evans and journalist Marc Fennell, are making pork ribs!

Adam is joined by two award-winning guests, chef Jason Barratt and poet and comedian Anisa Nandaula, for a night of crowd-pleasing food.

It's a night of smokey goodness as Adam, chef Tom Sarafian and comedian Tegan Higginbotham share how they like to savour smokey flavours.

Adam and his guests, powerhouse hospitality duo Martin Benn and Vicki Wild, answer the dinner SOS distress call.

Shout out to Mother Nature as Restaurant Botanic's Justin James and Vola Foods's Ashely Vola join Adam to make fantastic food with nature's finest ingredients.

Prepare for a gluten-free feast with Helen's delightful creations! This episode features her hearty beef stifado and light, fluffy plastos.

Giada De Laurentiis and her daughter, Jade, love nothing more than a day at home making pizza and pasta. People think making pizza dough from scratch is intimidating and laborious when, in fact, it's easy and a total blast.

The home of industrial cheese production, is now making world class artisan cheese. The last twenty years have seen a revolution in the American artisan cheese business. One author described it as a war, the battle field being science versus the FDA, the use of raw milk, and even argument over the type of shelves that the cheese is matured on.

Inspired by a visit to a distillery, James uses Cognac for his first al fresco cook. He then meets a miller who still uses traditional methods to make award-winning brioche loaves.

Chef Paula McIntyre embarks upon a food adventure in America. Buttermilk, kale and moonshine are just some of the Scots-Irish items which are still used by home cooks and chefs in the States today.

Nathan Outlaw's skill and palette has led to two Michelin stars. He shares the recipes for Toad in the Hole and sherry trifle, fish and chips, and lobster risotto that's been on his menu.

Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stallholders, Rick prepares a Yorkshire curd tart, a local variety of cheesecake.

Rick visits John Firth, who rears freshwater crayfish in Galloway, and cooks crayfish with pasta. He then travels to the picturesque town of Ludlow in Shropshire, which is as rich in gastronomic delights as it is in history.

It's the final day of our cook-a-thon on Hugh's Three Good Things - can Hugh be crowned 'store cupboard king'?

Jimmy goes to Israel to help protect the bell pepper crop from the Mediterranean Fruit Fly. Kate is investigating Manuka.

Kathy Tsaples returns to the kitchen with another fabulous Greek recipe, but can this incredibly moist Greek semolina cake survive an encounter with John Pino?

This program celebrates freshwater fish with recipes for the legendary Murray cod plus eels, mountain trout, and yabbies. Tasmanian-based chef Masaaki Koyama heads out in the misty mornings on the Huon River to haul up nets set the night before, later grilling his catch and brushing with a delicious soy glaze. He says he always feels incredibly healthy after eating eel.

Make your next movie night a feature presentation with Mary's array of snacks, from sweet and salty to savoury snacks and of course, popcorn.

Pati learns running is a way of life for the Raramuri and tries foods that fuel them.

Jamie and Jimmy are joined by Oscar-winning actress Jessica Chastain, as she dons her pinny and cooks for the diners at Southend Pier. In honour of their Hollywood leading lady, the boys pull out all the stops and create an all-vegan menu that is set to impress. They track down the chef who created one of the best vegan meals that Jessica has ever had: a cauliflower tempura summer roll while filming in Texas with Brad Pitt.

Mark and Derek host a dinner party at Silos Estate to thank everyone. They visit a cattle farm, and collect native berries and bimbalas with Noel Butler.

Tareq Taylor looks back on his food adventures and delicacies from Nordic countries.

Justine reveals secrets from her new cookbook as she makes a warm chicken trapanese salad and cauliflower boscaiola. Kathy Tsaples comes in to treat us with her recipe for a sticky sweet baklava.

Nigella introduces us to her love of Italian food through Sicilian pasta with tomatoes, garlic, and almonds. There's a mid-week family feast of tagliata, a juicy steak cut into thin slices, served with crisp, fluffy Tuscan fries.

Most people think nothing of eating a chicken but what about a rabbit?

It's a flurry of curry as Adam gives his guests, comedian Dave Hughes and chef Peter Kuruvita, the curry up!

Adam and Poh travel to Ballarat in regional Victoria hoping to find those three supporting pillars of Aussie culture and cuisine: a pub, a bakery, and a Chinese restaurant. Within this trifecta of taste lies the secret sauce that gives Australia not just great food, but also a unique culture and approach to life.

Whether pulled from the freezer, scoffed down at the footie, or as a quickie at a late-night convenience store, some might say that meat pies are Australia's national dish. So, Adam and Poh are heading to Tasmania on a quest to put together a not-so humble version of a classic Aussie pie.

This week Jamie heads off the beaten track to the breath-taking but little known Basilicata in search of some seriously old school Italian recipes.

Today's Come Dine With Me: The Professionals travels to Edinburgh and kicking off the competition is owner James and self-proclaimed best chef in Edinburgh, Ed. They're confident their fresh, foraged produce and flower garnishes will bag them the grand.

It's a flurry of curry as Adam gives his guests, comedian Dave Hughes and chef Peter Kuruvita, the curry up!

It's the middle of spring and the sunshine and longer days are a great excuse for people to get together and enjoy good company and good food. In this program, Maggie and Simon whip up dishes that'll not only impress the crowd but are easy to transport to any get-together. Maggie's 'moveable feast' is a creamy asparagus and leek tart, a whole meal encased in a sour cream pastry and ready to go. Simon shows us how to make a beautifully textured goat cheese lasagne that can be transported using a gourmet 'must-have', the cardboard box.