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A 23-year-old head chef needs Cliff's help to improve her attitude. And, Cliff mentors a restaurant owner who needs to be more assertive.

Nancy Fuller celebrates Mother's Day with three of her daughters. The menu features veal scallopini with mushroom marsala sauce and blueberry cobbler.

Nancy Fuller and her friend Kardea Brown serve up some classics for a ladies' weekend. The menu includes honey-braised leg of lamb and peppery parmesan orzo.

The team looks at viewers' favourite flavours and recipes, like easy smothered French onion chicken thighs. And, Katie Lee makes a new pizza crust using chickpeas.

It's question time on the ranch and Ree is covering topics ranging from recipes and romance, to fashion and ranch favourites. Her answers include three meat, three bean, three chilli chilli, shrimp mango lettuce cups, and linguine with clam sauce.

Ladd's going ranching in Kansas, so Ree Drummond plans ahead with awesome breakfast burritos packed with an all-in-one spicy meat and egg scramble for him to share with the cowboys.

Ree Drummond is hosting a cooking and eating get-together with her gal friends. They're teaming up to cook a great menu of white spinach artichoke lasagna with a butternut and kale salad – two easy dishes perfect for effortless entertaining.

Ree Drummond is sharing a trio of dinners for two – for her daughter, Paige, for the freezer and for her other half, Ladd. Ree's mother-daughter dinner is an all-in-one chicken sheet pan supper. Next, her layered loaf pan lasagna for two.

There's a flurry of activity on the ranch, so Ree Drummond is preparing a well-deserved lunch for the cowboy crew. She makes a ranch favourite, chicken fried steak sliders piled on beautiful, warm buttermilk biscuits and served with gravy.

Ree is whipping up four 16-minute Tex-Mex marvels for breakfast, lunch, dinner and a snack. She makes fried egg-topped breakfast tostadas for a speedy and satisfying start to the day. Then she whips up chicken tacos for a lunch date.

Ree Drummond is honouring some of her favourite mums by making sweet deliveries. She starts with strawberry cheesecake brownies for her stepmum and a blood orange rosemary pound cake to pack up and mail to her mum, Gerre.

Boarding House Bites. As she prepares to open a boarding house, Ree Drummond is road-testing mini bar snacks on the managers. Her first treat is hometown toffee, a mashup of candy, chocolate and trail mix.

Ree Drummond is upping her potluck game with four portable ideas for barbecue season. Her eight-layer dip takes snacking to the next level with its grown-up flavours, and lemon icebox pie is a sweet ending for any get-together.

Ree highlights four favourite chicken recipes with her classic white chicken enchiladas, a crispy florentine melt, an all-in-one Italian chicken sheet pan supper, and teriyaki chicken with sesame noodles.

Nancy Fuller celebrates Mother's Day with three of her daughters. The menu features veal scallopini with mushroom marsala sauce and blueberry cobbler.

Nancy Fuller and her friend Kardea Brown serve up some classics for a ladies' weekend. The menu includes honey-braised leg of lamb and peppery parmesan orzo.

The team reveals secret ingredients for roast chicken, hummus and more. Nutritionist Joy Bauer stops by with her sweet secrets for healthy desserts.

Giada makes three California-inspired recipes that culminate with a backyard feast with friends. The menu features smoky gorgonzola burgers, and lemon angel food cupcake with lemon curd and mascarpone icing.

Robert visits Turnpike's Rest Stop in Spring Hill, Florida. He quickly realises a communication breakdown and oversized subs are behind this failing business.

Robert comes to the rescue of Deraney's Two City Tavern in Barnesville, Georgia. Can the owner make amends to his staff and the local community.

Robert tries to save Grille No. 13 in Waldorf, Maryland. The owner is $350,000 in debt and has no time to spend with her infant daughter.

It's all about Roger Mooking's favourite animal – the pig. He's hamming it up at some of the country's best suppliers of cured, smoked and aged pork.

North and South Carolina are renowned for their love of barbecue. Chef Roger Mooking visits some of the two states' best restaurants to get a taste of old school BBQ.

Mexican food is a favourite of Roger Mooking because of its complex, earthy flavours and tradition of cooking over a wood fire. Roger meets chef Johnny Hernandez in San Antonio and cooks regional Mexican dishes.

Unique food travelogue series in which Roger Mooking, a Trinidadian-Canadian chef and musician, embarks on a journey across the US in search for the most innovative and unusual methods of cooking with fire. He will have a chance to see everything- small campfires, creative and sometimes outrageous custom-made grills and smokers, and he will meet cooks, pitmasters, and chefs who are fascinated by fire and food. If you like the outdoors and good old BBQs, this is the perfect show for you.

Roger Mooking searches the Gulf States for tasty foods kissed with smoke and fire that deliver big flavours. Then he savours a cup and also learns how they use coffee in Texas barbecue. Food Network UK.

Roger Mooking heads to New Mexico where cooking with fire is taken to new culinary heights with mud and steel. Roger visits Comida de Campos in Embudo, a farm and cooking school where delicious feasts are cooked in cone-shaped clay ovens.

Roger Mooking cruises through central California, home to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger's interest. The vineyard hosts wine release parties and serves barbecue prepared in a deep pit.

Roger Mooking heads to Sloughhouse to visit Passmore Ranch, a freshwater, sustainable fish farm. Then, he's on the hunt for Santa Maria-style barbecue and heads to the Santa Maria Elks Lodge where they've been doing it since 1926.

A 23-year-old head chef needs Cliff's help to improve her attitude. And, Cliff mentors a restaurant owner who needs to be more assertive.

Battle of the Sexes. The contestants must make a cake that shows their skills as a baker and decorator. The pressure's on and to make things worse, "Cake Boss" Buddy Valastro appoints two guest judges.

Eight teams of aspiring Food Truck owners arrive in Long Beach, California, to kick off this season's Great Food Truck Race, lighthouse to lighthouse.

The teams face a pizza challenge judged by Chicago's mayor, followed by an energetic Speed Bump and a hot-dog challenge. Finally, the first team to arrive at Mike Ditka's restaurant gets a five-hour head start to the next city.

In the Great Food Truck Race finale, the teams cover the East Coast: Annapolis, Chesapeake Bay, the Virginia suburbs and finally, Washington, D.C., where, at the Lincoln Memorial, they learn who wins a new food truck and $50,000.

Tyler Florence welcomes eight new teams of aspiring food truck owners to Santa Barbara, California, where they must define their brands and create a signature dish.

Island Livin'. Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.

Kid baking teams are tasked with making and decorating holiday train cakes. In one challenge, they must turn cookie stacks into decorative holiday trees.

It's a testosterone-filled bakery as man cave-building specialists Tony Siragusa and Jason Cameron invade Charm City Cakes to outfit Duff with a new guy-themed basement.

Duff makes a cake modelled after the New York Stock Exchange. Plus, Duff is honoured to deliver a whisky celebration cake to the legendary James Beard House.

Ree is on the ranch making fast and easy dishes. There's an effortless one pot clam spaghetti, caprese avocado toast, and Tex-Mex pantry gnocchi soup.

Ree and Ladd enjoy a night in together with some delicious dishes. She makes surf and turf skewers, romaine wedge salad with a tasty ranch dressing.

Giada De Laurentiis hosts a traditional family Thanksgiving outdoors. The meal features all the fixings with fun twists, like turkey breast 'porchetta', bacon bourbon Brussels sprout skewers and smashed root vegetables.

Giada De Laurentiis is a guest at the Hollywood Improv for Alie Ward and Georgia Hardstark's live comedy show, 'Slumber Party with Alie and Georgia'. Giada prepares breakfast-style food to take to the event.

Island Livin'. Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

Costa Rican chef Byron Gomez hopes his trailblazing flavours and Michelin training will help him take the bag of $25,000 from Bobby Flay's Titans.