Marcus is exploring one of the most popular ways of eating in the whole of Spain and finding out how Mallorca does tapes differently. He starts with a visit to the hugely popular El Camino in Palma.

Rick Stein arrives in the southern town of Madurai in Tamil Nadu, the land of temples. Here he learns the art of temple cooking, and perfects the knack of eating with his hands. He samples the famous south Indian sambar, before taking a road trip across the spice-laden Western Ghats to the land of coconuts, Kerala. For lovers of fish, the Keralan backwaters are the ultimate paradise and its coastline vital to the history of the spice route. Rick cooks south India's favourite dessert, payasam, and a traditional Keralan pork curry.

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.

Could you eat 700 samples of cheese a week? On a visit to a dairy, Rick meets a man who is paid to do just that.

Rick's in Falmouth to discover that far from being that "bit on the end of Britain", Cornwall used to be at the very heart of the Empire's communication system, and is still very much a working port today.

Bourdain introduces fellow television host W Kamau Bell to the distinctive sights, tastes, and sounds of Kenya. They take a Matatu party bus ride, share a meal of goat's head soup, and visit a boxing academy devoted to teaching young women and promoting female empowerment.

Andrew highlights the seafood lover's paradise of North Carolina's Outer Banks region. The unique location serves up dishes like blue crab, Hatteras clam chowder, baked oysters and other mouthwatering feasts born of the ocean.

John jets to Victoria, BC to delve into some freshly steamed bivalves and learn the secret behind Victoria's favourite fish and chips.

Ainsley is joined by chefs Serena Appleby and Judy Joo in Bristol for a light-hearted cooking contest in the National Trust estate's stunning kitchen garden.

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.

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.

Ina has loved and listened to multi-Grammy winning singer, songwriter & musician Norah Jones for years and today she is finally getting to meet her in person. Norah loves pie so Ina is welcoming her with a decadent bourbon chocolate pecan pie with a great store-bought shortcut.

Rick Stein arrives in the southern town of Madurai in Tamil Nadu, the land of temples. Here he learns the art of temple cooking, and perfects the knack of eating with his hands. He samples the famous south Indian sambar, before taking a road trip across the spice-laden Western Ghats to the land of coconuts, Kerala. For lovers of fish, the Keralan backwaters are the ultimate paradise and its coastline vital to the history of the spice route. Rick cooks south India's favourite dessert, payasam, and a traditional Keralan pork curry.

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.

Could you eat 700 samples of cheese a week? On a visit to a dairy, Rick meets a man who is paid to do just that.

Rick's in Falmouth to discover that far from being that "bit on the end of Britain", Cornwall used to be at the very heart of the Empire's communication system, and is still very much a working port today.

Ainsley is joined by chefs Serena Appleby and Judy Joo in Bristol for a light-hearted cooking contest in the National Trust estate's stunning kitchen garden.

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.

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.

John jets to Victoria, BC to delve into some freshly steamed bivalves and learn the secret behind Victoria's favourite fish and chips.

Two very special guests, comedian Alex Ward and dessert legend Adriano Zumbo, join Adam in the kitchen for a night full of very special treats.

The one and only Peter Kuruvita and the one and only Dave Hughes make a dill with Adam tonight, they're all going to cook with pickles.

It's an unforgettable night on The Cook Up, as Adam and his guests, chefs Stephannie Liu and Brian Cole, each make a meal to remember!

Adam puts his well-dressed guests to the well-dressed test. Bar Heather's Ollie Wong-Hee and actor Lincoln Younes are in the kitchen working wonders with dressings.

Pack your bags and join Adam, chef Claire Van Vuuren and social media sensation Mahmoud Ismail for a culinary adventure!

Gary Mehigan encounters a food loving Jain family and faces the challenge of making vegetarian food for his hosts.

Ben experiences the Ruapehu's region emerging food story and rich history of market gardening.

Ten home bakers enter the kitchen and strive to up their dessert game as they create a chocolate TicTac Toe board. In the Elimination Challenge, the bakers set a scrumptious scene by delivering a cake.

James Martin's French Adventure continues on the Canal du Midi, starting in historic Carcassonne. After cooking up a delicious fish stew on the banks of the canal, he hops aboard a boat for a trip.

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

The chef who cooks with fire, Chris 'Flamebaster' Roberts, visits Brecon and learns about its long association with the Gurkhas, a community of soldiers from Nepal.

Rick's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul, where he arrives in time for the bluefish season and catches a few himself while fishing on the Bosphorus. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish, kapuska.

Bourdain travels to the untamed land of Big Bend, Texas, near the Mexican border, an area that pits man against nature, and in which the land usually wins. Bourdain shares meals with working cowboys who have made peace with the rough terrain, and meets with an anthropologist who decoded a prehistoric landmark - the White Shaman wall painting.

John gets the best of both worlds in Montreal, QC where he learns how to make a famously delicious jerk chicken poutine.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka masala, the whimsical curiosity of the people is reflected in the delicious and iconic foods.

Maeve O'Meara and Joanna Savill continue to explore the best food and produce around. In this episode: a look at fruits from far north Queensland; Acland Street St Kilda - a cake-eaters paradise; German butcher Arno Bewersdorff; and the Kailis family - a family business for three generations.

Gary Mehigan encounters a food loving Jain family and faces the challenge of making vegetarian food for his hosts.

James Martin's French Adventure continues on the Canal du Midi, starting in historic Carcassonne. After cooking up a delicious fish stew on the banks of the canal, he hops aboard a boat for a trip.

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

The chef who cooks with fire, Chris 'Flamebaster' Roberts, visits Brecon and learns about its long association with the Gurkhas, a community of soldiers from Nepal.

Rick's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul, where he arrives in time for the bluefish season and catches a few himself while fishing on the Bosphorus. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish, kapuska.

Bourdain travels to the untamed land of Big Bend, Texas, near the Mexican border, an area that pits man against nature, and in which the land usually wins. Bourdain shares meals with working cowboys who have made peace with the rough terrain, and meets with an anthropologist who decoded a prehistoric landmark - the White Shaman wall painting.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape. From macaroni pies and fish and chips to venison haggis and chicken tikka masala, the whimsical curiosity of the people is reflected in the delicious and iconic foods.

Two very special guests, comedian Alex Ward and dessert legend Adriano Zumbo, join Adam in the kitchen for a night full of very special treats.

The one and only Peter Kuruvita and the one and only Dave Hughes make a dill with Adam tonight, they're all going to cook with pickles.

It's an unforgettable night on The Cook Up, as Adam and his guests, chefs Stephannie Liu and Brian Cole, each make a meal to remember!

Adam puts his well-dressed guests to the well-dressed test. Bar Heather's Ollie Wong-Hee and actor Lincoln Younes are in the kitchen working wonders with dressings.

Pack your bags and join Adam, chef Claire Van Vuuren and social media sensation Mahmoud Ismail for a culinary adventure!

Gary Mehigan encounters a food loving Jain family and faces the challenge of making vegetarian food for his hosts.

Ben experiences the Ruapehu's region emerging food story and rich history of market gardening.

Ten home bakers enter the kitchen and strive to up their dessert game as they create a chocolate TicTac Toe board. In the Elimination Challenge, the bakers set a scrumptious scene by delivering a cake.

James Martin's French Adventure continues on the Canal du Midi, starting in historic Carcassonne. After cooking up a delicious fish stew on the banks of the canal, he hops aboard a boat for a trip.

Marion explores time-saving chicken recipes, from a game-changing roast to Cheat's Butter Chicken and Tantanmen Ramen, proving that simple meals can be extraordinary.

The chef who cooks with fire, Chris 'Flamebaster' Roberts, visits Brecon and learns about its long association with the Gurkhas, a community of soldiers from Nepal.

Rick's culinary odyssey has brought him from historic Venice to the legendary city of Istanbul, where he arrives in time for the bluefish season and catches a few himself while fishing on the Bosphorus. He also cooks lavish kofte kebabs with pistachios and the much-loved Black Sea dish, kapuska.

Chef Ross Lusted and his team introduce us to his cooking with the elements theme: steam, fire and smoke. With Head Chef Columbian Daniel Leyva.

Brazilians are masters at the art of the rotisserie. We learn to cook beef, chicken and pork with the proverbial turn. We start with Brazil's celebrated picanha served with farofa and salsa.

Two-time winner of the Best Laksa Award, Jason's eatery in the Galleria attracts people from all over the world to try out his soup.

Lorna travels to downtown Joburg to explore some of South Africa's greatest street foods with renowned street artist, Karabo Poppy.

Host Ben O'Donoghue kicks things off with his wasabi prawns and tropical salad, cooked in the Prahran Market. He then bakes some moreish pumpkin scones and a tantalising oyster and finger lime dish.

In the summer, it was time to wait for the fruits in Lidia's trees to ripen. She prepares a fig and prosciutto bruschetta, wafer cookies into truffles, and make almond tarts from Andria.

Mark puts Ireland's national treasure, the potato, front and centre in four delicious recipes - potato and beef hotpot, crispy potatoes, mashed potatoes, potato gratin with a butcher's cut.

You don't have to be intimidated to make fish tacos at home. Rachael is going to make a crispy flake cod fish taco with refried beans that you're going to love.