Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, cranachan.

Nutritionist Jemma visits a pear orchard and cooks turmeric latte porridge.

Jimmy is in Auckland meeting some of the incredible market gardeners and produce sellers who have put New Zealand's fresh produce on the map, and mixes it up with the godfather of fusion food.

Natalie's new house needs more kitchen space. Ellen will transform this tiny kitchen into something amazing.

Justine travels from Kuching to Penang, savouring the diverse local flavours at street markets. She showcases her culinary skills with sticky wings and uncovers Chef Raphael Jay Peter Lee's risotto.

It's the fourth day of the competition in and around Norwich, where fourth to host is chatty, mobile hairdresser, Sarah.

The fifth day of this week's competition is in and around Norwich, where tonight's host is surgeon Luke. Luke loves his food and is happy to admit he only works to eat good meals!

Ellie Hayes O'Brien from BABS Pops Up and actor Christie Whelan Browne, join Adam to share their tricks for quick and cosy food.

Under the hot summer sun, the animals at River Cottage are giving Hugh considerable grief. Marge's calf, Psycho, will not let Hugh anywhere near him - even for routine veterinary treatment - so he calls in local animal healer Hilary Merrill. Dismayed by the calf's moniker, Hilary renames him and sets about trying to soothe the savage beast.

Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, cranachan.

In this visually stunning exploration of Asia's Number One Chef, discover Chef Ton's passion for Asian cuisine through the personal stories of his upbringing and culinary life, balancing tradition and innovation.

Bobby Flay and Giada De Laurentiis arrive in Rome and immediately seek out their favourite foods. For Giada, it's the pizza Bianca she grew up eating, while for Bobby, it's a gelato shop.

Alice Zaslavsky enters the kitchen with her magical spinach and almond curry. Simon creates a sticky, sweet lettuce cup using gochujang and eggplant, and a show-stopping artistic ratatouille.

Jimmy travels to Spain to meet an entrepreneur on farming critically endangered blue fin tuna. Kate investigates why ice creams can sometimes go gritty way ahead of the Best Before date.

Cake is the star of the show and Mary has three foolproof cake recipes to make sure your next celebration is a hit. S'mores cupcakes with marbled chocolate and graham cracker cake topped with marshmallowy torched Swiss meringue prove that cupcakes may be the superior cake.

Lidia shares some of her all-time favourites - tomato and onion salad alla calabrese, leftover meatball panini, pizza rolls with broccoli rabe and sausage, ricotta, leeks.

Lloyd draws on his Filipino heritage and his auntie's recipe for this loved dish with a humble bush fruit boab, to make a custard with a passionfruit topping.

After a morning auction at the Sydney Fish Markets, Hayden cooks breakfast for the returning fishermen, then his family and friends back at Manly.

Matt Sinclair, runner up of Season 8 of Masterchef Australia is visiting today to show us all his San Choi Bao. Justine has some wonderful recipes today as well.

Marcus is thinking about adding some goats to the farm - but they are notoriously hard to look after. He visits a farm in Surrey to learn all about rearing, milking and feeding goats.

Jamie's sister-in-law, Lisa, has offered to cook a meal for her new boyfriend. She's determined to make a lasting impression, but is worried that her culinary skills might not live up to expectations. Jamie steps in to save the day.

Ellie Hayes O'Brien from BABS Pops Up and actor Christie Whelan Browne, join Adam to share their tricks for quick and cosy food.

Jimmy is in Auckland meeting some of the incredible market gardeners and produce sellers who have put New Zealand's fresh produce on the map, and mixes it up with the godfather of fusion food.

Alice Zaslavsky enters the kitchen with her magical spinach and almond curry. Simon creates a sticky, sweet lettuce cup using gochujang and eggplant, and a show-stopping artistic ratatouille.

Jimmy travels to Spain to meet an entrepreneur on farming critically endangered blue fin tuna. Kate investigates why ice creams can sometimes go gritty way ahead of the Best Before date.

Cake is the star of the show and Mary has three foolproof cake recipes to make sure your next celebration is a hit. S'mores cupcakes with marbled chocolate and graham cracker cake topped with marshmallowy torched Swiss meringue prove that cupcakes may be the superior cake.

Lidia shares some of her all-time favourites - tomato and onion salad alla calabrese, leftover meatball panini, pizza rolls with broccoli rabe and sausage, ricotta, leeks.

The Fish Market or Torget (the square) has a charming location in the heart of the city between the fjords and Bergen's seven mountains. On the harbour, the stalls sell an incredible variety of fresh fish and seafood like urchins, scallops, prawns and lobsters, but also local farm food.

The Kapani market is situated just behind the Aristotelous square of the city of Thessaloniki, facing the Aegean Sea. Exploring this market is exploring the city and its history: a tasteful mix of Sephardic, Balkan, Turkish and Greek delights.

Rachel Khoo prepares her favourite recipes from her culinary travels. Rachel creates an Irish-inspired soda bread to accompany a French tapenade.

Gary kicks off this journey with a Michelin starred chef and his signature dish, and later gets cooking at Mukesh Mills with an old friend. It ends with a delicious recipe from the master chef himself!

Everyday home cooks put four street food recipes to the test. Will Dan Hong's spin on choripan burn down the house? Can they rise to the challenge in Marion Grasby and Silvia Colloca's Wok vs Pot? And will Uncle Roger's secret fried rice ingredient cause concern?

Marion meets up with a ginger producer to learn about the history and benefits of ginger. There's lively kitchen moments as Marion prepares bolognese, and finds solace in homemade wontons after a busy day.

Ainsley explores South Malta, starting in the picturesque fishing harbour of Marsaxlokk where, with a local fisherman Joe, he ventures around the weekly fish market to check out the catch of the day.

Michel visits a local butcher, farmer's market, and chocolate-fuelled cafe, then cooks a duck burger and lemon tarts.

Rick Stein visits Sri Lanka, where he discovers a wealth of hot and spicy vegetable curries. In Colombo, he meets Chef Publis, one of the country's most respected chefs, and tastes an unforgettable chilli crab in a small Tamil eatery. Down in Galle, Rick discovers the delights of tea plantations and buffalo curd, and experiences firsthand the secrets of making cinnamon. Back at home, he creates a delicious cashew nut curry to savour the memories of his time in Sri Lanka. He then moves on to the volcanic island of Bali, where food takes on a religious significance. Rick samples the best roast pork he has ever tasted. After buying fish straight off the day boats, he enjoys fresh barbecued fish on a beach.

Set all of your stereotypes and cliches aside, this is not the Houston you were expecting. Or the one you thought you knew, the one you pigeonholed long ago. There will be no cowboys, no country boys, no tall boys, no oil gazillionaires, and no pick-up trucks.

David's sister runs a North American-style kids' summer camp with a special focus on food in the heart of Tuscany.

From a Polynesian twist on ceviche to freshwater shrimp coated in a sweet, coconut-curry sauce, Andrew sets sail on a culinary voyage through the signature dishes of Tahiti.

The little family-run diner by the corner of the street. That hidden food stall by the alley you found once and never again. These are the flavours of a city.