Rick takes a moonlit excursion off Newlyn Bay in Cornwall to go pilchard fishing with Nick Howell. Pilchards are not popular in Britain, as they tend to come smothered in tomato sauce in tins, so Nick now calls them sardines, which have become quite fashionable among foodies.

Pancakes are the order of the day when Ben tosses his pancakes with poached berries. Next, nutritionist Jemma makes berry grape jam and macadamia nut butter toast.

Jimmy learns why Clydesdale horses still rule supreme as farm workers over tractors and trucks; then heads to Te Waihora Lake Ellesmere and learns about the traditional Maori food basket.

Simon gets pumpkin popping with flavour and whips up a delicious family favourite before heading to the Vegan Dairy. Tom Sarafian brings smiles to the kitchen with his hummus and mushroom dish.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

For the home or office, Mary starts with Thai-inspired soba noodle cold rolls that are make-ahead friendly, before a tasty sandwich swap: roasted mushroom flatbread with bacon and white bean spread.

Lidia shares some of her favourite chocolate desserts and one deliciously creamy risotto recipe. First, she makes a chocolate hazelnut bread parfait, then a chocolate zabaglione.

Everyone has a stew they can brag about. In this episode, Bo Carne shares his Nana's version of the good old billabong stew.

Hayden sails with his grandfather on the famous Sydney Harbour, visits the Sydney Fish Market, and creates a wonderful seafood dish.

Braising oxtail, marinating mushrooms, caramelising onions - Justine's doing all this and more today.

There is one delicious food that is adored across the world. It may have started life in South America as the humble cocoa bean, but it's the Swiss, Belgians and French, who've turned it into an ingredient we all adore.

In preparation for a night of trick-or-treating with his friends' children, Jamie makes some party food to keep the autumn chill at bay.

Tonight's Easy Entertaining menu is a seafood spectacular in honour of SBS's 50th birthday, made by none other than chef Peter Kuruvita, journalist Karla Grant and Adam.

Gary's food and wine tour of Australia takes him to Victoria and the city of Melbourne where he meets long-time friend Dannii Minogue, and Australia's number one barista for an award-winning coffee.

Margaret and Keith have big ideas for their old home's kitchen. Can Ellen handle their big expectations?

Discover the flora of Penang at the serene Tropical Spice Garden before indulging in the oyster omelette. Along the Salak River and Tegudon Tourism Village, Justine immerses herself in local culture.

Simon gets pumpkin popping with flavour and whips up a delicious family favourite before heading to the Vegan Dairy. Tom Sarafian brings smiles to the kitchen with his hummus and mushroom dish.

Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Kate heads to Belfast to meet a sausage maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer. In his otherwise ordinary back garden, Paul Barnett has an extraordinary tree with no fewer than 250 separate varieties of apple on it. By what alchemy is this possible? Matt's search for the answer takes him to Kent, where experts have perfected the science of growing apples, in the process transforming an industry worth billions of pounds.

Nearly a km long, the Isemarkt in Hamburg is one of the most significant bi-weekly markets the city can boost. 200 stalls full of fruit, bread, vegetables, fish, baked products and the best bonbons in town can be found under the U-Bahn viaduct.

The diversity and richness of Slovenia is perfectly represented at the central market of Ljubljana. Here bakeries, family dairies and meat stalls offer the Carniola sausage or the Kraski prsut.

Ina has long dreamt of meeting incredible award-winning actress Julianna Margulies who's coming to East Hampton for amazing conversation, epic cooking and a sprinkling of the unexpected.

Toast the Host is an amusing and educational television program designed to break down the daunting task of entertaining at home into bite-size pieces.

Marion returns to Bangkok to share the street food favourites she craves when away - pork dumplings, chicken rice, and noodle soup - then shows how to recreate these comforting dishes.

Heading to North Malta, Ainsley's adventure takes him to the Xemxija Heritage Trail, where he does some foraging. He visits an olive grove to learn how they revived the stock of indigenous olive trees.

Michel meets a family of fishmongers and chefs keeping it local by cooking scallop curry, prawn toast and fried custard beignets.

Rick heads to the place where his passion for Cornwall began: his family home at Trevose Head on the north Cornish coast, where as a child he would go fishing with his father. He explores the wild yet beautiful landscape of the Land's End peninsula with the artist Kurt Jackson, before heading to the tranquillity of a heritage apple orchard preserved by head gardener John Harris. Here Rick, picks some apples to make his mother's Apple Charlotte pudding.

Deep in the Cornish countryside, Rick Stein meets an extraordinary family who are making some of the best Gouda cheese in Britain, from which he cooks a tortilla dish with caramelised apples, onions and Cornish Gouda. In the fishing village of Mevagissey, he discovers the origins of the sea shanty and the history of the pilchard fishing industry, when shoals of pilchards were so large they would attract killer whales.

The rich sensory experience of Laos, with its enchanting scenery, distinctive aromas, and exceptional food, are explored in Anthony Bourdain's trip to this Southeast Asian country. In his travels, the host takes in a boat festival, dines on imperial dishes at the Ban Lao hotel, and visits residents who have fallen victim to active bombs that still pepper the countryside.

David visits an agriturismo that specialises in sheep's milk cheese and gets creative using it in the kitchen. Then it's on to the nearby seaside town of Porto Ercole.

California's East Bay area is a thriving multi-ethnic community. Andrew Zimmern highlights the culinary hot spots where Chinese dim sum, Indian pani puri, American soul food, and Mexican tacos are being served up in traditional style.

In this episode, we visit mom-and-pop stores across the Chinese diaspora in Singapore, France and Australia, and hear their stories as immigrants.

Toast the Host is an amusing and educational television program designed to break down the daunting task of entertaining at home into bite-size pieces.

Ina has long dreamt of meeting incredible award-winning actress Julianna Margulies who's coming to East Hampton for amazing conversation, epic cooking and a sprinkling of the unexpected.

Heading to North Malta, Ainsley's adventure takes him to the Xemxija Heritage Trail, where he does some foraging. He visits an olive grove to learn how they revived the stock of indigenous olive trees.

Michel meets a family of fishmongers and chefs keeping it local by cooking scallop curry, prawn toast and fried custard beignets.

The rich sensory experience of Laos, with its enchanting scenery, distinctive aromas, and exceptional food, are explored in Anthony Bourdain's trip to this Southeast Asian country. In his travels, the host takes in a boat festival, dines on imperial dishes at the Ban Lao hotel, and visits residents who have fallen victim to active bombs that still pepper the countryside.

David visits an agriturismo that specialises in sheep's milk cheese and gets creative using it in the kitchen. Then it's on to the nearby seaside town of Porto Ercole.

In this episode, we visit mom-and-pop stores across the Chinese diaspora in Singapore, France and Australia, and hear their stories as immigrants.

Nearly a km long, the Isemarkt in Hamburg is one of the most significant bi-weekly markets the city can boost. 200 stalls full of fruit, bread, vegetables, fish, baked products and the best bonbons in town can be found under the U-Bahn viaduct.

The diversity and richness of Slovenia is perfectly represented at the central market of Ljubljana. Here bakeries, family dairies and meat stalls offer the Carniola sausage or the Kraski prsut.

Ina has long dreamt of meeting incredible award-winning actress Julianna Margulies who's coming to East Hampton for amazing conversation, epic cooking and a sprinkling of the unexpected.

Toast the Host is an amusing and educational television program designed to break down the daunting task of entertaining at home into bite-size pieces.

Marion returns to Bangkok to share the street food favourites she craves when away - pork dumplings, chicken rice, and noodle soup - then shows how to recreate these comforting dishes.

Heading to North Malta, Ainsley's adventure takes him to the Xemxija Heritage Trail, where he does some foraging. He visits an olive grove to learn how they revived the stock of indigenous olive trees.

Nearly a km long, the Isemarkt in Hamburg is one of the most significant bi-weekly markets the city can boost. 200 stalls full of fruit, bread, vegetables, fish, baked products and the best bonbons in town can be found under the U-Bahn viaduct.

The diversity and richness of Slovenia is perfectly represented at the central market of Ljubljana. Here bakeries, family dairies and meat stalls offer the Carniola sausage or the Kraski prsut.

Michel meets a family of fishmongers and chefs keeping it local by cooking scallop curry, prawn toast and fried custard beignets.

Toast the Host is an amusing and educational television program designed to break down the daunting task of entertaining at home into bite-size pieces.

Two SBS favourites, Maeve O'Meara and Mark Olive, join Adam for a night of SBS 50th birthday celebrations. And what are they cooking? Special Broadcasting Suppers!

Adam is celebrating SBS's 50th birthday by kicking some food goals with football legend John Aloisi and food legend Shane Delia.

It's a very educational night in The Cook Up kitchen, as SBS favourites Guillaume Brahimi and Lily Serna share their favourite recipes in celebration of SBS's 50th Birthday.

In a week of SBS 50th birthday celebrations, Adam is joined by two familiar faces, Gourmet Farmer's Matthew Evans and Mastermind's Marc Fennell, to cook their specialist subjects.

Tonight's Easy Entertaining menu is a seafood spectacular in honour of SBS's 50th birthday, made by none other than chef Peter Kuruvita, journalist Karla Grant and Adam.

Gary visits one of India's best restaurants, Indian Accent, and checks out their signature Chef's Tasting Menu. Later, he hangs out with the boys from AIB, and shows how to whip up a Salmon Slider. They return the favour by cooking Gary a very spicy omelette.

Gary meets sadak chef Saransh Goila to taste some of Mumbai's iconic street snacks. To get to the bottom of street food, Gary heads to Khar Social to see how the cafe has turned street food on its head!

Eggplants thrive in areas with long growing seasons and plenty of sunlight, and Jenn sees firsthand how Floating Gardens uses hydroponics for their own eggplant crop.

The burger will never die. Long live the burger! But the proliferation of cheap meat has thrown our environment out of balance. What does the next burger you eat look like?

James's journey though France leads him to the glamour of St Tropez. He starts by exploring the fantastic seafood market, then cooks sole goujons with tartare sauce.

Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.

Rosemary Shrager is one of Britain's beloved chefs. She cooks her four greatest dishes - tuille biscuit with mango ice cream, quail breasts with chicken mousse, cod with banana, and chicken potato pie.

The series starts in autumnal Bordeaux. Rick arrives just in time for ceps and judges a local wine contest. He hires a 2CV for an excursion to the coast, abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with bordelaise sauce.

Anthony Bourdain discovers a hub of international cuisines and cultures in the New York City borough of Queens. Travelling via the No.7 train, the host dines on morcilla (blood sausage) with Sean Basinski of the Street Vendor Project in Corona, samples Chinese food in Flushing with Swet Shop Boys member Himanshu Suri, imbibes at historic Neirs Tavern (seen in GoodFellas) in Woodhaven, and eats a Tibetan dinner at Llasa Fast Food in Jackson Heights.

Simone Farcassi is a local butcher from Casentino whose award-winning prosciutto is garnering worldwide attention. He wants to show David all of the great culinary finds in his home town.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people. He indulges in local favourites like hearty Dutch pea soup, seafood cazuela and cashew cake.