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.

Tony travels to Cologne to talk about beer, music, art, and the issue currently on every German's mind: immigration.

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.

Rick visits Morecambe and meets Ray who goes shrimping and makes potted shrimps. In Solway Firth, he discovers the wonder of fresh salmon, oysters, and scallops.

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

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.

Rick visits Morecambe and meets Ray who goes shrimping and makes potted shrimps. In Solway Firth, he discovers the wonder of fresh salmon, oysters, and scallops.

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.

We all love watching celebrity chefs dish up mouthwatering meals but are they as impressive in reality as they seem? The everyday home cooks put four moreish dishes to the test.

Kate is in Vietnam, taking a close look at coconut oil. Jimmy is puzzled by exactly what goes into a supermarket jar of artichoke hearts. He heads to Italy to visit one of the largest producers.

Ben cooks two recipes that go hand-in-hand: his coconut caramel sauce, and his ricotta and buttermilk pancakes.

This program celebrates the hearty deliciousness of seafood with touch-your-heart dishes and stories from northern England, Lebanon, Portugal, and Sri Lanka. A cheese-and-leek-topped pie made with perfect white fish, smoked fish, salmon, and plump prawns in a rich bechamel sauce baked in the oven and brought steaming to the table is chef Nelly's Robinson's (Nel Restaurant) favourite dish from childhood in North Manchester, and he shares his brilliant recipe with many tips and tricks along the way.

Meghan shares her designs for decadently delicious cream puffs and cookies fit to serve for any occasion.

Pati meets the first world-famous Raramuri pianist and learns ancient Chihuahuan cooking.

Jamie and Jimmy are joined by Sir Patrick Stewart as he swaps the Starship Enterprise for the little cafe on the end of Southend Pier. The boys bring back fond food memories for Patrick, tracking down the restaurant in which he first fell in love with Mexican food 30 years ago.

Join acclaimed Torres Strait Islander chef and cultural ambassador Nornie Bero in Island Echoes, a vibrant journey through the breathtaking landscapes and rich traditions of her homeland.

Things are coming to a head on Symon's Dinners as Michael Symon gets corny with some summery dishes. Kicking it off with Fried Clams and a homemade tartar sauce as the main dish, Michael then whips up an Avocado & Corn Salad as the side.

Justine makes Kataifi Wrapped Rockling with Soy Cream Sauce. Waste not want not, Justine shows us how to economise with a Beef Bone Broth. Kirsten Tibballs visits the kitchen to bake Madeleine Lime and Mint Cupcakes.

Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake.

Delicious pastry is the order of the day in this programme. Jamie shows us how to make a simple, short crust pastry that is versatile for sweet or savoury dishes.

Adam and his guests, award-winning chef Jo Barrett and acclaimed director Damon Gameau, prepare a sensational, sustainable feast.

Greg wants to cook a meal for his husband, Rob, who has supported him as Greg cares for his aging parents. Curtis guides Greg in making herb crusted lamb.

Don't have much time to spare? Donal's got four recipes that are a whiz. He starts with a brown-butter fried fish with salt-crust potatoes and a romesco sauce - an Irish twist on a Spanish classic.

Prue Leith invites you into her Cotswold Kitchen to cook mouth-watering dishes and explore the joys of her Cotswold home and local area.

The competition is in Swansea, where first to host are head chef Calum and director Lucy of the Secret Bar and Kitchen. The guests they're hoping to impress are Nick and Rich of The Plough.

Adam and his guests, award-winning chef Jo Barrett and acclaimed director Damon Gameau, prepare a sensational, sustainable feast.

What do you do with sea urchin? How do you prepare abalone? Maggie and Simon answer all the questions and show us some tricks of the trade as Maggie tries to convince Simon he can't live without sea urchins with her scallop and sea urchin butter. Simon opts for clean, bold flavours with his half shell scallops with dukkah.